If you’re a vegan or simply want to indulge in a delightful veggie main course for Christmas, I can’t recommend anything more fitting than the exquisite Lentil and Mushroom Wellington.

This vegan beef Wellington is a golden-brown, flaky puff pastry encasing a rich and hearty filling of lentils and mushrooms, seasoned to perfection with a symphony of herbs and spices. It’s a perfect Beef Wellington alternative. Believe me, the layers of flavors are so complex and satisfying that you won’t miss the traditional meat-centric dishes like the baked stuffed chicken for a moment.

Vegetable lentil and mushroom Wellington — Christmas mushroom recipe – vegetarian Wellington

Lentils contribute to the heartiness of the filling, while mushrooms add a savory depth to the dish. You can serve this Lentil and Mushroom Wellington with a variety of sides like roasted vegetables, mashed potato, green beans, or even tangy cranberry sauce.

You can enjoy this mushroom puff pastry Wellington with wine, beer, martini like French Martini, or a non-alcoholic drink like Cranberry Juice. Here is how to make the Lentil and Mushroom alternative Beef Wellington:

Easy Vegan Lentil and Mushroom Wellington

An exquisite vegan twist on the classic Beef Wellington.

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Total Time 1 10

Course Main Course

Cuisine British

Servings 6

Calories 350 kcal

Ingredients

1 cup green or brown lentils cooked
2 cups mushrooms a mix of cremini and shiitake works well, finely chopped
1 onion finely chopped
3 cloves garlic minced
1 carrot grated
1 celery stalk finely chopped
1/2 cup walnuts chopped
1/4 cup fresh parsley chopped
1 tsp dried thyme
Salt and pepper to taste
2 tbsp olive oil
1 sheet puff pastry thawed if frozen
1 tbsp Dijon mustard
1 tbsp ground flaxseed mixed with 3 tablespoons water

Instructions

Preheat the oven to 375°F (190°C).
In a large pan, heat olive oil over medium heat. Add onions and garlic, sauté until softened.
Add mushrooms, carrot, and celery to the pan. Cook until the mushrooms release their moisture and the vegetables are tender.
Stir in cooked lentils, walnuts, thyme, salt, and pepper. Cook for an additional 5-7 minutes, allowing the flavors to meld. Remove from heat and let it cool.
Roll out the puff pastry on a lightly floured surface. Spread Dijon mustard in the center, leaving about 2 inches on each side.
Spoon the lentil and mushroom mixture onto the mustard-covered area.
Fold the puff pastry over the filling, sealing the edges. You can crimp the edges with a fork to create a decorative pattern.
Mix ground flaxseed with water to make a flaxseed egg. Brush the pastry with the flaxseed egg for a golden finish.
Place the Wellington on a baking sheet and bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and crispy.
Allow it to cool for a few minutes before slicing. Serve with your favorite sides.