Here is the recipe for our Vegan Lentil Wellington which is a delicious and savory vegan holiday recipe that’s perfect for any special occasion. We made with it protein-rich lentils, mushrooms, and wrapped in flaky puff pastry, this vegan Wellington is both indulgent and nutritious. Ideal for anyone looking for a plant-based main course or a dairy-free Wellington, this dish is packed with fiber and plant-based protein. This lentil Wellington recipe is sure to impress your guests.
Ingredients:
1/2 cup dry brown lentils, rinsed well
2 cups vegetable broth
1 tbsp ground flax
2 tbsp water
1/2 small onion, diced
4 Bella mushrooms, cubed
4 cloves garlic, minced
1/2 tbsp tomato paste
1/2 tbsp soy sauce
1 tbsp nutritional yeast
1/2 tsp fennel seeds
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp dry basil
1/2 tsp cumin
1 thawed vegan puff pastry sheet
Method:
In a sauce pan add lentils and vegetable broth. Bring to a low boil and allow to cook until soft and all liquid has been absorbed by the lentils (or drain remaining liquid if necessary).
While lentils are cooking, mix flax and water together and set aside. To a separate pan add in onion, celery and mushrooms with a sprinkle of salt. Allow to cook down and soften.
To the pan add the garlic and allow to become fragrant while sautéing. Add in tomato paste and sauté for about 2-3 minutes.
Then add in soy sauce, lentils, seasonings, nutritional yeast and flax egg. Remove from heat and stir well to combine. Allow lentils to sit and cool for 10 minutes while preparing the puff pastry.
Preheat oven to 400F.
Make sure pastry is completely thawed. Spread out on a floured surface and lightly roll it a little flatter. Take lentil mixture and place in the middle of the pastry.
You don’t need to do anything super fancy with the dough. Wrap the sides of the dough around the lentils.
For the ends, cut off excess pastry leaving about an inch enough to fold up to make a little log. To seal just brush with a little plant based milk or water.
Once sealed, place the lentil loaf on a lined baking sheet. Brush the surface with a little more plant based milk or oil and cut at least 4-6 venting slits into the pastry.
Place pastry in oven on the middle rack for 25-30 minutes. Remove from oven and cool for 10 mins before cutting and serving.
