Description
This tender and delicious vegan Wellington recipe is simple and easy to make, yet looks so elegant! With the perfect flaky puffy pastry crust, everyone will be wowed by this show-stopping yet secretly easy vegan dinner recipe!
Ingredients
Scale
- 3 cups cooked brown lentils (11/2 cups dry lentils)
- 1 cup chickpeas
- 1/2 cup ketchup
- 1/3 cup oat flour or gluten free 1:1 baking flour or all purpose flour
- 2 tbsp vegan worcesthire sauce
- 1 tbsp coconut aminos or Tamari soy sauce
- 1 cup diced onion
- 4 cloves garlic, minced
- 3 large carrots, chopped
- 2 stalks celery, chopped
- 1/2 cup chopped portobello or shiitake mushrooms
- 1 tbsp vegan butter
- 1/4 cup fresh rosemary, chopped
- 1/4 cup fresh thyme, chopped
- 1/4 cup fresh sage, chopped
- Sea salt and pepper, to taste
- 1 frozen vegan puff pastry sheet or homemade gluten free vegan puff pastry recipe
- 1 tbsp vegan butter, melted
Instructions
- Prep: Make sure all vegetables are prepped, and that the lentils and chickpeas are cooked. Make sure that the frozen puffy pastry is ready to be used. It’s recommended to transfer it from the freezer to the fridge overnight before using. Then you can let it sit out at room temperature while you make the filling. Preheat the oven to 425F. Line a baking sheet with parchment paper.
- Blend: In a large food processor, add in the lentils, chickpeas, ketchup, oat flour, vegan Worcestershire sauce, and soy sauce. Blitz just until the lentils and chickpeas are chopped. You don’t want a super smooth texture, like in meatloaf. Set aside.
- Heat: Melt the vegan butter in a large skillet or saucepan . Add in the garlic and onion, and sauté until the onions are translucent. Then add in the carrots, celery, and mushrooms, along with the rosemary, thyme, and sage. Cook on medium heat until the carrots and celery are cooked and the mushrooms are soft, about 5-7 minutes. Then remove from heat.
- Make the filling: Add in the lentil chickpea blend to the sauce pan, and fold into the carrotcelery and mushroommixture until evenly distributed.
- Assemble the Vegan Wellington: Please read over the steps below carefully, and follow along with the blog post photos for more help!
- Place a piece of parchment paper down, and unfold the puffy pastry. Roll it out to be about 10×12″.
- Scoop the filling onto the middle of the puffy pastry, and form it into a log using clean hands. Pack the filling tightly together, and try to leave about 2″ of space on all sides of the Wellington filling.
- Fold the sides of the puff pastry together over the filling and seal to create a seam at the top.
- Take the parchment paper from your baking sheet and place on top of the seam of the Wellington, then place your baking sheet on top.
- Using a spatula or another cookie sheet, carefully flip the Wellington upside down so that the seam is now on the bottom of the baking sheet.
- Score and brush: Score the top of the puff pastry with a sharp knife, and brush with melted vegan butter.
- Bake: Place the Vegan Wellington into the oven to bake for 30-35 minutes, or until the pastry is golden brown and flaky.
- Serve: Remove from the oven, and serve warm. Store any leftovers in an airtight container and in the fridge for up to 5 days.
Notes
Gluten free: Use gluten free flour or oat flour (if you can have it!) in the filling, along with my favorite gluten free pie crust for the puff pastry.