Preheat the oven to 180c
Wrap each beet in one layer of tin foil and place on a roasting tin. Roast in the oven for 30 minutes.
Meanwhile make your mushroom pâté. In a frying pan over medium heat, put a good glug of olive oil. Add the chopped onion, rehydrated mushrooms and the garlic granules. Fry until soft. Add the chestnut mushrooms and fry for a further 3 minutes. Add the wine and a good pinch of salt. cook for a further minute.
Add all the ingredients to a food processor and blitz for a few seconds. You want the pâté to keep some texture so don’t purée the mushrooms, leave it nice and chunky. Allow to cool completely.
Meanwhile, remove your beets from the oven after they’ve had their 30 minutes. Peel off the foil and allow them to cool until you can handle them easily. The skin should turn slightly wrinkly and should peel off quite easily. Peel all of the beets and discard the skins.
On a piece of baking parchment, place the rolled out puff pastry. Using a cookie cutter, cut four circles of pastry which are big enough to completely wrap around each beet (mine were around 10cm).
On each circle spread a good layer of the mushroom pâté and sprinkle with the chopped walnuts. Place a roasted, peeled beet in the centre of each circle, on top of the pâté and hazelnuts, then wrap the pastry around the beet, pinching it at the top as you go. Once completely wrapped, flip the beetroot upside down s the seam is underneath and place on a parchment lined baking tray. Repeat with all four beets.
Prick the top of each wellington with a sharp knife to create a steam hole and brush with some soy milk.
Place in the oven for around 20 minutes or until the pastry has puffed up and turned golden brown. Serve with all the trimmings.