Description
A flavorful and hearty Vegan Wellington featuring a savory vegan beef filling with lentils and spices wrapped in flaky puff pastry. Perfect for festive occasions or a comforting main course that everyone can enjoy.
Ingredients
Scale
Pastry
- 1 sheet frozen vegan puff pastry
Filling
- 2 tablespoons olive oil
- 1 medium yellow onion, diced small
- 12 ounce package vegan beef (Impossible brand recommended)
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon paprika
- few shakes black pepper
- 2 tablespoons soy sauce
- 1 tablespoon vegan Worcestershire sauce
- 1/2 cup quick cooking oats
- 2 tablespoons ground flaxseeds
- 5 tablespoons water
- 15-ounce can lentils, drained and rinsed
- 1 tablespoon vegan butter, melted
- fresh parsley, for serving
Instructions
- Thaw pastry and preheat oven: Remove the frozen puff pastry from the freezer and let it thaw at room temperature for about 30 minutes. Meanwhile, preheat your oven to 400 degrees F and lightly grease a baking pan.
- Prepare the filling base: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2 to 3 minutes until slightly softened. Add the vegan beef and crumble it using a wooden spoon. Cook until browned and heated through.
- Add garlic and seasonings: Stir in the minced garlic and cook for an additional 1 minute. Remove the skillet from heat, then add dried thyme, sage, paprika, black pepper, soy sauce, Worcestershire sauce, and quick cooking oats. Stir well and set aside to cool for 10 minutes.
- Make flax eggs: In a small bowl, combine ground flaxseeds and water. Stir and set aside for a few minutes to thicken into a flax egg.
- Prepare lentils and combine: Place the drained lentils in a large bowl and mash them with a potato masher or fork to break them down but retain some texture. Add the cooled vegan beef mixture and flax eggs. Stir thoroughly to combine evenly.
- Assemble the Wellington: Once the puff pastry is thawed, roll it out to approximately 9 by 12 inches. Spoon the filling mixture into the center, leaving about an inch of pastry border on all sides. Pack the filling tightly into a loaf shape using your hands. Fold the pastry sides over to enclose the filling and pinch the edges to seal. Use a little water if needed to help seal the edges.
- Prepare for baking: Place the Wellington seam-side down on the greased baking pan. Brush the entire surface with melted vegan butter. Score the top with a criss-cross pattern using a sharp knife to allow steam to escape.
- Bake: Bake in the preheated oven for 35 minutes until the pastry is golden brown and crisp. Remove from the oven and let rest for about 5 minutes before slicing.
- Serve: Garnish with fresh parsley and serve warm as a satisfying main course.
Notes
- Ensure the puff pastry is vegan by checking the ingredients; Pepperidge Farm is a reliable brand.
- Substitute the Impossible vegan beef with Beyond Meat, rehydrated TVP, or a mix of mushrooms and chopped walnuts for a whole food version.
- Canned lentils are used for convenience but cooking your own lentils or using chickpeas or black beans works well too.
- Make ahead by assembling the unbaked Wellington and refrigerating it for up to one day before baking.
- Leftover Wellington can be stored for 3-4 days and reheated well. For best results during a holiday, bake it fresh before serving.
Nutrition
- Serving Size: 1 slice (1/8 of Wellington)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 0 mg
