• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• 1 sheet prepared vegan puff pastry rolled into a 12-inch round, placed on a parchment paper-lined baking sheet and refrigerated
• 1/2 cup walnut pieces, lightly toasted and minced (divide in half)
• 3 tablespoons refined coconut oil or extra-virgin olive oil
• 2 cups sliced leeks, white and pale parts only
• 1 1/2 pounds cremini, portobello, or standard cultivated mushrooms cleaned, trimmed, and cut into thick slices
• 3 tablespoons minced fresh flat leaf parsley (divide in half)
• Sea salt
• 1 teaspoon fresh thyme leaves, minced (may use 1/2 teaspoon dried thyme, if necessary)
• 2 cloves fresh garlic, minced
• Freshly ground white pepper to taste
• 1 tablespoon walnut oil vinaigrette(Recipe below)
• 1 tablespoon freshly squeezed lemon juice
• Fine sea salt, to taste
• 1/4 cup organic walnut oil

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