Vegan Wellington
Add Preferred SourceWhenever I serve this Vegan Wellington, it disappears fast. The flaky golden pastry wraps around a hearty lentil and mushroom filling that’s full of savory flavor and has a nice, firm bite. Finished with rich homemade gravy, it’s a comforting, crowd-pleasing centerpiece that always feels right, no matter the occasion. It’s the kind of dish that brings everyone back to the table without needing any encouragement.
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I make this for Christmas, Thanksgiving, and family gatherings, or anytime I want something that works just as well for special occasions as it does for a cozy weekend dinner. It slices beautifully and holds its shape, making it easy to serve a crowd. If you have leftovers, store them in the fridge for 3 to 4 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Wellington with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how I pull together this cozy, crowd-pleasing Vegan Wellington recipe from start to finish.
Preheat the Oven
Preheat your oven to 375°F (190°C) so it’s ready to go once your Wellington is assembled.
Sauté the Aromatics
Heat the olive oil in a large pan or large skillet over medium heat. Add garlic and onion and sauté until soft. I love using a heavy-bottomed skillet like this one because it heats evenly, preventing hot spots, so nothing burns or sticks too quickly, even when I am working with aromatics.
Cook the Vegetables
Add cremini mushrooms, carrot, and celery, and cook, stirring occasionally, until the mushrooms release their moisture and it evaporates, leaving everything browned and the vegetables tender. This step is key to keeping the filling firm so the crisp puff pastry stays intact.
Combine the Filling
Stir in the cooked lentils, chopped walnuts, mustard, soy sauce, Herbes de Provence, breadcrumbs, parsley, salt, and pepper. Cook for 5 to 7 minutes to combine the flavors, then remove from the heat and let the lentil filling mixture cool completely. I like using a sturdy wooden spoon because it handles thick mixtures without scratching my cookware and gives me full control when stirring dense fillings.
Assemble the Wellington
Roll out the puff pastry sheet on a lightly floured surface, or use store-bought puff pastry or gluten-free puff pastry for a quicker option. Spread the mustard in the center, leaving a 2-inch border on each side, then spoon the lentil mixture over the mustard. A silicone pastry mat keeps the dough from sticking and makes cleanup simple.
Fold the flaky puff pastry over the filling carefully, making sure it fully covers the mixture, then press the edges together to seal it tightly.
Brush and Bake
In a small bowl, mix the ground flaxseed with water to make a flax egg. Using a pastry brush, coat the pastry evenly with the flax mixture.
Place the Wellington on a baking sheet and bake for 25 to 30 minutes until golden brown and crisp. This rimmed baking sheet lined with parchment paper gives me even heat distribution and a reliable structure for crisp, golden results.
Make the Brown Gravy
To make the gravy, whisk together the vegetable broth, nutritional yeast, soy sauce, olive oil, thyme, salt, and black pepper in a small pot.
In a separate bowl, mix the cornstarch with the water, then stir it into the pot. Bring to a simmer over medium-high heat, then reduce to low and cook for 5 to 10 minutes, stirring occasionally, until thickened.
Taste and adjust the seasoning if needed.
If the gravy becomes too thick, whisk in a little more broth or water. This silicone whisk is ideal in this step because it gives me smooth, lump-free sauces and perfectly emulsified gravies in seconds.
Serve and Enjoy
Serve the Wellington warm, garnished with fresh thyme, and serve the gravy on the side. Enjoy!
If you’re bringing the Wellington to a potluck or holiday gathering, bake it ahead and let it cool slightly before transport. Wrap it loosely in foil and slide it on an insulated carrier with a lid to keep it warm and prevent sogginess.
Pack the gravy separately in a leak-proof container like this one and rewarm it on arrival. To restore crispness, briefly reheat in a low oven before serving.
Ingredients
For the Main Filling
- 2 cups cooked brown lentils rinsed and drained
- 2 cups cremini mushrooms finely chopped
- 1 cup onion finely chopped
- 3 cloves garlic minced
- 1 carrot diced
- 1 celery stalk finely chopped
- 1/2 cup breadcrumbs
- 1/2 cup walnuts chopped
- 1 tablespoon whole grain mustard for filling
- 1 tablespoon whole grain mustard for pastry
- 1 tablespoon soy sauce
- 1/4 cup fresh parsley chopped
- 2 teaspoons herbes de Provence thyme, sage, rosemary
- Salt to taste
- Black pepper to taste
- 2 tablespoons olive oil
- 1 sheet puff pastry thawed if frozen
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water flax egg
For the Brown Gravy
- 1 cup vegetable broth
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce
- 1 teaspoon olive oil
- 1 teaspoon dried thyme
- 1 tablespoon cornstarch
- 1 tablespoon water
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 375°F.
- Heat olive oil in a large pan over medium heat. Add the onion and garlic and sauté until soft. Add the mushrooms, carrot, and celery and cook until the mushrooms release their moisture and the vegetables are tender.2 cups cremini mushrooms, 1 cup onion, 3 cloves garlic, 1 carrot, 2 tablespoons olive oil, 1 celery stalk
- Stir in the cooked lentils, walnuts, mustard, soy sauce, herbes de Provence, bread crumbs, parsley, salt, and pepper. Cook for 5–7 minutes to combine flavors, then remove from heat and let cool completely.2 cups cooked brown lentils, 1/2 cup breadcrumbs, 1/2 cup walnuts, 1 tablespoon whole grain mustard, 1 tablespoon soy sauce, 1/4 cup fresh parsley, 2 teaspoons herbes de Provence, Salt, Black pepper
- Roll out the puff pastry on a lightly floured surface. Spread the mustard in the center, leaving a 2‑inch border on each side. Spoon the lentil mixture over the mustard.1 sheet puff pastry, 1 tablespoon whole grain mustard
- Fold the pastry over the filling and seal the edges, crimping with a fork for venting.
- Mix the ground flaxseed and water to make a flax egg. Brush the pastry with the flax mixture. Place the Wellington on a baking sheet and bake for 25–30 minutes, until golden and crisp.1 tablespoon ground flaxseed mixed with 3 tablespoons water
- To make the gravy, whisk together the vegetable broth, nutritional yeast, soy sauce, olive oil, thyme, salt, and black pepper in a small pot. In a separate bowl, mix the cornstarch with water, then stir it into the pot.1 cup vegetable broth, 2 tablespoons nutritional yeast, 1 tablespoon soy sauce, 1 teaspoon olive oil, 1 teaspoon dried thyme, 1 tablespoon cornstarch, 1 tablespoon water, Black pepper, Salt
- Bring to a simmer over medium‑high heat, then reduce to low and cook for 5–10 minutes, stirring occasionally, until thickened. Taste and adjust seasoning if needed. If the gravy becomes too thick, whisk in a little more broth or water.
- Serve the Wellington warm with the gravy on the side.
Notes
- Cook off the moisture: Let the mushrooms and vegetables cook until most of their liquid evaporates so the filling stays firm and doesn’t make the pastry soggy.
- Cool the filling completely: Spread the lentil mixture out and let it cool fully before assembling; the warm filling will melt the puff pastry before it bakes.
- Crimp for venting: Seal and crimp the edges well with a fork to let steam escape, which keeps the pastry from bursting open as it bakes.
- Keep the pastry cold: Work quickly when assembling and chill the assembled Wellington for 10 minutes if your kitchen is warm, so the pastry puffs up beautifully in the oven.
- Brush evenly: Coat the pastry thoroughly with the flax egg for that golden, glossy finish all over the top.
- Flash freeze for later: Freeze the unbaked, assembled Wellington on a baking sheet for an hour before wrapping it, so it holds its shape and you can bake it straight from frozen when you need a quick centerpiece.
Nutrition
How to Store Leftovers
Let the Wellington cool completely, then store leftover slices in an airtight container in the fridge for about 3 to 4 days. To reheat, pop slices in a 350°F oven for 10 to 15 minutes so the pastry crisps back up rather than going soft in the microwave.
For longer storage, wrap individual slices well in plastic wrap and freeze them for up to 2 to 3 months. I like using souper cubes for storing extra gravy in single portions. Thaw frozen slices in the fridge overnight, then reheat in the oven to bring back that flaky texture.
What to Serve With Vegan Wellington
I love serving this with classic holiday sides that soak up all the brown gravy, making it a perfect main course for festive gatherings. Creamy mashed potatoes, roasted Brussels sprouts, and honey-free glazed carrots all pair beautifully and round out the plate.
For something lighter, a crisp green salad with a tangy vinaigrette cuts through the richness of the pastry. A side of garlicky green beans or roasted root vegetables also works wonderfully when you want to keep the whole spread plant-based.
More Easy Recipes for You to Try at Home
If you enjoyed this recipe, here are a few more vegan mains worth trying.
