Farro and Squash Wellington

Ingredients:

• 6 ounces (170 g) Kombucha squash, cut into 1-inch cubes, roasted.
• 8 ounces (224 g) yams, cut into 1-inch cubes, roasted and peeled.
• 5 cups (590ml) cooked farro with mirepoix
• 4 ounces (110 g) vegan butter
• 5 ounces (142 g) mixed mushrooms
• ½ white onion
• ½ red onion
• 2 cloves garlic, minced
• 2 ounces (60 g) kale
• 1 ⅓ cup (400 ml) sake
• ½ cup (120 ml) dark soy sauce
• 2 ounces (60 g) nutritional yeast
• 25 ounce (10 g) black pepper
• Salt to taste
• 2x 8-ounce (227 g) sheet puff pastry
• 1 beaten egg for egg wash

Method:

Preheat oven to 400 F (245 C)

In a large shallow pan, melt vegan butter. Sauté mushrooms and onions.

Add garlic and continue to sauté until caramelized, about 10-12 minutes.

Deglaze with sake once golden, stir, and remove from heat. Add kale and allow to wilt.

Mix in squash, yams, Farro, black garlic shoyu, nutritional yeast, and black pepper.

Lay out puff pastry and lay down one pot mixture into centre puff pastry.

Fold puff pastry around mixture and trim the edges.

Brush with egg wash and score a decorative pattern into puff pastry.

Bake for until golden brown and crispy, about 25 minutes.