This straightforward, vegan lentil Wellington with mushrooms and greens, is ideal for holidays and potlucks. A flavorful lentil-mushroom loaf wrapped in crisp puff pastry is a complete crowd-pleaser. This submit was initially printed dec 15 2017. It has been up to date with new footage
Let’s make this fabulous puff pastry-wrapped lentil Wellington! The lentil-mushroom-walnut combination is implausible by itself, and you need to use it to make burgers or as a loaf topped with my wonderful gravy.
For this vegan Wellington, we’re wrapping the lentil loaf in buttery, crisp puff pastry for a crowd-pleasing vacation entree.
Onion, garlic, and walnuts get toasted in a skillet after which cooked down with mushrooms. Add in lentils, veggies, and herbs, and you’ve got a taste explosion wrapped in golden puff pastry.
If you’re searching for a gluten-free model, make my gluten-free vegan Wellington as a substitute.
You end off this wonderful vegan Wellington with a one-pot gravy you can whip up whereas the loaf bakes within the oven. It’s so wonderful with this recipe or with mashed potatoes or wherever else you’d use a gravy.
For gluten-free, use my gluten-free mushroom gravy as a substitute.
Why You’ll Love Lentil Wellington
- savory, flavorful lentil mushroom loaf wrapped in crisp puff pastry
- loaf is straightforward to make, and you’ll serve it by itself, should you don’t need to wrap it
- frozen puff pastry means no kneading or layering dough
- naturally soy-free with a simple nut-free choice. For gluten-free, make my gluten-free Wellington.
For the Vegan Wellington
- 1 teaspoon oil
- 1/2 medium onion, chopped (see step 1)
- 5 cloves of garlic, finely chopped
- 3/4 cup walnuts, finely chopped
- 6 to eight ounces mushrooms similar to white, cremini or child portabella , chopped small
- 1/2 cup chopped carrots
- 1/4 cup peas
- 3/4 to 1 teaspoon sage, , floor sage
- 1/2 teaspoon every dried thyme, oregano
- 1/4 teaspoon nutmeg or pumpkin pie spice
- 1/4 teaspoon cayenne
- 1.5 cups cooked lentils, (I take advantage of brown lentils) , canned or cooked from dried.
- 3/4 teaspoon salt or to style, divided
- 1 chia egg, (1 tbsp chia seeds combined with 3 tbsp water. Let it sit till thickened)
- 1 or 2 vegan puff pastry sheets
Forestall your display from going darkish
Make the Lentil Wellington.
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Prep the veggies. I take advantage of a small chopper or meals processor to cut up the onion and garlic and put aside, then pulse walnuts in the identical processor till coarsely chopped, then pulse carrots and. mushrooms. Defrost the puff pastry sheets, if you have not already
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Warmth oil in a skillet over medium warmth. Add onion and garlic and a very good pinch of salt and prepare dinner till golden. 4 minutes. Add walnuts and prepare dinner for two to three minutes to roast. Add mushrooms and carrots and a very good pinch of salt. prepare dinner for five to 7 minutes. Add peas, spices and herbs, and prepare dinner for a minute.
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Add the salt and lentils and blend in. Let the lentils warmth by way of. Mash a few of the lentils. Style and modify salt and taste. Add extra herbs, like sage or poultry seasoning. Add a tablespoon vegan Worcestershire sauce or bbq sauce or a 1/2 teaspoon stone floor mustard for further taste or variation.
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Add the chia egg and blend in. Add a number of tablespoons breadcrumbs or flour, if the combination is simply too moist. Or Add one other chia egg or some broth if it is too dry, and mash evenly to moisten. (This combination may be refrigerated for as much as 4 days or frozen for as much as 3 months. )
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Roll out the pastry sheets till they’re 1″ to 2″ bigger than they began, place the filling. Form the lentil combination 1 or 2 well-pressed logs, relying on the pastry sheet design sample you might be utilizing and thickness most popular. Then lower the pastry sheet as desired, use non dairy milk on the aspect you need to seal, fold over and seal. Brush oil or non-dairy milk on high. (These unbaked loafs may be saved frozen and baked when wanted).
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Bake at 400° F (205° C) for 30 to 35 minutes or till golden. Brush nondairy milk on the baked wellington, evenly cowl and let sit to chill. (You may as well refrigerate the wellington after cooling to retailer for as much as 3 days. Reheat within the oven for five to 10 minutes.) Cool for quarter-hour then slice with a pointy knife.
In the meantime, make the gravy.
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Warmth oil in a skillet over medium warmth. Add onion and prepare dinner till golden. Add the flour and starch and blend in and toast for two to three minutes. Add the sauces and spices and blend in. Add the inventory and salt and produce to a boil. Maintain whisking; tt will take 4 to six minutes to thicken. Style and modify taste. Add extra water if too thick. Serve instantly. See full recipe right here.
To make it gluten-free: Strive my gluten-free Wellington, or use this lentil mushroom filling with my gluten-free Wellington crust. Or use different gf pastry or pie crust. You may as well simply make it right into a “meatloaf”. Press the lentil walnut mushroom combination right into a loaf pan. Add a glaze of bbq sauce, and bake for 20 minutes, then uncover and bake for an additional 15. See my lentil quinoa loaf for detailed directions. Use my gluten-free mushroom gravy as a substitute of the 1-pot gravy.
To make it nut-free: Use a mixture of oats and toasted sunflower seeds which have been coarsely crushed, or use roasted chestnuts.
You may as well make this into hand pies.
To freeze, assemble the Wellington and freeze for as much as 3 months. Bake it from frozen and add an additional 5 to 10 minutes or so to the baking time, so it could actually thaw and bake by way of within the oven.
Energy: 702kcal, Carbohydrates: 60g, Protein: 16g, Fats: 46g, Saturated Fats: 10g, Polyunsaturated Fats: 11g, Monounsaturated Fats: 23g, Trans Fats: 0.01g, Sodium: 644mg, Potassium: 495mg, Fiber: 7g, Sugar: 4g, Vitamin A: 1406IU, Vitamin C: 5mg, Calcium: 54mg, Iron: 5mg
Vitamin info is routinely calculated, so ought to solely be used as an approximation.
Substances and Substitutions
- oil – To sauté. Or use inventory
- onion – To taste the lentil Wellington and the gravy.
- garlic – To taste the Wellington much more.
- walnuts – Provides the lentil loaf a fantastic texture.
- mushrooms – Makes the loaf so meaty!
- peas and carrots – Provides texture to the loaf.
- herbs and spices – Sage, thyme, oregano, nutmeg, and cayenne season the loaf.
- cooked lentils – For the loaf.
- chia egg – Chia seeds combined with water assist bind the loaf collectively. Or use flax egg
- puff pastry – For wrapping the Wellington. For gluten-free, use gluten-free pie crust as a substitute.
- flour – To thicken the gravy.
- dietary yeast – Provides a lot umami taste to the gravy!
- vegetable inventory – Provides moisture and taste to the gravy.
- Worcestershire sauce and Dijon mustard – Provides a lot taste to the gravy!
💡 Suggestions
- Utilizing a meals processor or chopper to prep the veggies and lentils will save a lot time!
- Make the chia egg earlier than you begin, so it has time to thicken up.
- When making the gravy, it’s essential to maintain whisking to do away with any lumps.
The way to Make Vegan Lentil Mushroom Wellington
Prep the veggies. I take advantage of a small chopper processor to cut up the onion and garlic and put aside, then pulse walnuts in the identical processor till coarsely chopped, then pulse mushrooms. Defrost the puff pastry sheets, should you haven’t already.
Warmth oil in a skillet over medium warmth. Add onion and garlic and a very good pinch of salt and prepare dinner till golden. 4 minutes. Add walnuts and prepare dinner for two minutes to roast. Add mushrooms and carrots and a very good pinch of salt. prepare dinner for five to 7 minutes.
Add peas, spices and herbs, and prepare dinner for a minute.
Add the salt and lentils and blend in. Let the lentils warmth by way of. Mash a few of the lentils. Style and modify salt and taste. Add extra herbs, like sage or poultry seasoning. Add a tablespoon vegan Worcestershire sauce or bbq sauce or a 1/2 teaspoon stone floor mustard for taste variation.
Add the chia egg and blend in. Add a number of tablespoons breadcrumbs or flour, if the combination is simply too moist. Add one other chia egg or some broth if it’s too dry, and mash evenly to moisten. (This combination may be refrigerated for as much as 4 days or frozen for as much as 3 months.)
Form the lentil combination 1 or 2 well-pressed logs, relying on the pastry sheet design sample you might be utilizing and thickness most popular.
Roll out the pastry sheets till they’re 1″ to 2″ bigger than they began.
Place the filling, then lower the pastry sheet as desired, use non dairy milk on the aspect you need to seal, fold over and seal. Brush oil or non-dairy milk on high. See video. (These unbaked loafs may be saved frozen for months and baked when wanted).
Bake at 400° F (205° C) for 30 to 35 minutes or till golden. evenly cowl and let sit to chill. (You may as well refrigerate the wellington after cooling to retailer for as much as 3 days. Reheat within the oven for five to 10 minutes.) Cool for quarter-hour then slice with a pointy knife. Or refrigerate for 10 minutes, then slice.
The way to Make the Gravy
Warmth oil in a skillet over medium warmth. Add onion and prepare dinner till golden. Add the flour and starch and blend in and toast for two to three minutes.
Add the sauces and spices and blend in.
Add dietary yeast and nutmeg. Add the inventory (1/2 cup at a time) and salt and and blend in nicely. Then deliver to a boil. Maintain whisking; it’s going to take 4 to six minutes to thicken.
Style and modify taste. Add some poultry seasoning for extra taste, you probably have some. Add extra water if too thick. The gravy has subsequent consistency when sizzling.
What to Serve with Mushroom Wellington
Serve this up with mashed potatoes, a inexperienced salad, and your different vacation sides of selection.
Incessantly Requested Questions
This recipe is soy-free so long as you select a soy-free puff pastry.
To make it gluten-free, attempt my gluten-free Wellington, or use this lentil mushroom filling with my gluten-free Wellington crust. Or use different gf pastry or pie crust. You may as well simply make it right into a “meatloaf.” Press the lentil walnut mushroom combination right into a loaf pan. Add a glaze of bbq sauce, and bake for 20 minutes, then uncover and bake for an additional 15. See my lentil quinoa loaf for detailed directions to make a loaf.
To make it nut-free, use a mixture of oats and toasted sunflower seeds which have been coarsely crushed, or use roasted chestnuts.
You’ll be able to assemble and freeze this forward of time. To freeze, assemble the Wellington and freeze for as much as 3 months. Bake it from frozen and add an additional 5 to 10 minutes or so to the baking time, so it could actually thaw and bake by way of within the oven.
