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Vegan Wellington

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A plant-based twist on the classic beef Wellington, this vegan version features a savory mushroom and lentil filling wrapped in flaky puff pastry, making it a perfect centerpiece for festive occasions.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 500g mushrooms, finely chopped
  • 1 cup cooked green or brown lentils
  • 1 cup breadcrumbs
  • 2 tbsp soy sauce
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary, chopped
  • Salt and pepper, to taste
  • 500g vegan puff pastry sheet
  • 2 tbsp dairy-free milk (for brushing)

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Heat olive oil in a large pan and sauté onion until softened.
  3. Add garlic and mushrooms, cooking until the liquid evaporates.
  4. Stir in lentils, breadcrumbs, soy sauce, thyme, rosemary, salt, and pepper. Mix well and let cool.
  5. Roll out the puff pastry sheet and place the filling in the center, shaping into a log.
  6. Wrap the pastry around the filling, sealing edges, and place seam-side down on a baking tray.
  7. Brush the top with dairy-free milk for a golden finish.
  8. Bake for 25–30 minutes or until pastry is golden and crisp.
  9. Let rest for 5 minutes before slicing and serving.

Notes

  • Ensure your puff pastry is vegan, as some brands contain butter.
  • You can prepare the filling a day ahead for easier assembly.
  • Serve with vegan gravy or cranberry sauce for added flavor.

Nutrition

Keywords: vegan wellington, plant-based wellington, mushroom lentil wellington, vegan holiday centerpiece

Find it online: https://zesticook.com/vegan-wellington/