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Mushroom lentil Wellington. Easy Vegan Wellington for the Holidays and potlucks. Puff pastry wrapped lentil walnut mushroom loaf. Vegan Recipe. Make into a loaf to make gluten-free. Jump to Recipe
Another week done and another 2 to go. Lets make this fabulous puff pastry wrapped lentil mushroom walnut roast to celebrate. The lentil mushroom mixture is fabulous on it its own. You can make it into patties or a loaf and serve with gravy. I made 2 loaves and wrapped them in puff pastry for a wellington style loaf. The buttery crisp pastry makes it festive and decadent.
Onion, garlic, walnuts gets toasted on the skillet, then mushrooms cooked down, then combined with lentils, veggies, herbs and flavoring. The mixture is packed into a puff pastry and baked to golden. Slice and serve with gravy , mashed potatoes, side salad. Sunlight fades too quickly these days so I made a quick wrap with slits. Use lattice or other pastry wrap designs to make it prettier. To make it gluten-free, make the mixture into patties or a glazed loaf.
The filling is a mix of my lentil walnut burger and lentil quinoa loaf with herbs to flavor. To sub the walnuts, use pecans or a combination of oats and toasted sunflower seeds. The filling also makes excellent hand pies.
More Holiday Mains
- Grilled Portobello with Garlic Sauce.
- Lentil Quinoa Loaf
- Mushrooms stuffed with herbed chickpeas
- Loaded Veggie Lasagna
- Chickpea Sweet Potato Shepherd’s Pie
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The wellington can get messy to slice. Brush some non dairy milk and let them cool under a towel for a bit before slicing. refrigerated loaf slices even better. You can also use filo to cover the lentil mixture.You can also make this into hand pies so no slicing is needed!
If you make this loaf, do let me know in the comments, and tag me on #veganricha Instagram! Happy Holidays!
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5 from 49 votes
Vegan Wellington with Lentils, Mushrooms, Walnuts, Veggies
Mushroom lentil Wellington. Easy Vegan Wellington for the Holidays and potlucks. Puff pastry wrapped lentil walnut mushroom loaf. Vegan Recipe. Make into a loaf to make gluten-free. Makes 2 wellingtons.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: Vegan
Keyword: lentil wellington, mushroom wellington, vegan roast, vegetarian wellington
Servings: 6
Calories: 411kcal
Author: Vegan Richa
Ingredients
- 1 tsp oil
- ½ (0.5) medium onion chopped (see step 1)
- 5 cloves of garlic chopped
- ¾ cup (87.75 g) walnuts chopped
- 6 to 8 oz mushrooms chopped
- ½ cup (64 g) chopped carrots
- ¼ cup (36.25 g) peas
- ¾ to 1 tsp sage , ground sage
- ½ tsp (0.5 tsp) each thyme, oregano
- ¼ tsp (0.25 tsp) nutmeg or pumpkin pie spice
- ¼ tsp (0.25 tsp) cayenne
- 1.5 cups (297 g) cooked lentils (I use brown lentils)
- ¾ tsp (0.75 tsp) salt or to taste divided
- 1 chia egg (1 tbsp chia seeds mixed with 3 tbsp water. Let it sit until thickened)
- 1 or 2 vegan puff pastry sheets
Instructions
Prep the veggies. I use a small chopper processor to chop up the onion and garlic and set aside, then pulse walnuts in the same processor until coarsely chopped, then pulse mushrooms. Defrost the puff pastry sheets if you havent already
Heat oil in a skillet over medium heat. Add onion and garlic and a good pinch of salt and cook until golden.
Add walnuts and cook for 2-3 minutes to roast.Add mushrooms and carrots and a good pinch of salt. cook for 5 to 7 minutes.
Add peas, spices and herbs, and cook for a minute.
Add the salt, lentils and mix in. Let the lentils heat through. Mash some of the lentils. Taste and adjust salt and flavor. Add more herbs like sage or poultry seasoning. Add a tbsp vegan Worcestershire sauce or bbq sauce or a tsp stone ground mustard for flavor variation.
Add the chia egg and mix in. Add a few tbsp breadcrumbs or flour if the mixture is too moist, and another chia egg or some broth is too dry and mash lightly to moisten. (This mixture can be stored refrigerated for upto 4 days or freeze. )
Shape into well pressed 1 or 2 logs depending on the pastry sheet design pattern you are using and thickness preferred. Roll out the pastry sheets slightly, place the filling, then Cut the pastry sheet as desired and seal. Brush oil or non dairy milk. (These unbaked loafs can be stored refrigerated for upto 2 days or frozen and bake when needed).
Bake at 400 degrees F(205 C) for 30-35 minutes or until golden. Brush nondairy milk on the baked wellington, lightly cover and let sit to cool. (You can also refrigerate the wellington after cooling to store for upto 3 days. Reheat in the oven for 5-10 minutes.)
Cool for 15 minutes then slice with a sharp knife. Or refrigerate for 10 mins, then slice. Serve with gravy or other toppings.
Video
Notes
To make it gluten-free, try my gluten-free Wellington, or use this lentil mushroom filling with my gf Wellington crust. Or use other gf pastry or pie crust. You can also just make it into a "meatloaf". Press the lentil walnut mushroom mixture into a loaf pan. Add a glaze of bbq sauce, over and bake for 20 minutes, then uncover and bake for another 15. See my lentil quinoa loaf for detailed instructions
To make it nut-free: Use a mix of oats and toasted sunflower seeds that have been coarsely crushed. or roasted chestnuts.
You can also make this into hand pies.
Nutrition is 1 of 6 serves (2 slices) and includes 1 puff pastry sheet
Nutrition
Nutrition Facts
Vegan Wellington with Lentils, Mushrooms, Walnuts, Veggies
Amount Per Serving
Calories 411Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 3.8g24%
Sodium 404mg18%
Potassium 457mg13%
Carbohydrates 35g12%
Fiber 7g29%
Sugar 3g3%
Protein 11g22%
Vitamin A 1860IU37%
Vitamin C 6.1mg7%
Calcium 51mg5%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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More main course
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- Jamaican Curry Rice (gluten-free, nut-free, one pot)
- Herbed Red Lentil Chickpea Stew (1 pan, nut-free, soy-free, gluten-free)
- Sheet Pan Gochujang Bowl (1 pan, nut-free with gluten-free and soy-free options)
⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Linda
I made this Wellington for a special Sunday dinner, and it was devoured in one sitting! My family couldn’t resist going back for seconds, and in one case, thirds. I ended up making a second one a couple of days later on request. One thing that I took mental note of is this: the stuffing can be made in advance, and assembled very quickly in advance of baking. This will be perfect during the holidays when I like doing as much prepping in the days leading up to the celebration day. Thank you for creating something so special!Reply
Vegan Richa Support
Thank you for taking the time to comment!
Reply
Lulu
MerciReply
sue adams
I just made this for Christmas and It’s easy, quick and delicious! I was nervous about using the puff pastry but it was so easy and your loaf came together perfectly to place on the pastry and roll it all up. Thank you so much for all of your time spent producing such delicious recipes.Reply
Vegan Richa Support
Thank you for making my recipes!
Reply
Kathy
Thanks for the tip to get the recipe (Instagram) by Googling your name then Wellington. This is amazing – like all of your recipes! I especially liked the idea of making these into hand pies. And lentil loaf.Reply
Vegan Richa Support
glad you enjoyed!
Reply
Cheryl Laufer
I made this for Thanksgiving (without using any oil and extra mushrooms) and served it with the Esselstyn’ s mushroom gravy for us non-meat eaters. It was delicious and eaten by those that had turkey and ham on their plates as well. This recipe is as good and easier than another I used to make that was more time consuming. I also love the recipes in your Everyday Kitchen cookbook, Thank you.Reply
Jackie
Love, love, love this recipe! If I find myself without puff pastry, heck this is just good on a bed of lettuce, or nothing at all.Thank you for bringing us GREAT recipes!!
Reply
See AlsoPotato and Peas Samosa MuffinsVegan Richa Support
Thanks so much, Jackie!
Reply
Laura
I’m thinking I’m going to bake it in a pie crust like a French meat pie!
Reply
Pamela
We made this for Thanksgiving one year and Christmas another year and served it with a vegan mushroom gravy, sautéed green beans, and homemade cranberry-orange relish. Festive enough for holiday presentation and absolutely delicious. Rave reviews all around!Reply
Vegan Richa Support
Wonderful! Thanks for the kind comment, Pamela.
Reply
Joe
Made this last year and loved it! I don’t remember, are walnuts and mushrooms measured before chopping? Thanks!Reply
Vegan Richa Support
The volume is measured after chopping. I do suggest using a kitchen scale for the most precise measurements.
Reply
Keren Paquette
Hi Richa, I cannot seem to find vegan puff pastry. Can you recommend any sources for this?
this recipe
looks delicious! Thank you!Reply
Richa
Aussie bakery and I think even pilabury is accidental vegan
Reply
Lori
Thank you so much for sharing these delicious recipes.. I’m making it for Christmas.., I want to make it now and freeze it until Christmas .. Do I freeze it before baking and bake it once it’s thawed? Thanks so much for your help!
Reply
Vegan Richa Support
The filling mixture can be made ahead and frozen separately. Freeze the Wellington before baking.
Reply
Jenny
I cannot wait to try this YUMMY recipe. In the video, the photo to the left shows a sauce added to the top. What is it?!
Thank you.Reply
Vegan Richa Support
I link these in the recipe: https://www.veganricha.com/?s=gravy Enjoy!
Reply
Sheena
Delicious recipe! Followed the filling 100%, tastes phenomenal got a different type of phyllo dough which made small patties. Thank you Richa!Reply
Vegan Richa Support
oh! sounds nice
Reply
Lisa
For years I have been searching for a delicious and easy vegan main to back pocket for the holidays. So many include stuffing winter squash or sweet potatoes, neither of which go over well with the family. Well, I final found one in this Wellington! Thanks for the great recipe, one that even the non vegans enjoy! Happy Holidays!Reply
Vegan Richa Support
back pocket – i like that
Reply
Lorraine
Can I use flax seed egg instead?Reply
Richa
Yes
Reply
Lorraine
This was so good! Thank you for sharing a great recipe for Christmas day!!Reply
Vegan Richa Support
🎄 🎄 🎄 thanks🎄 🎄 🎄 🎄
Reply
Lea
This was an absolute hit! Amazing!Reply
Vegan Richa Support
Awesome ~ !
Reply
Gagan Brar
Hi, How long and what temp should I bake the frozen pie? I made two and kept one in freezer. Thanks
Reply
Richa
5-10 mins longer. Check at 5 mins more and if it isn’t golden enough continue for another 5/10
Reply
Molly
This was delicious !! I love that it can be done ahead and in stages. Living super tiny (220 sq ft 😉) means anything complicated can be way too messy but it was perfect to make the filling yesterday, assemble this morning then just pull out and bake this evening.Reply
Christina
Easy and delicious to make! My husband and I both enjoyed this over the holidays!
Although I had to omit walnuts because of allergies, so I added some breadcrumbs instead.Reply
Vegan Richa Support
thanks for popping in! good substitute
Reply
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