Vegan Wellington with Lentils & Vegetables

Try this delicious vegan Wellington with lentils & vegetables recipe for your next Holiday dinner or potluck! Easy to make, full of flavor & texture, allergy-friendly.

The other day as I was scrolling through Pinterest to decide what to bring to our Friendsgiving potluck, I came across a photo of Lazy Cat Kitchen‘s gorgeous vegan Wellington. Now, I am not that knowledgeable about English classics, but how could I ever pass up such a recipe that wraps delicious stuff into puff pastry?

Instead of using beets & mushrooms, I decided to go with lentils and walnuts for the filling. The result was everything I imagined it would be!

What is Inside Vegan Wellington with Lentils?

• 1 frozen sheet of vegan puff pastry
• 2 tbsp olive oil
• 1/2 cup onion, chopped
• 2 cloves of garlic, diced
• 2/3 cup green lentils
• 1/3 cup cranberries
• 2/3 cup walnuts, crushed
• 2 cups water
• salt & pepper, to taste
• 1 carrot, chopped
• 1 stalk of celery, chopped
• 1 tsp vegetable bouillon
• 1 tbsp soymilk (unsweetened, unflavored)
• sprigs of rosemary

How to Make Vegan Wellington

1. Thaw the puff pastry per package instructions.
2. In a medium pot, heat the olive oil. Sautee the onions, garlic, celery, and carrots for 10 minutes, until they soften.
3. In a separate small bowl, mix the vegetable bouillon in a few tablespoons of water until fully dissolved, then add into the pan.
4. Add in the lentils, cranberries, walnuts, water, salt, and pepper into the pan.
5. Preheat the oven to 400 degrees F.
6. Once the lentil mixture is cool to the touch and the puff pastry is thawed, you may begin assembling the Wellington.
7. Place the puff pastry sheet on a level surface, then add the lentil mixture in the center. Tightly fold one side then the next, making sure they overlap. Tuck the top and bottom edges in. Turn it over to secure the sealed side. See the visual guide above for clarification.
8. Score the pastry then brush with vegan milk.
9. Bake until golden brown, about 35-40 minutes.
10. Let cool for a few minutes before serving.
11. Vegan wellington is best when enjoyed fresh out the oven, but will keep in the refrigerator in an airtight container for up to 5 days.

Tips for Making the Perfect Vegan Wellington

• Make sure the pastry isn’t too warm when you assemble and place in the oven, or the butter inside will melt and you will lose some of the laminations.
• You may omit onion & garlic completely for a more traditional Wellington, however, I love the flavor they bring to this recipe.

Optimizing Nutrition

It is next to impossible to make puff pastry anything near “nutritious”. At least we are avoiding the cholesterol by choosing a plant-based version. If you are whole-food-plant-based, omit puff pastry completely. The filling is very good on its own, too. Trust me, I’ve thoroughly enjoyed the little bit that was leftover.

To make the filling itself healthier:

• Skip the olive oil and sautee the vegetables in water or vegetable broth instead.
• Reduce or omit the salt completely.

Don’t forget to let me know in the comments if you make this recipe!

You can also save it for later on Pinterest, and keep in touch with me on Instagram, or by sending an email!

Vegan Wellington with Lentils & Vegetables

• Author: Gonul
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 5 Servings 1x
• Category: Mains
• Method: Cook, Bake
• Cuisine: English

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Description

Try this delicious vegan Wellington with lentils & vegetables recipe for your next Holiday dinner or potluck! Easy to make, full of flavor & texture, allergy-friendly.

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Scale 1x2x3x

Ingredients

• 1 frozen sheet of vegan puff pastry
• 2 tbsp olive oil
• 1/2 cup onion, chopped
• 2 cloves of garlic, diced
• 2/3 cup green lentils
• 1/3 cup cranberries
• 2/3 cup walnuts, crushed
• 2 cups water
• salt & pepper, to taste
• 1 carrot, chopped
• 1 stalk of celery, chopped
• 1 tsp vegetable bouillon
• 1 tbsp soymilk (unsweetened, unflavored)
• sprigs of rosemary

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Instructions

1. Thaw the puff pastry per package instructions.
2. In a medium pot, heat the olive oil. Sautee the onions, garlic, celery, and carrots for 10 minutes, until they soften.
3. In a separate small bowl, mix the vegetable bouillon in a few tablespoons of water until fully dissolved, then add into the pan.
4. Add in the lentils, cranberries, walnuts, water, salt, and pepper into the pan.
5. Preheat the oven to 400 degrees F.
6. Once the lentil mixture is cool to the touch and the puff pastry is thawed, you may begin assembling the Wellington.
7. Place the puff pastry sheet on a level surface, then add the lentil mixture in the center. Tightly fold one side then the next, making sure they overlap. Tuck the top and bottom edges in. Turn it over to secure the sealed side. See visual guide above for clarification.
8. Score the pastry then brush with vegan milk.
9. Bake until golden brown, about 35-40 minutes.
10. Let cool for a few minutes before serving.
11. Vegan wellington is best when enjoyed fresh out the oven, but will keep in the refrigerator in an airtight container for up to 5 days.

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Notes

• Make sure the pastry isn’t too warm when you assemble and place in the oven, or the butter inside will melt and you will lose some of the laminations.
• You may omit onion & garlic completely for a more traditional Wellington, however I love the flavor they bring to this recipe.

Keywords: wellington, vegan, lentils, walnuts, cranberries, holidays, christmas