A classic British dish reinvented, this Vegetable Wellington features a hearty, flavorful filling of earthy mushrooms, protein-rich lentils, and crunchy walnuts, all encased in golden, flaky puff pastry. It’s a perfect showstopper for any meal.
Veggie Wellington: A Delight!
A classic British dish reinvented, this Vegetable Wellington features a hearty, flavorful filling of earthy mushrooms, protein-rich lentils, and crunchy walnuts, all encased in golden, flaky puff pastry. It's a perfect showstopper for any meal.
Ingredients
- 1 sheet Puff Pastry ready-made
- 500 g Cremini Mushrooms sliced
- 1 cup Cooked Green Lentils drained
- 0.5 cup Walnuts chopped
- 1 medium Onion finely chopped
- 2 cloves Garlic minced
- 5 oz Fresh Spinach chopped (optional)
- 0.25 cup Panko Breadcrumbs
- 1 tsp Fresh Thyme chopped
- 0.5 tsp Fresh Rosemary chopped
- 0.25 cup Vegetable Broth
- 2 tbsp Olive Oil
- To taste Salt and Black Pepper
- 1 large Egg beaten (for egg wash
Instructions
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their liquid and browned, about 8-10 minutes.
- Stir in the cooked lentils, chopped walnuts, chopped spinach (if using), panko breadcrumbs, fresh thyme, fresh rosemary, and vegetable broth. Season generously with salt and black pepper. Cook for an additional 3-5 minutes, allowing some of the liquid to evaporate. Remove from heat and let the filling cool completely.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Unroll the puff pastry sheet onto the prepared baking sheet. Spoon the cooled filling down the center third of the pastry, shaping it into a log.
- Bring one side of the puff pastry over the filling, then bring the other side over to meet it, sealing the edges to form a neat parcel. Trim any excess pastry. You can use extra pastry scraps to create decorative cutouts for the top.
- Brush the entire surface of the pastry with the beaten egg wash (or plant-based milk for vegan). Gently score the top of the pastry with a knife, being careful not to cut all the way through, to create a decorative pattern. This also allows steam to escape.
- Bake for 40-45 minutes, or until the pastry is golden brown and puffed. Let rest for 10 minutes before slicing and serving.
Notes
For a fully vegan version, ensure your puff pastry is dairy-free and use a plant-based milk (like almond or soy milk) for the pastry wash instead of egg. This dish can be assembled up to one day in advance and refrigerated before baking. Serve with a rich vegetarian gravy or a cranberry sauce for a festive touch.
