Vegan mushroom Wellington

Ingredients:
1 lb. mixed mushrooms, finely chopped
1 tbsp. olive oil
1 tbsp. vegan butter
1 large onion, finely chopped
3 cloves garlic, minced
2 tbsp. soy sauce
2 tbsp. nutritional yeast
1/2 cup chopped walnuts
1/2 cup breadcrumbs
Salt and pepper, to taste
1 sheet puff pastry, thawed
1/4 cup vegan cream cheese
1 tbsp. non-dairy milk, for brushing
Instructions:
Preheat the oven to 400°F.
In a large pan, heat the olive oil and vegan butter over medium-high heat. Add the onion and garlic and sauté until softened and lightly browned, about 5 minutes.
Add the chopped mushrooms and soy sauce to the pan and cook until the mushrooms have released their liquid and are browned, about 10-15 minutes.
Add the nutritional yeast, walnuts, breadcrumbs, salt, and pepper to the pan and stir well to combine.
Roll out the puff pastry on a lightly floured surface and spread the vegan cream cheese over the pastry.
Spoon the mushroom mixture onto one half of the pastry, leaving a 1-inch border around the edges.
Brush the edges of the pastry with non-dairy milk and fold the other half of the pastry over the mushroom mixture, pressing the edges together to seal.
Brush the top of the pastry with non-dairy milk and use a sharp knife to score the top of the pastry in a diagonal pattern.
Transfer the Wellington to a baking sheet and bake for 30-35 minutes, or until the pastry is golden brown and crispy.
Let the Wellington cool for 5-10 minutes before slicing and serving. Enjoy!