Vegan Lentil Wellington
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8
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Calories
702 kcal
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Course
Main Course
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Cuisine
Vegan
Vegan Lentil Wellington
Description
This recipe involves finely chopping onions, garlic, walnuts, carrots, and three mushroom varieties, which are sautéed with spices such as sage, oregano, thyme, nutmeg, and cayenne. Brown lentils are incorporated and lightly mashed to provide body and cohesion. A chia egg is added to bind the mixture, and the whole filling is wrapped in one or two sheets of vegan puff pastry before baking.
The roasting and sautée steps develop rich, earthy flavors from the mushrooms and nuts, complemented by the herbaceous roots and spices. The texture combines soft lentils with chopped nuts, providing a satisfying bite. Using vegan puff pastry lends a flaky crust contrasting the dense interior.
Serving this Wellington as a centerpiece pairs well with vegan gravy (referenced in the recipe) and seasonal side vegetables. Its size and protein content make it suitable for sharing at festive meals or as a filling main course.
The recipe allows variations such as replacing vegan Worcestershire sauce with chickpea miso for soy-free options, gluten-free pastry alternatives, or turning the mixture into a nut-free meatloaf. Portions can be prepared in advance and frozen up to three months, baked from frozen with adjusted timing.
Ingredients
For the Vegan Wellington
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/2 onion chopped (see step 1, medium
- 5 cloves garlic finely chopped
- 3/4 cup walnuts finely chopped
- 6 to 8 ounces white mushrooms chopped small, such as
- 6 to 8 ounces cremini mushrooms
- 6 to 8 ounces baby portabella mushrooms
- 1/2 cup carrot chopped
- 1/4 cup pea
- 3/4 to 1 teaspoon sage , ground sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon oregano
- 1/4 teaspoon nutmeg or pumpkin pie spice
- 1/4 teaspoon cayenne pepper
- 1.5 cups lentils I use brown lentils), canned or cooked from dried, cooked
- 3/4 teaspoon salt divided, or to taste
- 1 chia egg (1 tbsp chia seeds mixed with 3 tbsp water. Let it sit until thickened)
- 1 or 2 vegan puff pastry sheets
For the Gravy
- See my Simple Gravy
Instructions
Make the Lentil Wellington.
- Prep the veggies. I use a small chopper or food processor to chop up the onion and garlic and set aside, then pulse walnuts in the same processor until coarsely chopped, then pulse carrots and. mushrooms. Defrost the puff pastry sheets, if you haven't already
- Heat oil in a skillet over medium heat. Add onion and garlic and a good pinch of salt and cook until golden. 4 minutes. Add walnuts and cook for 2 to 3 minutes to roast. Add mushrooms and carrots and a good pinch of salt. cook for 5 to 7 minutes. Add peas, spices and herbs, and cook for a minute.
- Add the salt and lentils and mix in. Let the lentils heat through. Mash some of the lentils. Taste and adjust salt and flavor. Add more herbs, like sage or poultry seasoning. Add a tablespoon vegan Worcestershire sauce or bbq sauce or a 1/2 teaspoon stone ground mustard for extra flavor or variation.
- Add the chia egg and mix in. Add a few tablespoons breadcrumbs or flour, if the mixture is too moist. Or Add another chia egg or some broth if it's too dry, and mash lightly to moisten. (This mixture can be refrigerated for up to 4 days or frozen for up to 3 months. )
- Roll out the pastry sheets until they're 1" to 2" larger than they started, place the filling. Shape the lentil mixture 1 or 2 well-pressed logs, depending on the pastry sheet design pattern you are using and thickness preferred. Then cut the pastry sheet as desired, use non dairy milk on the side you want to seal, fold over and seal. Brush oil or non-dairy milk on top. (These unbaked loafs can be stored frozen and baked when needed).
- Bake at 400° F (205° C) for 30 to 35 minutes or until golden. Brush nondairy milk on the baked wellington, lightly cover and let sit to cool. (You can also refrigerate the wellington after cooling to store for up to 3 days. Reheat in the oven for 5 to 10 minutes.) Cool for 15 minutes then slice with a sharp knife.
Meanwhile, make the gravy.
- Heat oil in a skillet over medium heat. Add onion and cook until golden. Add the flour and starch and mix in and toast for 2 to 3 minutes. Add the sauces and spices and mix in. Add the stock and salt and bring to a boil. Keep whisking; tt will take 4 to 6 minutes to thicken. Taste and adjust flavor. Add more water if too thick. Serve immediately. See full recipe here.
Notes
- For a soy-free version, substitute vegan Worcestershire sauce with 1 teaspoon chickpea miso.
- To make gluten-free, use gluten-free pastry or pie crust, or shape filling into a loaf and bake as a lentil quinoa loaf with gluten-free mushroom gravy.
- Nut-free adaptations include replacing walnuts with oats and crushed toasted sunflower seeds or roasted chestnuts.
- The filling can also be shaped into hand pies as an alternative presentation.
- Assemble and freeze the Wellington for up to 3 months; bake from frozen, adding 5-10 minutes to cook through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 702 kcal
% Daily Value*
| Calories | 702kcal | 35% |
| Carbohydrates | 60g | 20% |
| Protein | 16g | 32% |
| Fat | 46g | 71% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.01g | 1% |
| Sodium | 644mg | 27% |
| Potassium | 495mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 1406IU | 28% |
| Vitamin C | 5mg | 6% |
| Calcium | 54mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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