Description
This Vegan Wellington is a delicious and satisfying plant-based main dish made with vegan beef, lentils, and spices wrapped in flaky puff pastry. Perfect for holiday meals or special occasions, it features a savory filling seasoned with thyme, sage, and paprika, baked to golden perfection.
Ingredients
Scale
Pastry
- 1 sheet frozen vegan puff pastry
Filling
- 2 tablespoons olive oil
- 1 medium yellow onion, diced small
- 12 ounce package vegan beef (Impossible brand recommended)
- 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
- 15-ounce can lentils, drained and rinsed
- 2 tablespoons ground flaxseeds
- 5 tablespoons water
- 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. Preheat your oven to 400 degrees F and lightly grease a baking pan.
- Prepare the filling: In a large skillet, warm olive oil over medium-high heat. Add diced onion and sauté for 2-3 minutes. Add vegan beef and crumble it with a wooden spoon; cook until browned. Stir in minced garlic and cook for 1 more minute.
- Season the mixture: Remove the skillet from heat. Add dried thyme, sage, paprika, black pepper, soy sauce, vegan Worcestershire sauce, and quick cooking oats. Stir to combine and let cool for 10 minutes.
- Make flax eggs: In a small bowl, stir ground flaxseeds with water and set aside to thicken for a few minutes.
- Combine lentils and filling: In a large bowl, mash the drained lentils partially, leaving some texture. Add the cooled skillet mixture and the flax eggs. Stir well to combine all ingredients.
- Assemble the Wellington: Once the puff pastry is thawed, roll it out to about 9 by 12 inches. Scoop the filling into the center, leaving an inch of space on all sides. Shape the filling into a loaf shape and pack tightly.
- Seal the pastry: Fold the sides of the puff pastry over the filling, pinching and sealing the edges. Use a little water if needed to help seal. Place the Wellington seam side down on the prepared baking pan.
- Brush and score: Brush the top and sides with melted vegan butter. Use a sharp knife to score a criss-cross pattern on top of the pastry for decoration.
- Bake: Bake in the preheated oven for 35 minutes or until golden brown and cooked through.
- Cool and serve: Let the Wellington cool for about 5 minutes before slicing. Garnish with fresh parsley and serve warm.
Notes
- Most puff pastries are vegan, but always check the ingredient list to be sure; Pepperidge Farm brand is recommended.
- You can substitute Impossible vegan beef with Beyond Meat, rehydrated textured vegetable protein (TVP), or a mix of mushrooms and chopped walnuts for a whole food option.
- Canned lentils are used for convenience, but you can use cooked lentils from scratch or swap in other beans like chickpeas or black beans.
- Make ahead: Assemble the unbaked Wellington and refrigerate for up to one day before baking.
- Leftovers keep well for 3-4 days and reheat nicely. For special occasions, bake just before serving for best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 0 mg
