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Vegan Mushroom Wellington - Image 2

Vegan Mushroom Wellington

A delicious, plant-based take on the classic Beef Wellington, this Vegan Mushroom Wellington features a savory mushroom and lentil filling wrapped in flaky puff pastry. Perfect for holiday gatherings or special occasions.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb mixed mushrooms finely chopped
  • 1 cup cooked lentils green or brown
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tsp thyme dried
  • 1 tsp rosemary dried
  • 1 sheet vegan puff pastry thawed
  • 1 tbsp plant-based milk for brushing
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Baking sheet
  • Parchment paper
  • Rolling Pin

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing until translucent, about 5 minutes.
  3. Add the chopped mushrooms to the skillet, cooking until they release their moisture and begin to brown, about 10 minutes. Stir in the cooked lentils, soy sauce, thyme, and rosemary. Season with salt and pepper to taste. Cook for an additional 5 minutes, allowing the flavors to meld.
  4. On a lightly floured surface, roll out the puff pastry sheet to about 12x14 inches. Spoon the mushroom and lentil mixture along the center of the pastry, leaving about 2 inches of pastry on each side.
  5. Fold the pastry over the filling, sealing the edges by pressing with a fork. Brush the top with plant-based milk for a golden finish.
  6. Transfer the Wellington to the prepared baking sheet. Bake for 25-30 minutes, or until the pastry is golden brown and crisp.
  7. Allow the Wellington to rest for 10 minutes before slicing and serving.

Notes

Chef's Tips:
• For best results, use a variety of mushrooms like cremini, shiitake, and oyster for a deeper flavor profile.
• Avoid overfilling the pastry to prevent it from bursting during baking.
• Serve with a side of cranberry sauce for a festive touch.
Food Safety:
• Ensure the Wellington reaches an internal temperature of 165°F (74°C) for food safety.
• Store leftovers in the refrigerator and consume within 3 days.