Gluten-Free Vegan Wellington
User Reviews
5
18 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
40 mins
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Chilling Time
15 mins
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Total Time
1 hr 15 mins
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Servings
8
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Calories
411 kcal
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Course
Main Course
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Cuisine
European
Gluten-Free Vegan Wellington
Report
The Gluten-Free Vegan Wellington features a lentil pecan loaf enveloped in a gluten-free crust made from almond flour and tapioca starch. This savory loaf includes mushrooms, garlic, Italian herbs, and binds together with flaxseed meal, oats, and cornstarch. Baked, it yields a moist, herb-spiced centerpiece wrapped in a tender, flaky crust suitable for vegan and gluten-free diets.
Description
This Gluten-Free Vegan Wellington is composed of a richly flavored lentil pecan loaf that combines chopped pecans, garlic, onion, mushrooms, and cooked lentils with Italian herbs, sage, smoked paprika, and spices for warmth. Flaxseed meal, oats, and cornstarch serve as binders to maintain structure without gluten.
The crust blends almond flour and tapioca starch seasoned with Italian herbs and garlic powder. It is mixed with flaxseed gel (flaxseed meal soaked in water), melted coconut oil, and a touch of maple syrup to form a pliable dough. The mixture is shaped into two mini loaves, which are then wrapped in the gluten-free dough and baked until golden.
When baked, the Wellington has a moist, dense interior with nutty and herbal flavors contrasted by a delicate crust. This dish makes a vegan main suitable for festive occasions or sophisticated meals.
Making components ahead is possible, but the Wellington crust is best baked fresh to avoid sogginess. Serving with gravy enhances texture and moisture. This recipe is free from gluten, soy, and nuts with possible ingredient substitutions.
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Ingredients
For the Lentil Pecan Loaf
- 1/4 cup pecans
- 2 cloves garlic
- 2 tablespoons onion chopped
- 15 ounce lentils drained, or use 1 1/2 cups of cooked lentils, canned
- 2 ounces mushrooms white or cremini or portobello
For the Spices and Sauces
- 1 1/2 to 2 teaspoons italian herbs
- 1/2 teaspoon salt or more or less based on your taste preference
- 3/4 teaspoon sage ground
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 tablespoon ketchup
- 1 teaspoon balsamic vinegar optional
For the Binders
- 2 tablespoons flaxseed meal
- 1 to 2 tablespoons cornstarch or other starch
- 2 tablespoons oats or use rice flakes or gf blend
For the Gluten-Free Wellington Crust
- 1 1/2 cups almond flour blanched
- 1/3 cup tapioca starch
- 1/2 teaspoon italian herbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 1/2 tablespoons flaxseed meal mixed with 4 tablespoons of water
- 2 tablespoons coconut oil I use refined coconut oil for a neutral flavor, melted
- 1 teaspoon maple syrup
Instructions
Make the lentil pecan loaf.
- Preheat the oven to 400° Fahrenheit (205° C).
- In a food processor, add the pecans, onion, and garlic, and pulse until the mixture is a coarse meal. Add the mushrooms and pulse to chop them up, then add half of the lentils and all of the spices and the sauces, and pulse to mix everything. The mixture will become like coarse pate, which is all right.
- Transfer the mixture to a bowl, and mix in the flaxseed meal, 1 tablespoon of corn starch, and the oats and remaining lentils. (You can also add in 2 tablespoons of green peas and a tablespoon of finely chopped carrots, if you like, for breaking up the look of the loaf). If the mixture is still very moist, then add in another tablespoon of cornstarch or other starch and mix in. Do not overmix! You want there to be some texture in the mixture.
- Let this mixture sit for 5 minutes for the flax meal, starch, and the oats to absorb some of the moisture.
- Using oiled hands, shape the mixture into two mini loaves, which are at least 3/4” to 1” tall in height and place them on a parchment lined baking sheet. Then bake for 20 minutes or longer, until the top is set and starting to get a little golden.
In the meantime, make your crust.
- In a bowl, add the almond flour, tapioca starch, all of the spices and salt, and mix really well. Press and mix to break the almond flour lumps.
- Add in the flax meal and water mixture(flax egg) , coconut oil, and the maple syrup and mix really well. It'll feel like there's not enough moisture initially, but don't add any extra moisture just yet. Press and mix until you get a dough. If the dough is way too crumbly after trying to mix it for more than 1 minute, then add in sprinkles of water or non-dairy milk to help it come together. You want it to be kind of like a pastry dough. If it's too soft, then it'll just be really hard to roll out and to work the dough into different shapes to wrap over the lentil loaf.
- Put the dough in the freezer for about 10 to 15 minutes for it to stiffen a little bit.
Assemble and bake the Wellingtons.
- When your lentil loaf is done baking, take it out of the oven and let it sit to cool to room temperature before wrapping.
- Then, take your crust dough out of the freezer, divide it in half, put the first half between two parchment sheets, and roll it out. The dough should be really easy to roll out. You can just use your hands to spread it out, or you can use a rolling pin. Just spread it out into somewhat of a rectangle. Cut the rectangle out and put the cut pieces back to the other dough.
- Once you have your rectangle cut out, keep the width to be the length of your lentil loaf. Then, place the lentil loaf in the middle, and now you can just either wrap the pastry completely over the loaf or you can make designs as you like. I usually just cut the sides of the rolled out dough into ribbons, and then crisscross the ribbons over the lentil loaf. (If the ribbons break, you can stick the part back on the dough! This dough just sticks in easily). Once you're done with designing whatever you like over your lentil loaf, use a toothpick to break a few holes. You can use some of the extra dough that you removed while shaping it into a rectangle to make different designs, like leaves etc and put it on top of the Wellington. Brush the top of the Wellington with a little bit of oil, and repeat for the other lentil loaf.
- Bake the Wellingtons at 350° F (177° C) for 20 minutes or longer, until the crust is starting to turn golden. You don't want the dough to get overly golden brown else it will be too crisp and will fall off the loaf when slicing.
- Once the Wellingtons are done baking, remove them from the oven, brush a little bit of olive oil, sprinkle with some Italian herbs, or a sprinkle of thyme, and then slice, and serve it with your favorite gravy. See notes below for storage and make ahead.
Notes
- You can prepare the lentil loaf and dough separately and refrigerate both for up to 2 to 3 days before assembly and baking.
- Do not bake the assembled Wellington far ahead to prevent the crust from becoming soggy.
- Extending bake time results in a firmer crust, which may benefit from serving with a gravy or sauce.
- To make nut-free, omit pecans and use pumpkin seeds or omit the crust if needed.
- This recipe is gluten-free and soy-free; use gluten-free and nut-free pastry if required.
Nutrition Information
Show Details
Calories
411kcal
(21%)
Carbohydrates
47g
(16%)
Protein
20g
(40%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Sodium
313mg
(13%)
Potassium
602mg
(13%)
Fiber
20g
(80%)
Sugar
3g
(6%)
Vitamin A
103IU
(2%)
Vitamin C
3mg
(3%)
Calcium
98mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 47g | 16% |
| Protein | 20g | 40% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Sodium | 313mg | 13% |
| Potassium | 602mg | 13% |
| Fiber | 20g | 80% |
| Sugar | 3g | 6% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 98mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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