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Mushroom lentil Wellington. Easy Vegan Wellington for the Holidays and potlucks. Puff pastry wrapped lentil walnut mushroom loaf. Vegan Recipe. Make into a loaf to make gluten-free. Jump to Recipe
Another week done and another 2 to go. Lets make this fabulous puff pastry wrapped lentil mushroom walnut roast to celebrate. The lentil mushroom mixture is fabulous on it its own. You can make it into patties or a loaf and serve with gravy. I made 2 loaves and wrapped them in puff pastry for a wellington style loaf. The buttery crisp pastry makes it festive and decadent.
Onion, garlic, walnuts gets toasted on the skillet, then mushrooms cooked down, then combined with lentils, veggies, herbs and flavoring. The mixture is packed into a puff pastry and baked to golden. Slice and serve with gravy , mashed potatoes, side salad. Sunlight fades too quickly these days so I made a quick wrap with slits. Use lattice or other pastry wrap designs to make it prettier. To make it gluten-free, make the mixture into patties or a glazed loaf.
The filling is a mix of my lentil walnut burger and lentil quinoa loaf with herbs to flavor. To sub the walnuts, use pecans or a combination of oats and toasted sunflower seeds. The filling also makes excellent hand pies.
More Holiday Mains
- Grilled Portobello with Garlic Sauce.
- Lentil Quinoa Loaf
- Mushrooms stuffed with herbed chickpeas
- Loaded Veggie Lasagna
- Chickpea Sweet Potato Shepherd’s Pie
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The wellington can get messy to slice. Brush some non dairy milk and let them cool under a towel for a bit before slicing. refrigerated loaf slices even better. You can also use filo to cover the lentil mixture. You can also make this into hand pies so no slicing is needed!
If you make this loaf, do let me know in the comments, and tag me on #veganricha Instagram! Happy Holidays!
Vegan Wellington with Lentils, Mushrooms, Walnuts, Veggies
Ingredients
- 1 tsp oil
- 1/2 medium onion, chopped (see step 1)
- 5 cloves of garlic, chopped
- 3/4 cup walnuts, chopped
- 6 to 8 oz mushrooms, chopped
- 1/2 cup chopped carrots
- 1/4 cup peas
- 3/4 to 1 tsp sage, , ground sage
- 1/2 tsp each thyme, oregano
- 1/4 tsp nutmeg or pumpkin pie spice
- 1/4 tsp cayenne
- 1.5 cups cooked lentils, (I use brown lentils)
- 3/4 tsp salt or to taste, divided
- 1 chia egg, (1 tbsp chia seeds mixed with 3 tbsp water. Let it sit until thickened)
- 1 or 2 vegan puff pastry sheets
Instructions
- Prep the veggies. I use a small chopper processor to chop up the onion and garlic and set aside, then pulse walnuts in the same processor until coarsely chopped, then pulse mushrooms. Defrost the puff pastry sheets if you havent already
- Heat oil in a skillet over medium heat. Add onion and garlic and a good pinch of salt and cook until golden.
- Add walnuts and cook for 2-3 minutes to roast. Add mushrooms and carrots and a good pinch of salt. cook for 5 to 7 minutes.
- Add peas, spices and herbs, and cook for a minute.
- Add the salt, lentils and mix in. Let the lentils heat through. Mash some of the lentils. Taste and adjust salt and flavor. Add more herbs like sage or poultry seasoning. Add a tbsp vegan Worcestershire sauce or bbq sauce or a tsp stone ground mustard for flavor variation.
- Add the chia egg and mix in. Add a few tbsp breadcrumbs or flour if the mixture is too moist, and another chia egg or some broth is too dry and mash lightly to moisten. (This mixture can be stored refrigerated for upto 4 days or freeze. )
- Shape into well pressed 1 or 2 logs depending on the pastry sheet design pattern you are using and thickness preferred. Roll out the pastry sheets slightly, place the filling, then Cut the pastry sheet as desired and seal. Brush oil or non dairy milk. (These unbaked loafs can be stored refrigerated for upto 2 days or frozen and bake when needed).
- Bake at 400 degrees F(205 C) for 30-35 minutes or until golden. Brush nondairy milk on the baked wellington, lightly cover and let sit to cool. (You can also refrigerate the wellington after cooling to store for upto 3 days. Reheat in the oven for 5-10 minutes.)
- Cool for 15 minutes then slice with a sharp knife. Or refrigerate for 10 mins, then slice. Serve with gravy or other toppings.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this Wellington for a special Sunday dinner, and it was devoured in one sitting! My family couldn’t resist going back for seconds, and in one case, thirds. I ended up making a second one a couple of days later on request. One thing that I took mental note of is this: the stuffing can be made in advance, and assembled very quickly in advance of baking. This will be perfect during the holidays when I like doing as much prepping in the days leading up to the celebration day. Thank you for creating something so special!
Thank you for taking the time to comment!
Merci
I just made this for Christmas and It’s easy, quick and delicious! I was nervous about using the puff pastry but it was so easy and your loaf came together perfectly to place on the pastry and roll it all up. Thank you so much for all of your time spent producing such delicious recipes.
Thank you for making my recipes!
Thanks for the tip to get the recipe (Instagram) by Googling your name then Wellington. This is amazing – like all of your recipes! I especially liked the idea of making these into hand pies. And lentil loaf.
glad you enjoyed!
I made this for Thanksgiving (without using any oil and extra mushrooms) and served it with the Esselstyn’ s mushroom gravy for us non-meat eaters. It was delicious and eaten by those that had turkey and ham on their plates as well. This recipe is as good and easier than another I used to make that was more time consuming. I also love the recipes in your Everyday Kitchen cookbook, Thank you.
Love, love, love this recipe! If I find myself without puff pastry, heck this is just good on a bed of lettuce, or nothing at all.
Thank you for bringing us GREAT recipes!!
Thanks so much, Jackie!
I’m thinking I’m going to bake it in a pie crust like a French meat pie!
We made this for Thanksgiving one year and Christmas another year and served it with a vegan mushroom gravy, sautéed green beans, and homemade cranberry-orange relish. Festive enough for holiday presentation and absolutely delicious. Rave reviews all around!
Wonderful! Thanks for the kind comment, Pamela.