Name: Lentil Wellington with Savory Mushroom and Vegetable Filling Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 1 teaspoon oil; 1/2 medium onion, chopped; 5 cloves garlic, finely chopped; 3/4 cup walnuts, finely chopped; 6 to 8 ounces mushrooms (white, cremini, or baby portabella), chopped small; 1/2 cup chopped carrots; 1/4 cup peas; 3/4 to 1 teaspoon ground sage; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/4 teaspoon nutmeg or pumpkin pie spice; 1/4 teaspoon cayenne pepper; 1.5 cups cooked brown lentils (canned or cooked from dried); 3/4 teaspoon salt, divided; 1 chia egg (1 tbsp chia seeds mixed with 3 tbsp water, thickened); Breadcrumbs or flour (optional, to adjust moisture); 1 tablespoon vegan Worcestershire sauce or BBQ sauce or 1/2 teaspoon stone ground mustard (optional for extra flavor); 1 or 2 vegan puff pastry sheets; Non-dairy milk or oil for brushing; Oil for cooking; Onion, chopped; Flour and starch (amount not specified, approximately 2 tablespoons each); Vegan sauces and spices (as per personal taste); Vegetable stock; Salt

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Introduction

Lentil Wellington is a savory and hearty vegan twist on the classic dish, perfect for special occasions or comforting meals. Filled with a flavorful blend of lentils, mushrooms, and spices, wrapped in crisp puff pastry, it’s sure to impress both vegans and meat-eaters alike.

Four thick slices of a brown, flaky pastry are arranged on a white plate. Each slice shows a dark brown, textured filling inside the golden brown crust. A creamy, pale yellow sauce with small black specks is drizzled generously over the top and plate, with small green herb pieces sprinkled over the dish for garnish. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 teaspoon oil
1/2 medium onion, chopped
5 cloves garlic, finely chopped
3/4 cup walnuts, finely chopped
6 to 8 ounces mushrooms (white, cremini, or baby portabella), chopped small
1/2 cup chopped carrots
1/4 cup peas
3/4 to 1 teaspoon ground sage
1/2 teaspoon each dried thyme and oregano
1/4 teaspoon nutmeg or pumpkin pie spice
1/4 teaspoon cayenne
1.5 cups cooked lentils (brown lentils recommended)
3/4 teaspoon salt, divided, or to taste
1 chia egg (1 tbsp chia seeds mixed with 3 tbsp water, thickened)
1 or 2 vegan puff pastry sheets

Instructions

Step 1: Prepare the vegetables by chopping the onion and garlic finely. Pulse walnuts coarsely chopped, then pulse carrots and mushrooms using a food processor or chopper. Defrost puff pastry sheets if needed.
Step 2: Heat oil in a skillet over medium heat. Add onion, garlic, and a pinch of salt. Cook until golden, about 4 minutes. Add walnuts and cook for 2 to 3 minutes to roast.
Step 3: Add mushrooms, carrots, and another pinch of salt. Cook for 5 to 7 minutes. Stir in peas, sage, thyme, oregano, nutmeg, and cayenne, cooking for one minute to release aroma.
Step 4: Add lentils and salt. Mix well and warm through. Mash some lentils to bind the mixture. Taste and adjust seasoning as desired. Optional additions include vegan Worcestershire sauce, BBQ sauce, or stone-ground mustard for extra flavor.
Step 5: Stir in the chia egg to bind. If the mixture is too moist, add a few tablespoons of breadcrumbs or flour. If too dry, add another chia egg or a splash of broth, mashing lightly to moisten. Refrigerate mixture if not using immediately (up to 4 days) or freeze (up to 3 months).
Step 6: Roll out puff pastry sheets to be 1″ to 2″ larger on each side. Shape the lentil mixture into one or two compact logs depending on pastry size. Place on pastry, brush edges with non-dairy milk, fold over, and seal. Brush the top with oil or non-dairy milk. Unbaked logs can be frozen for later use.
Step 7: Bake at 400°F (205°C) for 30 to 35 minutes until golden brown. After baking, brush with non-dairy milk again, cover lightly, and let cool for 15 minutes. Slice with a sharp knife to serve. Refrigerate any leftovers up to 3 days and reheat in the oven for 5 to 10 minutes.
Step 8: Prepare a simple gravy by heating oil and onion until golden. Stir in flour to toast for 2 to 3 minutes, add sauces and spices, then gradually whisk in stock and salt. Boil gently while whisking until thickened, about 4 to 6 minutes. Adjust taste and consistency as needed. Serve immediately.

Tips & Variations

Use gluten-free puff pastry to make this recipe gluten-free.
Substitute walnuts with pecans or almonds for a different crunch.
Add fresh herbs like rosemary or parsley for extra freshness.
Replace peas with finely chopped spinach or kale for more greens.
Experiment with sauces like vegan tamari or liquid smoke for depth.

Storage

Unbaked Lentil Wellington can be frozen for several months. Once baked, store in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 5 to 10 minutes to restore crispness. The lentil mixture alone keeps well in the fridge for up to 4 days or frozen up to 3 months.

How to Serve

A sliced pastry roll is placed on a wooden board with a white marbled texture beneath, showing two layers: the golden-brown, flaky crust on the outside and a thick, dark brown filling inside with a rough, chunky texture made from minced or chopped ingredients. Small green herb pieces are sprinkled on top of the crust and around the board, adding color contrast. The background is dark, making the pastry roll the clear focus of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

Yes, you can use green or red lentils, but brown lentils hold their shape best and provide the ideal texture.

Is puff pastry the only option for the crust?

Puff pastry works best for its flakiness, but you can also use vegan pie crust or phyllo dough as alternatives, adjusting baking time accordingly.