Name: Vegan Lentil Wellington Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Vegan
Ingredients: 1 frozen puff pastry sheet; 1 large carrot, peeled and chopped; 1 large celery stalk, chopped; 1 tablespoon vegan butter or oil; ⅔ cup dry green or brown lentils; 2 cups water; 2 teaspoons vegetable bouillon; 1½ teaspoons onion powder; 1½ teaspoons garlic powder; 1 teaspoon vegan Worcestershire sauce; ½ teaspoon paprika; ½ teaspoon sage; ½ teaspoon thyme; ¼ teaspoon black pepper; Soy sauce or salt, to taste; 2 cups chopped kale, loosely packed; ½ cup roasted unsalted sunflower seeds, coarsely chopped; ¼ cup panko breadcrumbs; 2 tablespoons non-dairy milk

If you’re looking for a show-stopping dish that’s full of comforting flavors and completely plant-based, you’ve just found it. I’m so excited to share my Vegan Lentil Wellington Recipe with you — it’s the perfect centerpiece for any special occasion or cozy dinner at home. Trust me, once you try this, you’ll see why it’s become one of my all-time favorites to make and share.

💙

Why You’ll Love This Recipe

Rich, Comforting Flavors: The combination of lentils, herbs, and spices gives this Wellington a hearty, savory taste that warms you up.
Show-Stopping Presentation: Wrapped in golden puff pastry, it looks impressive but is surprisingly easy to assemble.
Perfect for Plant-Based Meals: You’ll totally wow vegans and meat-eaters alike with this delicious, cruelty-free dish.
Nutritious and Satisfying: Packed with protein-rich lentils and nutrient-dense kale, it keeps you full and fueled in the best way.

The image shows a golden brown pastry with a crisscross pattern on top, filled with a rich mixture of lentils, diced carrots, celery, and leafy greens. The pastry is baked to a flaky, crisp texture with crumbs scattered around. A slice of the pastry is cut and laid in the foreground on a wooden board, revealing the layered filling inside, which has earthy tones of brown, orange, and green. A woman's hand holding a fork is lifting a bite from the slice. Some small pieces of celery and carrots are scattered on the wooden board, and the background shows a soft cloth with greens blurred behind. The photo taken with an iphone --ar 2:3 --v 7 - Vegan Lentil Wellington, plant-based Wellington, vegan puff pastry entrée, vegetarian holiday dinner, vegan savory pie

Ingredients You’ll Need

This Vegan Lentil Wellington Recipe relies on a simple but flavorful list of ingredients that come together beautifully. When shopping, look for good-quality vegan puff pastry and fresh greens to really make the filling pop.

Flat lay of a single frozen sheet of puff pastry, a large peeled and chopped bright orange carrot, a large celery stalk chopped into fresh green pieces, a small white ceramic bowl of golden vegan butter, a small white bowl filled with dry green lentils, a small white bowl of clear water, a few dried fresh herbs including sage and thyme sprigs, a small white bowl with coarsely chopped roasted unsalted sunflower seeds, loosely packed chopped dark green kale leaves, a small white bowl of light tan panko breadcrumbs, a small white bowl of creamy off-white non-dairy milk, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegan Lentil Wellington, plant-based Wellington, vegan puff pastry entrée, vegetarian holiday dinner, vegan savory pie

Frozen puff pastry sheet: Make sure to thaw it gently so it’s pliable but still cold—it’ll be easier to handle that way.
Carrot: Adds natural sweetness and texture; peeling helps it cook evenly.
Celery stalk: Brings a lovely aromatic base to the filling; finely chop for best results.
Vegan butter or oil: Use what you have on hand; vegan butter gives a richer taste.
Dry lentils (green or brown): These are the heart of the Wellington—rich in protein and earthy flavor.
Water: For cooking lentils gently until tender and flavorful.
Vegetable bouillon: Adds depth and umami—don’t skip this step!
Onion powder & garlic powder: Essential seasoning to boost the savory notes.
Vegan Worcestershire sauce: Gives a slightly tangy, smoky touch; if you don’t have it, soy sauce works too.
Paprika: Adds warmth and subtle smokiness.
Dried sage & thyme: Classic herbs that perfectly complement the lentil filling.
Black pepper: Freshly ground for the best flavor kick.
Soy sauce or salt: Season to taste thoughtfully at the end.
Chopped kale: Adds color, nutrition, and a nice textural contrast when wilted.
Roasted unsalted sunflower seeds: These little gems provide crunch and nuttiness.
Panko breadcrumbs: Help bind the filling without weighing it down.
Non-dairy milk: For brushing the pastry, giving it that irresistible golden crust.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Vegan Lentil Wellington Recipe is how adaptable it is. Feel free to swap ingredients or add your favorite extras to suit your taste or the occasion. You’ll find it’s a great canvas for creativity!

Add Mushrooms: When I first tried adding finely chopped mushrooms to the filling, it made the Wellington even meatier and richer—I highly recommend it for extra umami.
Seasonal Greens: Swap kale for spinach, Swiss chard, or collard greens depending on what’s freshest at your market.
Nut-Free Option: Omit the sunflower seeds and add extra breadcrumbs or cooked quinoa for binding instead.
Spice it Up: A pinch of cayenne or smoked paprika can add a smoky heat that my family goes crazy for.

How to Make Vegan Lentil Wellington Recipe

Step 1: Sauté the Veggies and Cook the Lentils

Start by sautéing your chopped carrot and celery in vegan butter over medium heat. This softens the veggies and builds a nice flavor base. Then, add lentils, water, vegetable bouillon, and all your spices—onion powder, garlic powder, Worcestershire sauce, paprika, sage, thyme, and black pepper. Bring everything to a boil, then reduce the heat to a simmer for 15 to 20 minutes, or until your lentils are tender and have soaked up the liquid nicely. This step is key for a moist but not soggy filling.

Step 2: Wilt the Kale and Add Crunchy Sunflower Seeds

Turn off the heat, but leave the pot on the burner. Stir in the chopped kale and sunflower seeds, then cover the pot for about 5 minutes. This gentle steam wilts the kale just right, keeping it vibrant without turning soggy. This is one of my favorite parts—I love how the greens add brightness and the seeds give a pleasant crunch.

Step 3: Mix in Breadcrumbs and Cool

Once the kale has softened, stir in the panko breadcrumbs to help bind everything together. Let the mixture cool down until it’s just warm, not hot. A little pro tip here: if your filling is too hot, it can make the puff pastry tough to handle or even melt it prematurely when assembling, so be patient!

Step 4: Assemble Your Wellington

Preheat your oven to 400°F. When your puff pastry is thawed and soft but still cold, spread it out on a clean surface. Scoop the lentil mixture into the center third of the pastry in a log shape, leaving about an inch of space on all sides. Don’t be shy about packing it firmly—it helps the Wellington hold its shape when baked.

Fold the sides over the filling, overlapping by about half an inch. Use your fingers to pinch, seal, and tuck the edges securely; dipping your fingers in water makes the seal stronger. Place the Wellington seam-side down on a baking sheet lined with parchment paper or a silicone mat. I like to gently score the top of the pastry with a knife in decorative patterns—that’s optional, but it makes it look gorgeous!

Lastly, brush the outside with non-dairy milk to give it that beautiful golden glaze during baking. This step is a game-changer for that perfect color and shine.

Step 5: Bake and Serve

Bake your Vegan Lentil Wellington Recipe for about 30 minutes, until the puff pastry is golden brown and puffed. Let it cool for 5 minutes before slicing with a serrated knife—this helps everything set so it doesn’t fall apart. Serve it warm and prepare for some serious compliments!

👨‍🍳

Pro Tips for Making Vegan Lentil Wellington Recipe

Keep Filling Moist but Firm: I learned to balance cooking the lentils just right so they’re tender without excess liquid, preventing soggy pastry.
Don’t Skip the Breadcrumbs: They’re crucial for binding and texture, making slicing easier and neater.
Chill Your Puff Pastry: If the pastry feels sticky or warm, pop it back in the fridge for 10 minutes to firm up before assembling.
Use a Serrated Knife: This helps you cut clean slices without squashing the delicate layers of pastry.

How to Serve Vegan Lentil Wellington Recipe

Vegan Lentil Wellington Recipe - Serving

Garnishes

I like to garnish my Vegan Lentil Wellington slices with a sprinkle of fresh chopped parsley or thyme—it adds a pop of color and fresh aroma that balances the richness of the pastry. A drizzle of vegan gravy or a tangy cranberry sauce on the side never fails to impress guests!

Side Dishes

For sides, I usually keep it classic: roasted potatoes, steamed green beans, or a simple mixed greens salad with lemon vinaigrette. These light, fresh sides help highlight the hearty Wellington without overpowering it.

Creative Ways to Present

One Thanksgiving, I turned the Wellington into mini hand pies by cutting the puff pastry into smaller rectangles and wrapping individual portions—everyone loved having their own, and it made the meal feel so festive and fun!

Make Ahead and Storage

Storing Leftovers

After the Wellington cools, I tightly wrap leftovers in foil or store them in an airtight container in the fridge. It keeps really well for up to 3 days, making it a great make-ahead meal.

Freezing

I’ve frozen this Wellington fully assembled (before baking) by wrapping it tightly in plastic wrap and foil. When ready to bake, just thaw overnight in the fridge and bake according to the recipe. It holds up beautifully, perfect for holiday prepping!

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes to crisp up the pastry again. Avoid microwaving if you want to keep that flaky texture—oven reheating makes all the difference.

FAQs

Can I use fresh lentils instead of dry lentils?

This recipe calls for dry lentils, which are cooked during the process and offer the best texture for the filling. If you use canned or pre-cooked lentils, reduce the cooking liquid accordingly to avoid a soggy filling, and adjust seasoning to taste.
Is vegan puff pastry hard to find?

Many grocery stores now carry vegan or dairy-free puff pastry in the freezer section—look for brands labeled vegan or check the ingredients for butter. If you can’t find any, you can also make your own pastry at home, but this recipe really shines with store-bought convenience.
Can I prepare the filling a day ahead?

Absolutely! Making the filling a day in advance allows the flavors to meld beautifully. Just store it in the fridge and bring it back to room temperature before assembling the Wellington for best results.
How do I know when the filling is done?

The lentils should be tender, and all the liquid mostly absorbed. The mixture should be moist enough to hold together but not wet. Turn off the heat once this texture is reached and stir in the kale and seeds as described.

Final Thoughts

I absolutely love how this Vegan Lentil Wellington Recipe turns out every single time. The combination of hearty lentils, warming herbs, and buttery puff pastry makes it a comforting yet elegant dish that feels like a special reward to yourself. Whether you’re cooking for yourself or a crowd, this recipe is a keeper—you’ll enjoy making it as much as eating it. Give it a go, and I’d bet good money that it’ll become one of your go-to vegan celebrations too!