Easy Vegan Lentil and Mushroom Wellington
A sophisticated vegetarian take on the classic Beef Wellington, it features a savory filling of lentils and mixed mushrooms, enriched with herbs and wrapped in golden, flaky puff pastry.
Nutrition
Calories: 267kcalCarbohydrates: 22.4gProtein: 7.6gFat: 17.9gFiber: 5.4g
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.
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