Here is the recipe for our Vegan Wellington which is a delicious plant-based main course filled with mushrooms, lentils, and savory herbs, all wrapped in flaky puff pastry. Our most wanting dish is a dairy-free Wellington is perfect for holiday meals, special occasions, or anyone seeking a high-protein vegan recipe that’s both nutritious and indulgent. We packed with fiber, plant-based protein, and essential nutrients, this vegan Wellington recipe is sure to impress. If you are hosting a vegan dinner party or enjoying a gourmet vegan meal, this dish will be the star of your table.
Ingredients
- Uncooked brown lentils, 3/4 cup
- Olive Oil 1/2tsp
- Mushroom Filling
- Uncooked brown lentils, 3/4 cup
- Olive Oil 1tsp
- Crushed Garlic Cloves 4
- Chopped Medium Onion
- Grated Carrot 1
- Chopped Celery Stalks 2
- Red Wine 1/2 Cup
- Cremini Mushrooms, 12 oz
- Dried Thyme 2tsps
- Sage 2tsps
- Rosemary 2tsps
- Soy Sauce 2tbsp
- Dijon Mustard 2tbsp
- Vegan Worcestershire Sauce 1tbsp
- Crushed Black Pepper, to taste
- Paprika 1tsp
- Salt 1tsp
- Crushed Garlic Cloves 4
For Flax Egg:
- Ground flaxseeds, 2 tbsp
- Water 5tbsps
Brown Lentils: I used uncooked lentils to prepare the fillings. You can also use canned lentils. It gives a nutty and meaty taste.
Puff pastry sheets: You can use any store-bought sheets. I recommend using Pepperidge Farm sheets.
Olive Oil: Replace it with any cooking oil like avocado or vegan oil.
Mushrooms: Fresh or dried herbs work well with this dish. Cremini, portobello, shiitake, and oyster mushrooms are good options. Choose the one that suits your taste.
Red wine: It is an optional ingredient.
Instructions
Defrost the frozen puff pastries at room temperature for 10–20 minutes.
Preheat the oven to 400°F (200°C).
Preparation of Mushroom and Lentil Filling
Add water and lentils to a cooker and place it on high heat.
Cook for 8–14 minutes until the lentils are fully cooked.
Drain any excess water and transfer the lentils to a bowl. Set aside.
Heat oil in a pan over medium flame for 2–3 minutes.
Add onions, celery stalks, crushed garlic, black pepper, carrots, and salt.
Cook for 5–8 minutes, or until vegetables are tender.
Add cremini mushrooms and red wine.
Simmer for 7–10 minutes, or until the wine is absorbed.
Add sage, thyme, soy sauce, rosemary, vegan Worcestershire sauce, paprika, and Dijon mustard.
Cook everything together for 2–3 minutes, then remove from heat.
In a separate bowl, mix flax seeds with water and let it sit for 10–20 minutes.
Mash the cooked lentils using a fork or your hands.
Combine the mashed lentils and flax mixture with the mushroom mixture. Mix well and let it cool slightly.
Assembly and Baking
Lightly flour a surface and roll out the puff pastry if needed.
Place the prepared filling in the center of the pastry, shaping it into a log.
Fold the pastry over the filling and seal the edges היט by pressing them together.
Place the Wellington seam-side down on a lined baking tray.
Optionally, brush the top with plant-based milk for a golden finish.
Make a few small slits on top to allow steam to escape.
Bake for 25–30 minutes, or until the pastry is golden brown and crisp.
Let it cool for 5–10 minutes before slicing and serving.