Go Back
+ servings

Mushroom Free Vegan Lentil Wellington

This easy mushroom free vegan lentil wellington recipe will be the perfect centerpiece for your holidays.
Course Main Course
Cuisine American
Keyword vegan main course
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8 people
Calories 434kcal
Author LarishaBernard


  • 1/2 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 tbsp ground flax seed
  • 4 tbsp 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 tbsp vegan butter, (can sub with a neutral oil or vegetable stock)
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp ground sage
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried rosemary
  • 1/4 tsp nutmeg
  • 1/2 tsp salt, more to taste
  • 1/2 tsp pepper, more to taste
  • 1 cup spinach, roughly chopped if desired
  • 2 tbsp tomato paste
  • 1 1/2 tbsp soy sauce (sub with tamari, coconut aminos or no soy soy sauce if needed)
  • 1 1/2 tbsp vegan worcestershire sauce
  • 1 tsp maple syrup
  • 1 tsp liquid smoke
  • 1 15 oz can cannellini beans, drained and rinsed (sub with any white beans - not chickpeas )
  • 3/4 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)
  • 1/2 cup panko breadcrumbs (use gluten free if needed)
  • 1/4 cup nutritional yeast
  • 1/4 cup dijon mustard
  • 2 tbsp dairy free milk, for brushing
  • 1/3 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 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 12x14 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.


*We encourage you to read these the FAQs in the post and watch the video
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 


Serving: 2slices | Calories: 434kcal | Carbohydrates: 37g | Protein: 11g | Fat: 28g | Saturated Fat: 6g | Sodium: 860mg | Potassium: 514mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2593IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 3mg