A Wellington was one of the first vegan roasts I ever made, and to this day it’s one of my favorite ways to serve up a delicious roast meal. Traditionally, a Wellington is made with beef that is wrapped in a flaky puff pastry and then baked. For vegan Wellingtons, there are several delicious fillings, but this mushroom and lentil combination is a personal go-to of mine. The mushrooms add a savory taste and meat-like texture. This Wellington is easy to make with a few simple techniques, and it’s definitely a stunner on any festive table spread. To make thisWellington gluten-free, use a gluten-free puff pastry.
Ingredients
- 3 cups washed and sliced brown mushrooms
- Pinch of sea salt
- 2 tbsp (28g) vegan butter
- 1 cup (160g) finely diced yellow onion
- 2/3 cup (67g) finely diced celery
- 1 cup (128g) finely diced carrot
- 2 tsp (10g) crushed garlic
- 1/2 cup (125ml) vegan white wine
- 2 cups (396g) canned green lentils
- 1/2 cup (57g) roughly chopped walnuts
- 2 sheets vegan puff pastry
- 1 tbsp (15ml) tamari
- 1 tbsp (15ml) plant milk
Instructions
- Place your mushrooms in a large, dry skillet over medium-high heat and stir frequently for 2 to 3 minutes, then sprinkle in the salt. Your mushrooms will release their water, become soft and shrink. Cook for 5 to 10 minutes, or until the majority of the liquid has evaporated from the pan. Set it aside.
- In a separate skillet, heat the vegan butter and add the onion, celery and carrot. Sauté them for 5 to 7 minutes, or until soft. Add the garlic and cook for 2 to 3 minutes, then deglaze the pan with the white wine. Wait 2 minutes, then add the sautéed mushrooms to the warm skillet and remove it from the heat.
- Mash 1 cup (198 g) of the green lentils with the back of a fork; keep the other cup of lentils in tact. Stir the lentils into the pan, then add the walnuts and allow the mixture to cool for at least 1 hour.
- In the meantime, bring your puff pastry sheets to room temperature, so they can soften and become easier to unroll.
- Once cooled down, spoon the mixture onto the middle of an unrolled puff pastry sheet in a log shape—or any desired shape you wish to create! Ensure the mixture is tightly packed within the pastry sheet.
- Sprinkle a little water or plant milk on the pastry edges around the log, then gently place a second puff pastry sheet on top and press the edges against the bottom sheet to seal. Use a sharp knife to remove any excess pastry. Crimp the edges between your fingers or use a fork to seal them.
- Use any leftover scraps of puff pastry to decorate your Wellington. You can score it or cut out little puff pastry shapes; dab them with a little plant milk to add them onto your log.
- Rest the Wellington in your fridge or freezer for a minimum of 1 hour, then preheat your oven to 375°F (190°C) and place a rack in the middle. Line a baking sheet with parchment paper.
- For the vegan egg wash, combine the tamari and plant milk in a small bowl. Brush it onto your Wellington. Roast the Wellington for 25 to 30 minutes, or until it is beautifully golden on the outside.