This easy mushroom free vegan lentil wellington recipe will be the perfect centerpiece for your holidays.
When you go vegan, there is often a lot of confusion around centerpiece style main courses. Luckily, this mushroom free vegan lentil wellington is the perfect idea.
Before going vegan, thinking of your main course was easy. However, when you go vegan and especially if you want to impress someone it may be a bit more difficult. You don’t want to have anything too small and you really want to make people feel excited about vegan food.
This vegan lentil wellington is what you are looking for.
Wellington is traditionally a beef tenderloin wrapped in a puff pastry. It is a way to showcase a delicious recipe when you really want to impress and this vegan recipe is no different.
We are creating a lentil mixture here and then glazing it and wrapping it in the same puff pastry conception that is traditionally served.
You will be shocked at how great this recipe is and you will shock your guests even more!
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Frequently Asked Questions:
Can I make this mushroom free vegan lentil wellington Top 8 Allergen Free?
The ingredients that we need to look in this recipe are the vegan butter, panko breadcrumbs, soy sauce, vegan worcestershire sauce and the puff pastry.
Even with all those things, we are happy to say that this can still be allergen friendly.
For the vegan butter you can use a soy free vegan butter, like Earth Balance soy free.
For the panko breadcrumbs and the puff pastry, you can just use gluten free versions.
The soy sauce is the only other ingredient that we are concerned with. Depending on the allergies you have, you can replace the soy sauce with gluten-free tamari, coconut aminos or a Top 8 no soy sauce (click links to see each).
Lastly, the vegan Worcestershire sauce has gluten and soy. You could also purchase a gluten free version of the worcestershire sauce.
Can I prep this easy vegan wellington ahead?
Yes! This can be prepped up to 3 days in advance. To have the crispy top again, you can place in an air fryer to reheat or back into the oven for a few minutes.
Could I add mushrooms to this?
While we are creating this to be mushroom free for those who do not like mushrooms, that doesn’t mean that you cannot add them if that’s what you prefer. We would add them with the onions and then proceed with the recipe as instructed.
HOW MANY PEOPLE WILL THIS FEED?
Ideally this is 8 servings, but you could make it stretch even further if you have a lot of side dishes or you are serving a few extra kids instead of 8 adults.
Where do you find vegan puff pastry?
We are using Pepperidge Farm’s frozen puff pastry that is accidentally vegan. This can be found most grocery stores, including Target and Walmart. You will be able to easily find this one.
Feel free to make your own or use another brand if you prefer that.
WHAT VEGAN BUTTER DO YOU RECOMMEND?
We have tried a few and honestly, there’s not much of a difference to be honest. Not like there is with dairy free milk.
We have a tendency to buy Earth Balance because that is what is most readily available to us; however, we’ve used Country Crock Plant Based Stick, Melt, and Flora Butter and had good results.
What vegan side dishes go with vegan lentil wellington?
There are endless possibilities, but here are some of our favorite vegan side dishes that we think everyone will like:
- Vegan Cornbread
- One Pot Vegan Mashed Potatoes and Gravy
- Vegan Green Bean Casserole
- Italian Vegan Pasta Salad
- Vegan Potato Salad
- Vegan Green Bean Salad
- The Best Vegan Baked Beans
- Vegan Glazed Carrots
- Vegan Scalloped Potatoes
Pin this mushroom free vegan lentil wellington for later:
Mushroom Free Vegan Lentil Wellington
- ½ cup dried lentils (we use brown, could use red)
- 1 cup mushroom broth for flavor, can sub with vegetable stock
- 1 sheet puff pastry (we are using pepperidge farm variety – use GF if needed)
- 2 tablespoon ground flax seed
- 4 tablespoon water
- 1 medium sweet onion, diced (about 1 cup diced)
- 1 large carrot, diced small
- 2 stalks celery, diced small
- 6 cloves garlic, minced
- 2 tablespoon vegan butter, (can sub with a neutral oil or vegetable stock)
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon ground sage
- ½ teaspoon smoked paprika
- ½ teaspoon dried rosemary
- ¼ teaspoon nutmeg
- ½ teaspoon salt, more to taste
- ½ teaspoon pepper, more to taste
- 1 cup spinach, roughly chopped if desired
- 2 tablespoon tomato paste
- 1 ½ tablespoon soy sauce (sub with tamari, coconut aminos or no soy soy sauce if needed)
- 1 ½ tablespoon vegan worcestershire sauce
- 1 teaspoon maple syrup
- 1 tsp liquid smoke
- 1 15 oz can cannellini beans, drained and rinsed (sub with any white beans – not chickpeas )
- ¾ cup unsalted roasted sunflower seeds (half pulsed, half whole – can pulse all of them if you don't want the texture; can sub with walnuts)
- ½ cup panko breadcrumbs (use gluten free if needed)
- ¼ cup nutritional yeast
- ¼ cup dijon mustard
- 2 tablespoon dairy free milk, for brushing
- ⅓ cup vegan butter, melted
- Cook dried lentils in mushroom broth according to package instructions. Then remove from heat, drain, and set aside.
- Pull 1 sheet of frozen puff pastry out of the box.
- Combine the ground flax and water in a small bowl. Set aside for 10 min. It will thicken and gel up a bit. (This makes a flax egg).
- Chop your onions, carrots, celery and garlic. Set aside.
- Preheat oven to 400 degrees F.
- Add vegan butter to a large skillet over medium heat. Then add celery and carrots. Sauté until softened about 4-5 minutes.
- Add onions and cook another 3-4 minutes or until softened.
- Add in garlic and the seasonings – onion powder, dried thyme, ground sage, smoked paprika, dried rosemary, nutmeg, salt and pepper. Stir together well and let cook for 1 minute.
- Add in the spinach, tomato paste, soy sauce, vegan worcestershire sauce, maple syrup and liquid smoke and combine until the tomato sauce is fully incorporated. Remove from heat.
- Into a large bowl, add the cannellini beans, and mash them down leaving some texture.
- Into the bowl, add in that vegetable mixture from the skillet, the cooked lentils, sunflower seeds, breadcrumbs, nutritional yeast, and flax eggs. Combine together really well.
- Shape the mixture into a log. * If it's too wet you can add more breadcrumbs or too dry add a splash of broth.
- Lightly flour a surface and lay out the thawed puff pastry sheet. Sprinkle more flour on top. Roll out the puff pastry evenly to about 12×14 inches.
- Move puff pastry to a piece of parchment paper and lay the lentil loaf on top of the pastry dough.
- Brush the entire loaf that is visible with dijon mustard.
- For sealing the puff pastry. Pick 1.Optional 1: Brush the sides of the pastry with dairy free milk. Roll up the puff pastry and cut off excess pieces. Making slits for air pockets in the top. Optional 2: Cut 1 inch strips on either side of the loaf on the longest sides, brush with dairy free milk, and criss cross strips on either side. Tuck the ends up and seal cutting off any excess*see video for visual
- Brush the entire pastry with melted vegan butter.
- Place parchment paper and loaf on a baking sheet and place into the oven for 30-35 minutes or until the top is golden brown. Brush with more melted vegan butter if desired.
- Let cool for 5 minutes before slicing. Serve warm.
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!
Hi Larissa and Andrew, I made this and hit a homerun with my mother-in-law! She was very impressed. I’ve been eating leftovers for two days. The only thing I would do differently is add 1/4 to 1/2 tsp of red chili powder… because I’m Indian and love spice.
Thank you for your feedback. So happy that you and your MIL enjoyed!
I was desperate for a dairy-free, vegetarian holiday entree that could be made ahead and popped in the oven after the guests arrive. I came across your recipe this morning and made the Wellington tonight as a test run. We all thought it was beautiful and delicious, and are looking forward to having it again for Christmas dinner. Thanks so much!
PS. Love the video demonstrating the braiding—it worked really well.
Wow, love this so much! So happy to hear that
This was SO amazing. I brought it to thanksgiving at my parents and everyone loved it. (I’m the only vegan). It’s a stunning center piece. Thank you!
That’s a huge win! Thanks for sharing
I’m wondering how u get the puff pastry to look like yours in the picture? I did not see instructions for that.
Hi! It’s Step 16, Option 2. You can also watch the video which gives a visual
Just cooked my lentils; I know I cooked more than I needed to make another dish I want to make…
only a 1/2 cup dried lentils; which makes a lot more than a 1/2 cup! So how much cooked lentils did up use?
1/2 cup dry (what the recipe calls for) is about 1 cup cooked.
what kind of sauce did you serve with this
Gravy! Here’s our recipe: https://makeitdairyfree.com/dairy-free-gravy/
It was amazing. Although when would I add the spinach I kept it out cause I didn’t know when to add it
So glad that you enjoyed it. Sorry for any confusion, it’s been updated
to save on time, I would like to know your thoughts on using the refrigerated lentils from TJ. They would not be infused with the flavor of the broth, but I think I could use other seasoning to do the same trick
They should work
GREAT, I AM ALSO THINKING AOBUT ADDING IN MUSHROOMS AS WE LOVE MUSTOOMS. IM ALSO THINKING ABOUT MAKING THIS INTO TWO SMALLER WELLINGTONS.
THANKS! I LOVE YOUR GUYS, YOU CRACK ME UP!
Sounds great, hope you enjoyed
I saw the video for this recipe the other day and was like, yes that is what I am making for Christmas Eve. My boyfriend and I love mushrooms and so I am planning on adding those somehow. I’d like to use the Trader Joe’s brown lentils they have that are already cooked to cut down a step for me. Ill post a picture if I am successful at this recipe.
Hope you loved it!
This recipe is delicious! Made it for my whole family (who aren’t vegan) and everyone loved it! My protein obsessed bros had a second helping. I love how it isn’t full of over processed fake meat and it has such a wonderful mix of spices, it was perfect. I’ll definitely be making it again!
We’re so happy to hear that this is a hit for everyone! thank you for taking the time to leave a review! We really appreciate it.
This was fantastic & beautiful! I ground up the seeds as Andrew suggested – I have to admit I used what would be an equal amount of lentils from a can and so they were not cooked in mushroom broth BUT I added just a couple of mushrooms into the veggie saute (chopped same size as other veggies) that I had in the fridge. It really was just a couple but a nice touch I think and covered the mushroom flavor. It was pretty out of the oven but not as pretty as Andrew and Larisha’s. I need to practice my puff pastry weaving. It was delicious and made the ‘vegan side’ of the table look festive!. Will make again!
We are so happy to hear that you enjoyed it and thanks for sharing your swap! Have a great day
This lentil Wellington was so tasty and hearty. It looked complicate but it was actually quite simple to make. I couldn’t believe I was able to follow Andrew’s fancy criss cross pastry method! I impressed the family to say the least because it turned out beautifully. Thank you!
Would 1 can of the brown lentils (drained) be too much to substitute for cooking the 1/2 cup dry? And… do you think that might be too soft for this dish?
It would depend on the size of the can. They can be used if drained well. You would need to use 1 cup