Description
This Vegan Wellington is a delicious plant-based twist on the classic dish, featuring a flavorful lentil and vegetable filling wrapped in golden, flaky puff pastry. Perfect for a hearty dinner, it combines tender lentils, sautéed vegetables, kale, and crunchy sunflower seeds, seasoned with aromatic herbs and spices, then baked to perfection.
Ingredients
Scale
Pastry
- 1 frozen puff pastry sheet
Veggie and Lentil 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
Finishing Touch
- 2 tablespoons non-dairy milk
Instructions
- Thaw Pastry: Set the frozen puff pastry sheet out to thaw until pliable and ready to use.
- Sauté Vegetables: In a medium-sized pot, heat vegan butter or oil and sauté the chopped carrots and celery until tender, approximately 5 minutes.
- Cook Lentils: Add the dry lentils, water, vegetable bouillon, onion powder, garlic powder, vegan Worcestershire sauce, paprika, sage, thyme, and black pepper to the pot. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes or until the lentils are tender and have absorbed the liquid. Season with soy sauce or salt to taste.
- Add Kale and Seeds: Turn off the heat but keep the pot on the burner. Stir in the chopped kale and roasted sunflower seeds, then cover the pot for about 5 minutes to allow the kale to wilt.
- Incorporate Breadcrumbs & Cool: Mix in the panko breadcrumbs thoroughly. Let the lentil mixture cool until warm but no longer hot to prevent melting the pastry.
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Assemble Wellington: Place the thawed puff pastry on a work surface. 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 Pastry: Fold the sides of the pastry over the lentil log, overlapping by about half an inch. Pinch, seal, and tuck the edges securely. Use a little water to help seal if needed.
- Prepare for Baking: Line a baking sheet with parchment paper or a silicone baking mat. Place the wellington seam-side down on the sheet. Score the top of the pastry as desired, then brush it evenly 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.
- Cool and Slice: Remove from the oven and let cool for about 5 minutes. Use a serrated knife to cut into slices and serve warm.
Notes
- The seasoning includes vegetable bouillon, onion powder, garlic powder, vegan Worcestershire sauce, paprika, sage, thyme, and black pepper for a rich flavor profile.
- Allowing the lentil mixture to cool before assembling prevents the puff pastry from becoming soggy or melting.
- Scoring the pastry and brushing with non-dairy milk helps achieve a beautiful golden-brown crust similar to an egg wash.
- For a nut-free version, omit sunflower seeds or substitute with pumpkin seeds.
Nutrition
- Serving Size: 1 slice (1/6 of wellington)
- 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
