• Step 1

  Make Vegan Nut & Mushroom Pate: Preheat oven to 350 degrees. Add onions and mushrooms to food processor; pulse until fine. Combine onion-mushroom mixture with 2 Tbsp oil; season with salt and pepper. Transfer to parchment paper-lined baking sheet; bake, stirring occasionally, 60-75 min, until mixture is dark brown, dry and crumbly. Let cool.

• Step 2

  Add almonds to food processor; pulse until they form a coarse meal. Transfer to bowl; set aside. Add tofu, remaining oil, tahini, soy sauce, lemon juice, garlic, and thyme to food processor; blend until smooth.

• Step 3

  Add tofu mixture and onion-mushroom mixture to bowl with almond meal; stir to combine. Season with salt and pepper.

• Step 4

  Make Mushroom Sauce: Add mushrooms and 2 Tbsp olive oil to saucepan on MED; cook, stirring, about 15 min, until mushrooms are well-browned. Transfer to bowl; set aside.

• Step 5

  Add remaining olive oil and onions to pan; cook, stirring, about 10 min, until onions start to brown. Add garlic; cook 2 min.

• Step 6

  Stir in tomato paste; reduce heat to LOW. Cook, stirring occasionally, about 30 min, until dark brown/black glaze forms on bottom of pan. Continue cooking 20-30 min, stirring often and scraping dark pan glaze back up into mixture. (Watch to ensure it doesn't burn.)

• Step 7

  Add stock, mushrooms, salt and pepper; increase heat to MED. Bring to simmer; cook, stirring occasionally, 20 min.

• Step 8

  Make Wellington: Preheat oven to 400 degrees. Toss cauliflower and 2 Tbsp basting oil in large bowl; season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet.

• Step 9

  Toss asparagus and carrots with remaining basting oil in large bowl; season with salt and pepper. Arrange in single layer on separate parchment paper-lined baking sheet.

• Step 10

  Roast cauliflower, asparagus and carrots about 15 min, until asparagus is lightly browned and tender, turning once halfway through. Remove asparagus; set aside. Continue roasting cauliflower and carrots, about 8 min, until tender; set aside.

• Step 11

  Reduce oven temp to 350 degrees. Stack 2 phyllo sheets on parchment paper-lined flat work surface. Brush top sheet with 1 Tbsp olive oil. Place 2 additional sheets on top of oiled sheet; brush top sheet with 1 Tbsp olive oil. Place remaining sheet on top of oiled sheet; spread evenly with 2 cups mushroom pate, leaving 2-inch border.

• Step 12

  Arrange roasted carrots and asparagus lengthwise in center of pate; top with cauliflower and spinach. Fold both sides of top phyllo sheet over filling. Roll remaining sheets over filling, one side at a time; tuck ends under.

• Step 13

  Transfer parchment paper with Wellington to baking sheet. Brush with remaining olive oil. Bake 45-50 min until golden brown. Slice; serve with warmed sauce.

• Nut & Mushroom Pate and Mushroom Sauce recipes can be prepared a day in advance. Keep refrigerated. • Store remaining Vegan Nut & Mushroom Pate in refrigerator up to 3 days. Pate pairs well with veggie crudité, pita, and crackers. • This recipe can be made ahead and frozen: Prepare Wellington recipe through step 5; brush Wellington with remaining olive oil. Wrap Wellington completely with plastic wrap and then foil; freeze. To cook: Preheat oven to 350 degrees. Allow Wellington to rest at room temp for 15 min; remove plastic wrap and foil. Transfer to parchment paper-lined baking sheet; bake about 1 hr and 20 min until golden brown and temp reaches 165 degrees (check by inserting thermometer halfway into thickest part of Wellington).

Note: When servings & ingredients are modified, nutrition & directions may vary.