Place a large frying pan over a medium to low heat. Add the olive oil followed by the onions. Cook, stirring occasionally, for 15 to 20 mins, until the onions are golden brown. Keep an eye on the onions to make sure they don’t stick to the pan. Season with salt and pepper.
Remove the onions from the pan and return the pan to the heat. Add the baby spinach and cook until wilted. Remove from the pan and leave to cool.
Transfer the onions and spinach to the refrigerator and cool completely.
Preheat the oven to 200°C. Line a large baking tray with baking paper and place the puff pastry sheet on top. Allow the pastry sheet to thaw slightly.
Spread half the onions over the middle third of the pastry, making sure to leave an extra 2cm border at the edge of the pastry. Top with half of the baby spinach. Spread the Dijon mustard over the Vegie Delights Vegie Roast. Place the Vegie Delights Vegie Roast on top of the spinach. Sprinkle with the fresh thyme and top with the remaining baby spinach and onions.
Very carefully roll the pastry over the top of the Vegie Delights Vegie Roast until you have a log. Press down to seal the edges. Roll over the log so that the seam is on the bottom. Trim any excess pastry and add a couple of slits at the top to allow steam to escape while cooking.
Whisk the almond or soy milk together with the sunﬂower oil and maple syrup (or brown rice syrup) to make a pastry wash. Very lightly brush over the pastry. Bake for 30 to 35 mins, or until golden and ﬂaky.
To make the miso gravy, place a small saucepan over a medium heat and add the oil and shallot and cook until the shallot has softened and turned slightly golden at the edges. Add the ﬂour and stir through the oil and shallot mixture. Cook for 1 minute before adding the vegetable stock, water and miso and stir constantly to evenly distribute the ﬂour and help the gravy thicken. Once the gravy has thickened slightly, remove from the heat. Pour over slices of the Wellington and serve with salad.