Description
A show-stopping vegan Wellington filled with mushrooms, lentils, and seasonal vegetables wrapped in golden puff pastry, perfect for holiday dinners.
Ingredients
Scale
- 1 sheet vegan puff pastry, thawed
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups mushrooms, finely chopped
- 1 cup cooked lentils
- 1/2 cup grated carrot
- 1/4 cup chopped walnuts
- 1 tsp dried thyme
- 1 tsp soy sauce or tamari
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp plant-based milk (for brushing)
- Optional: fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent.
- Add mushrooms, carrot, walnuts, and thyme. Cook until vegetables are softened and moisture has evaporated.
- Stir in cooked lentils, soy sauce, salt, and pepper. Cook for another 2–3 minutes. Allow mixture to cool slightly.
- Roll out puff pastry on a lightly floured surface. Place the filling in the center, shaping it into a log. Fold pastry over and seal edges.
- Transfer Wellington to the prepared baking sheet. Brush with plant-based milk.
- Bake for 30–35 minutes, until pastry is golden and crisp.
- Allow to rest for 5 minutes before slicing. Garnish with fresh parsley if desired.
Notes
You can prepare the filling a day ahead and assemble just before baking. Serve with vegan gravy or cranberry sauce for a festive touch.
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Category: Main Dish
- Method: Sautéing / Baking
- Cuisine: Vegan / Holiday
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan Wellington, plant-based Wellington, holiday vegan main dish, mushroom lentil Wellington, vegan puff pastry