Vegan Wellington

Lower the heat to medium-low and allow to simmer for 25 minutes. Once complete, set aside.

Add coconut oil to a large skillet and allow to heat and melt over medium heat.

Add onion and carrots and cook for about 3-4 minutes.

Add garlic, cherry tomatoes, and sliced mushrooms. Cook for an additional 4 minutes.

Add thyme, rosemary, salt and pepper to taste.

Add cooked lentils and incorporate all ingredients together.

Remove from heat and add Panko breadcrumbs. Taste and add seasonings as needed. Allow the mixture to cool. Note: This amount of filling likely makes enough for two Wellingtons, so if you're just making one Wellington, use half the filling and store half for later.

Preheat oven to 400 degrees. Remove phyllo dough from fridge.

Add one sheet of phyllo dough at a time on a baking sheet. Brush olive oil on each layer of phyllo dough as you add another sheet. The top sheet will not need olive oil brushed on it.

Note: If you're using puff pastry, there won't be any layering with pastry sheets + olive oil, since it will just be one sheet of puff pastry that you'll use.

Spread mixture in the middle third of the phyllo dough. Roll both sides of the pastry over the top of the mixture until you have a log. Seal the edges with olive oil and roll it over so that the seam is facing the bottom.

Brush the top of the Wellington with extra virgin olive oil.

Bake for 25 minutes. Serve and enjoy!

Note: If you're using puff pastry, you'll need to bake it for longer (at a minimum, 5 minutes longer, and at most 15-20 minutes longer), depending on which brand of puff pastry you're using.