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This Vegan Wellington is a crowd-pleasing masterpiece that combines layers of savory mushrooms, lentils, and nuts wrapped in golden, flaky vegan puff pastry. Perfect for a special occasion or a hearty dinner, this dish is packed with textures, flavors, and a hint of elegance. Let’s dive into the recipe!
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Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 400 g 14 oz mixed mushrooms (such as button, porcini, or shiitake), finely chopped
  • 1 cup cooked green or brown lentils
  • 1/2 cup chopped nuts such as walnuts, pecans, or almonds
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried rosemary or 1 tablespoon fresh, chopped
  • 1 tablespoon vegan Worcestershire sauce
  • Salt and pepper to taste
  • Optional Layers:
  • 1 cup fresh spinach or kale leaves lightly sautéed
  • For Assembly:
  • 1 sheet vegan puff pastry thawed according to package instructions
  • 2 tablespoons plant-based milk such as almond, soy, or oat for brushing

Method
 

  1. Prepare the Filling:
  2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
  3. Add the chopped mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 8-10 minutes.
  4. Stir in the lentils, chopped nuts, thyme, rosemary, and vegan Worcestershire sauce. Season generously with salt and pepper. Cook for another 3-5 minutes to allow the flavors to meld together. Remove from heat and let the mixture cool slightly.
  5. Optional Greens:
  6. If using spinach or kale, sauté the greens briefly in a separate pan with a splash of olive oil until just wilted. Set aside.
  7. Assemble the Wellington:
  8. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  9. On a lightly floured surface, roll out the vegan puff pastry into a rectangle large enough to enclose the filling.
  10. Spread the cooled mushroom-lentil mixture evenly in the center of the pastry, leaving a 1-2 inch border on all sides. If using spinach or kale, layer it over the filling.
  11. Fold the pastry over the filling, sealing the edges by pinching or pressing with a fork. Place the Wellington seam-side down on the prepared baking sheet.
  12. Bake to Perfection:
  13. Brush the top and sides of the pastry with plant-based milk to encourage browning.
  14. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
  15. Serve:
  16. Allow the Wellington to cool for 5-10 minutes before slicing. Serve warm with a side of vegan gravy, roasted vegetables, or a fresh salad.

Notes

Tips and Variations:
For a richer flavor, incorporate a splash of red wine while sautéing the mushrooms.
Experiment with different nut combinations or add chopped chestnuts for a festive twist.
Want more umami? Add a teaspoon of miso paste to the mushroom mixture.
This Wellington can be prepared ahead of time. Assemble it up to the baking step, cover, and refrigerate for up to 24 hours before baking.
Closing Thoughts:
This Vegan Wellington is not just a dish; it’s an experience. Whether it’s a holiday feast or a weekend indulgence, it’s sure to impress vegans and non-vegans alike with its delicious, flaky perfection. Enjoy!