Description
This Vegan Wellington is a delicious plant-based twist on the classic dish, featuring a savory lentil and vegetable filling encased in flaky puff pastry. Packed with hearty lentils, sautéed carrots, celery, kale, and sunflower seeds, this recipe is perfect for a festive meal or a special dinner that everyone can enjoy. The puff pastry bakes to a golden crisp, while the seasoned filling offers a satisfying and flavorful bite.
Ingredients
Scale
Pastry
- 1 frozen puff pastry sheet
Vegetable Filling
- 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
Instructions
- Thaw Puff Pastry. Set the frozen puff pastry sheet out to thaw until it becomes pliable and easy to handle for assembling the Wellington.
- Sauté Vegetables. In a medium-sized pot, melt the vegan butter or heat oil over medium heat. Add the chopped carrot and celery, sautéing until they become tender and fragrant.
- Cook Lentils and Season. Add the dry lentils, water, vegetable bouillon, onion powder, garlic powder, vegan Worcestershire sauce, paprika, sage, thyme, and black pepper into the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 15-20 minutes, until the lentils are tender and have absorbed most of the liquid.
- Season to Taste. Taste the lentil mixture and add soy sauce or salt as needed to enhance the flavor. Turn off the heat but keep the pot on the burner.
- Wilt Kale and Add Sunflower Seeds. Stir in the chopped kale and roasted sunflower seeds. Cover the pot and let sit for about 5 minutes until the kale has wilted but remains vibrant.
- Add Breadcrumbs and Cool Filling. Mix in the panko breadcrumbs thoroughly. Let the lentil mixture cool to just warm to prevent melting the puff pastry during assembly.
- Preheat Oven. Preheat your oven to 400°F (200°C) to prepare for baking the Wellington.
- Assemble Wellington. Lay the thawed puff pastry on a clean surface. Scoop the cooled lentil mixture onto the center third of the pastry, shaping it into a log and leaving about an inch of space from the edges. Pack the filling tightly to hold its shape.
- Fold and Seal. Fold the sides of the puff pastry tightly over the lentil log, leaving about half an inch overlap. Pinch and seal the edges carefully, using a little water to help secure the seam and prevent leaks during baking.
- Prepare for Baking. Place the wrapped Wellington seam-side down on a baking sheet lined with parchment paper or a silicone baking mat.
- Score and Brush. Lightly score the top of the pastry with a sharp knife to create decorative patterns without cutting through completely. Brush the surface evenly with non-dairy milk to promote a golden, glossy crust.
- Bake the Wellington. Bake in the preheated oven for 30 minutes, or until the puff pastry is deep golden brown and crisp.
- Cool and Serve. Remove the Wellington from the oven and let it cool for about 5 minutes. Use a serrated knife to slice carefully and serve warm.
Notes
- Ensure the lentil mixture is only warm and not hot before assembling to avoid melting the puff pastry.
- Use vegan butter or neutral oil for sautéing to keep the recipe fully plant-based.
- Panko breadcrumbs help bind the filling and add texture but can be substituted with gluten-free breadcrumbs if needed.
- The vegan Worcestershire sauce adds depth, but you can substitute with soy sauce or tamari if preferred.
- This Wellington can be customized with additional herbs like rosemary or marjoram for extra flavor.
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 0 mg
