This Lentil Mushroom Wellington is a show-stopping vegan main dish, perfect for Easter dinner or any special occasion. With a savory filling of lentils, mushrooms, walnuts, and aromatic herbs wrapped in flaky golden puff pastry, this dish is both elegant and satisfying. Whether served with roasted vegetables or a rich gravy, it’s a delicious plant-based alternative to traditional Wellington.
Why You’ll Love This Recipe
- Perfect for Easter – A beautiful and festive centerpiece for holiday meals.
- Rich and Savory – Lentils, mushrooms, and walnuts create a deep, umami-packed filling.
- Crispy and Flaky – Golden vegan puff pastry gives it a luxurious texture.
- Easy to Prepare – Simple ingredients come together for an impressive dish.
- Plant-Based and Dairy-Free – A delicious vegan alternative to traditional beef Wellington.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 sheet vegan puff pastry, thawed
- 1 cup cooked lentils
- 1 cup mushrooms, finely chopped
- ½ cup walnuts, chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
- ½ tsp dried thyme
- ½ tsp smoked paprika
- ¼ cup breadcrumbs
- 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
- Salt & pepper to taste
Directions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the filling: Heat olive oil in a pan over medium heat. Sauté the onion, garlic, and mushrooms until softened, about 5 minutes.
- Season and mix: Add the cooked lentils, walnuts, soy sauce, Dijon mustard, thyme, and smoked paprika. Stir and cook for another 5 minutes.
- Bind the mixture: Stir in the breadcrumbs and flax egg, mixing well. Let the filling cool slightly.
- Assemble the Wellington: Roll out the puff pastry on a lightly floured surface. Place the lentil-mushroom filling in the center and fold the pastry over, sealing the edges tightly.
- Bake: Transfer to the lined baking sheet, brush the top with plant-based milk, and bake for 25-30 minutes, or until golden brown.
- Cool and serve: Let it cool slightly before slicing. Serve warm with a side of roasted vegetables or vegan gravy.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Nut-Free Option – Omit walnuts or replace them with sunflower seeds.
- Gluten-Free Version – Use gluten-free puff pastry and gluten-free breadcrumbs.
- Spicy Wellington – Add a pinch of cayenne pepper for a bit of heat.
- Herb-Infused – Add fresh rosemary or sage for an extra aromatic touch.
- Cheesy Twist – Sprinkle in some vegan cheese before sealing the pastry for a creamy addition.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a 350°F (175°C) oven for 10-15 minutes or in the microwave for 1-2 minutes.
- Freezing: Freeze the unbaked Wellington wrapped tightly for up to 2 months. Bake from frozen, adding 10 minutes to the cook time.
FAQs
Can I make this ahead of time?
Yes, you can assemble the Wellington a day in advance and store it in the fridge before baking.
What type of mushrooms work best?
Cremini or button mushrooms work well, but portobello mushrooms can add a meatier texture.
Can I use store-bought puff pastry?
Yes, just ensure it’s vegan as some brands contain butter.
How do I keep the pastry from getting soggy?
Make sure the filling is not too wet before wrapping it in the pastry. Let it cool slightly before assembling.
What can I serve with this Wellington?
Mashed potatoes, roasted asparagus, Brussels sprouts, or a simple green salad pair beautifully.
Can I use fresh thyme instead of dried?
Yes, use 1½ teaspoons of fresh thyme instead of dried.
How do I prevent the pastry from bursting open?
Seal the edges well and make a few small slits on top to allow steam to escape.
Can I replace lentils with another protein?
Yes, cooked quinoa or mashed chickpeas can be used instead of lentils.
How do I make the crust extra golden?
Brush the puff pastry with a mixture of plant-based milk and a little maple syrup for a deeper golden color.
Is this dish freezer-friendly?
Yes! You can freeze it before or after baking for a convenient make-ahead meal.
Conclusion
This Lentil Mushroom Wellington is a stunning and delicious vegan main dish, perfect for Easter or any festive occasion. With its rich, savory filling wrapped in crisp, golden pastry, it’s a crowd-pleasing alternative to traditional meat-based dishes. Whether served with a side of roasted vegetables or a flavorful vegan gravy, this Wellington is sure to impress both vegans and non-vegans alike!
