Description
A hearty and flavorful Vegan Wellington featuring a savory vegan beef and lentil filling wrapped in flaky puff pastry. This plant-based twist on the classic British dish is perfect for special occasions or a comforting main course.
Ingredients
Scale
Puff Pastry
- 1 sheet frozen vegan puff pastry
Filling
- 2 tablespoons olive oil
- 1 medium yellow onion, diced small
- 12-ounce package vegan beef (such as 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 you prepare the filling. Preheat the oven to 400°F (204°C) and lightly grease a baking pan.
- Prepare the Filling: In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and sauté for 2-3 minutes until translucent. Add the vegan beef and break it into crumbles using a wooden spoon. Cook until browned. Stir in minced garlic and cook for another minute.
- Add Seasonings and Oats: Remove the skillet from heat and stir in dried thyme, sage, paprika, black pepper, soy sauce, vegan Worcestershire sauce, and quick cooking oats. Mix well and set aside to cool for 10 minutes.
- Make Flax Eggs: In a small bowl, combine ground flaxseeds and water. Stir and let it thicken for a few minutes to form a flax egg.
- Mash Lentils and Combine: In a large bowl, mash the drained lentils lightly to keep some texture. Add the cooled vegan beef mixture and flax eggs. Stir everything together until well combined.
- Assemble the Wellington: Once the puff pastry is thawed, roll it out to approximately 9×12 inches. Place the filling in the center, leaving about an inch of space on all sides. Shape the filling into a tight loaf using your hands.
- Wrap and Seal: Fold the sides of the pastry over the filling and pinch to seal the edges. Use a bit of water if necessary to help seal.
- Prepare for Baking: Place the wrapped 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 30-35 minutes until the pastry is golden brown and crisp.
- Cool and Serve: Let the wellington rest for about 5 minutes before slicing. Garnish with fresh parsley and serve warm.
Notes
- Puff pastry is usually vegan, but check the ingredient list to confirm. Pepperidge Farm brand works well.
- The recipe uses Impossible brand vegan beef, but Beyond Meat or other vegan ground beef alternatives can be substituted. For a whole-food alternative, try combining mushrooms with chopped walnuts.
- Canned lentils are used here for convenience, but you can cook lentils from scratch or substitute with chickpeas or black beans.
- You can prepare the unbaked wellington ahead of time and store it wrapped in the refrigerator for up to 1 day before baking.
- Leftovers keep well for 3-4 days and reheat nicely. For holidays, bake just before serving for best flavor and texture.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of Wellington)
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg
