Description

This Vegan Wellington is a hearty and delicious plant-based twist on the classic pastry-wrapped beef dish. Made with vegan beef crumbles, lentils, and aromatic herbs all encased in flaky puff pastry, it’s perfect for special occasions or a comforting main course. The filling is richly seasoned and bound together with flax eggs and oats, baked until golden brown and crisp on the outside.

Ingredients

Scale

Pastry

1 sheet frozen vegan puff pastry

Filling

2 tablespoons olive oil
1 medium yellow onion, diced small
12 ounce package vegan beef (Impossible brand recommended)
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon paprika
Few shakes black pepper
2 tablespoons soy sauce
1 tablespoon vegan Worcestershire sauce
1/2 cup quick cooking oats
2 tablespoons ground flaxseeds
5 tablespoons water
15-ounce can lentils, drained and rinsed
1 tablespoon vegan butter, melted
Fresh parsley, for serving

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Instructions

Thaw Pastry and Preheat Oven: Remove the frozen puff pastry from the freezer and allow it to thaw at room temperature for about 30 minutes. Meanwhile, preheat your oven to 400°F (204°C) and lightly grease a baking pan.
Prepare the Filling: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2-3 minutes until softened. Add the vegan beef crumbles, breaking them up with a wooden spoon, and cook until browned. Stir in minced garlic and cook for an additional minute until fragrant.
Add Seasonings and Oats: Remove the skillet from heat and add dried thyme, sage, paprika, black pepper, soy sauce, vegan Worcestershire sauce, and quick cooking oats. Mix well and set the mixture aside to cool for 10 minutes.
Make Flax Eggs: In a small bowl, combine ground flaxseeds and water. Stir and let it thicken for a few minutes to form a flax egg.
Mash Lentils and Combine: In a large bowl, mash the drained lentils partially with a potato masher or fork, leaving some texture. Add the cooled vegan beef mixture and the flax eggs. Stir thoroughly to combine all ingredients evenly.
Assemble the Wellington: Once the puff pastry has thawed, roll it out to approximately 9×12 inches. Place the lentil and vegan beef filling in the center, leaving about an inch border on all sides. Shape the filling into a compact loaf shape by pressing it tightly with your hands.
Seal the Pastry: Fold the sides of the puff pastry over the filling, pinching and sealing edges carefully. Use a bit of water if needed to help seal the pastry properly. Place the sealed Wellington seam side down on the prepared baking pan.
Brush and Score: Brush the entire surface of the pastry with melted vegan butter. Using a sharp knife, gently score a criss-cross pattern on top of the dough to allow steam to escape and for aesthetic appeal.
Bake: Bake the Wellington in the preheated oven for 30-35 minutes or until the pastry is golden brown and crisp.
Cool and Serve: Allow the Wellington to cool for about 5 minutes before slicing. Garnish with fresh parsley and serve warm.

Notes

Confirm your puff pastry is vegan by checking the ingredient list; some brands may include dairy or eggs. Pepperidge Farm is a recommended brand.
Impossible brand vegan beef is used here, but Beyond Meat or similar brands can also be substituted. For a more whole-food twist, use mushrooms and chopped walnuts or rehydrated TVP instead.
Canned lentils are used for convenience, but cooking dried lentils yourself works great too. You may also swap them out for chickpeas or black beans.
The Wellington can be prepared ahead of time by assembling but not baking. Wrap it well and refrigerate for up to one day before baking.
Leftovers keep well in the fridge for 3-4 days and reheat nicely. For special occasions, baking just before serving ensures the best crispness.

Nutrition

Serving Size: 1 slice (1/8th of Wellington)
Calories: 320
Sugar: 2g
Sodium: 480mg
Fat: 15g
Saturated Fat: 2.5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 6g
Protein: 12g
Cholesterol: 0mg