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!
Vegan Wellington with Lentils, Mushrooms, Walnuts, Veggies
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
Nutrition
HS says
December 15, 2017 at 11:49 amdo you have a recipe for GF pastry dough?
Richa says
December 15, 2017 at 12:04 pmnot yet
Richa says
December 15, 2017 at 12:05 pmBake it into a lentil loaf with a bbq glaze like my lentil quinoa loaf
Katya says
December 15, 2017 at 11:33 pmOh 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 🙂
Richa says
December 16, 2017 at 11:44 amyes definitely add some mustard!
Pam says
December 25, 2019 at 7:21 pmMy daughter made this today for Xmas dinner and we were in heaven. Thanks for this amazing recipe! 😋♥️
Richa says
December 25, 2019 at 7:52 pmaweesome!
Richa says
December 25, 2019 at 8:26 pmso awesome! Thanks
Cassie Autumn Tran says
December 16, 2017 at 1:42 pmWhat a delicious dish! I have never had a Wellington before. Have an amazing holiday week, Richa!
ankush says
December 17, 2017 at 2:36 amgood use done of mushroom and lentils
Lesa says
December 17, 2017 at 8:39 amHi 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!
Richa says
December 17, 2017 at 12:06 pmyou 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.
Kim Goeltom says
December 19, 2017 at 11:29 amHi! Can you make this in advance and freeze it precooked?
Richa says
December 19, 2017 at 12:21 pmyes. 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
Rose Kenny says
December 20, 2017 at 8:25 amThis 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!
Richa says
December 20, 2017 at 11:40 amAwesome!! Sounds like a fabulous meal!!
Joan says
December 23, 2017 at 7:51 pmThis recipie looks delicious! Do I measure the walnuts before or after chopping?
JiwanMukta Kaur says
December 25, 2017 at 12:05 pmDear 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.
Richa says
December 28, 2017 at 11:55 pmAwesome!! Thank you for recommending the blog and book!!
Salima Valla says
December 26, 2017 at 12:57 pmThis 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!
Richa says
December 26, 2017 at 3:50 pmAwesome!
Tinne says
December 27, 2017 at 2:58 amIt 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! 🙂
Mk says
December 31, 2017 at 7:12 amHappy 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!
Richa says
December 31, 2017 at 11:08 amAwesome! 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!
Jillian says
March 17, 2018 at 2:38 pmWonderful recipe! I doubled the recipe, made 1 and have 4 in my freezer!
Richa says
March 17, 2018 at 2:54 pmthats my kind of cooking 🙂
Dolores says
March 21, 2018 at 3:05 pmThank 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!
Richa says
March 21, 2018 at 3:11 pmawesome! so fun!
Dominique says
March 25, 2018 at 8:43 amHi 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
Susan says
September 23, 2018 at 7:05 pmThis 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!
Richa says
September 23, 2018 at 8:44 pmawesome!
Mary says
September 24, 2018 at 6:41 pmI made the filling minus the chia egg, served it over jasmine rice, and it was very good! Thank you for the recipe.
Richa says
September 24, 2018 at 7:27 pmawesome!
Michelle says
November 13, 2018 at 2:50 pmHi. 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
Richa says
November 13, 2018 at 5:31 pmground.
Carter says
November 13, 2018 at 5:02 pmHi 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
Richa says
November 13, 2018 at 5:28 pmyes, puff pastry. roll them, cut, stuff and seal. they will bake golden a bit sooner,so keep an eye on the time
Meg says
November 20, 2018 at 10:44 pmHi 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?
Richa says
November 21, 2018 at 12:01 amadd 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
Lynnette says
November 21, 2018 at 9:20 amSuggestions for mushroom substitutions?
This looks amazing but hubby can’t do mushrooms
Richa says
December 29, 2018 at 10:53 pmzucchini
Justin says
November 21, 2018 at 5:30 pmwhat brand of puff pastry do you use and where can you find it?
Richa says
November 21, 2018 at 9:18 pmI 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,
Poonam says
November 25, 2018 at 7:59 amHi 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
Richa says
November 25, 2018 at 11:03 amthats awesome!
Raven says
December 21, 2018 at 10:26 pmDoes this taste ok served cold? So leftovers?
Richa says
December 22, 2018 at 1:34 amyes tastes fine
Canada’s West Coast says
December 29, 2018 at 11:05 amExcellent! 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.
Jazz says
August 4, 2019 at 11:47 pmHi 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
Richa says
August 5, 2019 at 10:11 amthats awesome!!
Carol Rowland says
August 5, 2019 at 1:31 pmI followed all the instructions but baked it like the loaf recipe but it completely fell apart. Can you tell me what went wrong?
Richa says
August 5, 2019 at 1:39 pmcan 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.
Nicki says
October 12, 2019 at 7:00 amTrying to get cholesterol down so nuts not on the menu! Any suggestions for substitutions? It looks delicious!
Richa says
October 12, 2019 at 12:06 pmThere is no cholesterol in the nuts (https://www.mayoclinic.org/diseases-conditions/heart-disease/in-depth/nuts/art-20046635) . the large amount of oils in the puff pastry are prob not be as heart healthy. You can reduce the nuts and bake the mixture in phyllo sheet cups, or bake as a loaf without the puff pastry.
Debra C . Lilly says
November 4, 2019 at 6:50 amWhen you freeze the Wellington’s , do you thaw them before baking and at what temp?
Richa says
November 12, 2019 at 11:45 amno need tothaw, just bake directly
Surabhi says
November 6, 2019 at 6:26 pmYou 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!
Richa says
November 6, 2019 at 6:36 pmso awesome! also kudos to you because you made it!!
Kim G says
November 11, 2019 at 7:10 pmI 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.
Richa says
November 11, 2019 at 9:12 pmawesome
Christina says
November 17, 2019 at 7:29 pmI 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!
Richa says
November 17, 2019 at 10:37 pmawesome!
Heather says
November 23, 2019 at 11:16 amWould I be able to use just oats instead of the sunflower seed mixture? My nephew is allergic to all nuts and seeds unfortunately!
Richa says
November 23, 2019 at 12:37 pmyes use oats
Ruth Johnston says
November 27, 2019 at 8:04 amI’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!
Richa says
November 27, 2019 at 10:45 amAwesome!
Tamara says
December 23, 2019 at 1:25 pmFantastic! Have made several times, fresh, made ahead frozen and fridge. Always perfect and always a hit!
Richa says
December 23, 2019 at 1:30 pmawesome!
Amanda says
December 25, 2019 at 5:16 pmThis 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!
Richa says
December 25, 2019 at 5:32 pmawesome!
Jennifer says
December 25, 2019 at 5:26 pmSo beautiful and so delicious. Not only was this elegant to serve, but it was a hit. Thank you again, Richa! Happy Holidays!!
Richa says
December 25, 2019 at 5:27 pmawesome!
Danielle Benes says
December 26, 2019 at 10:27 pmHey 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!
Richa says
December 27, 2019 at 11:39 amaweesome!!
Stephen says
February 12, 2020 at 5:24 pmMade this recipe a few times over the years, always delicious. Do you have a sauce or gravy recommendation to top it with?
Richa says
February 12, 2020 at 6:45 pmuse any of my gravy recipes veganricha.com/?s=gravy
Izabela says
February 23, 2020 at 3:18 pmI 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!
Richa says
February 23, 2020 at 3:46 pmawsome!!
Bianca says
March 14, 2020 at 12:29 amYAY thank you Richa! Tastes delicious 😋 wholesome and hearty dish ❤️❤️❤️