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 [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.