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.