Description
This Vegan Wellington is a delicious plant-based twist on the classic dish, featuring a savory filling made from vegan beef, lentils, oats, and aromatic herbs, all wrapped in flaky vegan puff pastry. Perfect for special occasions or a comforting dinner, this recipe combines hearty textures with rich flavors, baked to golden perfection.
Ingredients
Scale
Pastry
- 1 sheet frozen vegan puff pastry
Filling
- 2 tablespoons olive oil
- 1 medium yellow onion, diced small
- 12 ounce package vegan beef (Impossible brand recommended)
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon paprika
- few shakes black pepper
- 2 tablespoons soy sauce
- 1 tablespoon vegan Worcestershire sauce
- 1/2 cup quick cooking oats
- 2 tablespoons ground flaxseeds
- 5 tablespoons water
- 15-ounce can lentils, drained and rinsed
- 1 tablespoon vegan butter, melted
- fresh parsley, for serving
Instructions
- Thaw Pastry and Preheat Oven: Set the frozen puff pastry out to thaw for about 30 minutes. Preheat the oven to 400 degrees F and lightly grease a baking pan.
- Prepare Filling: Heat olive oil in a large skillet over medium-high heat. Add diced onions and sauté for 2-3 minutes. Add vegan beef and break it into crumbles using a wooden spoon. Cook until browned. Stir in garlic and cook for 1 more minute.
- Season and Combine: Remove skillet from heat. Add thyme, sage, paprika, black pepper, soy sauce, vegan Worcestershire sauce, and quick cooking oats. Stir well and let cool for 10 minutes.
- Make Flax Eggs: Combine ground flaxseeds and water in a small bowl. Stir and set aside to thicken for a few minutes.
- Mash Lentils and Combine Filling: In a large bowl, mash drained lentils with a potato masher or fork until partially broken but still textured. Add the cooled skillet mixture and flax eggs. Stir thoroughly to combine all ingredients.
- Assemble Wellington: Roll out thawed puff pastry to about 9 by 12 inches. Place filling in the center, leaving a 1-inch border on all sides. Shape filling tightly into a loaf shape. Fold pastry sides over the filling, pinch edges to seal, using a little water if needed.
- Bake Wellington: Place assembled wellington seam side down on prepared pan. Brush top and sides with melted vegan butter. Score dough in a criss-cross pattern using a sharp knife. Bake for 35 minutes or until golden brown. Allow to cool for 5 minutes before slicing.
- Serve: Garnish with fresh parsley and serve warm.
Notes
- Check puff pastry ingredients to ensure it is vegan; Pepperidge Farm is a reliable brand.
- Alternative vegan beef options include Beyond Meat, rehydrated TVP, or a mix of mushrooms and chopped walnuts for a whole food variation.
- Canned lentils simplify the recipe, but cooked-from-scratch lentils or other beans like chickpeas or black beans can be used.
- Make ahead by assembling the unbaked wellington and refrigerating, wrapped well, for up to a day.
- Leftovers store well in the fridge for 3-4 days and reheat nicely. For holiday use, baking fresh before serving gives the best results.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 0 mg
