Description
A hearty and flavorful Vegan Wellington featuring a savory vegan beef and lentil filling wrapped in golden puff pastry. Perfect for special occasions or a comforting meal, this recipe is fully plant-based and packed with herbs and spices for rich taste.
Ingredients
Scale
Pastry
- 1 sheet frozen puff pastry vegan
Filling
- 2 tablespoons olive oil
- 1 medium yellow onion, diced small
- 12 ounce package vegan beef (e.g., Impossible)
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon paprika
- few shakes black pepper
- 2 tablespoons soy sauce
- 1 tablespoon vegan Worcestershire sauce
- 1/2 cup quick cooking oats
- 2 tablespoons ground flaxseeds
- 5 tablespoons water
- 15-ounce can lentils, drained and rinsed
- 1 tablespoon vegan butter, melted
- fresh parsley, for serving
Instructions
- Thaw Puff Pastry and Preheat Oven: Set the frozen puff pastry out to thaw for about 30 minutes while preparing the filling. Preheat the oven to 400 degrees F and lightly grease a baking pan.
- Prepare the Filling: Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté for 2-3 minutes until slightly softened. Add vegan beef and crumble using a wooden spoon. Cook until browned. Stir in minced garlic and cook for 1 more minute. Remove from heat.
- Season the Filling: Add dried thyme, sage, paprika, black pepper, soy sauce, vegan Worcestershire sauce, and quick cooking oats to the skillet mixture. Stir well and set aside to cool for 10 minutes.
- Make Flax Eggs: In a small bowl, mix ground flaxseeds with water. Let the mixture thicken for a few minutes to form flax eggs.
- Combine Lentils and Filling: Mash drained lentils gently in a large bowl until partially broken down but still textured. Add the cooled skillet mixture and flax eggs. Stir thoroughly until combined.
- Assemble the Wellington: Once puff pastry is thawed, roll it out to about 9 by 12 inches. Place the lentil and vegan beef mixture in the center, leaving a one-inch border on all sides. Pack the filling into a loaf shape. Fold the pastry sides over the filling and pinch to seal edges, using a small amount of water if needed.
- Prepare for Baking: Place the Wellington seam side down on the greased baking pan. Brush the top and sides with melted vegan butter. Score the dough lightly in a criss-cross pattern with a sharp knife.
- Bake: Bake in the preheated oven for 35 minutes or until the pastry is golden brown and cooked through. Remove from oven and let cool for 5 minutes before slicing.
- Serve: Garnish with fresh parsley and serve warm.
Notes
- Check puff pastry ingredients to ensure it is vegan; Pepperidge Farm brand is a reliable option.
- Impossible brand vegan beef works well, but alternatives like Beyond Meat, rehydrated TVP, or a mushroom and walnut mixture can also be used.
- Canned lentils simplify this recipe, but homemade cooked lentils or alternative beans like chickpeas or black beans can substitute.
- Make ahead: Assemble the unbaked Wellington and refrigerate wrapped for up to one day before baking.
- Leftovers store well for 3-4 days and reheat nicely, but fresh baking is recommended for holiday meals.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0 mg
