Vegan Wellington with Mushrooms Lentils and Spinach

An easy vegan wellington made with mushrooms, lentils and walnuts on a base of spinach and sundried tomatoes.

It is made with store bought puff pastry and it is perfect for holiday and family gatherings like Christmas and Thanksgiving.

Wellingtons are traditionally made with beef, for this vegan version I used lentils, mushrooms, and walnuts cooked with a mix of onion, carrot and celery and seasoned with herbs and soy sauce.

The combination of mushrooms, lentils and walnuts is great to give a meaty and umami flavour. Nevertheless they are simple ingredients, that anyone can appreciate, even if they are not vegan.

This goodness is wrapped in puff pastry. Who doesn’t love puff pastry? It is crispy, buttery (without the butter) and delicious!

WHY YOU WILL LOVE THIS VEGAN WELLINGTON:

• It’s simple to make
• It’s hearty and rich
• It’s crispy and buttery
• It’s perfect for family gatherings

INGREDIENTS – WHAT YOU NEED

• Lentils
• Mushrooms
• Tomato paste
• Soy sauce
• Spices: Rosemary,parsley, salt pepper, paprika 
• Soffritto: Onion, Carrot, Celery
• Olive oil
• Mustard
• Breadcrumbs
• Flax seeds or chia seeds
• Walnuts
• Puff pastry
• Cooked spinach and sundried tomatoes

HOW TO MAKE THIS VEGAN LENTIL MUSHROOM WELLINGTON STEP BY STEP

• Heat up olive oil in a pan. Add onion, celery and carrot with a pinch of salt and cook for 5 minutes.
• Add tomato paste and mustard, mix to combine then add mushrooms. Cook for 5 minutes or until all the water released has evaporated. We don’t want it to be watery.
• Mash the mixture roughly with a hand blender.

• In a big bowl, add the lentils and mash them roughly by crushing them with your hands, then add ground walnuts, spices, ground flax or chia seeds, soy sauce and the mushroom mixture and mix to combine.
• Add breadcrumbs and mix again. With a cling film or baking paper, shape the mixture into a loaf. 

Take the puff pastry and make it longer by make it a bit flatter with a rolling pin. Now spread cooked spinach and sun dried tomatoes in the middle and add the lentil loaf. Fold the sides over it and make sure it’s sealed. (In the picture you can see strips, but i find that’s less practical even though it looks prettier). Then make some oblique cuts with a knife. Brush with some plant milk and cook at 190C/375F for 30-40 minutes or until golden brown. 

Combine all the ingredients except the vegetable broth for the gravy in a pot, adding the vegetable broth slowly while mixing not to create lumps. Cook on medium/low heat for about 5 minutes, stirring often, stir until it reaches your desired consistency.

SUBSTITUTIONS

• Soy sauce, to make it gluten free use tamari sauce or use 1 tsp of miso paste if you don’t want to use it, you can omit it.
• Walnuts, to make it nut free, you can omit the walnuts or use sunflower/pumpkin seeds.
• Breadcrumbs, you can substitute it with oat flour, add it gradually to adjust the consistency

DID YOU MAKE THIS RECIPE?

Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at  @recipesandplaces or use the hashtag #recipesandplaces

I love to see recreations and share them!

Vegan Wellington with Mushroom Lentil and Spinach

A super simple wellington that everyone will love!

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Servings 8 slices

Ingredients

  

1x2x3x

• 1 can lentils, drained and rinsed 250g weight from drained
• 400 g mushrooms weight from cleaned and cut
• 1 tbsp tomato paste
• 1 tbsp soy sauce
• 1/2 tsp dry rosemary
• 1/2 tsp dry parsley
• 1/2 tsp paprika
• 1 onion, finely chopped 115g
• 1 big carrot, finely chopped 115g
• 1 celery stalk, finely chopped
• 2 tbsp olive oil
• 1 tsp mustard
• 1 tbsp whole flax seeds or chia seeds
• 1 cup walnuts 100g
• 1 roll puff pastry
• 230 g frozen spinach
• 70 g breadcrumbs
• 5 sundried tomatoes in oil

Gravy

• 2 cups vegetable broth
• 1.5 tbsp soy sauce
• a pinch onion powder
• 2 tbsp nutritional yeast
• 1/4 tsp mustard
• 4 tbsp flour

Instructions

 

• Cook the frozen spinach in boiling water for 10 minutes until soft. Squeeze out all excess water, we want it very dry.
• Heat up olive oil in a pan. Add onion, celery and carrot with a pinch of salt and cook for 5 minutes. Add tomato paste and mustard, mix to combine then add mushrooms. Cook for 5 minutes or until all the water released has evaporated. We don’t want it to be watery. Mash the mixture roughly with a hand blender.
• Preheat oven to 190C/375F
• In the meantime, add walnuts to a blender and blend them until ground. Do the same with flax or chia seeds.
• In a big bowl, add the lentils and mash them roughly, then add ground walnuts, spices, ground flax or chia seeds, soy sauce and the mushroom mixture and mix to combine. Add breadcrumbs and mix again. With cling film or baking paper, shape the mixture into a loaf.
• Take the puff pastry and make it longer by flattening slighlty with a rolling pin. Now spread cooked spinach and sun dried tomatoes in the middle and add the lentil loaf.
• Fold the sides over it and make sure it’s sealed. (In the picture you can see strips, but i find that's less practical even though it looks prettier) Then make some oblique cuts with a knife. Brush with some plant milk and cook at 190C/375F for 30-40 minutes or until golden brown.

Gravy

• Combine all the ingredients except the vegetable broth for the gravy in a pot, adding the vegetable broth slowly while mixing not to create lumps. Cook on medium/low heat for about 5 minutes, stirring often, stir until it reaches your desired consistency.

Keyword Lentil, mushrooms

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Summary

Recipe Name

Vegan Wellington with Mushroom Lentil and Spinach

Author Name

Francesca

Published On

2021-12-28

Total Time

45

Average Rating

4.5 Based on 3 Review(s)