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Vegan Mushroom and Lentil Wellington Recipe

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4 from 28 reviews

This Vegan Wellington recipe is a delicious plant-based twist on the classic holiday favorite, featuring a savory filling of mushrooms, lentils, nuts, and oats wrapped in flaky vegan puff pastry. Infused with herbs like thyme and sage and enhanced by a maple syrup glaze, this dish is perfect for festive occasions or a special cozy meal. Accompanied by a simple mushroom gravy, it’s hearty, flavorful, and completely vegan.

  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings

Ingredients

For the Wellington Filling

  • 3 tbsp olive oil (divided)
  • ⅔ cup walnuts
  • ⅓ cup cashews
  • 2 tbsp ground flaxseed
  • 5 tbsp hot water
  • 1 carrot (finely chopped)
  • 1 leek (finely chopped)
  • 2 yellow onions (finely chopped)
  • 4 garlic cloves (minced)
  • 3.5 oz shiitake mushrooms (finely chopped)
  • 7 oz Swiss brown mushrooms (finely chopped)
  • 6 sprigs fresh thyme
  • 3 leaves sage (finely chopped)
  • 1 tbsp tamari
  • 1 tbsp vegan Worcestershire sauce
  • 1.5 cups cooked brown lentils
  • ¾ cup rolled oats
  • ⅓ cup fresh parsley (finely chopped)
  • Salt and pepper (to taste)

For Assembly

  • 2 squares store-bought vegan puff pastry
  • 2 tsp maple syrup
  • 1 tbsp dairy-free milk

For the Easy Mushroom Gravy

  • (Not specified in the given recipe but typically includes mushrooms, vegetable broth, flour or cornstarch, soy sauce or tamari, and seasonings.)

Instructions

  1. Prep Vegetables and Nuts: Wash and chop all vegetables finely using a knife or a food processor. Remove thyme leaves from their sprigs and roughly chop walnuts and cashews.
  2. Make Flaxseed Egg: Combine ground flaxseed and hot water in a bowl. Stir well and let rest for 5 minutes until it thickens.
  3. Toast Nuts: Heat 1 tablespoon olive oil in a large pan over medium heat. Add walnuts and cashews and cook for about 5 minutes, stirring frequently, until slightly golden. Watch closely to avoid burning. Remove from pan and set aside.
  4. Sauté Vegetables: In the same pan, add 2 tablespoons olive oil and cook chopped carrot, leek, and onions over medium heat for 10 minutes, stirring regularly until softened.
  5. Add Mushrooms and Herbs: Add garlic, chopped shiitake and Swiss brown mushrooms, salt, thyme leaves, and chopped sage to the pan. Continue cooking for another 10 minutes, stirring regularly until the mixture is fragrant and mushrooms have released moisture.
  6. Add Flavorings and Lentils: Stir in tamari, vegan Worcestershire sauce, and cooked brown lentils. Reduce heat and cook for an additional 10 minutes to meld flavors.
  7. Combine Filling Ingredients: Transfer the cooked mixture to a large bowl. Add rolled oats, chopped parsley, flaxseed egg, and toasted nuts. Stir well until all ingredients are completely combined.
  8. Process Half the Filling: Place half of the mixture in a food processor and pulse lightly to break down some texture (do not puree). Return to bowl and mix well. Season with salt and pepper to taste. Refrigerate for 20 minutes to firm up the filling for shaping.
  9. Preheat Oven and Prepare Puff Pastry: Preheat oven to 375°F (190°C) with fan assist. Allow puff pastry squares to thaw for 10 minutes before assembly.
  10. Shape the Wellington: Place one square of puff pastry on baking paper. Spoon half the filling onto the center and shape into a log leaving about 1 cm (1/3 inch) border at top and bottom.
  11. Prepare Pastry Lattice: Using a sharp knife, score diagonal strips 4 cm long and 1 cm apart along each side of the pastry. Fold the pastry at top and bottom over the log, then crisscross the scored strips over the filling alternately to form a lattice pattern.
  12. Repeat for Second Wellington: Repeat the shaping and lattice process with the second puff pastry square and remaining filling to make a second Wellington.
  13. Brush with Egg-Wash: Combine maple syrup and dairy-free milk. Lightly brush this mixture over the surface of each Wellington to promote browning and shine during baking.
  14. Bake: Place the Wellingtons on a baking tray and bake in the preheated oven for 35 to 40 minutes or until golden brown. Rotate the tray halfway through baking for even color. If baking multiple dishes, cooking time may be slightly longer.
  15. Rest and Serve: Remove from oven and allow the Wellingtons to rest for 10 minutes before slicing. Serve warm, ideally accompanied by mushroom gravy or preferred vegan sauce.

Notes

  • Ensure the filling is not too wet before assembling to prevent soggy pastry.
  • The flaxseed egg helps bind the filling and keeps it vegan.
  • Using fan-assisted oven helps achieve even browning on the pastry.
  • Letting the filling cool before shaping makes it easier to handle.
  • You can prepare the filling a day ahead and refrigerate for convenience.
  • Store-bought vegan puff pastry saves time and ensures flakiness without dairy or eggs.
  • Mushroom gravy is an excellent vegan accompaniment though not detailed in this recipe.
  • Adjust seasoning (salt and pepper) according to taste preferences, especially if using salted nuts or tamari.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Vegan, Plant-Based, Western
  • Diet: Vegan

Find it online: https://allyumcooks.com/vegan-mushroom-and-lentil-wellington-recipe/