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Lentil Wellington with Savory Mushroom and Vegetable Filling Recipe

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★★★★★

4.7 from 80 reviews

This Lentil Wellington is a hearty and flavorful vegan twist on the classic Wellington pastry, featuring a savory filling of lentils, mushrooms, walnuts, and aromatic herbs encased in flaky vegan puff pastry. Perfect for a comforting main dish, it pairs wonderfully with a rich, homemade vegan gravy for an impressive meal.

Ingredients

Scale

Filling 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)

Pastry

  • 1 or 2 vegan puff pastry sheets
  • Non-dairy milk or oil for brushing

Simple Vegan Gravy Ingredients

  • 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

Instructions

  1. Prep Veggies: Using a small chopper or food processor, finely chop the onion and garlic, then pulse the walnuts until coarsely chopped, followed by the carrots and mushrooms. Set aside and defrost the vegan puff pastry sheets if frozen.
  2. Sauté Aromatics and Nuts: Heat oil in a skillet over medium heat. Add chopped onion, garlic, and a pinch of salt. Cook for about 4 minutes until golden. Add walnuts and roast them for 2 to 3 minutes while stirring.
  3. Cook Vegetables: Add mushrooms and carrots with another pinch of salt. Cook for 5 to 7 minutes until softened. Stir in peas, herbs, and spices and cook for an additional minute.
  4. Add Lentils and Season: Mix in the cooked lentils and remaining salt. Heat through and mash some lentils slightly to bind. Adjust seasoning, optionally adding more herbs or flavor enhancers like vegan Worcestershire, BBQ sauce, or stone ground mustard according to taste.
  5. Bind the Mixture: Stir in the prepared chia egg to help bind the filling. If the mixture is too moist, add a few tablespoons of breadcrumbs or flour. If too dry, incorporate another chia egg or a little broth. Mix gently to combine. You may refrigerate this filling for up to 4 days or freeze for up to 3 months.
  6. Assemble the Wellington: Roll out the puff pastry sheets to be 1 to 2 inches larger than their original size. Shape the filling into one or two tight logs, depending on pastry size and thickness preference. Cut pastry as desired, brush the edges with non-dairy milk, fold over, and seal the pastry around the filling. Brush the top with oil or non-dairy milk. Unbaked loaves can be frozen for later baking.
  7. Bake: Preheat the oven to 400°F (205°C). Bake the prepared Wellington for 30 to 35 minutes until golden brown. After baking, brush the top lightly with non-dairy milk, cover loosely, and let cool. Store in the refrigerator for up to 3 days and reheat in oven for 5 to 10 minutes before serving. Cool for 15 minutes before slicing with a sharp knife.
  8. Prepare the Gravy: Heat oil in a skillet over medium heat. Add chopped onion and cook until golden. Stir in the flour and starch and toast for 2 to 3 minutes. Add vegan sauces, spices, vegetable stock, and salt. Bring mixture to a boil while whisking continuously; it will thicken within 4 to 6 minutes. Adjust seasoning and consistency by adding water if needed. Serve immediately alongside the Wellington.

Notes

  • The lentil filling can be made ahead and stored refrigerated for up to 4 days or frozen for up to 3 months.
  • Adjust moisture in the filling with breadcrumbs, flour, extra chia egg, or broth as needed to achieve the right consistency for shaping.
  • Vegan Worcestershire, BBQ sauce, or stone ground mustard can be added for flavor variation.
  • Unbaked wellingtons can be frozen and baked later.
  • Allow the Wellington to cool slightly before slicing to maintain its shape.
  • The gravy is versatile and can be adjusted with different vegan sauces or spices to suit taste.

Keywords: Lentil Wellington, vegan wellington, lentil pastry, plant-based main dish, vegan holiday recipe, vegan mushroom wellington

Find it online: https://trendytasterecipes.com/lentil-wellington-with-savory-mushroom-and-vegetable-filling-recipe/