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Vegan Wellington with Mushroom and Lentil Filling Recipe

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4.2 from 6 reviews

This Vegan Wellington is a delicious, plant-based twist on the classic savory pastry dish. Filled with a hearty mixture of mushrooms, lentils, nuts, oats, and fresh herbs, wrapped in golden vegan puff pastry, this recipe offers a rich and comforting meal perfect for special occasions or family dinners. Featuring a simple homemade flaxseed egg to bind the filling, it bakes up beautifully with a crisp, flaky crust and wholesome, flavorful interior.

Ingredients

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 cloves garlic (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)

Pastry

  • 2 squares store-bought vegan puff pastry
  • 2 tsp maple syrup
  • 1 tbsp dairy-free milk (e.g., almond or soy milk)

Instructions

  1. Wash and chop vegetables: Use a knife or the larger chopping setting on a food processor to finely chop the carrot, leek, yellow onions, shiitake, and Swiss brown mushrooms. Remove thyme leaves from sprigs and roughly chop walnuts and cashews.
  2. Prepare the flaxseed egg: In a small bowl, combine the ground flaxseed and hot water, stirring well. Let it rest for 5 minutes to thicken.
  3. Toast nuts: Heat 1 tbsp olive oil in a large pan over medium heat. Add walnuts and cashews and cook, stirring frequently, until slightly golden, about 5 minutes. Be careful not to burn them. Remove from heat and set aside.
  4. Sauté aromatic vegetables: In the same pan, heat 2 tbsp olive oil over medium heat. Add carrot, leek, and onions, cooking and stirring regularly for about 10 minutes until softened.
  5. Add mushrooms and herbs: Stir in the garlic, shiitake and Swiss brown mushrooms, salt, thyme leaves, and sage. Continue cooking for another 10 minutes, stirring regularly to cook down the mushrooms.
  6. Add seasonings and lentils: Mix in tamari, vegan Worcestershire sauce, and cooked brown lentils. Reduce heat and cook for 10 more minutes to combine flavors.
  7. Combine filling ingredients: Transfer the filling to a large mixing bowl. Add rolled oats, chopped parsley, flaxseed egg, and toasted nuts, stirring thoroughly to combine all components evenly.
  8. Process half the mixture: Transfer half of the mixture to a food processor and pulse lightly to slightly blend (refer to photos for desired texture). Return processed mix to the bowl, combine well, then season with additional salt and pepper as needed. Refrigerate for 20 minutes to firm up the filling for easier shaping.
  9. Preheat oven: Set oven to 375°F (190°C) with fan assist. Remove puff pastry squares from freezer about 10 minutes before use to soften slightly.
  10. Shape the Wellington: Place one puff pastry square on baking paper. Spread half the filling mixture into a log shape in the center, leaving about 1 cm (⅓ inch) at the top and bottom edges of the pastry.
  11. Create pastry lattice: Using a sharp knife, score diagonal 4 cm long strips spaced 1 cm apart along both sides of the pastry. Fold the top and bottom pastry edges over the log, then alternate folding the strips over the filling in a crisscross lattice pattern starting from the top down. Repeat for second Wellington with remaining pastry and filling.
  12. Prepare egg wash and brush: Mix the maple syrup and dairy-free milk, then lightly brush this glaze over the assembled Wellingtons to help them brown beautifully.
  13. Bake: Place the baking tray in the preheated oven and bake the Wellingtons for 35 to 40 minutes, or until golden brown. Rotate the tray halfway through baking for even cooking. If baking multiple trays, additional cooking time may be required.
  14. Rest and serve: Remove from the oven and let the Wellingtons rest for 10 minutes before slicing and serving to allow the filling to set.

Notes

  • For best results, use fresh mushrooms and chop finely to ensure a uniform filling texture.
  • The flaxseed egg acts as a binder and adds nutrition — do not skip for best texture.
  • Chilling the filling before assembling makes it easier to shape and prevents pastry from becoming soggy.
  • You can prepare the filling a day ahead and refrigerate it to save time on the day of baking.
  • Serve with a vegan mushroom gravy or your favorite plant-based sauce for extra flavor.
  • Ensure the vegan puff pastry is free from butter or other animal products to keep the recipe fully vegan.

Find it online: https://bitezly.com/vegan-wellington-with-mushroom-and-lentil-filling-recipe/