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!
- 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water)
- 3–5 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)
- Prepare the puffed pastry according to packaging directions. Line a baking sheet with parchment paper or a silicone mat and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Transfer the log to the lined baking sheet and then place it into the freezer for 10 minutes to set.
- 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.
- Remove the Wellington from the freezer and place it into the oven for 45 minutes or until golden brown.
- 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!
- Serve with gravy and/or sides of your choice. Enjoy!
- 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.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Entree
- Method: Baked
- Cuisine: Vegan
Keywords: Vegetable, Lentil, Wellington, Mushrooms, Entree, Christmas, Thanksgiving, Entree