Embrace the symphony of flavors and textures in this remarkable Mushroom and Lentil Wellington, a plant-based culinary masterpiece that will elevate your holiday feast or weeknight dinner. This hearty and satisfying dish is packed with earthy flavors, wholesome nutrients, and a delightful contrast of textures that will leave you wanting more.
Make this mushroom and lentil wellington a centerpiece for your holiday feast or a comforting weeknight dinner. Its hearty texture, symphony of flavors, and abundance of nutrients will satisfy even the most discerning palates.
Mushroom and Lentil Wellington
Ingredients
- 1 tbsp Olive oil
- 1 Leek
- 2 Carrots
- 1 Cup corn kernels fresh or canned
- 1 Large potato
- 2 Stalks of celery
- 1 Small capsicum diced
- 5-6 Cloves garlic
- 300 g Mushrooms pulsed into big chunks
- 1 tsp Oregano
- 2 tsp Thyme
- 1.5 tsp Rosemary
- 1/2 Cup cooked lentils or 1 can
- 1/2 Cup chopped walnuts
- 1/2 Cup bread crumbs
- 2 tbsp Soy sauce
- Salt & pepper to taste
- 1 Large puff pastry sheet or 2 small ones
- Olive oil or vegan egg wash for brushing
Instructions
- In a skillet or frying pan, sauté leek and garlic with olive oil for a minutes, then add other diced veggies, 5-7 minutes until potatoes are par cooked. Set aside
- In a separate pan, sauté mushrooms until the moisture is evaporated.
- Add in the mushrooms and rest of the ingredients to the sauted veggies and mix until well combined. Allow the mixture to cool. In the meantime, defrost the puff pastry and lay it out flat on a greased baking tray.
- If you want to make one large wellington, you can roll them together or place them side by side to make one large sheet! I made two wellingtons with smaller pastry sheets.
- Add in half or all the filling, depending on your pastry size, along the centre & form a log shape with your hands.
- Make the same amount of slits on each side of the pastry, about an inch distance apart and quarter of the way on each side
- Fold up the ends of each side of the log, then fold each of the slits of the pastry over the middle of the filling in a diagonal crisscross pattern.
- Brush with vegan egg wash (one part each oil and plat-based milk) and bake 180C for 45 minutes to an hour until golden.
