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Servings: 5
Calories: 602kcal
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
Here are a few tips I've picked up to make your Vegan Wellington turn out perfectly every time.
- 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
Calories: 602kcal | Carbohydrates: 58g | Protein: 18g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Sodium: 874mg | Potassium: 736mg | Fiber: 11g | Sugar: 6g | Vitamin A: 2432IU | Vitamin C: 9mg | Calcium: 96mg | Iron: 7mg
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