Vegan Lentil Wellington
This easy, vegan lentil Wellington with mushrooms and veggies, is perfect for holidays and potlucks. A flavorful lentil-mushroom loaf wrapped in crisp puff pastry is a total crowd-pleaser.
Servings: 8
Ingredients
For the Vegan Wellington
- 1 teaspoon oil
- 1/2 medium onion chopped (see step 1)
- 5 cloves of garlic finely chopped
- 3/4 cup walnuts finely chopped
- 6 to 8 ounces mushrooms such as white, cremini or baby portabella chopped small
- 1/2 cup chopped carrots
- 1/4 cup peas
- 3/4 to 1 teaspoon sage , ground sage
- 1/2 teaspoon each dried thyme, oregano
- 1/4 teaspoon nutmeg or pumpkin pie spice
- 1/4 teaspoon cayenne
- 1.5 cups cooked lentils (I use brown lentils) , canned or cooked from dried.
- 3/4 teaspoon 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
For the 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.
Video
Notes
To make this without Worcestershire/soy: Use 1 teaspoon chickpea miso.
To make it gluten-free: Try my gluten-free Wellington, or use this lentil mushroom filling with my gluten-free Wellington crust. Or use other gf pastry or pie crust. You can also just make it into a "meatloaf". Press the lentil walnut mushroom mixture into a loaf pan. Add a glaze of bbq sauce, and bake for 20 minutes, then uncover and bake for another 15. See my lentil quinoa loaf for detailed instructions. Use my gluten-free mushroom gravy instead of the 1-pot gravy.
To make it nut-free: Use a mix of oats and toasted sunflower seeds that have been coarsely crushed, or use roasted chestnuts.
You can also make this into hand pies.
Make ahead/freezing: To freeze, assemble the Wellington and freeze for up to 3 months. Bake it from frozen and add an extra 5 to 10 minutes or so to the baking time, so it can thaw and bake through in the oven.
Nutrition
Calories: 702kcal | Carbohydrates: 60g | Protein: 16g | Fat: 46g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 0.01g | Sodium: 644mg | Potassium: 495mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1406IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 5mg