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Vegan Wellington

This Vegan Wellington will become one of your holiday classic dish. It does take a bit of time to prepare but it’s still a simple dish and the taste is quite sublime. I did it in a family size version but it can just as much be presented in individual portions. This Vegan Wellington recipe is the meatless alternative for the festive days, a gourmet meal without stress and that will also be appreciated by carnivores 
To make this recipe it’s important to take out your pastry puff of the freezer the day before and put it in the fridge to defrost it. When you start preparing this recipe you can also get it out of the fridge if is not too hot in your kitchen.
By changing the beef for a lentil and veggies mixture you will discover a upgrade classic Wellington with is new delectable taste.



Prep Time35 mins
Cook Time1 hr 30 mins
Keyword: easy recipes, healthy, vegan, vegan recipes, Wellington

Ingredients

  • 1 frozen puff pastry sheet
  • 1 large carrot peeled and chopped
  • 1 large celery stalk chopped
  • 2 tsp olive oil 
  • 2/3 cup dry green lentils
  • 3 cups vegetable broth 
  • 1/4 cup  nutritional yeast 
  • 1 tsp. onion powder
  • 2 tsp. garlic powder
  • 2 tbsp.  tamari sauce
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • 1/4 tsp. black pepper
  • 2 tbsp. non-dairy milk

Instructions

  • Preheat the oven to 400 F˚
  • In a saucepan add the oil and sauté the carrots and celery until tender.
  • Add in the lentils, vegetable broth, spices, nutritional yeast, tamari sauce, sage, thyme, and pepper.
  • Bring to a boil then reduce to a simmer for 40 minutes, or until the lentils are tender add more broth if needed.
  • When the lentil is cook and the liquid is all absorb remove from heat and add the breadcrumb and reserve
  • Let the lentil mixture cool until you can addle it with your hands.
  • Place parchment paper on baking sheet, then place your puff pastry spread on top, place the lentil stuffing, and make a loaf. 
  • Fold the dough on both side of the loaf, then pinch, seal and tuck the edges.
  • Brush your wellington with the non-dairy milk and crop the top with a knife for the steam to escape
  • Bake for 45 minutes, or until golden brown and crispy.
  • Let cool for about 10 minutes, then cut in slices.
  • Serve hot with vegan gravy if desired.