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 lentils (green or brown); 2 cups water; 2 teaspoons vegetable bouillon powder or cubes; 1½ teaspoon onion powder; 1½ teaspoon garlic powder; 1 teaspoon vegan Worcestershire sauce; ½ teaspoon paprika; ½ teaspoon dried sage; ½ teaspoon dried 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 (for brushing)

Jump to Recipe· 4.8 from 91 reviews

If you’re looking for a show-stopping dish that’s hearty, flavorful, and completely plant-based, you’re in for a treat with this Vegan Lentil Wellington Recipe. I absolutely love how this turns out—golden, flaky puff pastry wrapped around a rich, spiced lentil filling that’s packed with veggies and a little crunch. It’s perfect for dinner parties, holidays, or just when you want to feel fancy without tons of fuss. Stick with me and you’ll have this impressive recipe mastered in no time!

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Why You’ll Love This Recipe

Incredibly Flavorful: The spices and sautéed veggies make this filling bursting with savory goodness.
Beautiful Presentation: The puff pastry crisps up to a golden perfection, impressing all your guests.
Plant-Based Comfort Food: It’s vegan but still hearty and satisfying enough for anyone at the table.
Make-Ahead Friendly: You can prepare the filling in advance and assemble right before baking.

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, vegan savory pastry, plant-based Wellington, vegan holiday dinner, vegetarian Lentil Wellington

Ingredients You’ll Need

This recipe uses simple, wholesome ingredients that work beautifully together to build layers of texture and flavor. When shopping, pick a good-quality frozen puff pastry and fresh kale to get the best results.

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, vegan savory pastry, plant-based Wellington, vegan holiday dinner, vegetarian Lentil Wellington

Frozen puff pastry sheet: Make sure it’s thawed properly to avoid tearing while assembling.
Carrot: Adds a subtle sweetness and moisture to the filling.
Celery stalk: Brings a fresh, aromatic base note.
Vegan butter or oil: Needed for sautéing veggies—vegan butter adds a nice richness.
Dry lentils (green or brown): The star ingredient that provides protein and heartiness.
Water: To cook the lentils perfectly tender.
Bouillon: Boosts the umami and depth of the filling.
Onion powder: A subtle, savory flavor enhancement.
Garlic powder: Warm and aromatic, it builds complexity.
Vegan Worcestershire sauce: I discovered this trick to add a tangy, savory punch—highly recommend it!
Paprika: Adds warmth and a hint of smokiness.
Sage, thyme, black pepper: Classic herbs that bring earthiness and balance.
Soy sauce or salt: For seasoning to taste.
Kale: Adds vibrant color and nutrients, plus a slight bite once wilted.
Roasted unsalted sunflower seeds: Give the filling a pleasant crunch that I love.
Panko breadcrumbs: Help bind the filling and soak up moisture.
Non-dairy milk: Used as an egg wash alternative for brushing the pastry.

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

I love to switch things up a bit with this Vegan Lentil Wellington Recipe depending on the season or what I have on hand. Don’t be afraid to experiment with different nuts, veggies, or spices to make it truly yours!

Mushroom variation: Sometimes I swap half the lentils with finely chopped mushrooms for an extra meaty texture and umami punch.
Gluten-free version: Use gluten-free puff pastry and gluten-free breadcrumbs to accommodate dietary needs.
Seasonal herbs: Fresh rosemary or marjoram work beautifully if you prefer fresh herbs over dried.
Spice it up: A pinch of chili flakes gives a subtle heat that my family goes crazy for.

How to Make Vegan Lentil Wellington Recipe

Step 1: Prepping the Lentil Filling

Start by thawing your puff pastry sheet at room temperature—this usually takes about 20-30 minutes. Meanwhile, in a medium pot, sauté the chopped carrot and celery in vegan butter until tender and fragrant, about 5-7 minutes. This mix builds the savory foundation for our filling.

Step 2: Cook the Lentils and Season

Add the dry lentils, water, bouillon, onion powder, garlic powder, vegan Worcestershire sauce, paprika, sage, thyme, and black pepper to the pot with the veggies. Bring everything to a boil, then lower the heat to a gentle simmer. Let it cook uncovered for about 15-20 minutes or until the lentils are tender and have absorbed the liquid. Taste and add salt or soy sauce as needed—this always helps bring the flavors to life for me.

Step 3: Add Kale and Crunch

Once the lentils are cooked and the liquid mostly absorbed, turn the heat off but keep the pot on the burner. Stir in the chopped kale and sunflower seeds, then cover the pot for about 5 minutes until the kale is nicely wilted. This adds freshness and texture that really elevates the filling.

Step 4: Cool and Mix in Breadcrumbs

Remove the lid and stir in the panko breadcrumbs to help soak up any extra moisture and bind the mixture together. Let the lentil filling cool until just warm—if it’s too hot, it will make the puff pastry soggy and tricky to work with.

Step 5: Assemble the Wellington

Preheat your oven to 400℉. On a parchment-lined baking sheet, lay out the thawed puff pastry sheet and carefully scoop your lentil filling into the center third of the pastry in a log shape, leaving about an inch of room on each side. Pack it tightly so it holds its form.

Fold the sides of the pastry over the filling, leaving around a half-inch overlap. Pinch and tuck the edges to seal the Wellington nicely—using a little water on your fingertips helps create a firmer seal and prevents leaks.

Flip the Wellington seam-side down on the baking sheet. Score the top gently with a sharp knife to create decorative lines without cutting through—this helps steam escape and makes the crust prettier. Brush the entire surface with non-dairy milk for a beautiful, golden crust.

Step 6: Bake to Perfection

Bake for about 30 minutes or until your Vegan Lentil Wellington is a gorgeous golden brown. Let it cool for five minutes before slicing with a serrated knife to get neat, clean pieces that keep their shape. Trust me, the moment you cut in and reveal that juicy, aromatic lentil center, it’s pure joy.

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Pro Tips for Making Vegan Lentil Wellington Recipe

Don’t Rush Puff Pastry Thawing: If your pastry is still stiff, it will crack when folding—give it plenty of time to soften.
Cool Filling Thoroughly: Hot filling can steam the pastry from inside, making it soggy—cool it to just warm before assembling.
Seal Carefully: Use water as glue for the edges and press firmly to prevent leaks during baking.
Slice Gently: Use a serrated knife and saw back and forth without pressing too hard to keep your slices clean.

How to Serve Vegan Lentil Wellington Recipe

Vegan Lentil Wellington Recipe - Serving

Garnishes

I like to keep garnishes simple—some fresh thyme sprigs on top and a light drizzle of vegan gravy or mushroom sauce. It adds an elegant touch and complements the earthiness of the filling perfectly. A sprinkle of toasted sunflower seeds on the side adds a delightful texture too.

Side Dishes

My go-to sides with this Vegan Lentil Wellington Recipe are roasted garlic mashed potatoes and steamed green beans with lemon zest. The creamy potatoes soak up any extra sauce, and the bright beans offer a nice crisp contrast to the flaky pastry.

Creative Ways to Present

For special occasions, I sometimes make mini wellingtons using smaller puff pastry squares and serving them as appetizers. Another fun idea is wrapping individual parcels with festive patterns scored on top. It’s a great conversation starter at holiday dinners!

Make Ahead and Storage

Storing Leftovers

Leftover Vegan Lentil Wellington stores beautifully in an airtight container in the fridge for up to 3 days. I usually slice it and bring pieces to work for an elevated lunch that feels indulgent but healthy.

Freezing

I’ve frozen fully baked Wellington wrapped tightly in foil and then in plastic wrap without any issues. When you’re ready to eat it, just thaw in the fridge overnight and reheat in the oven to keep the pastry crisp.

Reheating

To reheat, preheat your oven to 350℉ and bake the Wellington uncovered for about 15 minutes or until heated through and the crust is crisp again. Avoid microwaving if you want to keep that flaky texture intact—it gets soggy fast.

FAQs

Can I use different types of lentils for this Vegan Lentil Wellington Recipe?

Absolutely! Green or brown lentils work best because they hold their shape well during cooking, giving a nice texture in the filling. Red lentils tend to get mushy, which can make the filling too soft for this recipe.
How do I prevent the puff pastry from getting soggy?

The key is to make sure your lentil filling has cooled down well before assembling, so it doesn’t steam the pastry from the inside. Also, sealing the edges tightly and scoring the top helps moisture escape during baking, keeping the crust flaky and crisp.
Is there a substitute for vegan Worcestershire sauce?

If you don’t have vegan Worcestershire sauce on hand, tamari or soy sauce mixed with a splash of apple cider vinegar and a pinch of ground cloves can mimic the tangy, savory flavor pretty well.
Can I prepare this Vegan Lentil Wellington Recipe ahead of time?

Yes! You can make the lentil filling a day ahead and store it in the fridge. Assemble and bake the Wellington just before you want to serve it for the freshest, flakiest pastry.

Final Thoughts

This Vegan Lentil Wellington Recipe has become a favorite in my house—it’s the kind of dish that makes you feel like a pro cook with minimal effort. I love serving it when friends come over because everyone always asks for the recipe, and it’s such a crowd-pleaser. If you want to impress yourself and your loved ones with a comforting, plant-based feast, give this one a try. I promise once you nail it, it’ll become your go-to for special dinners and celebrations!