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–+ servings
Vegan Wellington

Mouthwatering Vegan Wellington for Cozy Nights In

This Vegan Wellington is a delicious and hearty dish perfect for cozy nights in.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Course Easy Dinners
Cuisine Vegan
Servings 6 slices
Calories 290 kcal

Equipment

  • large skillet
  • baking sheet
  • Oven
  • mixing bowl

Ingredients
  

For the Filling

  • 1 tablespoon olive oil for sautéing the onions and garlic
  • 1 cup chopped onions for sweetness and depth
  • 3 cloves garlic, minced adds aromatic flavor
  • 2 cups chopped mushrooms provides hearty texture
  • 2 cups fresh spinach adds color and nutrients
  • 1 cup cooked lentils as a protein-packed base
  • 1 teaspoon dried thyme brings herbal essence
  • 1 teaspoon smoked paprika infuses smoky warmth
  • 2 tablespoons soy sauce adds umami kick
  • 2 tablespoons nutritional yeast lends a cheesy flavor
  • salt & pepper to taste

For the Pastry

  • 1 sheet puff pastry the flaky outer layer
  • 1 tablespoon plant-based egg wash for brushing the top
  • sesame or poppy seeds for garnish

Instructions
 

Step-by-Step Instructions

  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 cup of chopped onions and 3 minced garlic cloves, sautéing until soft and fragrant, about 5 minutes.
  • Add 2 cups of chopped mushrooms to the skillet and sauté for 7-10 minutes. Stir occasionally until the mushrooms release their moisture and begin to brown.
  • Stir in 2 cups of fresh spinach, cooking until wilted, about 2 minutes.
  • Remove the skillet from heat and transfer the sautéed vegetables to a large bowl. Stir in 1 cup of cooked lentils, 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, 2 tablespoons of soy sauce, and 2 tablespoons of nutritional yeast. Season with salt and pepper to taste.
  • Preheat your oven to 400°F (200°C). On a floured surface, roll out the sheet of puff pastry to your desired shape.
  • Spoon the cooled filling mixture into the center of the puff pastry, leaving space on the sides to fold the pastry over. Seal the edges with a fork.
  • Place the assembled Vegan Wellington seam-side down on a baking sheet. Brush the top with plant-based egg wash and sprinkle with sesame or poppy seeds. Bake for 25-30 minutes until golden brown.
  • Allow the Vegan Wellington to cool on the baking sheet for a few minutes before slicing.

Notes

Ensure the filling isn't too wet; allow sautéed vegetables to cool slightly before combining with lentils.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 33gProtein: 10gFat: 13gSaturated Fat: 2gMonounsaturated Fat: 5gSodium: 450mgPotassium: 530mgFiber: 6gSugar: 2gVitamin A: 50IUVitamin C: 25mgCalcium: 5mgIron: 15mg
Keyword cozy meals, Dinner Parties, easy vegan recipes, healthy recipes, Plant-Based, Vegan Wellington
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