Savory Vegan Mushroom Lentil Wellington Recipe

/ Vegan Recipes / By

Are you in the mood for a show-stopping dish that impresses both vegans and non-vegans alike? The Vegan Mushroom Lentil Wellington is just the recipe you need! It’s hearty, flavorful, and showcases the rich umami of mushrooms and lentils wrapped in a flaky pastry. Perfect for special occasions or a comforting family dinner, this dish is bound to become a favorite.

Imagine slicing into a golden-brown puff pastry to reveal a savory filling of mushrooms, lentils, and herbs. This vegan recipe is all about combining simple ingredients to create something extraordinary. Whether you’re celebrating a holiday or simply want to enjoy a delicious meal, this Wellington will have everyone asking for seconds!

Delicious Vegan Mushroom Lentil Wellington

A golden Vegan Mushroom Lentil Wellington on a rustic table, surrounded by roasted vegetables and garnished with fresh herbs.

This Vegan Mushroom Lentil Wellington features a rich filling of sautéed mushrooms, lentils, and aromatic spices, encased in a golden puff pastry. It’s a wonderful blend of textures and flavors that makes it a satisfying main course, perfect for any gathering.

Ingredients

  • 1 sheet of vegan puff pastry, thawed
  • 2 cups mushrooms, finely chopped
  • 1 cup cooked lentils (green or brown)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 tablespoon plant-based milk (for brushing)
  • Flour for dusting

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the onions and garlic, cooking until translucent. Then add the chopped mushrooms and grated carrot, sauté until the mushrooms release their moisture and become golden.
  3. Mix the Filling: Stir in the cooked lentils, soy sauce, thyme, rosemary, salt, and pepper. Cook for another 5 minutes, then remove from heat and let cool slightly.
  4. Prepare the Pastry: On a lightly floured surface, roll out the puff pastry to fit your baking dish. Spoon the mushroom-lentil mixture into the center, shaping it into a log.
  5. Wrap the Wellington: Fold the pastry over the filling and seal the edges, trimming any excess. Place seam-side down on a baking sheet lined with parchment paper.
  6. Brush and Bake: Brush the top with plant-based milk for a golden finish. Bake for 25-30 minutes or until the pastry is golden brown.
  7. Serve: Allow to cool for a few minutes before slicing. Serve warm with your favorite sides.

Cook and Prep Times

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes

Nutrition Information

  • Servings: 6 servings
  • Calories: 280kcal
  • Fat: 10g
  • Protein: 8g
  • Carbohydrates: 40g