Savory Lentil Wellington

This gorgeous Vegan Wellington with Mushrooms and Lentils will have everyone gawking — and gorging — at your holiday table.

I had big, big dreams of making a beef wellington before I went vegan, and I never got around to it. But who says we can’t make a vegan wellington?

It tastes just as good as it looks, with meaty lentils and mushrooms tied together by a mirepoix of onions, carrots, and celery and infused with fresh herbs, and all of it stuffed into flaky puff pastry. A vegan, nut-free recipe.

A flaky puff pastry crust wrapped around the perfect savory and satisfying vegetable mixture. It is the perfect holiday entree for vegans and nonvegans alike!

Savory Lentil Wellington

Nicole Kearsley
Here's what I'll be serving for upcoming US Thanksvegan or Christmas. This one is more savory with lentils, veggies, walnuts, and traditional holiday seasonings.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 2


  • 1 Frozen Puff Pastry Sheet
  • 2 tablespoon Ground Flaxseed
  • 1 cup Chopped Carrots
  • 1/2 cup Chopped Celery
  • 1 Small Onion chopped
  • 8 ounces Mushrooms chopped
  • 1/2 cup Flatleaf Parsley chopped
  • 2/3 cup Dry Lentils Green or brown
  • 3 Cloves Garlic minced
  • 2 tablespoon Tomato Paste
  • 2 teaspoon Vegan Worcestershire
  • 1 teaspoon Sage
  • 1 teaspoon Thyme
  • 1/2 teaspoon Rosemary
  • 1 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 2 cups Vegetable Broth beef-flavored vegan
  • 1/2 cup Frozen Peas
  • 3/4 cup Unsalted Walnuts finely chopped
  • 1/4 cup Panko Breadcrumbs
  • Plain Plant Milk vegan butter for brushing pastry


  • Combine the ground flax with 5 Tbsp water in a small bowl. Set aside for 10 min. It will thicken and gel up a bit.
  • In a large skillet with a lid, saute the onions, carrots, celery, and mushrooms in 1 Tbsp oil until tender, approximately 5 minutes. Add garlic and continue to cook for 1 minute. Stir in tomato paste, sage, thyme and rosemary, chopped parsley and continue to cook to release the aromatics approximately 1 minute.
  • Add the lentils, broth, vegan Worcestershire sauce, salt, and pepper.  Bring to a boil, cover with lid slightly ajar, reduce heat to medium-low to maintain a simmer. Cook approximately 20 to 25 minutes, or until the lentils are tender and have absorbed the liquid. Remove from heat.
  • Mash the lentil mixture a few times. Mix in frozen peas, chopped walnuts, flaxseed mixture, and breadcrumbs. Let the lentil mixture cool to room temperature.
  • **(optional step but recommended)** When all the mixture has reached room temperature, roll out a piece of plastic wrap about the size of a large cutting board. Lay mixture to form a tube-like a loaf over plastic wrap and roll up tightly twisting ends and refrigerate until 30 minutes or until ready to wrap in pastry. Photo of this step in comments.
  •  Allow puff pastry sheet to thaw on a floured surface. Once pliable, roll out slightly to create a 10" x 15" rectangle. If seams crack or split use a little water to patch. Transfer to a baking sheet lined with parchment paper. Unroll mixture from plastic wrap (if step #5 skipped, place directly onto pastry), place onto pastry leaving 1.5" at each end. Brush edges of pastry with plant milk. Roll up pastry tucking in ends (like wrapping a present), and place seam down **optional to refrigerate for another 30 minutes, but recommended** Preheat oven to 400°F .
  • When ready to bake, score any pattern you like. Brush the entire pastry with a little plant milk or melted vegan butter. Bake @400°F for 35 to 40 minutes. Let rest 10 to 15 minutes before slicing.
  • **make-ahead** store assembled and covered/wrapped wellington in the refrigerator until ready to bake.


MAKE A COMPLETE MEAL: Serve it with mashed potatoes then smothered in gravy.
*SERVING: This recipe yields 11.5 grams of protein for each serving.
Show More

Related Articles

Leave a Reply

Your email address will not be published.

Recipe Rating

Back to top button