This Vegan Lentil Wellington is a comforting and delicious Christmas main, a lentil and mushroom loaf wrapped in buttery puff pastry. Anyone, including non-vegans, can love as much as any other main!
RECIPE
Vegan Lentil Wellington
A comforting and delicious Christmas main, a lentil and mushroom loaf wrapped in buttery puff pastry.
Ingredients
- 1 can lentils rinsed
- 400 g mushrooms
- 1 tbsp tomato paste
- 2 tbsp soy sauce
- spices: rosemary,parsley garlic powder, salt pepper paprika to taste
- 1 onion finely chopped
- 1 big carrot finely chopped
- 1 celery stalk finely chopped
- 1 tbsp olive oil
- 1 tsp mustard
- 3 tbsp breadcrumbs
- 1 tbsp flax seeds mixed with 3 tbsp hot water
- 1 cup walnuts ground
- 1 roll puff pastry
- For the base: roughly mashed and cut cooked mushrooms or cooked spinach
Gravy
- 2 cups vegetable broth
- 1 tbsp soy sauce
- a pinch of onion powder
- 3 tbsp nutritional yeast
- 1/4 tsp mustard
- 1/4 all purpose flour
Instructions
- Pre heat oven to 185C.Heat up some olive oil in a pan. Add onion, celery, carrot and cook for 5 minutes. Add tomato paste and mustard, mix to combine then add mushrooms with a pinch of salt. Cook for 5 minutes. Mash the mixture roughly with a hand blender.
- In a big bowl, add the lentils and mash them roughly, then add ground walnuts, spices and the mushroom mixture and mix to combine. Add breadcrumbs and mix again. With a cling film or aluminum paper, shape the mixture into a rectangular shape.
- Take the puff pastry and make it longer by make it flatter with a rolling pin. Now spread the mushroom cream in the middle and add the rectangular shape. Fold the sides over it and make sure it’s sealed. Then make some oblique cuts with a knife. Brush with some plant milk and cook at 185C for 30 minutes or until golden brown.
- For the gravy, Put all ingredients in a pot on medium/low heat and whisk until it reaches your desired consistency. Slice the wellington and serve with the gravy
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