Vegan Mushroom Wellington With Lentils

vegan wellington cut open

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.

If you are looking for alternative filling to lentils you can check out my Vegan Ground Beef recipe here. Looking for more inspiration? You can check out my full collection of delicious Lentil Recipes & Lentil Soup Recipes here. If you’re interested in more plant-based mushroom recipes, feel free to explore my complete Vegan Mushroom Recipes Collection here.

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)

Helpful Tools

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°.

vegan wellington ingredients

In a pan, sauté onion, carrots, celery, and olive oil until onions are translucent (about 4-5 minutes).

vegan beef wellington filling in frying pan

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.

vegan beef wellington assembly

Lay out puff pastry or vegan pie crust, add the lentil mixture, mold into a log shape.

vegan mushroom wellington uncooked on baking sheet

Fold the pastry over the mixture, cut cross-hatch patterns, and brush with almond milk.

vegan wellington recipe

Bake at 400° for 35-45 minutes until golden brown.

vegan wellington cut open

Serve with your favorite vegan gravy and relish!

gravy on vegan mushroom wellington

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)

Can I Freeze Vegan Wellington?

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.

What Can I Substitute for Puff Pastry?

If puff pastry isn’t available, a vegan pie crust works well as a substitute.

Is This Recipe Gluten-Free?

The recipe can be adapted to be gluten-free by using a suitable alternative for the breadcrumbs and pastry.

How Long Does It Take to Cook?

Cooking time may vary, but generally, it takes 35-45 minutes to achieve that perfect golden brown crust.

Can I Omit Nuts for Allergies?

Certainly, omitting nuts won’t compromise the overall taste; feel free to adjust based on dietary restrictions.

vegan wellington cut open

Vegan Mushroom Wellington With Lentils

Explore the fusion of savory lentils, earthy mushrooms, and aromatic herbs encased in golden puff pastry – our Vegan Mushroom Wellington is a culinary delight that will satisfies your taste buds in every delicious bite.
5 from 15 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main, Main Course
Cuisine European
Servings 8

Ingredients
  

  • 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)
  • cup chopped walnuts
  • 1 19oz can lentils, rinsed and drained
  • 2 tbsp tomato paste
  • 2 tbsp soy sauce
  • cup panko breadcrumbs
  • 2 flax eggs (optional)
  • 1-2 tbsp almond milk (this is the egg wash alternative)

Instructions
 

  • 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!

Video

Tried this recipe?Let us know how it was!

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.

28 thoughts on “Vegan Mushroom Wellington With Lentils

  1. Chelsey says:

    5 stars
    I just tested this out on my partner to make sure it was good enough to serve to our guests at friends-giving. She absolutely loved it especially with gravy on top. Perfect holiday dish!

    • spicyveganfood says:

      So happy the test run worked out so well for you! Let me know how the friends-giving goes

  2. Marta says:

    5 stars
    Okay so this took me about 2 hours but I don’t cook very often.. but let me tell you it was well worth the time invested! So delicious!!!

  3. Kate says:

    5 stars
    This recipe was a hit at my thanksgiving dinner and I will be making it again for Christmas, so happy I found your page your recipes are all so delicious 😋

    • spicyveganfood says:

      Hi Kate, so great to hear this was a hit at your thanksgiving and thank you for trying out my recipes!

  4. Lillian says:

    5 stars
    WOW this was amazing!! Anyone reading this it is worth the effort and lasted me 3 dinners which was amazing.

  5. Susan says:

    5 stars
    Super delicious recipe thank you! And the mushroom vegan gravy 😋

  6. Rosalind says:

    5 stars
    This vegan Wellington was delicious I will definitely 100% be making this again next year for the holidays. My family loved it even my meat eating relatives loved it.

  7. Lauren T says:

    5 stars
    This recipe was excellent!!! Made your mushroom gravey with it and was a HIT!

  8. Aria says:

    5 stars
    Loved this vegan Wellington was sooooooo delicious.

  9. Vanessa says:

    5 stars
    Great recipe all my guest were rather impressed!! And I made it on the first try thanks for the detailed video that was helpful

  10. Stella says:

    5 stars
    I’m coming back to make this again next Christmas!!

    • spicyveganfood says:

      Thanks Stella, this is also one of my main holiday recipes I make every year, so I am so happy that you enjoyed it as well 😊

  11. Christy says:

    5 stars
    Loved this meatless Wellington recipe I was curious about how it was going to taste but was pleasantly surprised. Made your vegan mushroom gravy on the side and paired excellent

  12. Anne says:

    5 stars
    Delicious!! And not to hard to make either.

  13. Aneessa says:

    5 stars
    The pastry with the lentil filling and crunch of nuts just an amazing filling and delicious recipe all around. Who needs meat in there Wellington lol 😝

    • spicyveganfood says:

      I’m thrilled you enjoyed the lentil-filled pastry with the crunch of nuts! It sounds like you found it amazing and delicious. Who needs meat in their Wellington when you have such fantastic plant-based options! 🌱😊

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