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Vegan Wellington Recipe

Vegan Mushroom Lentil Wellington

This Vegan Mushroom Lentil Wellington is the perfect addition to your holiday table! It is a show stopping main that the whole family will enjoy, with rich flavors of mushrooms, lentils, and aromatic herbs. This delectable dish not only satisfies your taste buds but is also packed with veggies and essential nutrients. With a flaky puff pastry exterior and a savory, hearty filling, it's a feast for both the eyes and the palate. So, roll up your sleeves, preheat that oven, and get ready to fall in love!
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Lunch, Main Course
Servings 8
Calories 539.5 kcal

Ingredients
  

  • 1 onion
  • 2 carrots
  • 2 stalks of celery
  • 5-6 cloves garlic
  • 300 g chopped mushrooms
  • 1 tsp sage
  • 2 tsp thyme
  • 1.5 tsp Rosemary
  • 1 can of lentils
  • 0.5 cup chopped walnuts
  • 0.5 cup bread crumbs
  • 2 tbsp soy sauce
  • 2 tbsp tomato paste
  • Salt & pepper to taste
  • 1 large puff pastry sheet or 2 small ones
  • Olive oil or vegan egg wash for brushing

Instructions
 

  • Sauté your onions, celery & carrots for 5 minutes, then add in your garlic & mushrooms and cook for another 3-4 min.
  • Add in the rest of the ingredients & cook until everything is heated through and well combined.
  • Defrost your puff pastry in advance & lay it out flat on a greased baking tray.
  • It can be a little challenging to find vegan puff pastry. I usually use the brand “Tender Flake.” If you find smaller sheets, you can roll them together or place them side by side to make one large sheet! I used two smaller pastry sheets and put them side by side for this recipe.
  • Add in the filling along the center & form a log shape with your hands.
  • Using a knife or kitchen scissors, make the same amount of slits on each side of the pastry, about 2 fingers thick each.
  • Fold up the ends of each side of the log, then fold each of the slits of the pastry over the middle of the filling in a diagonal crisscross pattern.
  • Brush with olive oil or a vegan egg wash & bake 400f for 45 minutes - 1 hour until the pastry is nice and golden!
  • Serve with vegan gravy & enjoy!!!

Nutrition

Serving: 1gCalories: 539.5kcalCarbohydrates: 54.6gProtein: 13.6gFat: 32.5gSaturated Fat: 10gPolyunsaturated Fat: 3.92gMonounsaturated Fat: 3.17gTrans Fat: 0.2gSodium: 670.5mgPotassium: 530.3mgFiber: 7.2gSugar: 5.9gVitamin A: 608.23IUVitamin C: 6.24mgCalcium: 48.4mgIron: 5.4mg
Keyword Easy Holiday Dinner Recipe, Easy Wellington Recipe, Vegan Holiday Dinner Recipe, Vegan Mushroom Lentil Wellington, Vegan Wellington Recipe
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