In a large skillet, start heating the oil over medium-high heat. Pour the chopped onion and cook until soft, about 3 minutes. Stir in bell pepper, garlic, Italian Seasoning, and salt. Set aside.

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and brush or spray with oil and set aside.

Tear bread slices into small pieces and add to a food processor, and process. Remove and add to a bowl.

Add walnuts and process until fine; add to the bowl with the breadcrumbs

Add the tofu, Bragg’s Liquid Aminos, nutritional yeast flakes, tapioca starch, onion powder, garlic powder, salt, sage, oregano, basil, and thyme. Then process to form a paste, add the breadcrumbs and walnut mixture. Pulse until it all comes together.

Remove the filling from the food processor with a spatula.

Place filling in a large bowl, add the sauteed vegetables, and stir.

Bake for 60 minutes. Allow to cool completely, in the meantime, prepare the crust.

Place oat flour, tapioca starch, potato starch, ground flaxseeds, baking powder, salt, and xanthan gum in a large bowl and mix.

Cut in non-dairy butter until the mixture of the bowl looks like breadcrumbs. Add almond milk and mix until the dough comes together into a ball. You might need more or less almond milk so add one tablespoon at a time!

Place the dough ball on a sheet of parchment paper, cover, dough with a second sheet of parchment paper. Using a rolling pin, roll out the dough into about ⅛ inch thickness.

Remove the top parchment paper.

Place cooled baked filling on the center of the rolled-out dough.

Using the bottom parchment paper as a guide, bring the dough up and over the filling on all the corners and press edges to seal.

Carefully flip the Wellington onto the prepared baking sheet so that the seal edges are at the base.

Combine glaze ingredients in a bowl. Brush on the Wellington.

Bake Wellington for 30 - 40 minutes or until golden brown.