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Thrive On A Vegan Diet!: Join Kimberly Elise & Blogger Stephanie Williams On Facebook Live November 11th

Join us on November 11th for a Facebook Live conversation with Kimberly Elise and vegan lifestyle blogger Stephanie Williams

Learn how to thrive on a vegan diet and become a healthier you this Thanksgiving.

Come to the Facebook Live event with your most pressing questions about healthy diets, weight loss, and vegan Thanksgivings – Kimberly and Stephanie will be answering your questions during the Facebook Live broadcast.

If you’re lactose intolerant, can’t eat gluten, or diabetic, a plant-based diet will help balance your body with necessary nutrients. If you struggle with weight loss, Kimberly and Stephanie can offer tips about clean ingredients and cruelty-free eating. Regardless of your diet preferences, come ready to learn how to have a healthier relationship with food. 

vegan recipeStephanie’s Veggie Wellington

Course: Dinner

Prep Time: 10 minutes

Cook Time: 45 minutes

Servings: 6-8


  • 1 small onion  (finely chopped)
  • 6 oz spinach
  • 1  medium cooked potato   (cubbed)
  • 2 celery stalk (finely chopped)
  • 2 carrots  (finely chopped)
  • 8 oz mushrooms   (chopped)
  • 1 1/2 cup cooked lentils
  • 1/2 tbsp veggie bouillon or 3/4 cup veggie broth
  • 1/2 cup warm water
  • 2-3 sprigs of sage chopped
  • garlic powder
  • pepper
  • 2 sheets puff pastry
  • 1/2 cup bread crumbs



  1. Preheat oven to 400 degrees.
  2. ‎ Chop your potato into cubes and place into boiling water for about 10-15 minutes.
  3. Add chopped onions, celery, carrots, and mushrooms to a large pan and saute with a little water until veggies are tender.
  4. Whisk bouillon in warm water, if using, and add to the pan .
  5. Stir in cooked lentils, spinach, herbs, and seasonings.
  6. ‎Add potato and bread crumbs and mix until ingredients are well combined.
  7. Line two baking pans with parchment paper.
  8. Place your puff pastry on your baking pan.
  9. Take your veggie mixture and form into a log on top of your puff pastry, leaving a little room between the edge of the mixture and pastry. Wrap the sheets (one at a time) over your veggie log, making sure to cover the entire log.
  10. Brush the top of the wellingtons with a little water or olive oil and place in the oven for 25-30 minutes. Serve.

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