Remove the puff pastry from the freezer at least 3 hours before you start cooking, it should be at room temperature
Preheat the oven at 425Fcut the squash in small cubes, season with
Cinnamon, salt, and olive oil roast it for 30 minutes at 300F
Prepare the flax egg by adding the flax seed and the water, reserve
Finely chop the herbs and put them together in a bowl, reserve
On medium-low heat, in a saucepan, melt the vegan butter and add the olive oil, as soon as it melts, add the mirepoix, add the salt, stir until golden brown, it will take about 20 minutes
Add the mushrooms, salt, leeks, garlic, stir for 1 more minute
Add the wine and stir to remove the gold bits from the bottom of the pan, then add the fresh herbs, stir for 40 seconds, add pepper and nutmeg and the orange zest
Set the mixture aside so it cools down properly
On a separate bowl, add the roasted squash, the quinoa, the dried figs, the dried cranberries, the mixed nuts, the mushroom mixture, the flax egg, the flour, and breadcrumbs and mix until all combined. Reserve
Flour a clean dry surface with all-purpose flour, roll the puff pastry, flour it, roll in on the rolling pin and place into a baking loaf pan, grease it and add a sheet of parchment paper leaving extra sheets on the sides so you can lift it when ready
Cover the Wellington with the other puff pastry sheet, tuck all sides in and score the center so the steam comes out while baking, brush it with vegan mayo, or unsweetened plant-based milk or vegan butter. Bake in the oven at 425F for 35 to 40 minutes.
Wait for at least 10 minutes before removing from the loaf pan, serve it wild berries jam or gravy.
Notes: Cannot be frozen