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Vegetable Wellington

Delicious Vegetable Wellington for Your Next Special Occasion

A stunning Vegetable Wellington, featuring rich lentils, vegetables, and walnuts, is a perfect vegetarian centerpiece for any festive gathering.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Main Dish
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Olive Oil can substitute with canola or sunflower oil
  • 1 medium Onion substitute with shallots for milder flavor
  • 3 cloves Garlic or use garlic powder for less intensity
  • 2 medium Carrots substitute with parsnips if desired
  • 2 stalks Celery replace with fennel for a unique twist
  • 8 ounces Mushrooms options include shiitake or portobello
  • Salt and Pepper adjust to taste
  • 1 teaspoon Thyme consider rosemary or sage for variation
  • 1/4 teaspoon Nutmeg optional but adds complexity
  • 2 tablespoons Soy Sauce use tamari or coconut aminos for gluten-free
  • 1 cup Cooked Lentils can substitute with quinoa or other beans
  • 1/2 cup Finely Chopped Walnuts pecans or hazelnuts are alternatives
  • 1/2 cup Breadcrumbs opt for gluten-free if needed
  • 1/4 cup Fresh Parsley substitute with fresh basil or another herb
For the Pastry
  • 1 sheet Puff Pastry ensure it’s chilled for best results
  • 1 egg Egg or Plant-Based Milk for brushing the pastry

Equipment

  • Skillet
  • Baking sheet
  • Parchment paper
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
  3. Stir in minced garlic, diced carrots, and sliced celery; cook for an additional 5 minutes.
  4. Add sliced mushrooms, salt, pepper, thyme, nutmeg, and soy sauce. Cook for 7-8 minutes until mushrooms release moisture.
  5. Mix in cooked lentils, chopped walnuts, breadcrumbs, and fresh parsley. Cook for 2 minutes, then transfer to a bowl to cool.
  6. Roll out chilled puff pastry on a floured surface to 1/8-inch thick. Place cooled filling in the center, shaping it into a log.
  7. Fold the pastry over the filling, pinching edges to seal securely. Place seam-side down on the prepared baking sheet.
  8. Brush the top of the puff pastry with egg wash or plant-based milk and score designs on top.
  9. Bake in the preheated oven for 30-35 minutes until golden brown. Remove and let it rest for 10 minutes before slicing.
  10. Slice into portions and serve warm, optionally pairing with creamy mashed potatoes or a salad.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 400mgPotassium: 600mgFiber: 7gSugar: 6gVitamin A: 600IUVitamin C: 7mgCalcium: 35mgIron: 3mg

Notes

Cool the filling completely before wrapping in pastry to prevent sogginess. Pinch edges well to avoid leaks during baking.

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