Grate the 14 oz. of butter into bowl. Transfer to freezer.

In large bowl, sift in all-purpose and chickpea flours. Add 120 g room-temperature butter. Use hands to work butter into flour until mixture becomes pea-sized pieces of butter. Slowly add oat milk and continue to mix until dough forms. Note: If mixture seems dry, continue to work the dough with your hands – it will start to take on a smooth texture.

Transfer dough from bowl to counter. Knead dough, then wrap with plastic wrap and refrigerate for at least 20 minutes.

When ready, remove plastic wrap and transfer to a large sheet of unbleached parchment paper.

Use hands to mold dough into a square shape, then place another sheet on top (this ensures rolling pin doesn’t stick). Use rolling pin to roll dough into a flat rectangular sheet (about ¼-in. thick). Remove top sheet.

Sprinkle around 1/3 of the frozen grated butter onto dough.

Starting on the left side, fold dough to the center and press down. Next, fold right side of dough over the piece you just folded in (essentially making an envelope). Lift the folded dough and quarter-turn the north point to face the west. Return parchment paper on top and repeat the rolling/folding process one more time.

Wrap in plastic wrap and refrigerate for 20 minutes.

Repeat steps 4-7, using the remaining ⅓ butter left in the freezer. Refrigerate dough until ready to use.

Preheat oven to 400 degrees F. Peel and cut sweet potato into medium cubes and arrange on parchment-paper-lined baking sheet. Cook for 20 minutes or until fork tender.

Meanwhile, in food processor, combine beets, Dijon, garlic, onions, black beans, oats and walnuts. purée until smooth. Scoop into large bowl. Add chia seeds, salt, pepper, flax and quinoa. Set aside. Note: Keep unwashed food processor nearby.

Once fork tender, transfer sweet potatoes to food processer (turn off oven). Purée until smooth, then add to beet mixture. Use rubber spatula to combine.

Roll out two long pieces of plastic wrap and divide filling evenly between both. Roll each half up tightly (like a sausage). Pinch plastic wrap ends tightly. Refrigerate until ready to use.

In bowl, combine chopped carrots, onions, dates and mushrooms. Transfer to food processor and pulse until mixture is chopped into bits. Then, set processor to “speed one” and puree for 3-4 minutes. Note: Do not let mixture become too smooth.

In large dry skillet on medium heat, add duxelle. Cook until all moisture has evaporated (about 20 minutes). When ready, mix in chopped parsley, remove skillet from heat and turn off burner. Refrigerate until ready to use.

In large bowl, whisk together flour, salt and pepper. Set aside.

In small pot or pan on medium-high heat, add butter and melt until its foamy and starts to brown. Set aside.

In another bowl, whisk aquafaba vigorously with balloon whisk until white peaks form.

Whisk water and butter into flour mixture. Pour in aquafaba and continue to whisk until smooth. Add more water to thin out if needed.

Warm a small, non-stick pan on stove. Use a 1- to 2-oz. ladle to transfer batter to pan. Swirl pan so batter runs to the outside edges (should be fairly thin). Once small bubbles appear, gently flip and cook for 30 seconds. Transfer crepe to plate. Repeat process with remaining batter.

Cover plate and set aside until you’re ready to assemble the Wellington.

In medium pot, add all sauce ingredients except for corn starch. Bring mixture to a rolling boil, then turn down to simmer for 5-10 minutes.

Meanwhile, in small bowl, combine cornstarch with 2 tablespoons water to make slurry.

Return pot to boil. Use spoon to mix in cornstarch. Once sauce thickens to gravy-like consistency, it’s ready. Remove from heat and set aside.

On large countertop or table, roll out a two-foot sheet of plastic wrap. Overlap with another layer.

Remove stems from two collard leaves, then cut in half. Shingle leaves from left to right on top of plastic wrap (surface should be large enough to cover the length of the meatless roll).

Spread duxelle onto collard leaves in thin layer (save the rest for the second roll).

Layer crepes on top of duxelle (this should take 4-6 crepes depending on size).

Remove plastic wrap from meatless log. Transfer to center of the crepes. Gently lift edge of collard leaf and roll the filling up in entire base (like a sushi roll) using plastic wrap to form roll. Refrigerate.

Remove dough from refrigerator. Preheat oven to 400 degrees F.

Unwrap dough and cut in half (reserving one half for the other Wellington). Transfer to large sheet of parchment paper.

Cover with another sheet of parchment and roll out until it’s a little thinner than ¼ inch – and large enough to cover the wrapped log in the refrigerator. Note: Work as fast as you can here to not soften the dough too much.

Remove collard-wrapped filling from refrigerator and transfer to center of the pastry dough.

Fold dough (using the bottom parchment sheet to help you) over the collard wrap tightly. Continue to move forward until dough touches and the seam is on the bottom of the roll. Cut off any excess.

Tightly and neatly, fold in both ends of the Wellington. Cut off any excess.

Transfer Wellington to parchment-lined baking sheet. Brush with a 50/50 coconut and maple syrup blend. Then, use sharp knife to score the pastry, diagonally, on top to create a checkerboard effect.

Liberally sprinkle sea salt on top, transfer to middle oven rack and bake until pastry is golden (about 40 minutes).

Let cool for 5 minutes. To serve, slice 1- to 2-in. pieces onto plate and pour sauce on top.