‘Chicken’ and Mushroom Duxelle en Croute

For the Mushroom Duxelle:
1/2 cup vegan margarine (try Earth Balance brand)
4 Tbsp. chopped shallots
2 fresh garlic cloves, minced
1 lb. fresh assorted mushrooms, chopped
Dry white wine sufficient to deglaze
1 1/2 Tbsp. chopped fresh parsley
1/2 tsp. chopped fresh rosemary
1 1/2 tsp. chopped fresh thyme
Salt and pepper, to taste
3/4 cup soy milk

• In a heavy sauté pan, melt the margarine and sauté the shallots for 3 to 4 minutes. Add the garlic and sauté until lightly browned.
• Add the mushrooms and sauté for 10 minutes, stirring frequently, then reduce the heat and simmer until all the moisture has evaporated. Deglaze the pan with the white wine.
• Add the parsley, rosemary, thyme, salt, and pepper and continue to simmer for 1 to 2 minutes. Add the soy milk and stir until incorporated. Adjust the seasonings. Allow to reduce, stirring frequently, until thickened enough to be used as a filling.

For the Mirepoix:
2 Tbsp. vegan margarine
1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced carrots
1 lb. vegan chicken strips, chopped (try Morningstar Farms Meal Starters Chik’n Strips)
Salt and pepper, to taste

• Melt the margarine in a small saucepan over medium-low heat and cook the vegetables, stirring often, for about 5 minutes. Stir in the vegan chicken.
• Continue cooking until the vegetables are tender but not browned. Season with the salt and pepper and set aside.

To Assemble:
1 box puff pastry sheets
1 Tbsp. vegan margarine, melted

• Preheat the oven to 350°F.
• Lay out a sheet of puff pastry on a lightly greased baking sheet. Spread the mushroom duxelle on top, leaving the edges clean. Top with the mirepoix, then roll up and transfer to a lightly greased baking sheet, seam side down.
• Spread the melted margarine over the top. Bake for 15 to 20 minutes, until lightly browned.

Makes 4 servings