Vegetable Wellington w/ Lentils & Mushrooms

December 17, 2018

Entree

By: Jasmine Briones 

This Vegetable Wellington is loaded with lentils, mushrooms, walnuts and more! A flaky puff pastry crust wrapped around the perfect savory and satisfying vegetable mixture. It is the perfect holiday entree for vegans and nonvegans alike!

Cutting Vegan Wellington

It’s beginning to look a lot like Christmas! You know what that means, right? Lots and lots of yummy recipes coming your way! This year, since Jasmine and I are spending the holiday apart for the first time since we’ve been together, we decided to celebrate early. With a little help from our friends over at Whole Foods Market 365, we whipped up a holiday feast neither of us will soon forget. The start of the show is Jasmine’s incredibly delicious Vegetable Wellington w/ Lentils & Mushrooms.

Vegetable Wellington Tray of IngredientsVegetable Wellington Tray of Ingredients

This Wellington is the perfect holiday centerpiece. It’s loaded with hearty veggies and wrapped in a buttery and flaky puffed pastry crust—talk about dreamy, right? We scored a vegan puff pastry too which was awesome. We have found that a lot are accidentally vegan-friendly, just double check the ingredients before buying it. Luckily, Whole Foods Market 365 had one that was certified vegan.

This Vegetable Wellington is the perfect mix of healthy and decadent. It has a whole food filling that is entirely oil and gluten-free, so if you wanted to put a healthier spin on this recipe you could make your own puffed pastry instead of buying it! (You can make it gluten-free too if you wish!)  While we don’t have a recipe for that, there are plenty of good ones out there!

Vegan Charcuterie Board

Although the Vegetable Wellington was the star of the show, the supporting cast of side dishes made the whole meal complete. To keep things simple we took our booties down to Whole Foods Market 365 and went to town with their premade side dishes. Our friend Kat made an epic vegan cheese board on Thanksgiving, so we thought it would be fun to recreate it with our own twist. We loaded ours up with some olive tapenade and other goodies from the olive bar at our local Whole Foods Market 365, along with some vegan cheeses, Tofurky deli slices, freshly baked bread, sourdough bread, and crackers. It turned out so beautifully that we almost didn’t want to eat it…the key word there is almost ????. Although it looks super decadent and well thought out, this spread was actually SO easy to make. It helped that everything was premade and that we could just add it to the platter. We highly recommend making it! We have a blog post on making the perfect holiday platter here.

Roasted Fall Vegetables Easy Flaky Vegan Biscuits!!

In addition to our epic vegan cheese board, our other sides varied from fresh roasted veggies, mushroom stuffed ravioli topped with marinara, and freshly baked biscuits. When I say “freshly baked”…I really mean from a canister ????. The Immaculate Baking Co. biscuits are accidentally vegan, and they’re so freakin’ good! Whole Foods Market 365 has a ton of vegan-friendly grab n’ go options, so it makes preparing an epic meal for the holiday almost effortless! They have pre-cut veggies, a hot bar, and an olive bar loaded with incredible vegan-friendly foods.

Of course, we can’t forget about dessert! Thankfully Whole Foods Market 365 had us covered with 365 almond milk cherry bourbon ice cream and freshly baked vegan gingersnap cookies, woohoo!

Vegan Holiday Christmas Dinner for Two

It was so nice to share a special meal together before we both head to our respective homes to celebrate with our families. This Vegetable Wellington recipe is one will be enjoying for years to come. If you have a Whole Foods Market 365 in your area, make sure you check out all of their affordably priced holiday options!

Vegan Vegetable Wellington

We decided that we wanted to also include a step by step tutorial for the wrapping of this Wellington so that you can make yours PERFECT for your family and friends this holiday. Check out the photos in the directions in the recipe box below!

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Vegan Vegetable Wellington

Vegetable Wellington w/ Lentils & Mushrooms


  • Author: Jasmine @ Sweet Simple Vegan
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 8 servings

Description

This Vegetable Wellington is loaded with lentils, mushrooms, walnuts and more! A flaky puff pastry crust wrapped around the perfect savory and satisfying filling. It is the perfect holiday entree for vegans and nonvegans alike!


Ingredients

  • 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water)
  • 35 tablespoons veggie broth (for cooking)
  • 1/2 medium onion, finely chopped
  • 1/2 cup finely chopped carrots
  • 1 green bell pepper, finely chopped
  • 1 stalk of celery, finely chopped
  • 5 cloves of garlic, finely minced
  • 16 oz white mushrooms, finely chopped
  • 1 teaspoon each finely chopped fresh rosemary, sage, and thyme
  • 2 tablespoons vegan Worcestershire (we used Edward & Son’s)
  • 3/4 cup walnuts, finely chopped
  • 1 cup cooked brown rice, cooled*
  • 1 1/2 cups cooked green lentils, cooled*
  • 3 tablespoons tomato paste
  • 3 tablespoons garbanzo bean flour*
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • Almond milk, to brush on pastry
  • 2 sheets vegan puff pastry, thawed (we used Aussie Bakery from Whole Foods Market 365)

Serve with


Instructions

  1. Prepare the puffed pastry according to packaging directions. Line a baking sheet with parchment paper or a silicone mat and set aside.
  2. Prepare the flax eggs by mixing together the flaxseed meal and water in a small bowl and setting it aside for 15 minutes to thicken.
  3. In a large skillet over medium heat, add in 3 tablespoons of vegetable broth. Once warmed through, add in the onions, carrots, bell peppers, and celery, and cook for 3 minutes or until the onions are translucent. Add in the garlic and cook for 3 minutes more or until fragrant. Add 2 tablespoons more vegetable broth if needed to prevent burning.
  4. Add in the diced mushrooms. At this point, the pan might seem dry, but don’t worry! The mushrooms will release a lot of moisture while they cook down. Cook until no moisture remains and the mushrooms have browned, mixing often. Once cooked through, add in all of the herbs as well as the vegan Worcestershire and mix through. Cook for 1 minute more and then remove from heat.
  5. In a large bowl, add in the cooked lentils. Using a fork or a potato masher, mash half of the lentils until they become similar to a refried bean texture. Add in the remaining lentils along with the mushroom mixture, flax eggs, crushed walnuts, brown rice, tomato paste, garbanzo bean flour, salt, and pepper. Mix together until uniform and then place into the freezer to cool. The mixture needs to be completely cooled so it does not melt the pastry, so we set it in for 25-30 minutes.
  6. When the filling has almost set, prepare the puff pastry and get your almond milk wash ready. For this, you just need about 1/4 cup almond milk in a small bowl with a pastry brush.
  7. Flour a clean work surface and remove the pastry from its packaging. Roll out each sheet until it is about 12 x 15-inches. It does not need to be perfect. Vegetable Wellington Instructions
  8. Remove the filling from the freezer and add it into on pastry. Form a log so that it goes from end to end of the short side of the pastry. It should be about 1-inch away from the end and 4-inches away from the left and right sides. The filling will be piled up high but that is what we want so that our Wellington has a good shape.
    Vegetable Wellington Steps
  9. Using the pastry brush, brush almond milk all along the naked sides of the puffed pastry. Fold the pastry over the left and right sides of the Wellington.
    Vegetable Wellington Steps Vegetable Wellington Steps
  10. Brush the second piece of pastry dough with almond milk (all over the upper side). Carefully pick it up from the floured surface and flip it over onto the Wellington so that the side with the almond milk is now pressed against the log. Carefully tuck the hanging left and right ends of the top sheet under the log.
    Vegetable Wellington Steps Vegetable Wellington Steps 
  11. Next up is sealing the roast. Cut the two sides off of each end so that both ends are in the shape of a V. Fold the first V up onto the log and then carefully fold the top V down. Use your fingers to seal the Wellington. If needed, add some almond milk here to work as “glue” to stick the pastry together.
    Vegetable Wellington Steps
     
  12. Transfer the log to the lined baking sheet and then place it into the freezer for 10 minutes to set.
  13. Once the Wellington has set, remove it from the freezer. Using a pastry brush, brush a thin layer of almond milk all over the pastry, being sure not to miss any spots. Grab a sharp knife and cut diagonal slits into the pastry from the left to right of the log. Once you reach the end, start from the top again and cut diagonal slits going the opposite direction. This will form nice diamonds in the Wellington and it will also help steam escape so that the pastry does not get soggy. Place the Wellington back into the freezer for 10 minutes more. In the meantime, preheat the oven to 400°F.
    Vegetable Wellington Steps
  14. Remove the Wellington from the freezer and place it into the oven for 45 minutes or until golden brown.
  15. Remove from the oven and cool for at least 30 minutes. Carefully cut slices with a serrated or very sharp knife. Be gentle as it is very delicate!
  16. Serve with gravy and/or sides of your choice. Enjoy!

Notes

  • It is ideal to cook the lentils and rice the day before so that they can full cool and release any extra liquid. If needed, strain any extra liquid out before using.
  • Instead of brown rice, you can use panko crumbs or any breadcrumbs you have on hand.
  • Instead of garbanzo bean flour, you can use vital wheat gluten or any flour of your choice. It is used just to absorb any extra liquid.
  • To make things easier, I roughly chop the onions, garlic, carrot, bell pepper and celery to a food processor and pulse until everything is finely diced. Add that to the pan to cook and then add the mushrooms into the food processor and pulse to finely dice them.
  • Category: Entree
  • Method: Baked
  • Cuisine: Vegan

Keywords: Vegetable, Lentil, Wellington, Mushrooms, Entree, Christmas, Thanksgiving, Entree

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. GIULIA says:

    really interesting recipes and amazing pics, perfect for these festivities!!!

  2. Karen Haworth says:

    Can I ask where/when do you use the flax seed egg? I am making for Christmas dinner and can’t wait!

  3. Shannon Ringle says:

    Is it okay to cook the veg mixture the day before as well.

  4. Rachel says:

    Just made this and it is DELICIOUS! A lot of steps but not complicated at all, and the pasty was easy to work with. Love it! So fancy for Christmas. How should I store/reheat left overs?

    • Chris Petrellese says:

      AH thank you! So glad you enjoyed it 🙂 You can store in the fridge and reheat in a toaster oven / conventional oven or microwave. Have a happy holiday!

  5. Emily S says:

    Made this for my family Christmas dinner and it was a hit!! Definitely did not look as pretty as yours, but was still delicious lol. Thanks Jasmine and Chris ????????

  6. Kelly Dunwoody says:

    This was so delicious! Made it for my non vegan family for christmas and it was a huge hit! Thanks so much for this recipe!

  7. Kat says:

    Could I freeze and then thaw it out to bake it? I have all the ingredients in my fridge that I would like to use up before they go bad, but thanksgiving is still 2 weeks away!

    • I have not tested this, but from my experience with other recipes you can freeze it precooked and then bake directly from the freezer. It will take an additional 5-10 minutes to get golden brown so just keep that in mind.

    • Ella says:

      Hi Kat, did you try this in the end? I’d like to freeze also….Thanks, Ella

  8. Mary says:

    Just made my practice loaf before Xmas. It’s definitely going to be the main course for the non-meat eaters. I ate it plain, but it’s going to be extra yummy with gravy and mashed potatos.

  9. Shelby says:

    The ingredients were so delicious prior to putting it in the phyllo that I could eat it without cooking and no phyllo. I will however make more, do the phyllo etc. for Christmas dinner 2019. Do you have a scalloped potato type creation or a good potato creation to go with this?

  10. Pauline says:

    I made anon vegan version with regular eggs, flour, milk and rice and it turned out great! We loved it! Thanks a lot from France

  11. E.J. says:

    This recipe is INSANE!
    Made this as an “isolation” meal for my family using up some bits and bobs that were in pantry/freezer. It is surprisingly pantry friendly.
    The review from a non-vegan: “Who knew vegan food could taste so good?” I am lentil-crazy and am glad to have a recipe that everyone is as excited about as me.
    Thanks a million!

  12. Rebecca says:

    Worth the effort. I save it for holidays and special events. It took me 30 years as a vegetarian to find my holiday meal. Now I have!

  13. Katja says:

    Dear Jasmine and Chris,
    thanks for the recipe. Due to some time on my hands at the moment, I tried this.
    We liked it a lot but we had the feeling that some spice were missing.
    We might do it again for Christmas and play a little bit with the spices ????

    Have a good one and keep up the good work. I like your insta and your recipes a lot.

  14. Haley says:

    Delish! Made this for Christmas and my non-vegan family loved it.

  15. Cassandra says:

    I love this recipe. I just wish you had included nutritional information as I’m lazy lol. I also made your gingerbread cookie recipe but used gluten free flour. I keep making them, they are so good.

  16. Warda says:

    This was absolutely amazing! This dish is packed with flavour, couldn’t get enough of it.

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