Vegan Richa

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Vegan Wellington with Mushrooms, Lentils, Veggies

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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 

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. #vegan #veganricha

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.

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. #vegan #veganricha

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. 

Mushroom Walnut Lentil Wellington. Easy Vegan Wellington for the Holidays and potlucks. Puff pastry wrapped lentil walnut mushroom loaf. Use pecans for variation Vegan Recipe. Make into a loaf to make gluten-free. #vegan #veganricha

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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. #vegan #veganricha 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. #vegan #veganricha 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. #vegan #veganricha

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. #vegan #veganricha

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. #vegan #veganricha
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5 from 24 votes

Vegan Wellington with Lentils, Mushrooms, Walnuts, Veggies

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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Vegan
Keyword: lentil wellington, mushroom wellington, vegan roast, vegetarian wellington
Servings: 6
Calories: 411kcal
Author: Vegan Richa

Ingredients

  • 1 tsp oil
  • 1/2 (0.5 ) medium onion chopped (see step 1)
  • 5 cloves of garlic chopped
  • 3/4 cup (87.75 g) walnuts chopped
  • 6 to 8 oz mushrooms chopped
  • 1/2 cup (64 g) chopped carrots
  • 1/4 cup (36.25 g) peas
  • 3/4 to 1 tsp sage , ground sage
  • 1/2 tsp (0.5 tsp) each thyme, oregano
  • 1/4 tsp (0.25 tsp) nutmeg or pumpkin pie spice
  • 1/4 tsp (0.25 tsp) cayenne
  • 1.5 cups (297 g) cooked lentils (I use brown lentils)
  • 3/4 tsp (0.75 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

Instructions

  • 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.

Notes

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

Nutrition

Nutrition Facts
Vegan Wellington with Lentils, Mushrooms, Walnuts, Veggies
Amount Per Serving
Calories 411 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 3.8g24%
Sodium 404mg18%
Potassium 457mg13%
Carbohydrates 35g12%
Fiber 7g29%
Sugar 3g3%
Protein 11g22%
Vitamin A 1860IU37%
Vitamin C 6.1mg7%
Calcium 51mg5%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.
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. #vegan #veganricha


⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  2. Oh dear, and I was just thinking yesterday how to veganise beef wellington, which used to be one of my favourites when I was still eating meat. And by the magic of the Internet it landed straight in my mailbox. Thanks a lot 🙂 I’ll be sure to try it!

    There was one crucial ingredient that always gave wellington its amazing kick: English mustard. So I guess my wellington will have a generous drop of that as well 🙂

    Reply

  5. Hi Richa, I am just making this and it smells delicious!
    Do you know if I can freeze it? Was thinking of freezing half but not sure whether to do so before or after baking?
    P.s. hoping to get your new book for Christmas, love Indian Kitchen!

    Reply

    • you can make smaller loafs or hand pie size, wrap with pastry and freeze without baking. Then directly bake from the freezer when needed. It might need 5 minutes extra to bake to golden.

      Reply

    • yes. once the pastry has been rolled over the lentil mixture, freeze for upto a few weeks. Then bake directly from the freezer. It might take some additional 5-10 minutes to get golden

      Reply

  7. 5 stars
    This was super tasty and easy to make.
    I used two pastry puff sheets, and made two loaves.
    I subbed chopped broccoli for the peas, and added 1 Tbsp of Worcestershire sauce as you suggested.
    For sides, I made vegan mashed potatoes, gravy and biscuits. My husband was so happy with this meal. I’ll definitely be making this again. Thank you!

    Reply

  9. 5 stars
    Dear Richa, greetings and appreciation from high up in the majestic Andes Mountains of Bolivia. I made your Wellington for Christmas today, and it’s extraordinary. Used fresh portobello mushrooms. Served with mashed potatoes and your mushroom-free gravy. Wow! PS: I’ve recommended your new book, website and recipes to the small but growing vegan community in this country.

    Reply

  10. 5 stars
    This was amaaaaazing, and so much easier than I had feared. Perfect for impressing omni guests, so flavourful! Thanks for sharing, I’m definitely making this one again!

    Reply

  11. 5 stars
    It was fantastic good! I made this for our Christmas dinner. I good have made 2 from the amount, but I used 1 vegan pastry and not the whole amount of stuffing, where I had added a good tbsp of mustard. Thank you so much for this wonderful dish! 🙂

    Reply

  12. 5 stars
    Happy New Year!!! I found your recipe while searching for lentil recipes. I just made it for New Year’s Day good luck lentils. I only made 3/4 cup of lentils and reduced the other ingredients and seasonings accordingly. It was easy to make and delicious. I made the lentils in a slow cooker and stored in refrigerator overnight and made the veggies and combined the next day and stored overnight. I have to say that the flavor and consistency improved overnight. This AM I made the pie with one pastry sheet folded over like a big hand pie. I still had half the filling left, which I froze to use either on its own or in a pastry. The aroma while baking was Devine and based on that, I m looking forward to tasting it! Thanks for this great recipe, I am neither a Vegan nor a vegetarian, but am enjoying your recipes ! Thanks again!

    Reply

    • Awesome! yes it depends on the method of cooking the lentils, the type of lentils and your preference for the texture etc. Its a flexible recipe as you an taste and adjust the filling before baking. So glad you loved it!

      Reply

  14. 5 stars
    Thank you for the recipe! I made it yesterday and my husband loved it!!! I snap chatted it to my girls… they wanted some … but they live on the other side of the country! I’ll make this for them and for myself and hubby again!

    Reply

  15. Hi Richa
    I plan to make this for Easter. I just found out that my daughter has a nut allergy though! I’d like to make this using the oats and sunflower seed combo. Can you give me proportions on that please?

    Also – frozen vegan puff pastry is not available where I live. I have to make my own pastry. Have you got a good recipe or know if one that I could use?

    Thanks very much

    Reply

  16. 5 stars
    This is absolutely delicious! I used a can of brown lentils, drained well. Made it as written otherwise. Great flavor and texture. Had to broil it a couple of minutes to get the pastry to brown—turned out beautifully!

    Reply

  18. Hi. This looks delicious and I want to make for Thanksgiving. I was wondering did you use ground sage, leaf sage or a sage rub.
    Thanks
    Michelle

    Reply

  19. Hi Richa!
    To make these as hand pies, could I still use puff pastry and just shape them differently? Or would I need a sturdier dough

    Reply

  20. Hi Richa, I made the filling tonight and will be baking Thanksgiving morning. Tastes amazing but came out kind of dry, I’m afraid it will be crumbly when I slice into it. Should I add more oil, water, or sauce before baking?

    Reply

    • add some broth and an additional chia or flax egg. Sometimes the pan, stove etc evaporate more of the moisture, so just add some back.
      The filling will also tend to dry out in the fridge, so add them just before stuffing and baking

      Reply

    • I use aussie bakery. it is accidentally vegan. There are some more usual brands from stores that use just oil and no butter. Just check ingredients,

      Reply

  23. Hi Richa,
    I made these delicious puffs twice this thanksgiving for two potluck’s and they were such a hit! Thanks for another amazing recipe. I have been following your blog for couple of years now and love it 💗

    Best,
    Poonam

    Reply

  25. 5 stars
    Excellent! Made this for Christmas Dinner and it turned out beautifully. Added a dollop of grainy mustard along with Worcester sauce. Will definitely be making this again soon.

    Reply

  26. 5 stars
    Hi Richa,

    I’m a keen cook, considering going vegan but the biggest thing I will miss is Sunday lunch, which is normally very meat and gravy based. I decided to try this recipe, and i followed it step by step. This has to be the best sunday lunch I’ve made in a very long time, this vegan welington was out of this world delicious!! Thank you for such a great recipe 🙂

    Jazz

    Reply

  27. I followed all the instructions but baked it like the loaf recipe but it completely fell apart. Can you tell me what went wrong?

    Reply

    • can you give me moreinfo on how it fell apart. Was it soggy or crumbly. The mixture might have needed to be pressed more to stick together or another flax meal egg for binding. You can also chill the log for a few hours as that will stiffen it up for easy slicing. Then warm each slice in the oven when needed.

      Reply

  30. 5 stars
    You have so many good reviews but I will add one more!
    It was delicious and I got a great compliment that mine looked like your picture. I said it is because she is an amazing chef and recipe blogger that obviously tests her recipes a bunch!

    Reply

  31. 5 stars
    I made this last night for dinner. I didn’t wrap it in pastry. I used it as a stuffing for half a hubbard squash. I made it almost exactly like the recipe except for the onions/garlic which I can’t use due to intolerance. It was delicious. I served it topped with hickory bbq sauce.

    Reply

  32. 5 stars
    I have your cookbook and follow the blog, but have never comments. This dish was excellent!! I am not vegan but am trying to incorporate more vegetables and core nutrients into my diet and your receipts are perfect. Thank you so much!

    Reply

  33. Would I be able to use just oats instead of the sunflower seed mixture? My nephew is allergic to all nuts and seeds unfortunately!

    Reply

  34. 5 stars
    I’m making this today for Thanksgiving. I’m always in search of a really good lentil loaf.
    This is delicious! I’m only as far as the filling but how can you go wrong by adding some puff pastry. Thank you so much for creating and sharing this recipe!

    Reply

  36. 5 stars
    This was so amazing for our Christmas dinner tonight! Everyone loved it, including my picky kids who didn’t realize there were even mushrooms in it. Seriously fantastic! I won’t wait for a special occasion to make again since it was so easy. I’ve loved every one of your recipes that I’ve made – Indian, desserts, etc. You have a real gift!

    Reply

  37. 5 stars
    So beautiful and so delicious. Not only was this elegant to serve, but it was a hit. Thank you again, Richa! Happy Holidays!!

    Reply

  38. 5 stars
    Hey vegan richa! Made this recipe for my non vegan inlaws yesterday and it was quite the hit! Even the kids loved it. (Lentils… eeew :)) I put about half a cup of oats in the lentil mix, shaped it, put it in foil and froze it for a few hours. Also used a lupine egg substitute. Then it turned in to a meatloaf that I put in the puff pastry and baked. It didnt crumble when I cut it! Loved the recipe, will make it again!

    Reply

  39. 5 stars
    Made this recipe a few times over the years, always delicious. Do you have a sauce or gravy recommendation to top it with?

    Reply

  40. 5 stars
    I eyeballed the veggies (plain lazy) and forgot the peas (multitasking). Turned out simple amazing!
    I’ve made many variations of vegan Wellington before, and this is by far my family’s favorite. Love it!

    Reply
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