Print

Vegan Lentil-Mushroom Wellington

Print Recipe

Vegan Lentil-Mushroom Wellington is a comforting plant-based dish that brings together earthy lentils and savory mushrooms wrapped in flaky puff pastry. Perfect for family dinners or special occasions, this recipe is not only delicious but also visually stunning. Its rich flavors and hearty texture will have everyone at the table asking for seconds, making it an unforgettable centerpiece for any meal.

Ingredients

Scale
  • 1 cup green or brown lentils, rinsed
  • 2 cups vegetable broth (low-sodium)
  • 1 cup fresh mushrooms (cremini and button), finely chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp soy sauce or tamari
  • 1 tsp fresh thyme, chopped
  • 1 tsp fresh rosemary, chopped
  • 2 cups spinach (optional)
  • Salt and pepper to taste
  • 1 sheet puff pastry (thawed)
  • Non-dairy milk for brushing

Instructions

  1. Prepare the filling: In a skillet, heat olive oil over medium heat. Sauté onions until translucent. Add garlic and mushrooms; cook until mushrooms are browned.
  2. Cook lentils: In a pot, combine rinsed lentils with vegetable broth. Bring to a boil, reduce heat, cover, and simmer for about 20-25 minutes until tender.
  3. Combine: Mix cooked lentils with the sautéed mushroom mixture, adding soy sauce, herbs, salt, and pepper.
  4. Assemble: Roll out puff pastry on a floured surface. Spoon filling onto one side of the pastry. Fold over and seal edges.
  5. Bake: Preheat oven to 400°F (200°C). Brush pastry with non-dairy milk and bake for 25-30 minutes until golden brown.

Nutrition

Keywords: For added nutrition, include grated carrots or other vegetables in the filling. To make gluten-free, substitute regular puff pastry with gluten-free pastry options available in stores.

Find it online: https://rosykitchenette.com/irresistible-vegan-lentil-mushroom-wellington-recipe/