Description
A hearty and flavorful plant-based take on the classic Wellington, featuring a savory lentil and mushroom filling wrapped in flaky puff pastry.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, finely chopped
- 1 cup brown or green lentils, cooked
- 1/2 cup vegetable broth
- 2 tbsp soy sauce
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and black pepper to taste
- 1 sheet vegan puff pastry, thawed
- 1 tbsp plant-based milk, for brushing
Instructions
- Preheat your oven to 400°F (200°C).
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and mushrooms, cook until mushrooms release their liquid and it evaporates, about 8-10 minutes.
- Stir in cooked lentils, vegetable broth, soy sauce, thyme, and rosemary. Cook for 5 minutes, stirring occasionally, until the mixture thickens. Season with salt and pepper. Let it cool slightly.
- Unroll the puff pastry sheet on a lightly floured surface. Spoon the lentil mixture onto the center of the pastry.
- Fold the pastry over the filling, sealing the edges. Trim any excess pastry. Place seam-side down on a baking sheet lined with parchment paper.
- Brush the top of the Wellington with plant-based milk. Cut a few slits in the top for steam to escape.
- Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
- Let it rest for a few minutes before slicing and serving.
Notes
- Ensure your puff pastry is vegan.
- You can add other vegetables like carrots or celery to the filling.
- Serve with your favorite gravy or sauce.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1/4 Wellington
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan lentil wellington, plant-based wellington, lentil pastry, vegan holiday main, mushroom lentil pie