Unbelievable Vegan Wellington
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5
221 reviews
Excellent
Unbelievable Vegan Wellington
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Unbelievable Vegan Wellington features a savory mushroom and lentil filling seasoned with herbs, miso paste, tomato paste, and nutritional yeast, wrapped in vegan puff pastry for a festive main course. The filling combines earthy mushrooms, toasted walnuts, and aromatics for texture and rich flavor, all encased in a golden, flaky crust.
Description
This Vegan Wellington recipe blends cooked brown or green lentils with finely chopped mushrooms, sautéed onions, and garlic seasoned with thyme, rosemary, paprika, and black pepper. Toasted walnuts add crunch and depth, while ingredients like white miso paste, nutritional yeast, tomato paste, and lemon juice elevate umami and brightness. Panko breadcrumbs and flour bind the mixture for shaping.
The seasoned filling is enclosed in vegan puff pastry, which is rolled out and wrapped around the mixture, then brushed with plant-based milk and oil for a golden crust. Baking yields a flaky exterior with a moist, flavorful interior combining varied textures from lentils, mushrooms, and nuts.
This dish works well as a main course with mushroom gravy and suits occasions where a hearty, plant-based centerpiece is desired. The recipe also highlights practical steps for cooking lentils and preparing components concurrently with optional gravy. Checking puff pastry ingredients ensures it meets vegan requirements.
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Ingredients
Mushroom Filling
- Scant 1/3 cup (60g) brown lentils equivalent of 6 ounces cooked lentils, or green lentils, dried
- 1 tablespoon olive oil
- 1 onion chopped, small, yellow
- 6 garlic chopped, cloves
- 8 ounces mushroom shiitake and cremini variety
- 1 tablespoon thyme can substitute with 1 teaspoon dried thyme, fresh leaves
- 1 tablespoon rosemary chopped, leaves
- 1 teaspoon sweet paprika optional but adds a slight reddish color to the loaf, or hot paprika
- black pepper freshly cracked
- 1 teaspoon kosher salt plus more to taste
- 1 cup walnut toasted
- 2 tablespoons White miso paste or yellow miso paste
- 2 tablespoons nutritional yeast
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice freshly squeezed
- 1/4 cup panko bread crumbs
- 1/4 cup all-purpose flour
Pastry
- 1 puff pastry vegan
- flour for rolling out the pastry
- 1 tablespoon plant-based milk unsweetened, of choice
- 1 tablespoon olive oil or any neutral oil
- sea salt coarse/flaky
For Serving
- Mushroom Gravy (optional, see next recipe card)
Instructions
- Cook the lentils. Instant Pot: add the lentils with 2/3 cup (160 mL) water and a pinch or two of salt. Use the pressure cook setting at high pressure for 6 minutes. Allow a natural pressure release for 10 min. If not tender yet, pressure cook for 1-2 more min with a 5 min pressure release. Stovetop: in a small or medium saucepan, add the lentils and cover with a decent amount of water. Bring to a boil, then reduce the heat and cover to maintain a simmer. Simmer, stirring occasionally, for 20 to 30 min, or until tender but not mushy. Drain off any excess water. Transfer lentils to a bowl and refrigerate until cooled.
- Add the mushrooms to a food processor and blitz several times until they’re finely chopped. Or, finely chop with a knife.
- Cook the mushrooms. Heat the olive oil in a large frying pan over medium high heat. Add the onions with a tiny pinch of kosher salt and cook for 7 to 10 minutes, stirring occasionally or until softened and golden brown. Add the garlic, mushrooms, thyme, rosemary, paprika and black pepper. Cook until the mushrooms are softened and the liquid has evaporated, about 5 minutes. Then add the kosher salt and cook for one additional minute. Remove from the heat and transfer them to the fridge to cool down.
- Toast and blend the walnuts. While the mushrooms are cooling, toast the walnuts***. Allow to cool slightly. Transfer toasted walnuts to a food processor and blitz until you have fine crumbs, but don’t over-process or it will start to turn into walnut butter. Transfer the ground walnuts to a bowl.
- Preheat the oven to 375°F / 190°C.
- Make the mushroom-lentil filling. Add the cooled lentils and mushroom mixture to the food processor, along with the miso, nutritional yeast, tomato paste, and lemon juice. Blend until you have a somewhat smooth, slightly sticky mixture that comes together.1. Add in the reserved ground walnuts, bread crumbs, and flour, and blend again until all of the ingredients are well incorporated.2. For a visual of the consistency, check out the step photos in the blog post.3. If your filling is warm (this will be the case if you did not cool the cooked mushrooms), refrigerate for 15-30 minutes until it is easy to mold together with your hands.
- Line a rimmed sheet pan with parchment paper. Transfer the mushroom filling to the pan and use your hands to form it into a log shape that is roughly 7 inches long and 4 ½ to 5 inches wide (18cm x 11.5-12.5 cm), and no taller than 1 inch. See the photos in the blog post for reference.
- Bake the filling. Bake the mushroom log in the preheated oven for 35 minutes until relatively firm to the touch and brown and slightly crisp on the outside (if testing it with a thermometer, the internal temperature should read between 200-205ºF or 94-96ºC). Allow to cool completely and turn off oven.
- Defrost the puff pastry and/or make the gravy. While the log is cooling, place some flour down on a flat work surface and lay the sheet of puff pastry down. Allow to thaw and come to room temperature, about 20-30 minutes. If you are making the gravy, you can get started on that.NOTE: I don't recommend thawing the pastry for more than 30 minutes, as it can get too warm and sticky to roll.
- Assemble the pastry. Once the puff pastry is thawed, use a rolling pin (or a chilled wine bottle) to roll the pastry into a rectangular shape that is roughly 9 inches wide x 13 inches long (23 cm wide vs. 33 cm wide).Line a rimmed sheet pan with parchment paper.
- Braid the dough (look at the photos in the blog post):Place the cooled log in the middle of the pastry sheet so that the top and bottom of the log almost touch the edges of the pastry, widthwise. Start on one end of the pastry and use a paring knife to cut 1 inch/2.5 cm strips about a fourth of the way in, almost but not quite reaching where the mushroom log is. Repeat on the other side. You should have about 9 strips on each side.1. Whisk together the plant milk and oil in a small bowl. This is the vegan “egg wash.” Use a pastry brush to brush it onto each strip of dough.2. Starting at one end, braid a pastry strip on top of the log, alternating each side. When you finish braiding the strips, pinch and tuck the in the edges into the top and bottom of the log, and brush on some of the egg wash to help seal the edges.
- Lightly prick the dough all over with a fork to allow steam to escape during baking. Using a large spatula, carefully transfer the Wellington to the lined sheet pan. Brush the egg wash all over the rest of the pastry (you may not use it all) and then sprinkle with some coarse/flaky sea salt.
- Refrigerate the pastry for 15-20 minutes to allow the dough to cool back down (baking the puff pastry while it’s warm may cause it to bake unevenly).
- Preheat the oven to 375°F / 190°C and line a baking sheet with parchment paper. Remove the pastry from the fridge and bake for 25 minutes. Then increase the oven temperature to 425°F / 218°C and bake for another 10 minutes, or until the top is beautifully golden brown, flaky, and puffed and the internal temperature reaches 200-205ºF or 94-96ºC.
- Cool for 10 minutes before slicing. Serve plain or with the Mushroom Gravy.
Notes
- Prepare the mushroom gravy alongside the Wellington, as it shares many filling ingredients, saving time.
- Toast walnuts in a skillet over medium-low heat for 3 to 5 minutes or in the oven at 350ºF (175ºC) for 8-10 minutes to bring out their flavor.
- Check vegan status of store-bought puff pastry, as some brands, like Pepperidge Farm, offer vegan options.
- Use additional oil if cooking in a skillet that is not nonstick to prevent sticking during sautéing.
Nutrition Information
Show Details
Calories
371kcal
(19%)
Carbohydrates
30g
(10%)
Protein
10g
(20%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
11g
(55%)
Sodium
561mg
(23%)
Potassium
389mg
(8%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
213IU
(4%)
Vitamin C
4mg
(4%)
Calcium
47mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 30g | 10% |
| Protein | 10g | 20% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 561mg | 23% |
| Potassium | 389mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 213IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
221 reviews
Excellent
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