Vegan Wellington

Ingredients

The Vegan Wellington replaces the traditional beef with a hearty and flavorful combination of mushrooms, lentils, and walnuts. The buttery puff pastry is vegan-friendly, and the egg wash is substituted with a plant-based alternative. This adaptation ensures that the dish remains cruelty-free and suitable for those following a vegan lifestyle. We alse have the original recipe for Beef Wellington, so you can check it out.

• 2 cups (300g) mixed mushrooms, finely chopped 2 cups (300g) mixed mushrooms, finely chopped
• 1 cup (200g) cooked lentils 1 cup (200g) cooked lentils
• 1 cup (100g) walnuts, finely chopped 1 cup (100g) walnuts, finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste
• 1 sheet vegan puff pastry 1 sheet vegan puff pastry
• 1 tablespoon plant-based milk, for brushing 1 tablespoon plant-based milk, for brushing

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 2g)
• Carbohydrates: 38g (Sugars: 3g)
• Protein: 12g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the mushrooms and cook until they release their moisture and start to brown.
4. 4.
   Stir in the cooked lentils, walnuts, soy sauce, tomato paste, thyme, rosemary, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
5. 5.
   Roll out the puff pastry sheet on a lightly floured surface. Place the mushroom-lentil mixture in the center of the pastry.
6. 6.
   Carefully fold the pastry over the filling, sealing the edges. Brush the top with plant-based milk for a golden finish.
7. 7.
   Transfer the Wellington to a baking sheet and bake for 25-30 minutes, or until the pastry is golden and crisp.
8. 8.
   Allow the Vegan Wellington to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Mushrooms — Make sure to finely chop the mushrooms to ensure a consistent texture in the filling.
• Lentils — Use cooked lentils for this recipe. Canned lentils work well, but make sure to drain and rinse them before using.
• Walnuts — Finely chop the walnuts to add a pleasant nutty texture to the filling.

Tips & Tricks

• To enhance the umami flavor, add a splash of balsamic vinegar to the mushroom-lentil mixture.
• If you prefer a crispier pastry, you can blind bake the puff pastry for a few minutes before adding the filling.
• Feel free to customize the filling by adding your favorite herbs and spices.
• Serve the Vegan Wellington with a side of vegan gravy for an extra touch of indulgence.
• Leftover Wellington can be refrigerated and enjoyed the next day. Simply reheat in the oven for a few minutes to restore its crispness.

Serving advice

Serve the Vegan Wellington as the centerpiece of a plant-based feast. Accompany it with roasted vegetables, such as carrots and Brussels sprouts, and a fresh green salad for a well-rounded meal.

Presentation advice

To showcase the beautiful layers of the Wellington, slice it carefully and present it on individual plates. Garnish with a sprig of fresh herbs, such as thyme or rosemary, for an elegant touch.