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
- 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.