Vegan Wellington is a delightful plant-based twist on the classic beef Wellington, capturing the essence of fine dining without compromising on flavors. Embracing the richness of flavors and textures, this Vegan Mushroom Wellington with Lentils is a showstopper for any occasion or your next Holiday get-together.
Ingredients & Substitutions
For this delectable dish, gather the following ingredients:
- Large sheet puff pastry (or substitute with vegan pie crust)
- Yellow onion, finely diced
- Carrots, diced
- Celery, diced
- Garlic, minced
- Cremini mushrooms, diced
- Sage leaves (or dried sage)
- Fresh thyme (or dried)
- Fresh rosemary (or dried)
- Chopped walnuts
- Canned lentils, rinsed and drained
- Tomato paste
- Soy sauce
- Panko breadcrumbs
- Flax eggs (optional)
- Almond milk (for egg wash alternative)
To make the process smoother, consider having these tools on hand:
- Baking pan
- Saute pan
- Olive oil
- Clean hands for molding
- Pastry brush
How To Make This Vegan Mushroom Wellington Recipe
Pre-heat the oven to 400°.
In a pan, sauté onion, carrots, celery, and olive oil until onions are translucent (about 4-5 minutes).
Add garlic, rosemary, thyme, and sage; cook for an additional minute.
Introduce mushrooms, walnuts, lentils, tomato paste, and soy sauce. Cook until heated through; stir in breadcrumbs and flax eggs.
Lay out puff pastry or vegan pie crust, add the lentil mixture, mold into a log shape.
Fold the pastry over the mixture, cut cross-hatch patterns, and brush with almond milk.
Bake at 400° for 35-45 minutes until golden brown.
Serve with your favorite vegan gravy and relish!
Tips & Tricks
- Experiment with different mushroom varieties for unique flavors.
- Ensure the pastry is sealed well to prevent leaks.
- Let the Wellington rest for a few minutes before slicing for a perfect presentation.
Frequently Asked Questions (FAQs)
Yes, you can freeze the uncooked Wellington for later use. Just ensure it’s well-wrapped to preserve freshness. It might change the texture and flavour slightly.
If puff pastry isn’t available, a vegan pie crust works well as a substitute.
The recipe can be adapted to be gluten-free by using a suitable alternative for the breadcrumbs and pastry.
Cooking time may vary, but generally, it takes 35-45 minutes to achieve that perfect golden brown crust.
Certainly, omitting nuts won’t compromise the overall taste; feel free to adjust based on dietary restrictions.
Vegan Mushroom Wellington With Lentils
- 1 large sheet puff pasty (pie crust will work as a substitute)
- 1 yellow onion, finely diced
- 2 carrots, diced
- 2 ribs celery, diced
- 5 cloves garlic, minced
- 300g cremini mushrooms, diced
- 3-4 sage leaves, finely diced (or 1 tsp dried sage)
- 3-4 sprigs fresh thyme (or 1 tsp dried)
- 1 sprig fresh rosemary, diced (or 1 tsp dried)
- ⅓ cup chopped walnuts
- 1 19oz can lentils, rinsed and drained
- 2 tbsp tomato paste
- 2 tbsp soy sauce
- ⅓ cup panko breadcrumbs
- 2 flax eggs (optional)
- 1-2 tbsp almond milk (this is the egg wash alternative)
- Pre-heat the oven to 400°.
- In a pan on medium heat, add the onion, carrots, celery and olive oil. Cook for about 4-5 minutes or until the onions are translucent.
- Add in garlic, rosemary, thyme and sage and cook for another minute.
- Next, add in mushrooms, walnuts, lentils, tomato paste and soy sauce. Cook for about 5 minutes until everything is heated through. Stir in breadcrumbs and flax eggs to combine.
- Lay out your puff pastry or vegan pie crust, and add the cooked lentil mixutre into the middle. Using clean hands, start moulding and shaping your lentil mixture into a log shape.
- Carefully fold the pastry over top to cover the lentil mixture. Carefully cut cross-hatch patterns into the top of the pastry.
- Brush the top of the wellington with almond milk.
- Bake at 400° for 35-45 minutes until its golden brown.
- Serve with your favourite vegan gravy, and enjoy!
Conclusion: Vegan Mushroom Wellington
In conclusion, this Vegan Mushroom Wellington With Lentils is a culinary masterpiece that brings together the richness of vegan ingredients in a delightful package. Whether you’re a seasoned vegan or just exploring plant-based options, this recipe is a must-try.