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 normal temperature for 10-20 minutes.
Next, warm the oven to 400 degrees to bake Wellington.
Preparation of Mushroom and lentil filling:
Add water and lentils to a cooker and place it on high heat.
Cook it for 8–14 minutes until the lentil is cooked.
After 14 minutes, open the cooker and remove the extra water.
Shift the cooked lentils into a bowl and set aside.
Then, heat the oil for 2 or 3 minutes on medium flame.
Add onions, celery stalks, crushed garlic, black pepper, carrots, and salt to this pan.
Cook all ingredients for 5-8 minutes, or until vegetables are tender.
Next, add cremini mushrooms and red wine to this mixture.
Simmer it for 7-10 minutes, or until wine is absorbed.
Add sage, thyme, soy sauce, rosemary, Vegan Worcestershire Sauce, paprika, and Dijon mustard in this pan.
Combine all ingredients and cook it for 2-3 minutes. Set aside the mixture.
Meanwhile, add flax seeds and water in a bowl.
Mix it and set aside for 10-20 minutes.
Mash the cooked lentils with the help of a fork or hands.
Add this mashed lentil with flax seeds to the mushroom mixture.
