Vegan Wellington With Mushrooms And Lentils

Who doesn’t love puff pastry? You can use it to make nearly any dish more delicious, from a vegan pot pie to a vegan sausage roll. This time, we are wrapping it around a flavorful filling of lentils and mushrooms to make a scrumptious, flaky, golden-brown vegan wellington.

What is a wellington?

It is believed that a wellington was so named because it was first cooked in honor of the first duke of Wellington, Arthur Wellesley, to celebrate his win against Napoleon in the battle of Waterloo in 1815. This English-origin dish is made by wrapping a loaf of meat, often beef, inside puff pastry. You then roast the wellington until it’s golden brown on the outside and the meat inside has cooked. But making a delicious vegan beef wellington is probably not only easier, it is also a healthier option. For my vegan wellington I created an aromatic and nutritious filling of lentils, celery, carrots, onions and mushrooms. Caramelize all the veggies with a dash of wine to build up the flavor, and finish off with a medley of herbs. Wrap all this goodness in puff pastry and bake until golden, crispy and delicious. This vegan wellington makes a delicious and hearty dinner any time of year but it is particularly wonderful around the holidays. Serve it for a vegan Thanksgiving or a vegan Christmas and everyone will be eating out of your hand!

Why you will love this recipe

There’s so much flavor and texture in this vegan mushroom wellington. The crunchy, flaky puff pastry is divine with the soft lentils and textured veggies. The recipe is quite foolproof. There are a few steps you will need to go through to make the wellington, including making the lentil filling. But it’s quite easy and if you follow instructions you can’t go wrong. Everyone will love it. You don’t have to be plant-based to enjoy this amazing and easy vegan wellington. This is a very kid-friendly recipe as well, despite the mushrooms, which disappear into the savory lentil filling. And the adults? You’ll have them eating out of your hand! The recipe makes two wellington loaves. So it’s perfect for a gathering of six to eight people.

Ingredients

Dried brown lentils. Brown lentils have a wonderfully meaty and nutty flavor that works nicely in this wellington. You can also use green lentils or French puy lentils. If using canned lentils, use two 15-oz cans and drain out all liquid. Puff pastry sheets. Use store-bought puff pastry sheets. Many brands sold in grocery stores, including Pepperidge Farm which I used, are accidentally vegan. Avocado oil. Or use any neutral oil, including olive oil. Aromatics: garlic, onion and dried herbs, including sage, rosemary and thyme. Vegetables: carrots, celery, and mushrooms (crimini or button mushrooms). These veggies are carefully chosen to add the most flavor and umami to the vegan wellington. Red wine. The wine will help build up the flavor of the lentils, so try and use it. If you absolutely won’t, skip it. Soy sauce or tamari. This will add a nice hit of umami. Leave out if soy-free. You can also substitute with a two teaspoons of vegan Worcestershire sauce or a tablespoon of tomato paste. Dijon mustard or wholegrain mustard. The mustard also helps add depth and umami to the filling. Unbleached all purpose flour. The flour will help soak up the moisture from the filling so the puff pastry remains crispy. Salt and ground black pepper to taste.

Variations

To make a healthier vegan wellington recipe use whole wheat puff pastry. My recipe is not just wholegrain, it has half the fat you’d find in store bought puff pastry. You can use whole wheat flour instead of all purpose flour for the filling. You can make this a vegan “beef” wellington by replacing half the lentils with 14 oz of vegan beef. Use leeks instead of onions for even more flavor. You can also sub the mushrooms for a seasonal squash. Use fresh herbs instead of dried. You can use two tablespoons of fresh herbs. Use a mix of wild or dry mushrooms. Make sure you reconstitute them first, then cook with the rest of the filling.

Storage instructions

Refrigerate: Store the whole wellington or slices in an airtight container for up to four days. Freeze: Wrap the wellington tightly in freezer safe wrap and place in a freezer-safe container. Freeze for up to three months. Reheat: Thaw and reheat the wellington in a preheated 350-degree Fahrenheit/180-degree Celsius oven until warmed through and crispy.