Vegan Wellington

This Vegan Wellington is a true centerpiece for the holiday table. A hearty lentil and mushroom filling is wrapped in flaky, golden pastry and served with a deeply flavorful mushroom gravy. It’s a comforting, crowd-pleasing main that holds its own next to any traditional holiday spread, no meat required.

Ingredients:

Mushroom–Lentil Filling

• 1/3 cup dried brown or green lentils (about 6 oz cooked)
• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 6 garlic cloves, chopped
• 8 oz mushrooms, finely chopped (shiitake and cremini work well)
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon sweet or hot paprika (optional)
• Freshly cracked black pepper
• 1 teaspoon kosher salt, plus more to taste
• 1 cup walnuts, toasted and finely ground
• 2 tablespoons white or yellow miso paste
• 2 tablespoons nutritional yeast
• 1 tablespoon tomato paste
• 1 tablespoon fresh lemon juice
• 1/4 cup panko bread crumbs
• 1/4 cup all-purpose flour

Pastry

• 1 sheet vegan puff pastry, thawed
• Flour, for rolling
• 1 tablespoon unsweetened plant-based milk
• 1 tablespoon olive oil or neutral oil
• Coarse or flaky sea salt

Mushroom Gravy:

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon finely fresh thyme leaves (can substitute with 1 teaspoon dried thyme)
• 1 tablespoon finely chopped fresh rosemary leaves
• 2 cups (~150-200g) chopped cremini mushrooms (“brown button” mushrooms)
• Freshly cracked black pepper to taste
• 1 /2 teaspoon kosher salt
• 3 tablespoons arrowroot powder, or cornstarch
• 1 1/2 cups (360 mL) low-sodium vegetable broth
• 1 tablespoon white or yellow miso paste

Instructions:

1. Cook the lentils.
   Instant Pot: Cook lentils with 2/3 cup water and a pinch of salt on high pressure for 6 minutes. Natural release for 10 minutes.
   Stovetop: Simmer lentils in water for 20–30 minutes until tender but not mushy. Drain.
   Transfer to a bowl and refrigerate until cooled.
2. Prepare the mushroom mixture.
   Finely chop mushrooms in a food processor or by hand. Heat olive oil in a large pan over medium-high heat. Cook onions with a pinch of salt for 7–10 minutes until golden. Add garlic, mushrooms, thyme, rosemary, paprika, and black pepper. Cook until mushrooms soften and liquid evaporates, about 5 minutes. Season with salt, cook 1 minute more, then refrigerate to cool.
3. Toast the walnuts.
   Toast walnuts until fragrant. Cool slightly, then pulse in a food processor into fine crumbs. Set aside.
4. Make the filling.
   Preheat oven to 375°F (190°C). Blend cooled lentils and mushroom mixture with miso, nutritional yeast, tomato paste, and lemon juice until mostly smooth. Add ground walnuts, breadcrumbs, and flour and blend until fully combined. If warm, chill 15–30 minutes until firm.
5. Shape and bake the filling.
   Line a baking sheet with parchment. Shape filling into a log about 7 inches long and no more than 1 inch tall. Bake for 35 minutes until firm and lightly browned. Cool completely.
6. Prepare the puff pastry.
   Lightly flour a surface and thaw puff pastry for 20–30 minutes. Roll into a 9 x 13–inch rectangle. Line a baking sheet with parchment.
7. Assemble the Wellington.
   Place cooled filling in the center of the pastry. Cut 1-inch strips along both sides. Whisk plant milk and oil for a vegan egg wash and brush strips. Braid strips over the filling, sealing the ends. Prick pastry with a fork, brush with egg wash, and sprinkle with flaky salt. Refrigerate 15–20 minutes.
8. Bake.
   Bake at 375°F (190°C) for 25 minutes, then increase to 425°F (218°C) and bake 10 more minutes until golden and puffed.
9. Serve.
   Cool for 10 minutes before slicing. Serve on its own or with mushroom gravy.

Vegan Mushroom Gravy Instructions: