Description
This Vegan Wellington is a delicious and hearty plant-based twist on a classic dish. Featuring a savory lentil and vegetable filling wrapped in flaky puff pastry, it’s perfect for festive occasions or a special family dinner. The combination of lentils, sautéed vegetables, kale, and sunflower seeds provides a rich texture and robust flavor, all enhanced by a blend of aromatic herbs and spices. This recipe uses simple ingredients to create an impressive centerpiece that’s both nutritious and satisfying.
Ingredients
Scale
Pastry
- 1 frozen puff pastry sheet
Vegetable Base
- 1 large carrot, peeled and chopped
- 1 large celery stalk, chopped
- 1 tablespoon vegan butter or oil
Lentil Filling
- 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
Additional Filling Ingredients
- 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)
Instructions
- Thaw Puff Pastry: Set the frozen puff pastry sheet out to thaw until it becomes pliable and ready to use.
- Sauté Vegetables: In a medium-sized pot, heat the vegan butter or oil over medium heat. Add the chopped carrots and celery and sauté until they are tender and aromatic.
- Cook Lentils and Spices: Add the 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 for 15-20 minutes or until the lentils are tender and have absorbed most of the liquid.
- Season to Taste: Add soy sauce or salt according to your preference to enhance the flavor of the lentil mixture.
- Wilt Kale and Add Sunflower Seeds: Turn off the heat but keep the pot on the burner. Stir in the chopped kale and sunflower seeds, then cover the pot for about 5 minutes to allow the kale to wilt.
- Mix in Breadcrumbs and Cool: Stir in the panko breadcrumbs thoroughly. Allow the lentil mixture to cool until it is just warm, as a hot filling will melt the puff pastry.
- Preheat Oven: Preheat your oven to 400℉ (200℃) to prepare for baking the Wellington.
- Assemble Wellington: Lay the thawed puff pastry on a clean surface. Scoop the lentil mixture into the center third of the puff pastry in a log shape, leaving about an inch of space on each edge. Pack the filling tightly.
- Fold and Seal: Fold the sides of the puff pastry over the lentil log with about half an inch of overlap. Pinch, seal, and tuck the edges carefully. Use a little water on your fingers to help create a secure seal.
- Prepare for Baking: Line a baking sheet with parchment paper or a silicone baking mat. Place the assembled Wellington on the sheet seam-side down. Score the top of the pastry lightly to help with even baking and appearance. Brush the top with non-dairy milk to achieve a golden crust.
- Bake: Place the Wellington in the preheated oven and bake for about 30 minutes or until the pastry turns golden brown and crisp.
- Cool and Serve: Remove the Wellington from the oven and allow it to cool for about 5 minutes. Use a serrated knife to carefully slice and serve warm.
Notes
- Vegetable bouillon powder can be substituted with vegetable broth for cooking lentils if preferred.
- Ensure the lentil mixture is cooled to just warm before assembling, to prevent the puff pastry from becoming soggy or melting.
- You can add your favorite herbs or spices to customize the filling flavor.
- Panko breadcrumbs help absorb moisture and provide structure, but gluten-free breadcrumbs can be used to make this recipe gluten-free.
- This recipe freezes well once assembled but before baking; wrap well to avoid freezer burn.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of Wellington)
- Calories: 320 kcal
- 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
