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
- Pre-heat the oven to 375 degrees F. Line a small baking tray with parchment paper.
- 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.
- 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).
- Add in the remaining lentils and pulse 3-4 more times. Some large chunks of lentils will remain and that’s what we want.
- On a lightly floured surface, roll out the sheet of puff pastry so that it is about 12” x 12”.
- 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..
- 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.
- 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.
- 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
- Category: dinner
- Method: baking
- Cuisine: american
Keywords: vegan wellington, vegetarian wellington, vegan thanksgiving main