lentil wellington

Caramelized onions, vegan bacon, and a vegan protein wrapped up in a flaky puff pastry.

Vegan Wellington

puff pastry

olive oil

portabella mushroom

liquid smoke (hickory flavored)

salt

vegan broth (chicken-style or vegetable broth)

poultry seasoning

nutritional yeast ((optional))

soy sauce ((or tamari

tsp pepper

aquafaba ((aka liquid from a can of chickpea

Take your puff pastry out of the freezer and let it warm up for about 45 minutes.

While the pastry is warming, peel and slice 2 onions into long thin pieces and toss them into a frying pan with 2 tbsp of olive oil and a 1/4 tsp. salt.  Cook the onions uncovered on low, stirring occasionally for 30-40 minutes until they turn a light brown color and get sweet. (Add a sprinkle of water to the onions as they are cooking if they start to look dry.)

Make caramelized onions

Slice a large portabella mushroom into thin slices and fry in 1 tbsp of neutral-flavored oil.  sprinkle with salt and liquid smoke and cook for about 7-8 minutes on each side until thoroughly cooked.

Make mushroom &quot;bacon&quot;

Crumble drained, pressed, extra firm, or high protein tofu into a food processor and add vegan broth, poultry seasoning, nutritional yeast, soy sauce, salt, and pepper into a food processor and blend until combined.

(If not using the tofu method, use 12 oz. of vegan ground beef, or see further instructions in the variation section of this post.)

Make the tofu filling (or other fillings of choice)

Once you have prepped all of your ingredients be sure to preheat your oven to 400° F.  (You need it to go into a preheated hot oven to get a great puffy rise!)

Place 1 rectangle of pastry puff on a cookie sheet that has edges.

Add a layer of caramelized onions down the center of the pastry puff leaving about 3 inches (7.5 cm) on both sides and about 1/2 inch (1.25 cm) on the top and bottom.

Layer the portabella mushroom bacon (or other vegan bacon if you choose) on top of the onions overlapping the slices of mushrooms a little.

Top with a layer of seasoned tofu (or vegan beef, lentil loaf mixture, or vegan meatball mixture) about 3 inches (7.5 cm) wide covering the onions and mushrooms, and about 1 1/2 inches (3.75 cm) high.

Cut diagonal lines in the puff pasty starting at the bottom corners at a 45-degree angle.  Cut another line every inch until you reach 1/2 inch from the top.

Fold the top and the bottom triangles of the pastry in and on top of the filling. Then fold the strips over each other alternating each side starting at the top and working down to form a woven braided look.

Brush your wellington with a little vegan butter or aquafaba (the liquid from a can of chickpeas) to give it a little shine.

Bake the wellington at 400° F for 35 minutes or until the pastry has puffed up and become golden brown.

Allow cooling for about 10 minutes before slicing and serving.

Assemble your 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.

Vegan Lentil Wellington

onion (chopped (see step 1))

garlic (finely chopped)

walnuts (finely chopped)

mushrooms

carrots

peas

sage

oregano

nutmeg

cayenne

lentils ((I use brown lentils), canned or cooked from dried.)

puff pastry sheets

See my Simple Gravy

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&#39;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&#39;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&#39;re 1&quot; to 2&quot; 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.

Make the Lentil Wellington.

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.

Meanwhile, make the gravy.

Im not even a vegetarian but will make this again. I made it for my vegan dau5on Easter. It was delicious, even reheated in the microwave.

I was looking for something new for Easter dinner and so googled for vegan Easter recipes and decided to give this a try. Couldn't find any vegan puff pastry locally, so I just made a whole wheat pie crust and made it into a 2-crust pie. I am not a fan of nutmeg, so only used about half the amount called for. Very tasty. Thanks for the recipe.

Cooked this at Christmas time; it was delicious and a big hit with all. Only addition was a dash of date syrup and some smoked paprika. I made it again 3 days later just for regular dinner because it was super tasty and easy! Thanks for a great recipe!

I added soy sauce and a dash of ketchup.and omitted the peas. Great!

Amazing! Even my meat-eating partner loved it! And the gravy is perfect with it.

I made this in 2 loaves, one in puffed pastry and the second in the gluten-free version's dough. Very good, and Super Easy. Made a really good 'main' for our holiday gathering (paired with the gluten free holiday roast). But this would be good any time of year!

This is an all-time favorite in our household, especially for Thanksgiving and other holidays. We've played with changing the seasonings just a bit and also with making it exactly as the recipe is written. It's highly adaptable and has never disappointed.

https://www.youtube.com/watch?v=r3QINeNnZYE

This easy, vegan lentil Wellington is perfect for holidays and potlucks. A flavorful lentil-mushroom loaf wrapped in crisp puff pastry is a total crowd-pleaser. You can even make it ahead and freeze, so you just pop it into the oven on the day of the event.

📖 TABLE OF CONTENTS: 
00:00 Intro
01:14 - Variations (Including Nut-Free)
01:33 - Recipe
04:30 - How to Bake Assembled Vegan Wellington from Frozen

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This LENTIL WELLINGTON Will be the Star of Your Holiday Table!

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The most viewed lentil wellington recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Lentil Wellington

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