Vegan Wellington with Mushrooms and Lentils


Vegan wellington loaf on marble board with text that says Vegan wellington loaf on marble board with text that says

This gorgeous Vegan Wellington with Mushrooms and Lentils tastes just as good as it looks, with flaky, vegan puff pastry wrapped around meaty lentils, mushrooms and a mirepoix of onions, carrots and celery. The delicious flavors are all tied together with fresh herbs.

Vegan wellington with lentil and mushroom filling on marble board.Vegan wellington with lentil and mushroom filling on marble board.

Who doesn’t love puff pastry? You can use it to make nearly any dish more delicious, from a vegan pot pie to a vegan sausage roll. This time, we are wrapping it around a flavorful filling of lentils and mushrooms to make a scrumptious, flaky, golden-brown vegan wellington.

A wellington is an English-origin dish made by wrapping a loaf of meat, often beef, wrapped inside puff pastry. But making a delicious vegan version of this good-looking dish is probably not only easier, it also makes for a healthier option.

For my vegan wellington I created an aromatic and nutritious filling of lentils, celery, carrots, onions and mushrooms. Caramelize all the veggies with a dash of wine to build up the flavor, and finish off with a medley of herbs. Then wrap all this goodness in puff pastry and bake until golden, crispy and delicious.

I can’t imagine a beef wellington would taste any better!

Table of Contents Slices of vegan wellington with mushroom and lentil filling on white plate with fork.Slices of vegan wellington with mushroom and lentil filling on white plate with fork.

Why you will love this recipe

  • There’s so much flavor and texture in this vegan mushroom wellington. The crunchy, flaky puff pastry is divine with the soft lentils and textured veggies.
  • The recipe is quite foolproof. There are a few steps you will need to go through, including making the lentil filling. But it’s quite easy and if you follow instructions you can’t go wrong.
  • Everyone will love it. You don’t have to be plant-based to enjoy this amazing and easy vegan wellington. This is a very kid-friendly recipe as well, despite the mushrooms, which disappear into the savory lentil filling. And the adults? You’ll have them eating out of your hand!
  • The recipe makes two wellington loaves. So it’s perfect for a gathering of six to eight people.

Ingredients

  • Dried brown lentils. You can also use green lentils or French puy lentils. If using canned lentils, use two 15-oz cans and drain out all liquid.
  • Puff pastry sheets. Use store-bought puff pastry sheets. Many brands sold in grocery stores, including Pepperidge Farm which I used, are accidentally vegan.
  • Avocado oil. Or any vegetable oil, including olive oil.
  • Aromatics: garlic, onion and dried herbs, including sage, rosemary and thyme.
  • Vegetables: carrots, celery, and mushrooms (crimini or button mushrooms).
  • Red wine. This will help build up the flavor, so try and use it. If you absolutely won’t, skip it.
  • Soy sauce or tamari. This will add a nice hit of umami. Leave out if soy-free. You can also substitute with a two teaspoons of vegan Worcestershire sauce or a tablespoon of tomato paste.
  • Dijon mustard or wholegrain mustard
  • Unbleached all purpose flour. This will help soak up the moisture from the filling so the puff pastry remains crispy.
  • Salt and ground black pepper to taste.

Variations

  • To make a healthier vegan wellington recipe use whole wheat puff pastry. My recipe is not just wholegrain, it has half the fat you’d find in store bought puff pastry.
  • You can use whole wheat flour instead of all purpose flour for the filling.
  • You can make this a vegan “beef” wellington by replacing half the lentils with 14 oz of vegan beef.
  • Use leeks instead of onions for even more flavor. You can also sub the mushrooms for a seasonal squash.
  • Use fresh herbs instead of dried. You can use two tablespoons of fresh herbs.
  • Use a mix of wild or dry mushrooms. Make sure you reconstitute them first, then cook with the rest of the filling.

How to make vegan wellington

Lentils cooking in saucepan.Lentils cooking in saucepan.

1. Place the lentils in a saucepan, cover with an inch of water, bring to a boil, cover, and continue cooking 20-25 minutes or until lentils are tender but not mushy. Drain and set aside.

Garlic, carrots, onions and celery sauteing in pan with wooden ladle.Garlic, carrots, onions and celery sauteing in pan with wooden ladle.

2. Heat the oil in a skillet over medium heat. Add the finely chopped carrots, celery, onions and garlic along with a dash of salt and ground black pepper. Saute, stirring frequently, until the veggies start to caramelize.

Mushrooms sauteing in skillet with wooden spoon.Mushrooms sauteing in skillet with wooden spoon.

3. Add the mushrooms, saute for a minute, then add the wine. Continue to cook, stirring often, until the wine has evaporated and the mushrooms are browned.

Mustard, herbs in skillet with ladle.Mustard, herbs in skillet with ladle.

4. Add the herbs, soy sauce or tamari, dijon mustard, salt and ground black pepper to taste. 

Lentils in skillet.Lentils in skillet.

5. Add the lentils and continue cooking until there is no visible liquid in the skillet. 

Flour added to mushrooms and lentils in skillet.Flour added to mushrooms and lentils in skillet.

6. Add the flour and mix well until the flour is absorbed by the mixture. Turn off the heat

Filling cooling in skillet.Filling cooling in skillet.

7. Place the filling in a spot where it can cool quickly. I put it in a bowl and place it in the fridge.

Puff pastry sheet rolled out to a rectangle.Puff pastry sheet rolled out to a rectangle.

8. Roll out one of the puff pastry sheets to 11 X 13 inches on a lightly floured surface. 

Lentil mushroom loaf on puff pastry sheet.Lentil mushroom loaf on puff pastry sheet.

9. Divide the lentil mixture in two and form each into a loaf. Place one loaf in the center of the rolled out puff pastry sheet.

Edges of puff pastry rolled over the lentil mushroom mixture.Edges of puff pastry rolled over the lentil mushroom mixture.

10. Fold the puff pastry over the loaf and press in the seam. Use a little water to moisten the edges, to help the seams stick. 

Vegan wellington with edges tucked in on chopping board.Vegan wellington with edges tucked in on chopping board.

11. With the seam side down tuck in the ends and seal them so you have a neat-looking, fully wrapped log. Repeat with the second sheet of puff pastry and the remaining lentil-veggie mixture.

Scored vegan wellington on wooden board.Scored vegan wellington on wooden board.

12. Using a very sharp knife, score the top of the log in a decorative pattern– I did a crosshatch. You can coat the top with an optional wash of a teaspoon of oil or melted vegan butter mixed with a teaspoon of non-dairy milk for better color.

Wellington logs placed on a baking sheet lined with parchment paper.Wellington logs placed on a baking sheet lined with parchment paper.

13. Place the wellington loaves on a baking sheet lined with parchment paper.

Baked wellington loaves on parchment lined baking sheet.Baked wellington loaves on parchment lined baking sheet.

14. Place the baking sheet in the preheated 425-degree oven and bake the wellington logs for 45 minutes or until golden-brown. Remove, let the wellingtons stand for about 10 minutes, then slice and serve.

Vegan wellington on marble board.Vegan wellington on marble board.

Recipe FAQs

Can I make this recipe a few days ahead?

You can make the filling up to two days in advance. Refrigerate until ready to use. Then roll out the puff pastry and stuff and bake the day you want to serve the vegan wellington.
You can also refrigerate the baked wellington for up to three days. Reheat in a preheated, 350-degree oven until warmed through and the puff pastry is crispy again.

Can I freeze vegan wellington?

Wrap the wellington tightly in freezer safe wrap and place in an airtight container. Freeze for up to three months. Thaw and reheat in preheated 350-degree oven until warmed through and crispy.

More yummy recipes with puff pastry

Vegan wellington slices on a white plate with fork.Vegan wellington slices on a white plate with fork.

Did you make this recipe? Leave a review and a star rating below or tag us on Instagram! Thanks!

Vegan wellington slices on a white plate with fork.Vegan wellington slices on a white plate with fork.

Vegan Wellington

This gorgeous Vegan Wellington with Mushrooms and Lentils tastes just as good as it looks, with meaty lentils, mushrooms and a mirepoix of onions, carrots and celery. These delicious flavors are all tied together with fresh herbs.

Print Recipe Pin Recipe Review Recipe

Course: Entree

Cuisine: British

Diet: Vegan, Vegetarian

Servings: 12 servings (6 slices per loaf)

Calories: 310kcal

Author: Vaishali · Holy Cow! Vegan Recipes

Cook ModePrevent your screen from going dark

Instructions

  • Place the lentils in a saucepan, cover with an inch of water, bring to a boil, cover, and continue cooking 10-15 minutes or until lentils are tender but not mushy. Drain and set aside.

  • Preheat the oven to 425 degrees Fahrenheit/220 degree Celsius.

  • Heat the oil in a skillet. Add the carrots, celery, onions and garlic along with a dash of salt and ground black pepper. Saute, stirring frequently, until the veggies start to caramelize.

  • Add the mushrooms, saute for a minute, then add the wine. Continue to cook, stirring often, until the wine has evaporated and the mushrooms are browned.

  • Add the herbs, soy sauce or tamari, dijon mustard and salt and ground black pepper to taste. 

  • Add the lentils and continue cooking until there is no visible liquid in the skillet.

  • Place the filling in a spot where it can cool quickly. I put it in a bowl and place it in the fridge.

  • Preheat oven to 425 degrees Fahrenheit/220 degrees Celsius.

  • Roll out one of the puff pastry sheets to 11 X 13 inches on a lightly floured surface. 

  • Divide the lentil mixture in two and form each into a loaf. Place one loaf in the center of the rolled out puff pastry sheet.

  • Fold the puff pastry over the loaf and press in the seam. Use a little water to moisten the edges, to help the seams stick. 

  • With the seam side down tuck in the ends and seal them so you have a neat-looking, fully wrapped log. Repeat with the second sheet of puff pastry and the remaining lentil-veggie mixture.

  • Using a sharp knife, score the top of the log in a decorative pattern– I did a crosshatch. You can coat the top with an optional wash of a teaspoon of oil mixed with a teaspoon of non-dairy milk for better color.

  • Place the wellington loaves on a baking sheet lined with parchment paper.

  • Place the baking sheet in the preheated oven and bake the wellington logs for 45 minutes. Remove, let the wellingtons stand for about 10 minutes, then slice and serve.

Recipe notes

  • To make a healthier wellington use whole wheat puff pastry.
  • You can use whole wheat flour instead of all purpose flour for the filling.
  • Use leeks instead of onions for even more flavor. You can also sub the mushrooms for a seasonal squash.
  • Use fresh herbs instead of dried. You can use two tablespoons of fresh herbs.
  • Use a mix of wild or dry mushrooms. Make sure you reconstitute them first, then cook with the rest of the filling.
  • Serve the vegan wellington with creamy vegan mashed potatoes and mushroom gravy. You can also add a side of garlicky green beans.
  • You can make the filling up to two days in advance. Refrigerate until ready to use. Then roll out the puff pastry and stuff and bake the day you want to serve the vegan wellington. You can also refrigerate the baked wellington for up to three days. Reheat in a preheated, 350-degree oven until warmed through and the puff pastry is crispy again.
  • To freeze the vegan wellington, wrap tightly in freezer safe wrap and place in an airtight container. Freeze for up to three months. Thaw and reheat in preheated 350-degree oven until warmed through and crispy.
  •  

Nutrition

Calories: 310kcal | Carbohydrates: 31g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 310mg | Potassium: 347mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1042IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg

Tried this recipe?Please leave a comment and recipe rating below! Follow Holy Cow Vegan on Instagram

Source

Leave a Reply

Your email address will not be published.