Here’s a Vegan Wellington recipe 🌱🥩 — flaky, savory, and perfect for special occasions or a cozy dinner.
Vegan Wellington
Servings: 4–6
Time: ~1 hour
Ingredients
Filling:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, finely chopped
- 1 cup cooked lentils (or chickpeas)
- 1 tsp thyme
- 1 tsp rosemary
- Salt & pepper to taste
- Optional: ½ cup walnuts or pecans, chopped
Other Ingredients:
- 1 sheet puff pastry (vegan)
- 2 tbsp plant-based milk (for brushing)
- Optional: Dijon mustard for extra flavor
Instructions
- Preheat oven:
400°F (200°C). Line a baking sheet with parchment paper. - Prepare filling:
- Heat oil in a pan over medium heat.
- Sauté onion and garlic 2–3 minutes.
- Add mushrooms and cook until moisture evaporates (~5–7 minutes).
- Stir in lentils (or chickpeas), herbs, nuts, salt, and pepper. Remove from heat and let cool slightly.
- Assemble Wellington:
- Roll out puff pastry on a floured surface.
- Spread Dijon mustard if using.
- Place filling in the center, shaping into a log.
- Fold pastry over filling, sealing edges.
- Bake:
- Place seam-side down on baking sheet.
- Brush with plant-based milk.
- Bake 25–30 minutes, until golden and puffed.
- Serve:
Slice and serve warm, with vegan gravy or a side salad.
Tips & Variations
- Add roasted vegetables (carrots, spinach, or butternut squash) for extra flavor.
- You can freeze before baking for a make-ahead option.
- Sprinkle sesame seeds on top before baking for a fancy touch.
I can also give you a mushroom-and-spinach version that’s extra rich and foolproof for first-timers.
Do you want me to do that?
