Category: Recipes I Have Tried

Vegan Lentil Wellington https://www.veganricha.com/vegan-wellington-mushrooms-lentils-veggies/

This easy, vegan lentil Wellington with mushrooms and veggies, is perfect for holidays and potlucks. A flavorful lentil-mushroom loaf wrapped in crisp puff pastry is a total crowd-pleaser.

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course: Main Course

Cuisine: Vegan

Keyword: lentil wellington, mushroom wellington, vegan roast, vegetarian wellington

Servings: 8

Author: Vegan Richa

Ingredients

For the Vegan Wellington

• 1 teaspoon oil [Ed: nope, not happening. Best to use water to wautée veggies.]
• 1/2 medium onion chopped
• 5 cloves of garlic finely chopped
• 3/4 cup walnuts finely chopped
• 6 to 8 ounces mushrooms such as white, cremini or baby portabella chopped small
• 1/2 cup chopped carrots
• 1/4 cup peas [I assume author means cooked green peas]
• 3/4 to 1 teaspoon sage, ground sage
• 1/2 teaspoon each dried thyme, oregano
• 1/4 teaspoon nutmeg or pumpkin pie spice
• 1/4 teaspoon cayenne
• 1.5 cups cooked lentils (I use brown lentils), canned or cooked from dried.
• 3/4 teaspoon salt [optional], 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 [Ed: I recommend the very low fat frozen flaky phyllo sheets used in this recipe.]

For the Gravy

• Try Mary McDougall’s fatfree recipe (need broth, soy sauce, onion powder, rice flour)

Instructions

Make the Lentil Wellington.

Prep the veggies. I use a small chopper or food processor to chop up the onion and garlic and set aside, then pulse walnuts in the same processor until coarsely chopped, then pulse carrots and. mushrooms. Defrost the puff pastry sheets, if you haven’t already.

Heat oil [water] in a skillet over medium heat. Add onion and garlic and a good pinch of salt and cook until golden. 4 minutes. Add walnuts and cook for 2 to 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 [optional] and 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 tablespoon vegan Worcestershire sauce or bbq sauce or a 1/2 teaspoon stone ground mustard for extra flavor or variation.

Add the chia egg and mix in. Add a few tablespoons breadcrumbs or flour, if the mixture is too moist. Or add another chia egg or some broth if it’s too dry, and mash lightly to moisten. (This mixture can be refrigerated for up to 4 days or frozen for up to 3 months.)

Place the filling on few layers of phyllo pastry sheets. Shape the lentil mixture 1 or 2 well-pressed logs, depending on the pastry sheet design pattern you are using and thickness preferred. Roll sheet & use non dairy milk on the side you want to seal, fold over and seal. Brush non-dairy milk on top.

(These unbaked loafs can be stored frozen and baked when needed).

Bake at 400° F (205° C) for 30 to 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 up to 3 days. Reheat in the oven for 5 to 10 minutes.) Cool for 15 minutes then slice with a sharp knife.

Meanwhile, make the McDougall gravy. If you want to make the rice flour she calls for try this recipe.

Notes

To make this without Worcestershire/soy: Use 1 teaspoon chickpea miso.
Add a glaze of bbq sauce, and bake for 20 minutes, then uncover and bake for another 15.

To make it nut-free: Use a mix of oats and toasted sunflower seeds that have been coarsely crushed, or use roasted chestnuts.

You can also make this into hand pies.

To freeze, assemble the Wellington and freeze for up to 3 months. Bake it from frozen and add an extra 5 to 10 minutes or so to the baking time, so it can thaw and bake through in the oven.

This healthy BBQ Sauce recipe is fresh and tangy without added preservatives or additives. Make healthy BBQ sauce and skip the store-bought brands. [Recipe option 2 is quickest.]

Prep Time10minutes mins

Cook Time10minutes mins

Total Time20minutes mins

Course: Sauces, Dips & Dressings

Cuisine: American

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: 12 servings

Calories: 70kcal

Author: Kathy Carmichael

Ingredients

• 1 white onion diced
• 2 cloves garlic minced
• 2 Tablespoons Organic Tomato Paste
• 15 ounces Organic Tomato Sauce
• 4 Tablespoons Pure Maple Syrup
• 1 Tablespoon Vegan Worcestershire Sauce
• 2 teaspoons apple cider vinegar
• 1 ½ Tablespoons Molasses
• 1 teaspoon dijon mustard
• ½ teaspoon paprika or smoked paprika
• ½ teaspoon pepper
• ¼ teaspoon cayenne pepper

Quick and Easy BBQ Sauce (Option 2)

• 15 ounces Organic Tomato Sauce
• 1 Chipotle Peppers in Adobo Sauce
• 2 Tablespoons Grape Jelly
• 2 Tablespoons Apple Cider Vinegar

Instructions

• Sauté the onions and garlic in a medium in a saucepan until translucent.
• Combine all other ingredients.
• Bring to a boil.
• Reduce to simmer.
• Cook 20 minutes on simmer.

Quick and Easy BBQ Sauce Option

• Combine all the ingredients in a high-speed blender.
• Blend the ingredients until smooth.
• Pour the contents into a saucepan.
• Warm to the desired temperature.

Notes

• For thicker BBQ sauce, add more tomato paste.
• For a chunky BBQ sauce, add diced tomatoes.
• Using red onions instead of white onions gives the BBQ sauce a more substantial onion presence.
• Use a high-speed blender for a smooth sauce.
• The sauce will last 1-2 weeks in the refrigerator in a sealed container.
• You can also freeze the sauce. I suggest using Souper Cubes.

Nutrition

Calories: 70kcal | Carbohydrates: 17g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 578mg | Potassium: 436mg | Fiber: 2g | Sugar: 12g | Vitamin A: 600IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 1mg

One small piece is 1/9 of entire box (1/3 of one bar). Hence one small piece has

• 3 g total fat (that’s a lot!)
• 5/3 g saturated fat

Best to pace oneself! Not a daily XL-indulgences.

Ingredients:

1 onion, chopped

Mushrooms, a couple of handfuls

2 cups sliced cabbage (or other veggies like kale, spinach, or peas)

Spices: chili flakes, garlic powder, ground coriander, paprika, white pepper

2 tablespoons nutritional yeast flakes

2 tablespoons hemp seeds

2 cups chickpea flour*

Water (for sautéing and batter)

Salt to taste

Instructions:

1. Sauté Vegetables:
Sauté chopped onions in a hot pan with splashes of water until browned.
Add mushrooms and spices (chili, garlic powder, ground coriander, paprika, white pepper), stirring well.
Incorporate sliced cabbage and continue cooking until the cabbage breaks down.

2. Prepare Chickpea Flour* Batter:
In a separate bowl, mix chickpea flour*, spices (chili flakes, paprika, white pepper), nutritional yeast flakes, and hemp seeds.
Gradually add water to form a thick batter.

3. Combine and Cook:
Add garlic to the sautéed vegetables, then gently mix in the chickpea flour* batter.
Cook on low heat until the mixture thickens to a mashed potato consistency.

4. Shape and Set:
Spoon the mixture into mini loaf sections of a silicon baking tray.
Flatten the loaves and refrigerate for about an hour until set.

5. Serve:
Bake or slice and serve cold.
Enjoy on sandwiches, with salads, or as a versatile protein-packed meal.

*TO MAKE CHICKPEA FLOUR*:

Directly blend dried chickpeas in a high-speed food processor/blender or grind them in a spice grinder. Remove large pieces & re-process them. (If no high speed tools just soak peas overnight, dry in sunshine or low temp oven & grind in non-highspeed machine.)