Mushroom and lentil Wellington recipe
Vegetarian and vegan centrepieces can be just as hearty, luxurious and downright delicious as their meaty counterparts.
Take this twist on a classic beef Wellington, with a rich, savoury filling wrapped in perfectly crisp pastry, which features in food and lifestyle blogger Romy London’s latest cookbook, The Ultimate Guide to Vegan Roasts.
"For vegan Wellingtons, there are several delicious fillings, but this mushroom and lentil combination is a personal go-to of mine," explains Romy, whose book includes 60 plant-based roasts. "The mushrooms add a savoury taste and meat-like texture. This Wellington is easy to make with a few simple techniques, and it’s definitely a stunner on any festive table spread."
Things to note:
Before cooking the Wellington, you’ll need to leave it to rest in the fridge for at least an hour.
If you can't find tamari, you could use an equal quantity of dark soy sauce.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 470 g brown mushrooms, washed and sliced
- 1 pinch sea salt
- 30 g vegan butter
- 160 g white onions, finely diced
- 65 g celery, finely diced
- 130 g carrots, finely diced
- 10 g garlic, crushed
- 125 ml vegan white wine
- 400 g can green lentils
- 60 g walnuts, roughly chopped
- 2 sheets vegan puff pastry
- 15 ml tamari
- 15 ml plant milk
- 16.6 oz brown mushrooms, washed and sliced
- 1 pinch sea salt
- 1.1 oz vegan butter
- 5.6 oz white onions, finely diced
- 2.3 oz celery, finely diced
- 4.6 oz carrots, finely diced
- 0.4 oz garlic, crushed
- 4.4 fl oz vegan white wine
- 14.1 oz can green lentils
- 2.1 oz walnuts, roughly chopped
- 2 sheets vegan puff pastry
- 0.5 fl oz tamari
- 0.5 fl oz plant milk
- 16.6 oz brown mushrooms, washed and sliced
- 1 pinch sea salt
- 1.1 oz vegan butter
- 5.6 oz white onions, finely diced
- 2.3 oz celery, finely diced
- 4.6 oz carrots, finely diced
- 0.4 oz garlic, crushed
- 0.5 cup vegan white wine
- 14.1 oz can green lentils
- 2.1 oz walnuts, roughly chopped
- 2 sheets vegan puff pastry
- 0.1 cup tamari
- 0.1 cup plant milk
Details
- Cuisine: British
- Recipe Type: Dinner
- Difficulty: Medium
- Preparation Time: 40 mins
- Cooking Time: 60 mins
- Serves: 6
- Suitable For: Vegan
Step-by-step
- Set a large, dry frying pan (skillet) with the mushrooms over a medium-high heat and stir frequently for 2-3 minutes, then sprinkle in the salt. The mushrooms will release their water, become soft and shrink. Cook for 5-10 minutes, or until the majority of the liquid has evaporated from the pan. Set aside.
- In a separate frying pan (skillet), melt the vegan butter and add the onions, celery and carrots. Sauté for 5-7 minutes, or until softened. Add the garlic and cook for 2-3 minutes, then deglaze the pan with the white wine. Wait 2 minutes, then add the sautéed mushrooms to the pan (skillet) and remove from the heat.
- Mash 198g (1 cup) of the green lentils with the back of a fork, keeping the other portion of lentils as is. Stir both the mashed and whole lentils into the pan, then add the walnuts and allow the mixture to cool for at least 1 hour.
- In the meantime, bring your puff pastry sheets to room temperature.
- Unroll both pastry sheets on a lightly floured surface. Once cooled, spoon the lentil and mushroom mixture down the middle of one of the unrolled puff pastry sheets in a log shape, or any desired shape you wish to create! Ensure the mixture is tightly packed within the pastry sheet.
- Sprinkle a little water or plant milk over the pastry edges around the log, then gently place a second puff pastry sheet on top and press the edges against the bottom sheet to seal. Remove any excess pastry with a sharp knife. Crimp the edges between your fingers or use a fork to seal.
- Use any leftover scraps of puff pastry to decorate your Wellington. You can score it or cut out little puff pastry shapes; dab them with a little plant milk to stick them to the log.
- Leave the Wellington to rest in the fridge for a minimum of 1 hour. When you're ready to cook, preheat the oven to 190°C/170°C fan/375°F/gas mark 5. Line a baking tray (baking sheet) with baking paper (parchment paper).
- Transfer the rested Wellington to the prepared baking tray. For the vegan egg wash, combine the tamari and plant milk in a small bowl, then brush all over the pastry. Roast the Wellington in the oven for 25-30 minutes, or until the pastry is beautifully golden on the outside. Serve sliced, with roast potatoes and vegan Yorkshire puddings, if you like.
Adapted from The Ultimate Guide to Vegan Roasts by Romy London (Page Street Publishing Co. 2022). Photography: Romina Callwitz.
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