This Vegetarian Wellington is fully vegan and a delicious main dish option for thanksgiving and other holiday meals! The inside mixture comes together quickly in a food processor while the outside crust is a simple (and delicious) puff pastry sheet.

Thank you to Chicago Metallic for sponsoring this post. They’re a long time sponsor of Food with Feeling and half of what I own in my kitchen is made by them because I love it all so much! Thank you for supporting the brands that make my blog possible.

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It’s day TWO of Thanksgiving week and we’re making this simple and delicious VEGETARIAN WELLINGTON! Y’all! I’ve been dreaming of this recipe for years now and I’m so proud of how it turned out. Seriously CANNOT wait to see you all making this.

This is based heavily off of my lentil loaf recipe….except that it’s wrapped in a buttery pastry and topped with flaky sea salt. I just can’t even get over how much I love this recipe.

2 slices of vegetarian wellington on a plate with mashed potatoes and gravy, fresh green beans, and fresh cranberries

Before we dive in the weliington recipe, I want to tell you a little bit more about Chicago Metallic.

I used their 12.25 x 8.75″ baking sheet for this recipe. I use this baking sheet several times a week. Its a unique size that’s too small for a regular batch of cookies or anything like that but SO SO perfect for daily use. We use it so often when re-heating food in the oven, making a burrito or a handful of nuggets for my daughter. It’s so handy and I feel like everyone needs this smaller size in their kitchen.

vegan wellington on a baking sheet

I also recently got one of Chicago Metallics simple pastry brushes. I’ve been using a silicon pastry brush and it does NOT work nearly as well as this one. I used it in this recipe to brush some extra butter on top of the wellington before serving.

vegan wellington on a baking sheet with a pastry brush brushing on melted butter

How to make a Vegetarian Wellington:

Besides how truly delicious this is, one of the things that I love most about the recipe is HOW easy it is. It can also very easily be prepped ahead of time to help with meal planning which is perfect for holiday cooking. But more on that later.

As I mentioned, already, the filling is very similar to my vegan meatloaf. Veggies are sauteed and then blended together with cooked lentils, oats, flour, and other seasonings. It’s then placed in the middle of a piece of puff pastry before being folded up and baked for about 40 minutes.

vegetarian wellington on a large platter surrounded by rosemary, orange, and fresh cranberries. several slices have been cut out of the wellington

That’s seriously it! So simple and perfect for holidays OR even just a nice weeknight dinner.

collage of 4 images showing the proper way to fold a vegetarian wellington.

Here’s what is in a vegan wellington:

  • Puff pastry– this is most often vegan but I would double check yours before buying. I typically buy the Pepperidge Farm puff pastry from the freezer section.
  • Veggies– the is filled with onion, carrot, celery, garlic, and mushrooms
  • Lentils– I’ve used brown and green lentils in this before but I do not recommend red lentils as I’m worried that they would end up a bit too mushy for the recipe.
  • Ground flaxseed– this helps the whole thing stick together quite well
  • Quick cooking oats– the oats bulk everything up and help really give in substance to hold together
  • Other pantry seasonings
tablescape with a vegetarian wellington on a large platter surrounded by herbs and fresh fruit. Bowl of mashed potatoes and flowers on the side as well as bowls of green beans and salad

Can I prep this recipe ahead of time?

Yes! I do not recommend making the WHOLE recipe ahead of time as the pastry will not reheat all that well. However, you can do the majority of the work.

If you’re wanting to prep this wellington in advance, this is what I recommend:

  • Leave the puff pastry in the freezer and do not take it out until 45 minutes before you’re ready to bake and then serve the meal
  • Follow the instructions, as written, from steps 2-4: saute the veggies and process them together with the lentils and other ingredients. Instead of placing the lentil mixture inside of the pastry, put it in an air tight container and store it in the fridge until day of.
  • Once ready to make, thaw and roll out the puff pastry while pre-heating the oven. Proceed with the recipe starting at step 5 by placing the lentil mixture inside of the pastry, folding it up etc.
vegan wellington on a large platter with herbs and fresh fruit around it

ALRIGHT that’s it for today!  As always, if you end up making this recipe, please snap a quick photo and tag me on Instagram @foodwithfeeling! I always LOVE to see what you’re making from the blog.

What to serve with your wellington:

See how to make the Vegetarian Wellington here:

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vegetarian wellington on a large platter surrounded by rosemary, orange, and fresh cranberries

Vegetarian Wellington

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Brita Britnell
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


This Vegetable Wellington is surprisingly simple to make and so ridiculously delicious!


  • 1 tablespoon of olive oil
  • ½ of a small white onion, diced
  • 1 carrot, chopped*
  • 1 rib of celery, chopped*
  • 3 cloves of garlic, minced
  • 4 ounces of cremini mushrooms, chopped
  • 2 cups of cooked green or brown lentils (do not use red as the loaf will end up too mushy)**, divided
  • 2 tablespoons of ground flax seed
  • 1 teaspoon of Italian seasoning
  • 1 teaspoon of fine sea salt + 1/2 teaspoon of pepper + more to taste
  • 1 cup of quick cooking oats
  • ¼ cup of all-purpose flour or oat flour
  • 1 tablespoons of soy sauce
  • I sheet of puff pastry, thawed
  • Almond milk for brushing (about a tablespoon)
  • Flaky sea salt for sprinkling
  • Melted vegan butter for serving, about 1 tablespoon


  1. Pre-heat the oven to 375 degrees F. Line a small baking tray with parchment paper.
  2. In a large skillet, heat the olive oil over medium heat. Once hot, add in the onion, carrots, celery, garlic, mushrooms, and a pinch of salt and saute for 8 minutes, stirring often. Remove from heat and let cool slightly.
  3. To the base of a food processor, add in HALF of the cooked lentils, slightly cooked veggie mixture, flax seed, Italian seasoning, salt + pepper, oats, flour, and soy sauce. Pulse about 10 times until it is combined and just small chunks of carrot remain (see photo for reference).
  4. Add in the remaining lentils and pulse 3-4 more times. Some large chunks of lentils will remain and that’s what we want.
  5. On a lightly floured surface, roll out the sheet of puff pastry so that it is about 12” x 12”. 
  6. Place all of the lentil mixture in the center of the puff pastry and, using your hands, form it into a loaf that is 8” x 4”. Starting at the short ends of the loaf (see photos and video for reference), fold the puff pastry over the lentil mixture. Brush the folded over pieces with a little bit of the milk so that when you fold the other pieces over, they will stick to each other. Taking the dough on the longer ends of the loaf and fold them over to seal the lentil mixture inside of the pastry (again- see photo and video for reference).  Brush one side of the pastry that you just folded over so that the other piece will stick to it. GENTLY flip the whole thing over so that the seam is facing down and place it on the prepared baking sheet..
  7. Brush the top and the sides of the wellington with more of the milk so that it’s covered with a thin layer. Using a sharp knife, gently score the dough in a cris-cross pattern (see photos). Sprinkle with flaky sea salt.
  8. Bake for 35-40 minute or until the pastry is a nice golden brown color all around. If you oven is hotter in the back, you may want to rotate the pan around half-way through the baking process.
  9. Before serving, brush the top of the wellington with melted vegan butter and sprinkle with additional herbs as desired. Serve and ENJOY!


*we’ll be putting the veggies in the food processor once they’re sauteed so the exact size doesn’t matter too much

**1 cup of DRY lentils= ~ 2.5 cups of COOKED lentils. I usually make 1 cup of dried and then measure them out before adding to this recipe

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: dinner
  • Method: baking
  • Cuisine: american