Vegan Chick'n Wellington

Thanksgiving; my favorite holiday. I love the food and any excuse I can find to make unhealthy, fatty dishes. Any excuse I can find to fill my plate with nothing but carbs and get away with it with little guilt. That is why you won't find any of my dishes that I created on this site. I don't promote eating that way but on this one very special holiday I bask in my fatness. This year for Thanksgiving, I opted out of my usual Tofurkey and MomChef came up with this amazing dish. It's a little incoherent but we kept up with what was going on as much as possible (we were also making disgustingly amazing mashed potatoes, sensational stuffing, extra sweet pecan pie, creamy layered pumpkin cheezecake, green bean casserole, whipped butternut squash with vanilla, baby peas and pearl onions, sweet rolls and golden mushroom gravy). So suffice it to say, things were crazy and I tried my best to keep up.

Puff Pastry
1 package Gardein Chick'n Scallopini
1 yam, peeled and sliced1/2 cup orange juice
1 tsp mustard with horseradish, whole grind1 tsp cinnamon
1 tsp nutmeg
1/4 cup splenda brown sugar blend
earth balance
olive oil
1 persimmon, sliced (or orange zest)1 bunch of kale
head of roasted garlic
1 onionleftover stuffing
  1. Preheat oven to 350
  2. Bring ingredients yams through persimmon to a low boil for about 15 minutes and remove from heat. set aside to cool and let flavors marry.
  3. Saute kale in 1 tsp of earth balance and 1 tsp of olive oil. Add one head of roasted garlic.
  4. Caramelize one onion (sliced) in 1 tbs of earth balance.
  5. Prepare your favorite stuffing or use leftovers.
  6. Prepare package of chick'n scallopini as directed
  7. Roll out puff pastry and cut into 4 even squares
  8. Layer all ingredients and wrap in puff pastry. Brush tops with melted earth balance and bake at 350 until puff pastry is crispy and the wellington is heated throughout.


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