A seasonal main with roasted parsnips, mushrooms, apple, and lentils wrapped in flaky pastry. This vegan wellington works for Thanksgiving, Christmas, or Sunday roasts, offering a cozy yet fresh take on a holiday classic.
Ingredients
- 2 apples cored and roughly chopped
- 1 large onion diced (or use leftover roasted onion)
- 300-400 g leftover roasted root veg parsnips, carrots, sprouts, sweet potato, etc.
- 150 g cooked mushrooms diced (alternatively use fresh)
- 4 cloves garlic
- 400 g tin green lentils
- 12 sage leaves finely chopped, plus extra for optional garnish
- 75 ml vegetable stock or gravy
- 1 tbsp olive oil
- 320 g vegan puff pastry sheet
- 50 ml plant-based milk or 2 tbsp aquafaba
Instructions
- Chop the leftover veg into small pieces then heat a large saucepan with a tablespoon of olive oil (if needed). Soften the onion gently for 5 minutes (skip if using leftover onion), until translucent. Add the garlic and mushrooms and continue to cook over a medium-low heat for 3-4 minutes.
- Stir in the chopped roasted vegetables and drained lentils, then pour over the stock or gravy. Add the chopped sage and mash lightly with a potato masher so the mixture holds together but still has texture.
- Stir in the apples, remove from the heat and allow to cool.
- At this stage, unroll the pastry and place the filling down the middle, leaving a 3cm border. Brush the edges with milk or aquafaba, fold the pastry over the filling and crimp to seal. Return to the fridge for at least 30 minutes.
- Pre-heat the oven to 200°C/180°C Fan/Gas 6.
- Place the chilled wellington onto a baking sheet lined with greaseproof paper, make a steam vent and wash with the remaining milk or aquafaba. Bake for 35-40 minutes until golden brown. (Optionally remove from the oven 5 minutes before hand and place the remaining sage leaves on top to crisp up for decoration.)
- Cool slightly before slicing.