1. Preheat oven to 400°; line rimmed baking pan with parchment paper. In small bowl, stir garlic, mustard, horseradish and thyme. Makes about 1/4 cup

2. In large skillet, cook and stir mushrooms, shallots and 2 tablespoons vegan buttery spread over medium-high heat 10 minutes or until most liquid is released from mushrooms. Stir in brandy, salt, and 1/2 teaspoon fresh ground black pepper; remove from heat

3. Gently roll puff pastry into 12-inch square; cut into quarters. Leaving 1/2-inch border, spread garlic mixture over sheets; top with mushroom mixture. Place 1 beet in center over mushroom mixture and fold corners of pastry up and over beet, overlapping on top of beet; pinch dough with fingers to seal seams and place, seam side down, on prepared pan. Brush with remaining 1 tablespoon melted buttery spread; diagonally score top of pastry several times in both directions with sharp knife. Roast Wellingtons 30 minutes or until puff pastry is golden brown. Makes 4 Wellingtons

• 25 g Total fat
• 10 g Saturated fat
• 0 mg Cholesterol
• 791 mg Sodium
• 39 g Carbohydrates
• 4 g Fiber
• 6 g Sugars
• 0 g Added sugars
• 7 g Protein