Vegan Lentil and Mushroom Wellington – That Vegan Babe

This Vegan Lentil and Mushroom Wellington is the perfect addition to your holiday table! This is a spectacular main dish that the whole family will enjoy, with rich flavors of mushrooms, lentils and aromatic herbs. This delicious dish not only satisfies your taste buds but is also packed with vegetables and essential nutrients. With a puff pastry exterior and a tasty, hearty filling, it’s a feast for the eyes and palate. So roll up your sleeves, preheat that oven, and get ready to fall in love!

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Why You’ll Love This Vegan Lentil and Mushroom Wellington

Visual feast: This Wellington is a superb main dish to put on your holiday table! It looks super fancy, like you spent hours preparing it, your guests will think you worked for hours in the kitchen! The golden, flaky pastry surrounding the rich, flavorful filling, when served with a vegan sauce, adds a touch of elegance to your holiday dinner table.

Easy to do: Impress your guests with a dish that’s surprisingly easy to prepare but full of flavor and whole foods. The easy-to-follow recipe ensures a stress-free cooking experience.

Preparation in advance: Prepare the filling ahead of time, assemble it when ready, and pop it in the oven for a fresh, homemade meal without the last-minute hustle.

Versatile: Swap out the mushrooms, add your favorite herbs, or even try different nuts for a personalized touch. Have fun experimenting!

Perfect pairings: Enhance your dining experience by serving it with a vegan sauce or with roasted vegetables. The possibilities are as endless as your imagination.

Leftovers that impress: Unlike some dishes that lose their magic overnight, leftovers from this Wellington are just as impressive. Store them in the refrigerator, reheat them and enjoy this delicacy again.

How to Make Vegan Lentil Wellington with Mushrooms

Saute the aromatics

Saute your onions, celery and carrots for 5 minutes, then add your garlic and mushrooms and cook for another 3-4 minutes.

brown the herbs and vegetables

Cook the filling ingredients

Add the rest of the ingredients and cook until everything is heated through and well mixed.

prepare the lentil and mushroom Wellington filling

Prepare the puff pastry

Defrost your puff pastry beforehand and spread it flat on a greased baking sheet. If you are using two smaller sheets, place them side by side.

Shape and filling

Add the filling to the center and form a log with your hands. Using a knife or kitchen scissors, make the same number of slits on each side of the dough, each about 2 fingers thick.

Shape and fill Wellington

Fold the puff pastry

Fold the ends over on each side of the log, then fold each of the dough slits over the middle of the filling in a diagonal crisscross pattern.

Fold and bake a vegan Wellington

Washing and cooking eggs

Brush with olive oil or vegan egg and bake at 400f for 45 minutes – 1 hour until the dough is golden brown!

Slice and Serve Vegan Lentil Wellington with Mushrooms

Serve it with a delicious vegan sauce for an unforgettable dining experience.

Vegan Lentil and Mushroom Wellington Recipe

Recipe Tips for Vegan Lentil Wellington with Mushrooms

Get creative with the filling! Try different varieties of mushrooms and sun-dried tomatoes, different vegetables, or add a handful of spinach for an extra boost of nutrition.

Egg wash: To get that shiny, golden finish, brush the dough with olive oil or a vegan egg wash. This step adds a touch of elegance to your Wellington.

Make it nut-free: Replace nuts with toasted sunflower seeds or pumpkin seeds if you have a nut allergy.

Opt for gluten-free puff pastry to accommodate people sensitive to gluten.

Herb Exchange: Customize the herb blend to your tastes. Thyme, rosemary and sage can be replaced with parsley, tarragon or even a splash of dill for a refreshing touch.

Can I prepare the filling in advance? Yes you can! Prepare the filling the day before, refrigerate it and assemble the Wellington just before cooking for optimal freshness.

Can I freeze Wellington uncooked? Yes you can! Wrap it tightly in plastic wrap and foil before freezing. When ready to eat, defrost in the refrigerator and bake as usual.

Serving suggestion: Serve your Vegan Lentil and Mushroom Wellington with your favorite vegan sauce. If you don’t have a go-to recipe, this easy vegan sauce recipe is one of my favorites.

More Vegan Recipes You’ll Love

TLT TOFU WITH GARLIC BASIL AIOLI

PLATE QUESADILLA WITH BUFFALO RANCH DIP

SMOKED TOFU TACOS

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Vegan Wellington Recipe

Vegan Mushroom Lentil Wellington

This Vegan Lentil and Mushroom Wellington is the perfect addition to your holiday table! This is a spectacular main dish that the whole family will enjoy, with rich flavors of mushrooms, lentils and aromatic herbs. This delicious dish not only satisfies your taste buds but is also packed with vegetables and essential nutrients. With a puff pastry exterior and a tasty, hearty filling, it’s a feast for the eyes and palate. So roll up your sleeves, preheat that oven, and get ready to fall in love!

Preparation time 15 minutes

Cooking time 1 hour 15 minutes

Total time 1 hour 30 minutes

Course Lunch, Main Course

Servings 8

Calories 539.5 kilocalories

  • 1 onion
  • 2 carrots
  • 2 celery stalks
  • 5-6 cloves garlic
  • 300 g chopped mushrooms
  • 1 teaspoon wise
  • 2 teaspoon thyme
  • 1.5 teaspoon Rosemary
  • 1 box of lentils
  • 0.5 cup crushed walnut
  • 0.5 cup breadcrumbs
  • 2 tablespoon soya sauce
  • 2 tablespoon Tomato concentrate
  • Salt and pepper to taste
  • 1 a large sheet of puff pastry or 2 small ones
  • Olive oil or vegan egg wash for brushing
  • Saute your onions, celery and carrots for 5 minutes, then add your garlic and mushrooms and cook for another 3-4 minutes.

  • Add the rest of the ingredients and cook until everything is heated through and well mixed.

  • Defrost your puff pastry in advance and lay it out flat on a greased baking sheet.

  • It can be a little difficult to find vegan puff pastry. I usually use the “Tender Flake” brand. If you find smaller leaves, you can roll them together or place them side by side to make one big leaf! I used two smaller pastry sheets and put them side by side for this recipe.

  • Add the filling to the center and form a log with your hands.

  • Using a knife or kitchen scissors, make the same number of slits on each side of the dough, each about 2 fingers thick.

  • Fold the ends over on each side of the log, then fold each of the dough slits over the middle of the filling in a diagonal crisscross pattern.

  • Brush with olive oil or vegan egg and bake at 400f for 45 minutes – 1 hour until the dough is golden brown!

  • Serve with a vegan sauce and enjoy!!!

Portion: 1gCalories: 539.5kilocaloriesCarbohydrates: 54.6gProtein: 13.6gFat: 32.5gSaturated fat: tengPolyunsaturated fats: 3.92gMonounsaturated fat: 3.17gTrans fat: 0.2gSodium: 670.5mgPotassium: 530.3mgFiber: 7.2gSugar: 5.9gVitamin A: 608.23UIVitamin C: 6.24mgCalcium: 48.4mgIron: 5.4mg

Keyword Easy Holiday Dinner Recipe, Easy Wellington Recipe, Vegan Holiday Dinner Recipe, Vegan Lentil and Mushroom Wellington, Vegan Wellington Recipe

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