Vegan Wellington

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This comforting, super satisfying vegan Wellington is filled with lentils, onions, carrots, tomatoes, garlic, and mushrooms, loaded up inside a flaky pastry. Seasoned with herbs and completely nut-free, it’s literal perfection with every bite!

If you love classic comfort food, then you’re going to be drooling over this meaty, hearty vegan Wellington recipe! It has all the flavors of classic beef Wellington, but with a tasty lentil mushroom filling instead. A flaky, buttery puff pastry holds together this mushroom mixture for the dreamiest of recipes. You won’t miss the meat at all in this delicious vegan version!

Serve this beautiful entree for the holidays, a nice dinner party, or any special occasion. It makes for an excellent vegan or vegetarian main dish to serve as part of your vegan thanksgiving dinner or Christmas day celebration. It is sure to impress even your non-vegan friends and family! I genuinely believe other vegan beef Wellington recipes don’t even come close to how delicious, simple, and flavorful this one is.

👩🏽‍🍳 Why You’ll Love This Recipe

• Customizable: While this healthy Wellington recipe is perfect exactly as it is, you can totally customize it with various veggies and flavors!
• Holiday Favorite: Wellington is a classic during the holiday season, and this meatless Wellington will instantly become a favorite on the table. Whether you are serving this for a vegan Christmas dinner or hosting a festive gathering with friends, you are bound to receive many compliments.
• Easy To Make: It might seem daunting, but this is an easy vegan Wellington to make! With store bought phyllo or puff pastry, you save time and only need to mix up the filling. Most of the prep time is reserved for the lentils simmering, but you can save time by preparing and sauteeing the rest of the ingredients as they cook.

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🥘 Ingredients

This easy recipe comes together quickly with wholesome ingredients that you can find at any of your local grocery stores. Check out the recipe card at the bottom of this post for nutritional information. Here is what you need for lentil Wellington:

• Filo Dough or Puff Pastry: The key here is making sure to find a vegan-friendly pre-made dough (typically in the freezer section). If you use vegan puff pastry, the instructions will be slightly different (see notes in recipe card below).
• Brown or Green Lentils: Lentils add a meatiness to the dish without needing to add nuts (to make it allergy friendly!) 
• Coconut Oil: Coconut oil is a wholesome oil to saute your vegetable mixture in. Plus, it adds a subtle touch of flavor.
• Vegetables: This vegan beef Wellington calls for tomatoes, carrots, garlic, and onion. The addition of fragrant onion and garlic elevates any dish!
• Mushrooms: The mushrooms, when paired with the lentils, help bind the filling and give it a meaty texture. Most mushrooms will work great in this veggie Wellington recipe, like button mushrooms, portobello mushrooms, or cremini mushrooms.
• Thyme & Rosemary: Dried thyme and rosemary are the best herbs for this vegetable Wellington, especially when making it for a holiday meal. You can use fresh herbs, too.
• Salt & Pepper: I’m a firm believer that a pinch of salt and black pepper give that perfect boost of flavor to any savory recipe, and this vegetarian Wellington recipe is no exception!
• Panko Breadcrumbs: You will combine panko breadcrumbs with the lentil mixture.
• Olive Oil: Olive oil is used to brush the top of the pastry prior to baking for that beautiful golden brown color. This serves as a vegan alternative to a classic egg wash.

🍲 Ingredient Substitutions

• Beans: Instead of lentils, feel free to use alternatives like chickpeas or adzuki beans. Green peas are also a good option.
• Nuts & Seeds: Another substitution for lentils is walnuts or sunflower seeds, which can be pulsed in the food processor for a meaty consistency.
• Vegetables: Swap out any of the vegetables, besides mushrooms which are a must here! Try adding baby spinach, diced sweet potatoes, or tomato paste (instead of the cherry tomatoes). Whichever route you go, the veggie Wellington is sure to be amazing.
• Vegan Butter: You can use melted vegan butter in place of the olive oil for an equally desirable flaky puff pastry. Alternatively, plant milk will work great!

🔪 How To Make Vegan Wellington

Don’t be afraid to take on this vegan mushroom Wellington for the first time! I promise, it is easier than it may seem. Plus, I’m providing you with step by step instructions so you can easily follow along. Here is how to make this veg Wellington recipe:

Rinse & Boil Lentils: Rinse lentils and add to a small saucepan with 2 cups of water. Bring to a boil over high heat. Lower to a low-medium heat and simmer for 25 minutes. Once complete, set aside.

Saute Onion & Carrots: Add coconut oil to a large skillet and allow to heat and melt over medium heat. Add onion and carrots and cook for about 3-4 minutes.

Add Garlic & Mushroom: Next, add the garlic, tomatoes, and sliced mushrooms to the frying pan. Cook for an additional 4 minutes.

Add Seasonings & Lentils: Add thyme, rosemary, salt, and pepper to taste. Add cooked lentils and incorporate all ingredients together.

Add Breadcrumbs: Finally, remove from heat and add Panko breadcrumbs – no need to transfer to a large bowl. Taste and add seasonings as needed. Allow the mixture to cool to room temperature. Note: This filling makes enough for two Wellingtons, so if you’re only making one, use half of the filling and store half for later.

Preheat Oven, Layer Phyllo Dough: Preheat oven to 400 degrees. Remove phyllo dough from the fridge. Add one sheet of phyllo dough at a time on a baking sheet lined with parchment paper. Brush olive oil on each layer of phyllo dough as you add another sheet. The top sheet will not need olive oil brushed on it yet. Note: If you’re using puff pastry, there won’t be any layering with pastry sheets + olive oil, since it will just be one puff pastry sheet that you’ll use.

Assemble: Spread mixture in the middle of the pastry sheet or phyllo dough.

Roll: Roll both sides of the pastry over the top of the mixture until you have a log.

Seal: Seal the edges with olive oil and roll it over so that the seam is facing the bottom of the baking tray.

Brush: Using a pastry brush or clean hands, dip into a small bowl of extra virgin olive oil and brush the top of the Wellington.

Bake: Bake the vegetable Wellington for 25 minutes. Serve and enjoy! Note: If you’re using puff pastry, you’ll need to bake it for longer (around 30-35 minutes total, but possibly a bit longer), depending on which brand of puff pastry you’re using.

💭 Expert Tips

• Meal Prep: Chop, slice, and halve your veggies ahead of time and store them in the fridge for up to 2 days before making this vegan Wellington. It’s an easy way to meal prep this delicious recipe.
• Elegant Presentation: Score the top of the phyllo dough with a very sharp knife for the most gorgeous vegan Wellington. As an added bonus, it will also help release some of the steam.
• Enjoy Freshly Baked: The mushroom Wellington is best eaten as soon as it comes out of the oven as the pastry will start to soften as the mushrooms release their juices as they cool.
• Thaw: If your pastry sheet is frozen, be sure to thaw it for about 30 minutes before rolling it out and spreading olive oil on it.
• For Homemade Pastry: If you want to make this completely from scratch you can follow along with this sourdough croissant recipe, which will provide a similar flaky, buttery, layered dough. You’ll need a floured surface and rolling pin!

📖 Variations 

• Beyond Beef Wellington: If you are looking for a more authentic beef Wellington flavor and texture, use beyond beef as the filling for this recipe! You can keep the veggies and spices the same, leaving out lentils and mushrooms.
• Seitan Wellington: Another fun vegan take on this recipe is to use seitan! Seitan is made from the protein of wheat, so it is gluten derived. You can make your own or buy it at the grocery store.
• Impossible Wellington: Using impossible meat is another option for a meatier filling in this vegetarian beef Wellington. Again, you can still keep the other ingredients the same as what is listed here!
• Tofu Wellington: For a healthier, less processed option (vs the beyond or impossible), try out this vegetarian Wellington with tofu in the filling! I suggest using extra firm or even super firm tofu.

🍽 Serving Suggestions

This vegan Wellington is perfect any time of year and can be served with a glass of red wine for an elegant dinner. If you plan to make this for the holidays, here are a few of my suggested pairings for the perfect table of food:

For Thanksgiving: Serve this ​​vegan vegetable Wellington alongside other Thanksgiving staples like healthy mashed potatoes, vegan caramelized onion gravy, roasted pumpkin salad, and vegan turkey. Don’t forget a healthy pumpkin pie or gluten-free pumpkin bread for dessert!

For Christmas: Brighten up your Christmas spread with festive accompaniments to your meatless Wellington. Keep things classic by serving cornbread gluten free stuffing, cranberry sauce from dried cranberries, and Christmas ham or beef tenderloin. Vegan Christmas pudding and this puff pastry Christmas tree are my favorite desserts to enjoy after my vegan Wellington for Christmas.

🙌 Dietary Adaptations

Vegan Wellington with mushrooms and lentils is dairy-free and nut-free, and obviously… vegan! While it could be tricky to make this recipe gluten-free, it is not impossible. You will need gluten-free breadcrumbs and a gluten-free pastry option.

🫙 Storage Directions

While this vegan Wellington can be saved for leftovers, it tastes better when it’s served fresh. The phyllo dough can lose its crispiness after it’s been sitting or refrigerated. However, if you do have leftovers they can be stored and you will still have a flavorful dish the next day. Here is how to store and keep this meatless Wellington:

• To Store In The Fridge: If you happen to have leftovers, allow them to cool completely. Then transfer the mushroom Wellington to a glass airtight container and refrigerate for up to 3 days. Keep in mind that the dough may become a little bit soggy as it sits. 
• To Reheat: Reheat in the oven or air fryer to allow the phyllo dough to crisp back up. If you reheat in the microwave you will have soggy dough. Heat in the oven or air fryer at 325 degrees for 10 minutes or so until it’s hot.

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