Preheat the oven to 180℃.

First prepare all of your veggies. Dice the onion and celery, roughly chop the mushrooms, grate the carrot and finely slice the garlic.

If you are making your own breadcrumbs, blitz up your bread in a blender and set aside. 

Next, heat the oil in a frying pan and once hot, fry the onions for a few minutes. Then add the celery and chopped mushrooms and stir fry for 2 more minutes, before adding the carrot and garlic cooking for a further 2-3 minutes. Boil the kettle to make your stock.

Remove from the heat and stir in the plain flour. Then add the vegetable stock, marmite, breadcrumbs, mixed herbs, nutritional yeast and season with salt and pepper. Add the cashew nuts to the mixture and give it a good stir, then take your pastry out of the fridge.

Depending on your blender/food processor size, blitz half of your mixture (or however much you can fit) for about a minute, leaving some texture and bite. Repeat this until you have blitzed all of the mixture. 

Unroll the pastry and using a rolling pin, roll out each side a little more to make a bigger rectangle, be careful not to roll it too thin or it will be tricky to fold. Keeping it on the baking paper, transfer it to a large baking tray.

Spoon the nut roast mixture into a line in the centre of the pastry, leaving equal amounts of pastry either side.

Using a sharp knife, make diagonal slits down the length of the pastry starting from the top corners and cutting into the middle. Fold over the top and bottom end of the pastry. In turn fold over each strip of pastry, left to right, right to left, to cover the wellington in a criss cross effect. 

Brush with a little plant based milk and place on the middle shelf of the oven to cook for around 35 minutes, until the pastry is golden brown. Keep an eye on it, you don't want it to burn! 

Serve up with your favourite sunday roast veggies, potatoes and gravy. Enjoy!