Lentil Wellington is something my family enjoyed even before going vegan! Lentils are packed with protien and good for just about any meat replacement in a meal. Just like many of my recipes, this is something you can make ahead if you want to make dinner easier. Just make the lentil filling and store it in the fridge until you are ready to assemble your puff pastry.
Customize it! You can definitely customize this recipe, add mushrooms, a beefy crumble or leave something out you may not like. Perfect meal for Thanksgiving.
This meal is far easier to make then it sounds. I used to be nervous working with puff pastry because it can be a little delicate but be patient when wrapping it up into the oven and you will be making this more often than you think. It’s a very delicious meal and a family favorite.
Lentil Wellington
Course: Dinner4
servings30
minutesIngredients
1 Package puff pastry ( 2 sheets )
2/3 Cup Dry Lentils
2 Cup Kale
2 Cups Mirepoix Chopped Mix (Onion, Celery, Carrot)
3 Garlic cloves
1/2 tsp Paprika
1 1/2 tsp Onion Powder
1/2 tsp Sage
1 tsp Thyme
1/4 Chopped Tempeh, Walnuts or sunflower seeds (see notes)
3 tsp Vegan Worcestershire (Annie’s makes one)
1 1/2 -2 tsp Vegan butter
1/4 Breadcrumbs
1 tsp Bouillon (See notes)
Splash of almond milk
Directions
- Thaw the frozen puff pastry
- Start cooking the Mirepoix vegetables on Med/High heat with the vegan butter until cooked down
- Mix together spices, crushed garlic, worcestershire. When the Mirepoix is cooked add mixture and lentils with 2 Cups water or boiulion mix. Reduce heat to a simmer and cook for 15-20 minutes.
- Remove from heat and add chopped kale, breadcrumb and seed or walnuts. Let mix cook before assembling the puff pastry. Salt and Pepper to taste.
- Pre-heat the oven to 400F. Lay the pastry on parchment paper and scoop the mixture down the middle. I used two puff pastry sheets overlapping, when folding it over the mixture (like a burrito) try to overlap it and use butter or almond milk to ‘glue’ shut. Roll it over so seal is down and slightly brush the Wellington with almond milk. Using a knife, carefully slit the top a few times.
- Bake for 25-30min serve with green beans or mashed potatoes!
Notes
- I made the filling ahead of time and kept it in the fridge until dinner. If you do this, remember to thaw your puff pastry before you are ready to assemble it.
- I have used flax egg in place of walnuts or sunflower seeds and it thickened the mix up well. Tempeh is great too, it adds an extra filling texture.
- Using bouillon or broth adds a lot of sodium and I’m really picky about that. If you want to use water instead, add a bit more spices and skip out on the broth if you want to make this healthier.
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