Vegan Wellington Recipe

Here’s a delicious recipe for Vegan Mushroom and Lentil Wellington that combines savory mushrooms, hearty lentils, and fragrant spices, all wrapped in a flaky puff pastry. It’s perfect for special occasions or a comforting meal!

Vegan Mushroom and Lentil Wellington

Ingredients:

• For the Filling:
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 lb (450g) mushrooms (such as cremini or shiitake), finely chopped
  • 1 cup cooked lentils (green or brown)
  • 1 cup cooked rice or quinoa
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 1 tablespoon soy sauce or tamari
  • Salt and pepper, to taste
  • 1 cup spinach (fresh or thawed frozen)
  • 1 tablespoon nutritional yeast (optional)
• For the Wellington:
  • 1 sheet puff pastry (vegan, thawed if frozen)
  • 1 tablespoon plant-based milk (for brushing)

Instructions:

1. Prepare the Filling:
   • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
   • Add the chopped mushrooms to the skillet and cook until they release their moisture and start to brown, approximately 8-10 minutes.
   • Stir in the cooked lentils, rice or quinoa, thyme, rosemary, smoked paprika, soy sauce, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld.
   • Mix in the spinach and cook until wilted. If using, stir in the nutritional yeast for added flavor. Remove from heat and allow to cool slightly.
2. Assemble the Wellington:
   • Preheat your oven to 200°C (400°F).
   • On a lightly floured surface, roll out the puff pastry to fit your baking sheet. Place the cooled filling in the center of the pastry, shaping it into a log-like shape.
   • Fold the pastry over the filling, sealing the edges well. Use a fork to press the edges if desired, and make a few small slits on top to allow steam to escape.
3. Brush and Bake:
   • Transfer the Wellington to a baking sheet lined with parchment paper. Brush the top with the plant-based milk for a golden finish.
   • Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
4. Serve:
   • Remove from the oven and let it cool for a few minutes before slicing. Serve warm with your favorite vegan gravy or a side salad.

This Vegan Mushroom and Lentil Wellington is not only delicious but also makes a stunning centerpiece for any meal.