Mushroom lentil Wellington. Easy Vegan Wellington for the Holidays and potlucks. Puff pastry wrapped lentil walnut mushroom loaf. Vegan Recipe. Make into a loaf to make gluten-free. Jump to Recipe
Another week done and another 2 to go. Lets make this fabulous puff pastry wrapped lentil mushroom walnut roast to celebrate. The lentil mushroom mixture is fabulous on it its own. You can make it into patties or a loaf and serve with gravy. I made 2 loaves and wrapped them in puff pastry for a wellington style loaf. The buttery crisp pastry makes it festive and decadent.
Onion, garlic, walnuts gets toasted on the skillet, then mushrooms cooked down, then combined with lentils, veggies, herbs and flavoring. The mixture is packed into a puff pastry and baked to golden. Slice and serve with gravy , mashed potatoes, side salad. Sunlight fades too quickly these days so I made a quick wrap with slits. Use lattice or other pastry wrap designs to make it prettier. To make it gluten-free, make the mixture into patties or a glazed loaf.
The filling is a mix of my lentil walnut burger and lentil quinoa loaf with herbs to flavor. To sub the walnuts, use pecans or a combination of oats and toasted sunflower seeds. The filling also makes excellent hand pies.
More Holiday Mains
- Grilled Portobello with Garlic Sauce.
- Lentil Quinoa Loaf
- Mushrooms stuffed with herbed chickpeas
- Loaded Veggie Lasagna
- Chickpea Sweet Potato Shepherd’s Pie
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The wellington can get messy to slice. Brush some non dairy milk and let them cool under a towel for a bit before slicing. refrigerated loaf slices even better. You can also use filo to cover the lentil mixture. You can also make this into hand pies so no slicing is needed!
If you make this loaf, do let me know in the comments, and tag me on #veganricha Instagram! Happy Holidays!
Mushroom lentil Wellington. Easy Vegan Wellington for the Holidays and potlucks. Puff pastry wrapped lentil walnut mushroom loaf. Vegan Recipe. Make into a loaf to make gluten-free. Makes 2 wellingtons.
- 1 tsp oil
- 1/2 medium onion chopped (see step 1)
- 5 cloves of garlic chopped
- 3/4 cup walnuts chopped
- 6 to 8 oz mushrooms chopped
- 1/2 cup chopped carrots
- 1/4 cup peas
- 3/4 to 1 tsp sage , ground sage
- 1/2 tsp each thyme, oregano
- 1/4 tsp nutmeg or pumpkin pie spice
- 1/4 tsp cayenne
- 1.5 cups cooked lentils (I use brown lentils)
- 3/4 tsp salt or to taste divided
- 1 chia egg (1 tbsp chia seeds mixed with 3 tbsp water. Let it sit until thickened)
- 1 or 2 vegan puff pastry sheets
Prep the veggies. I use a small chopper processor to chop up the onion and garlic and set aside, then pulse walnuts in the same processor until coarsely chopped, then pulse mushrooms. Defrost the puff pastry sheets if you havent already
Heat oil in a skillet over medium heat. Add onion and garlic and a good pinch of salt and cook until golden.
Add walnuts and cook for 2-3 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, 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 tbsp vegan Worcestershire sauce or bbq sauce or a tsp stone ground mustard for flavor variation.
Add the chia egg and mix in. Add a few tbsp breadcrumbs or flour if the mixture is too moist, and another chia egg or some broth is too dry and mash lightly to moisten. (This mixture can be stored refrigerated for upto 4 days or freeze. )
Shape into well pressed 1 or 2 logs depending on the pastry sheet design pattern you are using and thickness preferred. Roll out the pastry sheets slightly, place the filling, then Cut the pastry sheet as desired and seal. Brush oil or non dairy milk. (These unbaked loafs can be stored refrigerated for upto 2 days or frozen and bake when needed).
Bake at 400 degrees F(205 C) for 30-35 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 upto 3 days. Reheat in the oven for 5-10 minutes.)
Cool for 15 minutes then slice with a sharp knife. Or refrigerate for 10 mins, then slice. Serve with gravy or other toppings.
To make it gluten-free, use gf pastry or pie crust or make a "meatloaf". Press the lentil walnut mushroom mixture into a loaf pan. Add a glaze of bbq sauce, over and bake for 20 minutes, then uncover and bake for another 15. See my lentil quinoa loaf for detailed instructions
To make it nut-free: Use a mix of oats and toasted sunflower seeds that have been coarsely crushed. or roasted chestnuts.
You can also make this into hand pies.
Nutrition is 1 of 6 serves (2 slices) and includes 1 puff pastry sheet