An easy vegan wellington made with mushrooms, lentils and spinach. It is made with ready rolled puff pastry and it is perfect for holiday and family gatherings like Christmas and Thanksgiving. It is delicious and full of flavours, and perfect with gravy. It is vegan and can be made gluten-free.
Wellingtons are traditionally made with beef, for this vegan version I used lentils , mushrooms, spinach and walnuts cooked with a mix of onion, garlic and carrot and seasoned with herbs and soy sauce. The combination of mushrooms, lentils and walnuts is great to give a meaty and umami flavour.
This goodness is wrapped in puff pastry. Who doesn’t love puff pastry? It is crispy, buttery (without the butter) and delicious!
WHY YOU WILL LOVE THIS VEGAN WELLINGTON:
- It’s simple to make
- It’s hearty and rich
- It’s crispy and buttery
- It’s perfect for family gatherings
INGREDIENTS
- Lentils
- Walnuts
- Mushrooms
- Soffritto: onion, carrot, garlic
- Oats
- Soy sauce
- Seasoning: salt, pepper, paprika mixed herbs
HOW TO MAKE THIS VEGAN MUSHROOM WELLINGTON
- Sauté onion, garlic and onion in some olive oil for about 5/10 minutes.
- Add mushrooms and lentils and walnuts and cook for 5/10 minutes.
- Season with mixed herbs, salt, pepper, soy sauce and cook for a few minutes more. Remove from the heat and add oats which will absorb some of the liquid. The filling has to be quite dry not soggy.
- Place the mixture on aluminium foil and roll it to form a log.
- Take the puff pastry sheet and place the spinach in the middle on a strip, leaving space on all sides then place the filling on top and fold the sides over it. Make some cuts with a knife.
- Bake at 190C for around 25 minutes, until golden
- Slice and enjoy! It goes well with some gravy!
SUBSTITUTIONS
- Soy sauce, to make it gluten free use tamari sauce or if you don’t want to use it, you can omit it.
- Walnuts, to make it nut free, you can omit the walnuts or use sunflower/pumpkin seeds.
Vegan Wellington with Mushroom Lentil and Spinach
An easy vegan mushroom, lentil and spinach wellington made with puff pastry.
Equipment
- Pan
- Oven
Ingredients
- 1 cup cooked spinach
- 1 1/3 cup lentils cooked, slightly mashed
- 1/2 cup walnuts blended into almost ground
- 500 g mushrooms finely chopped
- 1 onion finely chopped
- 1 garlic clove minced
- 1 carrot finely chopped
- 3 tbsp oats
- 2 tsp soy sauce
- 1.5 tsp paprika
- 1 tbsp mixed herbs
- salt and pepper
- 1 puff pastry roll rectangular
Instructions
- First sauté onion, garlic and onion in some olive oil for about 5/10 minutes.
- Add mushrooms and lentils and walnuts and cook for 5/10 minutes. Season with mixed herbs, salt, pepper, soy sauce and cook for a few minutes more. Remove from the heat and add oats which will absorb some of the liquid.
- Place the mixture on aluminium foil and roll it to form a log. Take the puff pastry sheet and place the spinach in the middle on a strip, leaving space on all sides then place the filling on top and fold the sides over it.
- Make some cuts with a knife. Bake at 190C for around 25 minutes until golden brown.
Video
Nutrition
Calories: 260kcalCarbohydrates: 26.2gProtein: 8.3g
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Summary
Recipe Name
Vegan Wellington with Mushroom Lentil and Spinach
Author Name
Francesca
Published On
Total Time
Average Rating
Based on 1 Review(s)