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Unbelievable Vegan Wellington Recipe

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4.1 from 6 reviews

This Unbelievable Vegan Wellington is a show-stopping plant-based centerpiece made from a savory blend of lentils, mushrooms, herbs, and toasted walnuts, all wrapped in golden, flaky vegan puff pastry. Perfect for special occasions or holiday dinners, this recipe combines hearty, umami-packed filling with a beautifully braided crust for a stunning presentation and irresistible taste.

  • Author: Chef
  • Prep Time: 50 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Vegan, Vegetarian
  • Diet: Vegan

Ingredients

For the Lentil and Mushroom Filling

  • 1/3 cup (60g) dried brown or green lentils (equivalent of 6 ounces cooked lentils)
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 6 garlic cloves, chopped
  • 8 ounces (227g) mushrooms (part shiitake, part cremini preferred)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 tablespoon rosemary leaves, chopped
  • 1 teaspoon sweet or hot paprika (optional)
  • Freshly cracked black pepper, to taste
  • 1 teaspoon kosher salt, plus more to taste
  • 1 cup (110g) walnuts, toasted
  • 2 tablespoons white or yellow miso paste
  • 2 tablespoons nutritional yeast
  • 1 tablespoon tomato paste
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup (20g) panko bread crumbs
  • 1/4 cup (32g) all-purpose flour

For the Pastry and Assembly

  • 1 sheet vegan puff pastry
  • Flour for rolling out the pastry
  • 1 tablespoon unsweetened plant-based milk (for egg wash)
  • 1 tablespoon olive oil or neutral oil (for egg wash)
  • Coarse/flaky sea salt, for sprinkling

Optional

  • Mushroom Gravy (recipe not included)

Instructions

  1. Cook the lentils: If using an Instant Pot, add lentils with 2/3 cup water and a pinch of salt; pressure cook on high for 6 minutes then natural release 10 minutes. If needed, pressure cook 1-2 more minutes with 5 minutes release. On stovetop, boil lentils covered, then simmer 20-30 minutes until tender but not mushy. Drain excess water and cool in the fridge.
  2. Prepare the mushrooms: Pulse mushrooms in a food processor or finely chop with a knife.
  3. Cook the mushroom mixture: Heat olive oil in a large frying pan over medium-high heat. Sauté onions with a pinch of salt for 7-10 minutes until softened and golden. Add garlic, mushrooms, thyme, rosemary, paprika, and black pepper. Cook about 5 minutes until mushrooms are soft and liquid evaporates. Add salt and cook 1 more minute. Remove from heat and chill.
  4. Toast and grind walnuts: Toast walnuts in a dry pan until fragrant, cool slightly, then pulse in a food processor until fine crumbs form but not paste. Transfer to a bowl.
  5. Preheat the oven: Set to 375°F (190°C).
  6. Make the filling: Combine cooled lentils, mushroom mixture, miso paste, nutritional yeast, tomato paste, and lemon juice in food processor and blend to a sticky, mostly smooth mixture. Add walnuts, bread crumbs, and flour, then blend again until well mixed. Chill if warm, 15-30 minutes, for easier shaping.
  7. Form the filling log: Line a rimmed baking sheet with parchment paper. Shape the filling into a log about 7 inches long, 4.5-5 inches wide, and no taller than 1 inch.
  8. Bake the filling: Bake at 375°F (190°C) for 35 minutes until firm, brown, and slightly crisp. Internal temperature should reach 200-205°F (94-96°C). Cool completely and turn off oven.
  9. Prepare the puff pastry: Flour a flat surface and thaw the vegan puff pastry sheet to room temperature (20-30 minutes), but do not over-thaw to avoid stickiness.
  10. Roll out the pastry: Using a rolling pin, roll the pastry into a rectangle approximately 9 by 13 inches (23 x 33 cm). Line another rimmed baking sheet with parchment paper.
  11. Braid the dough: Place cooled mushroom log lengthwise in the middle of the pastry. Cut 1-inch (2.5 cm) strips vertically on each side about one-fourth inward from edges, about 9 strips per side. Whisk plant milk and oil to make vegan egg wash and brush on each strip. Starting at one end, fold strips alternately over the log to create a braid. Pinch and tuck ends to seal and brush edges with egg wash.
  12. Prepare for baking: Prick the entire dough surface lightly with a fork. Transfer carefully to the lined baking sheet. Brush egg wash all over the pastry and sprinkle with coarse sea salt.
  13. Chill the assembled Wellington: Refrigerate for 15-20 minutes to firm the dough for even baking.
  14. Bake the Wellington: Preheat oven to 375°F (190°C). Bake the pastry-wrapped Wellington for 25 minutes. Increase temperature to 425°F (218°C) and bake an additional 10 minutes until golden, flaky, and puffed; internal temp 200-205°F (94-96°C).
  15. Rest and serve: Let cool for 10 minutes before slicing. Serve with mushroom gravy or plain.

Notes

  • Note 1: Use good quality olive oil for best flavor.
  • Note 2: Yellow onion gives a mild sweetness; other onions can be substituted but flavor will vary.
  • Note 3: Toast walnuts lightly in a pan to enhance their flavor before grinding.
  • Note 4: Use store-bought vegan puff pastry; ensure it’s thawed properly before rolling for best results.
  • Do not over-thaw pastry to prevent stickiness and difficult handling.
  • Refrigerate the assembled Wellington before baking to help pastry maintain structure.
  • Internal temperature checks ensure the filling is fully cooked and safe to eat.
  • Mushroom gravy can be served alongside for added richness, recipe varies.

Find it online: https://cheftinaskitchen.com/unbelievable-vegan-wellington-recipe/