Vegan Lentil Mushroom Wellington
A showstopping plant-based Thanksgiving main: a savory lentil, mushroom and walnut filling wrapped in flaky puff pastry and baked until golden.
Ingredients
Filling
- 1 tbsp olive oil
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 lb cremini mushrooms 450 g, finely chopped
- 2 tsp fresh thyme leaves or 1 tsp dried
- 1 tsp fresh rosemary finely chopped
- 2 tbsp tomato paste
- 1 tbsp low-sodium soy sauce or coconut aminos
- 2 cups baby spinach chopped
- 1½ cups cooked brown or green lentils one 15-oz can, drained and rinsed
- ½ cup walnuts 50 g, toasted and finely chopped
- ½ cup rolled oats 45 g
- salt and black pepper to taste
Pastry
- 1 sheet vegan puff pastry about 9 oz / 255 g, thawed
- 2 tbsp unsweetened plant milk
- 1 tsp maple syrup
Instructions
- Heat the olive oil in a large skillet over medium heat. Cook the onion for 5 minutes until soft, then add the garlic and cook 1 minute more.
- Add the mushrooms, thyme and rosemary. Cook for 10–12 minutes, stirring often, until the mushrooms release their liquid and the pan is completely dry.
- Stir in the tomato paste and soy sauce for 1 minute, then add the spinach and stir until it wilts. Remove from the heat.
- Add the lentils, walnuts and oats. Mash about half of the mixture with a fork or potato masher so it holds together. Season with salt and pepper and let it cool completely.
- Heat the oven to 400°F (200°C) and put a baking sheet inside to preheat. Roll the puff pastry into a rectangle about 10 x 14 inches on a piece of parchment.
- Shape the cooled filling into a firm log down the middle of the pastry. Fold the sides over, pinch the seam closed and turn it seam-side down. Tuck and seal the ends.
- Whisk the plant milk and maple syrup and brush it over the pastry. Score a few diagonal lines on top with a sharp knife.
- Slide the Wellington on its parchment onto the hot baking sheet. Bake for 30–35 minutes, until deep golden and puffed. Rest for 10 minutes before slicing with a serrated knife.
Notes
Check that your puff pastry has no butter, milk or eggs. The filling can be made up to 2 days ahead. For a lighter version, wrap it in 8 layers of phyllo lightly sprayed with olive oil. Nutrition values are estimates.