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Vegan Wellington Recipe

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★★★★

3.8 from 35 reviews

This Vegan Wellington is a stunning plant-based main dish perfect for Christmas or special occasions. Layers of toasted nuts, mushrooms, lentils, oats, and aromatic herbs wrapped in flaky vegan puff pastry create a flavorful and impressive centerpiece that will delight vegans and non-vegans alike.

Ingredients

Scale

Filling

  • 3 tbsp olive oil, divided
  • ⅔ cup walnuts
  • ⅓ cup cashews
  • 2 tbsp ground flaxseed
  • 5 tbsp hot water
  • 1 carrot, finely chopped
  • 1 leek, finely chopped
  • 2 yellow onions, finely chopped
  • 4 garlic cloves, minced
  • 3.5 oz shiitake mushrooms, finely chopped
  • 7 oz Swiss brown mushrooms, finely chopped
  • 6 sprigs fresh thyme
  • 3 leaves sage, finely chopped
  • ½ tsp sea salt flakes
  • 1 tbsp tamari
  • 1 tbsp vegan Worcestershire sauce
  • 1.5 cups cooked brown lentils
  • ¾ cup oats
  • ⅓ cup fresh parsley, finely chopped
  • Salt and pepper to taste

Pastry

  • 2 squares store-bought vegan puff pastry
  • 2 tsp maple syrup
  • 1 tbsp dairy-free milk

Instructions

  1. Prepare vegetables and nuts: Wash and chop all vegetables finely using a knife or the large chopping setting of a food processor. Remove thyme leaves from sprigs. Roughly chop walnuts and cashews.
  2. Make flaxseed egg: Combine ground flaxseed and hot water in a bowl, stir well and let rest for 5 minutes to thicken.
  3. Toast nuts: Heat 1 tbsp olive oil in a large pan over medium heat. Add walnuts and cashews, cook for about 5 minutes until slightly golden, stirring frequently to avoid burning. Remove from pan and set aside.
  4. Sauté vegetables: In the same pan, add 2 tbsp olive oil. Sauté carrot, leek, and onions over medium heat for 10 minutes, stirring regularly until softened.
  5. Add aromatics and mushrooms: Add garlic, shiitake and Swiss brown mushrooms, salt, thyme, and sage. Continue cooking for another 10 minutes, stirring regularly to release moisture and flavors.
  6. Add sauces and lentils: Stir in tamari, vegan Worcestershire sauce, and cooked brown lentils. Reduce heat and cook for 10 more minutes, stirring occasionally until well combined and thickened.
  7. Mix filling ingredients: Transfer the filling to a large bowl. Add oats, chopped parsley, flaxseed egg, and toasted nuts. Stir well to combine all ingredients thoroughly.
  8. Process filling for texture: Transfer half of the mixture to a food processor and lightly pulse until just chopped (check blog photos for visual clues). Return to bowl and mix well. Taste and adjust salt and pepper as needed.
  9. Chill filling: Refrigerate the filling mixture for 20 minutes to firm up, making it easier to shape into logs.
  10. Preheat oven and prepare pastry: Preheat oven to 375°F (190°C) with fan assist. Remove puff pastry from freezer 10 minutes before assembling.
  11. Shape Wellington: Place one square of puff pastry on baking paper. Place half the filling in the center and shape into a log, leaving 1 cm dough space at top and bottom edges. Score diagonal strips 4 cm long, 1 cm apart along each side of pastry. Fold pastry over ends, then crisscross strips over filling to create a lattice pattern. Repeat with second pastry and remaining filling.
  12. Apply glaze: Combine maple syrup and dairy-free milk, then lightly brush over both Wellingtons to help them brown.
  13. Bake: Bake in preheated oven for 35-40 minutes until golden, turning the tray halfway for even baking. If baking multiple trays, cooking time may vary.
  14. Rest and serve: Let the Wellingtons rest for 10 minutes before slicing. Serve warm and enjoy the flavorful vegan centerpiece.

Notes

  • This recipe yields 8 servings divided between 2 Wellingtons, each serving 4 people. For different quantities, adjust in multiples of 4 for best results.
  • Recommended to prepare the full recipe due to complexity and deliciousness; leftovers freeze well.
  • Freezer instructions: Freeze whole unbaked Wellingtons or baked individual slices. Thaw completely in fridge overnight before baking or reheating. Brush with vegan egg wash and bake for 40-45 minutes until golden.
  • Cooking times may vary if multiple trays are used in the oven simultaneously.

Keywords: carrot, cashews, Christmas, Date Night, garlic, Holiday, lentils, mushroom, oats, onions, parsley, Vegan-Friendly, walnuts

Find it online: https://epicrecipebox.com/vegan-wellington-recipe/