Vegan Wellington

Ingredients

For the filling:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 2 cups mushrooms, finely chopped
• 1 cup cooked lentils (or canned, drained)
• ½ cup walnuts, finely chopped
• 1 tbsp soy sauce
• 1 tsp fresh thyme (or ½ tsp dried)
• 1 tsp fresh rosemary (or ½ tsp dried)
• ½ tsp black pepper
• ½ tsp salt
• 1 tbsp balsamic vinegar
• ½ cup breadcrumbs

For assembly:

• 1 sheet vegan puff pastry, thawed
• 2 tbsp plant-based milk (for brushing)
• 1 tsp maple syrup (optional, for shine)
• 1 tsp sesame seeds (optional)

Instructions

1. Prepare the filling

1. Heat olive oil in a pan over medium heat. Add onions and garlic, sauté until soft.
2. Add carrot and celery, cook for 3-4 minutes.
3. Stir in mushrooms, cook until they release their moisture (about 5 minutes).
4. Add lentils, walnuts, soy sauce, thyme, rosemary, salt, and pepper. Stir well.
5. Pour in balsamic vinegar and cook for another 2 minutes.
6. Remove from heat and mix in breadcrumbs to help bind the filling. Let cool completely.

2. Assemble the Wellington

1. Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
2. Roll out puff pastry on a floured surface. Place filling in the center, shaping it into a log.
3. Fold pastry over the filling, sealing edges tightly. Place seam-side down on the baking tray.
4. Mix plant-based milk and maple syrup, then brush over the pastry. Sprinkle sesame seeds if using.

3. Bake & Serve

1. Bake for 35-40 minutes or until golden brown.
2. Let rest for 5-10 minutes before slicing. Serve warm with vegan gravy or cranberry sauce.