In a frying pan, cook the chopped shallot in olive oil, add the julienned leeks and tagliatelle-cut carrots, add the thinly sliced mushrooms and let everything sear.
-Deglaze with 2 tablespoons soy sauce.
-Crush the chestnuts into small pieces (not pureed) and add to the mixture.
-Do the same with the crumbled tofu and season to taste.
-Mix well so that the chestnuts compact the mixture a little.
-Add the pistachios at the end of cooking and add 2 tablespoons of toasted pistachio oil.
-Allow to cool (very important)
-Take a fresh puff pastry and cut it into a rectangular shape on baking paper.
-Add the composition to the center of the roll and close tightly.
-Turn your wellington over using the paper under your puff pastry so that the fold is underneath.
-Brush with a little vegetable milk.
-Set aside for 20/25 min at 180 degrees.