Description
This Vegan Wellington is a delicious and hearty plant-based twist on the classic dish, featuring a savory lentil and vegetable filling wrapped in flaky puff pastry, perfect for festive meals or any special occasion.
Ingredients
Scale
Pastry
- 1 frozen puff pastry sheet
Vegetables and Filling
- 1 large carrot, peeled and chopped
- 1 large celery stalk, chopped
- 1 tablespoon vegan butter or oil
- 2/3 cup dry green or brown lentils
- 2 cups water
- 2 teaspoons vegetable bouillon
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon vegan Worcestershire sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon sage
- 1/2 teaspoon thyme
- 1/4 teaspoon black pepper
- Soy sauce or salt to taste
- 2 cups chopped kale, loosely packed
- 1/2 cup roasted unsalted sunflower seeds, coarsely chopped
- 1/4 cup panko breadcrumbs
- 2 tablespoons non-dairy milk
Instructions
- Thaw Puff Pastry: Remove the frozen puff pastry from the freezer and set it out to thaw at room temperature until pliable and ready to use.
- Sauté Vegetables: In a medium-sized pot, melt the vegan butter or heat the oil over medium heat. Add the chopped carrots and celery and sauté until they are tender, about 5-7 minutes.
- Cook Lentils with Seasonings: Add the dry lentils, water, vegetable bouillon, onion powder, garlic powder, vegan Worcestershire sauce, paprika, sage, thyme, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 15-20 minutes until the lentils are tender and have absorbed most of the liquid. Season with soy sauce or salt to taste.
- Wilt Kale and Add Seeds: Turn off the heat but keep the pot on the burner. Stir in the chopped kale and sunflower seeds, then cover the pot with a lid and let it sit for about 5 minutes until the kale has wilted.
- Mix in Breadcrumbs and Cool: Stir in the panko breadcrumbs to bind the mixture. Allow the lentil filling to cool until just warm, ensuring it is not hot enough to melt the puff pastry.
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the Wellington.
- Assemble Wellington: Lay the thawed puff pastry flat. Spoon the lentil mixture into the center third of the pastry in a log shape, leaving about an inch of space around the edges. Pack the filling tightly.
- Wrap and Seal: Fold the sides of the pastry over the lentil log with about half an inch of overlap. Pinch, seal, and tuck the edges tightly, using a little water to help secure the seal.
- Prepare for Baking: Place a sheet of parchment paper or a silicone baking mat on a baking sheet. Transfer the wrapped Wellington seam-side down onto the sheet. Score the top of the pastry decoratively and brush with non-dairy milk to achieve a golden crust.
- Bake: Bake the Wellington in the preheated oven for 30 minutes or until the pastry is golden brown and crisp.
- Rest and Serve: Remove from oven and let the Wellington cool for about 5 minutes. Slice with a serrated knife and serve warm.
Notes
- Make sure the lentil filling is only warm, not hot, before wrapping in puff pastry to prevent it from melting.
- You can substitute kale with spinach or Swiss chard if preferred.
- Use vegan Worcestershire sauce as it adds depth of flavor; regular Worcestershire usually contains anchovies.
- For a gluten-free version, use gluten-free puff pastry and gluten-free breadcrumbs.
- Adding a touch of soy sauce or salt after cooking helps to balance flavors to your taste.
Nutrition
- Serving Size: 1 slice (approximately 1/6 of Wellington)
- Calories: 320
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
