🥩 Vegan Wellington

🥩 Vegan Wellington

Serves: 6–8
Prep time: 35 minutes
Cook time: 40 minutes

---

🧄 Ingredients

For the Filling

• 1 tbsp olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 8 oz (225 g) cremini or button mushrooms, finely chopped
• 1 ½ cups cooked brown or green lentils (or 1 can, drained)
• 8 oz (225 g) vegan ground “beef” (e.g. Beyond, Impossible, or lentil-mushroom-only version)
• 2 tbsp soy sauce or tamari
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp rosemary
• Salt and pepper to taste
• ½ cup breadcrumbs (gluten-free if needed)
• 2 tbsp ground flaxseed + 5 tbsp water (to bind)

For Wrapping

• 1 sheet vegan puff pastry (thawed if frozen)
• 2 tsp plant milk (for brushing)

Optional Glaze / Topping

• Sprinkle of sesame seeds or flaky salt

---

🔧 Instructions

1. Make the flax egg:
   In a small bowl, mix flaxseed and water. Let sit for 5–10 minutes to thicken.
2. Cook the vegetables:
   Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery. Sauté 5–6 minutes until softened.
3. Add mushrooms:
   Stir in the chopped mushrooms and cook until they release moisture and begin to brown (about 7 minutes).
4. Add protein and flavor:
   Add lentils, vegan beef, soy sauce, tomato paste, thyme, and rosemary. Stir well and cook for another 5 minutes, until the mixture is thick and fragrant.
5. Bind the filling:
   Stir in breadcrumbs and the prepared flax mixture. Cook for 1–2 minutes, then remove from heat. Let cool for 10 minutes — this helps it hold its shape.
6. Assemble the Wellington:
   Roll the puff pastry sheet onto parchment paper. Spoon the filling mixture down the center, shaping it into a firm log.
   Fold the pastry over the filling, sealing the edges with a bit of plant milk. Tuck under the ends to create a neat loaf.
7. Brush and bake:
   Transfer to a baking tray (seam-side down). Brush the top with plant milk for shine, and sprinkle with sesame seeds or salt if desired.
   Bake at 400°F (200°C) for 35–40 minutes, or until golden brown and puffed.
8. Rest and serve:
   Let the Wellington cool for 10 minutes before slicing. Serve with vegan gravy, roasted veggies, or cranberry sauce for a festive feast!

---

🌿 Tips

• Want extra depth? Add a splash of red wine or balsamic vinegar while cooking the filling.
• For a gluten-free version, use GF puff pastry or wrap in a gluten-free pie crust.
• The filling can be made a day ahead — just chill until ready to wrap and bake.