Vegan Wellington

Vegan wellington is the plant-based version of traditional beef wellington. It is surprisingly easy to veganize and adds panache to any gathering. The perfect main course for any holiday meal, this vegan loaf will satisfy everyone at your table!

5 from 3 votes

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Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: people

Calories: 301kcal

Author: Sarah McMinn

Ingredients

1 sheet vegan puff pastry
1 tbsp. olive oil
1 cup carrots, peeled and diced
1 stalk celery, diced
¼ cup yellow onion, diced
3-4 cloves garlic, minced
1 cup button mushrooms, sliced
½ cup dried lentils, brown or green
1 ½ cup vegetable broth
1 tbsp. soy sauce
1 tbsp. tomato paste
2 tsp. vegan Worcheshire sauce
1 ½ tsp. Italian seasoning
1 tsp. liquid smoke
¼ tsp. black pepper
½ cup toasted pecans, crushed
¼ cup ground oats

US Customary - Metric

Instructions

Pull the puff pastry from the freezer and set it out to thaw for 30 minutes.
Heat the olive oil over medium heat in a large skillet. Add the onions and garlic and sauté until the onions are translucent, about 5 minutes. Add the celery, carrots, and mushrooms and sauté for an additional 5 minutes.
Once the carrots and celery are tender, add the lentils, vegetable broth, tomato paste, liquid smoke, vegan Worcheshire sauce, soy sauce, and spices. Bring to a boil and then reduce heat to simmer. Cover and simmer for about 30 minutes until all the liquid has evaporated and the lentils are cooked all the way through. Remove from heat and stir in the pecans and ground oats. Taste and adjust seasonings.
Preheat the oven to 400F. Once the puff pastry has thawed, transfer it to a floured surface, and gently open it fully. Scoop the lentil mixture into the middle of the puff pastry, packing it tightly into a log shape. Leave about ½ inch on the top and bottom to seal up the sides. Pull one side of the puff pastry over the lentil mixture. Cover with the other side, pulling enough that it overlaps the first half by 1 inch. Pinch it together. Fold the top and bottom up and pinch it together.
Transfer the loaf to a parchment lined baking sheet, seam side down. Score the wellington by making diagonal cuts about 1 inch apart. Turn and cut it the other way diagonally so that you have diamond shapes on your loaf. Brush with non-dairy milk or olive oil and bake for 30-35 minutes, until the Wellington is golden brown.
Let the Wellington cool slightly before gently cutting into slices with a serrated knife.

Notes

Serving and Storing -Serving this delicious vegetable stuffed pastry straight out of the oven. It goes great with roasted potatoes, roasted veggies, vegan biscuits, and other vegetable side dishes. Store the vegetable Wellington for about 3 to 5 days in the fridge. To do this, allow it to cool completely and then tightly wrap it in plastic wrap or place in an airtight container.

Reheating - When you are ready to serve it again, remove it from its wrapping and place it on aluminum foil in an oven heated to 325 degrees F. Heat for about 20 minutes or until warmed through.

Make in Advance - For an easy freezer meal you can make this recipe in advance and freeze the loaf for up to 4 months. Before freezing, allow it to cool completely and place in a freezer safe bag or airtight container.

Recipe Tips

Fully thaw your puff pastry before trying to work with it, if it is not thawed completely, it will break apart.
Pack the vegetables in as tightly as possible to help keep it together as it bakes.
Make sure you score the top of the Wellington. This allows the steam to escape and prevents the pastry from busting open.

Nutrition