Description
This Lentil Mushroom Wellington is an elegant and flavorful vegan Easter main dish that will impress your guests. A rich and savory filling made with lentils, mushrooms, walnuts, and herbs is wrapped in flaky, golden vegan puff pastry for a stunning centerpiece. Perfect for Easter brunch, dinner, or any special occasion!
Ingredients
Units
Scale
- 1 sheet vegan puff pastry, thawed
- 1 cup cooked lentils
- 1 cup mushrooms, finely chopped
- 1/2 cup walnuts, chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/4 cup breadcrumbs
- 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a pan, heat olive oil over medium heat and sauté onion, garlic, and mushrooms until soft, about 5 minutes.
- Add lentils, walnuts, soy sauce, mustard, thyme, and smoked paprika. Cook for another 5 minutes, stirring occasionally.
- Stir in breadcrumbs and flax egg to bind the mixture. Let cool slightly.
- Roll out puff pastry, place the filling in the center, and fold the pastry over, sealing the edges.
- Brush with plant-based milk for a golden finish.
- Bake for 25-30 minutes until the pastry is golden brown and crispy.
- Let cool slightly before slicing. Serve warm.
Notes
- For extra flavor, brush the pastry with a mixture of plant-based milk and maple syrup before baking.
- Serve with vegan gravy, cranberry sauce, or roasted vegetables for a complete meal.
- Substitute walnuts with sunflower seeds or pecans for a nut-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, Holiday Special
