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SAVORY LENTIL WELLINGTON



Still looking for holiday recipes? How about a wellington. This one is savory with lentils, veggies, walnuts, and traditional holiday seasonings. I'll serve it with mashed potatoes then smothered in gravy.

INGREDIENTS

1 frozen puff pastry sheet

2 Tbsp ground flaxseed

1 cup chopped carrots

1/2 cup chopped celery

1 small onion, chopped

8 oz mushrooms, chopped

1/2 cup unsalted walnuts, finely chopped

3 cloves garlic minced

2 Tbsp tomato paste

1 tsp sage

1 tsp thyme

1/2 tsp rosemary

1 tsp salt

1/4 tsp pepper

2/3 cup dry lentils green or brown

2 cups vegetable broth-(beef flavored vegan)

2 tsp vegan Worcestershire

1/2 cup flatleaf parsley, chopped

1/2 cup frozen peas

1/4 cup panko breadcrumbs

Plain plant milk or vegan butter for brushing pastry

DIRECTIONS

1. Combine the ground flax and 1/3 cup water in a small bowl. Set aside for 10 min. It will thicken and gel up a bit.


2. In a large skillet with a lid, sauté the onions, carrots, celery and mushrooms in 1 Tbsp oil until tender, approximately 5 minutes. Add walnuts and garlic; continue to cook for 1 minute. Stir in tomato paste, sage, thyme and rosemary, continue to cook to release the aromatics approximately 1 minute.


3. Add the lentils, broth, vegan Worcestershire sauce, salt and pepper. Bring to a boil, cover with lid slightly ajar, reduce heat to medium-low to maintain a simmer. Cook approximately 25 to 30 minutes, or until the lentils are tender and have absorbed the liquid. Remove from heat.


4. Mash the lentil mixture a few times. Mix in chopped parsley, frozen peas, flaxseed mixture and breadcrumbs. Let the lentil mixture cool to room temperature.


5. **(optional step/make ahead but recommended)** When all the mixture has reached room temperature, roll out a piece of plastic wrap about the size of a large cutting board. Lay mixture to form a tube like loaf over plastic wrap and roll up tightly twisting ends and refrigerate until 30 minutes or until ready to wrap in pastry(up to 5 days).

6. Allow puff pastry sheet to thaw on a floured surface. Once pliable, roll out slightly to create a 10" x 15" rectangle. If seams crack or split use a little water to patch. Transfer to baking sheet lined with parchment paper. Unroll mixture from plastic wrap (if step #5 skipped, place directly onto pastry), place onto pastry leaving 1.5" at each end. Brush edges of pastry with plant milk. Roll up pastry tucking in ends (like wrapping a present), and place seam down **optional to refrigerate for another 30 minutes, but recommended** Preheat oven to 400°F


7. When ready to bake, score any pattern you like. Brush entire pastry with a little plant milk or melted vegan butter. Bake @400°F for 35 to 40 minutes. Let rest 10 to 15 minutes before slicing.



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