Vegan Wellington
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I absolutely love making this Vegan Wellington for my family, it’s our festive favorite! With flaky, golden pastry and a savory filling of lentils and mushrooms, it’s easy to make and bakes to perfection in just 25 minutes.
The first time I made this vegan wellington, it quickly became a favorite at our table. Savory lentils and mushrooms wrapped in flaky, golden pastry make it irresistible, especially with my healthy green bean casserole on the side for a nice healthy meal.
After switching to a plant-based lifestyle, I was determined to find a centerpiece dish that felt just as indulgent and satisfying as the meat-based classics I grew up with. That’s why I created this vegan wellington, it’s hearty and pairs perfectly with my vegan onion gravy for the ultimate plant-based meal.
👩🏽🍳 Why I Love This Recipe
I love this dish because I’ll never forget the first time I served it, it truly stood out! Even my non-vegan family and friends couldn’t get enough of it. Seeing how much they enjoyed every bite made it so special 🙂
My vegan wellington recipe is everything I love in a meal, it is rich, satisfying, and surprisingly simple to make. It takes the classic meat-based version and transforms it into a plant-based masterpiece that’s just as indulgent. The hearty lentil and mushroom filling pairs perfectly with the flaky, buttery vegan phyllo pastry. And the taste? Oh, it’s absolutely incredible! The best part is, once I’ve finished prepping, I can have it baked and ready to serve in less than 30 minutes.
For me, this vegan wellington with mushrooms and lentils isn’t just a dish, it’s an experience every time I serve it. I’ve made it for everything from cozy family dinners to special celebrations, and every time it feels like the star of the table alongside my dairy free mashed potatoes. I love how it brings my loved ones together, and I can’t wait for you to try it and see how it elevates your dinner party!
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🥘 Ingredients
Here’s what you’ll need to make my easy vegan wellington recipe, and the great thing is that most of these ingredients are probably already in your pantry!
Vegan Filo Dough I love using vegan filo for that perfect, flaky crust. It’s easy to find, and it makes the Wellington look and taste amazing!
Lentils: Lentils bring a hearty, meaty texture without the need for nuts. They’re the perfect base for the filling and make this dish satisfying.
Coconut Oil: I sauté my vegetables in coconut oil for a little extra flavor. It’s a wholesome choice that adds a subtle richness.
Mushrooms: Mushrooms help bind the filling and give it that savory, umami flavor. I love how they add depth to the dish.
Herbs: Thyme and rosemary are my go-to herbs for this dish. They bring that warm, comforting taste that’s perfect for any occasion!
🍲 Substitutions
Beans: I love swapping lentils for chickpeas, adzuki beans, or even green peas for a fresh twist.
Nuts & Seeds: Another substitution for lentils is walnuts or sunflower seeds, which I can add in the food processor for a meaty consistency.
Vegetables: I sometimes switch up the veggies, like adding baby spinach or sweet potatoes, but I always keep the mushrooms.
Vegan Butter: I use melted vegan butter for a rich, flaky crust, or plant milk if I want a lighter finish.
🔪 How To Make
Don’t hesitate to try making this vegan wellington recipe! It’s simpler than it looks, and I’ve got step-by-step instructions to guide you through the process.
Rinse & Boil Lentils: I rinse the lentils and add them to a small saucepan with 2 cups of water. I bring it to a boil over high heat, then lower the heat to medium-low and simmer for about 25 minutes. Once they’re done, I set them aside.
Saute Onion & Carrots: I heat coconut oil in a large skillet over medium heat. Once it’s melted, I add the onion and carrots and cook for about 3-4 minutes until they start to soften.
Add Garlic & Mushroom: Next, I add the garlic, tomatoes, and sliced mushrooms to the frying pan. Cook for an additional 4 minutes.
Add Seasonings & Lentils: I add thyme, rosemary, salt, and pepper to taste, then I add the cooked lentils and incorporate all ingredients together.
Add Breadcrumbs: Finally, I remove from heat and add Panko breadcrumbs – no need to transfer to a large bowl. I taste the mixture and adjust the seasonings as needed, then let it 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: I preheat the oven to 400°F and remove the phyllo dough from the fridge. I place one sheet of phyllo dough at a time on a baking sheet lined with parchment paper, brushing olive oil between each layer. I skip the olive oil on the top sheet for now.
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: I spread the mixture evenly in the middle of the phyllo dough or pastry sheet.
Roll: I roll both sides of the pastry over the mixture, creating a log shape.
Seal: I seal the edges with olive oil and then roll the Wellington over so the seam is facing down on the baking tray.
Brush: I dip a pastry brush (or my hands) into a small bowl of extra virgin olive oil and brush it over the top of the Wellington.
Bake: I bake my vegan wellington for 25 minutes. 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.
And now, the fun part, time to serve up this delicious dish! This year, my in-laws are coming for Christmas dinner, and I’m torn between making this Wellington or my vegan turkey roast. Both are showstoppers, but I can’t decide which one will impress them more. What do you think?
💭 Expert Tips
My #1 Secret Tip for making my vegan wellington is to score the top of the phyllo dough with a very sharp knife. Not only does it give the Wellington a beautiful, elegant finish, but as an added bonus, it also helps release some of the steam, keeping the pastry flaky and preventing it from getting soggy. It’s a small detail that really makes a big difference!
Other Tips To Keep In Mind:
- Meal Prep: I like to chop, slice, and halve my veggies ahead of time and store them in the fridge for up to 2 days. It makes putting the Wellington together so much quicker and easier.
- Enjoy Freshly Baked: The Wellington tastes best right out of the oven while the pastry is still crispy. As it cools, the pastry softens, so I love serving it fresh!
- Thaw: If I’m using frozen pastry, I make sure to thaw it for about 30 minutes before rolling it out and adding olive oil. It helps the pastry bake evenly and perfectly.
📖 Variations
My vegan wellington recipe is a versatile dish that you can easily customize to suit your taste.
Beefy: If I’m craving a more authentic beef flavor, I use one pound of Beyond Beef or Impossible meat as the filling instead of lentils and mushrooms. I keep the veggies and spices the same, and it gives the Wellington a delicious meaty texture.
Seitan: For a fun twist, I sometimes use 1 pound of seitan, which is made from wheat protein. It’s a great option for a meaty texture and I can either make it myself or pick some up at the store.
Tofu: For a healthier, less processed version, I swap the filling with 1 block of extra firm tofu (about 14 ounces). It’s a lighter option but still gives the Wellington a hearty, satisfying texture.
For Homemade Pastry: If I want to make everything from scratch, I use my sourdough croissant recipe for the pastry.
🍽 Serving Suggestions
This easy vegan wellington is perfect for any occasion and pairs so well with a glass of red wine for an elegant dinner. If I’m making it for the holidays, here are a few of my favorite pairings to create the perfect festive spread:
For Thanksgiving: I love serving this vegan Wellington alongside all the classic dishes that make the holiday special. I pair it with healthy mashed potatoes and my daughter’s favorite roasted pumpkin salad. And to finish it off, I can’t resist adding a slice of healthy pumpkin pie for dessert!
For Christmas: the first time I made it, I was so excited to try it with all the festive sides I’d grown up with, but with a plant-based twist. I served it alongside gluten free cornbread stuffing, and my homemade cranberry sauce with dried cranberries made from dried cranberries. After everyone raved about the Wellington, we wrapped up the meal with my go-to desserts, vegan Christmas pudding and my fun puff pastry Christmas tree. It’s become my tradition, and every year it feels even more special!
🫙 Storage Directions
Refrigeration: I keep it in the fridge for up to 3 days, though I’ll admit the dough might get a little soggy as it sits.
Freezing: If I want to freeze my Vegan Wellington, I let it cool completely first. Then, I wrap it tightly in plastic wrap or foil and place it in a freezer-safe bag or container. It can stay in the freezer for up to 1 month.
Reheating: when I’m ready to reheat it, I pop it in the oven or air fryer at 325 degrees for about 10 minutes. This helps the phyllo dough crisp back up, unlike the microwave, which can make it soggy. It’s so nice to enjoy it all over again!
❓Recipe FAQs
Yes, I love prepping it the day before! I’ll make the filling and assemble the Wellington, then store it in the fridge overnight. The next day, I just pop it in the oven to bake—it makes dinner so much easier!
Absolutely! While I prefer phyllo dough for its flakiness, you can also use puff pastry. Just keep in mind that puff pastry might require a slightly longer baking time, and you may need to adjust based on the brand.
Each serving of my delicious lentil mushroom Wellington has just 363 calories, making it a great option for a light yet satisfying meal. I love pairing it with a fresh salad to keep things on the lighter side. And if I’m celebrating with a big holiday spread, I’ll often enjoy a smaller portion so I have plenty of room to try everything else on the table!
🎄 More Holiday Recipes!
- Cinnamon Apple Tea Cake
- Roasted Green Beans And Potatoes
- Mini Apple Pies With Puff Pastry
- Healthy Green Bean Casserole
- Pumpkin And Sweet Potato Soup
- Healthy Pumpkin Brownies
- Sweet Potato Casserole No Eggs
Love this vegan entree recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
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🎥 Watch How to Make It
Vegan Wellington
Ingredients
- 7-8 sheets vegan-friendly frozen filo/phyllo dough (11 x 13 inches in size) thawed according to package’s directions and kept in the fridge (as you prepare the filling). Note – if the filling ends up being too much for 8 sheets of filo dough, I recommend making 2 wellingtons and using 8 sheets for each one.
- 1 cup green or brown lentils
- 2 cups water
- 1 tbsp coconut oil
- ½ medium onion, chopped
- 7 baby carrots, chopped
- 10 cherry tomatoes, halved
- 4 cloves garlic, minced
- 5 brown mushrooms, sliced
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp salt more to taste
- ¼ tsp pepper more to taste
- ½ cup Panko breadcrumbs
- 6 tbsp extra virgin olive oil
Equipment
Instructions
- Rinse lentils and add to a small saucepan with 2 cups of water. Bring to a boil.
- Lower the heat to medium-low and allow to simmer for 25 minutes. Once complete, set aside.
- 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, cherry tomatoes, and sliced mushrooms. Cook for an additional 4 minutes.
- Add thyme, rosemary, salt and pepper to taste.
- Add cooked lentils and incorporate all ingredients together.
- Remove from heat and add Panko breadcrumbs. Taste and add seasonings as needed. Allow the mixture to cool. Note: This amount of filling likely makes enough for two Wellingtons, so if you're just making one Wellington, use half the filling and store half for later.
- Preheat oven to 400 degrees. Remove phyllo dough from fridge.
- Add one sheet of phyllo dough at a time on a baking sheet. 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.Note: If you're using puff pastry, there won't be any layering with pastry sheets + olive oil, since it will just be one sheet of puff pastry that you'll use.
- Spread mixture in the middle third of the phyllo dough. Roll both sides of the pastry over the top of the mixture until you have a log. Seal the edges with olive oil and roll it over so that the seam is facing the bottom.
- Brush the top of the Wellington with extra virgin olive oil.
- Bake for 25 minutes. Serve and enjoy!Note: If you're using puff pastry, you'll need to bake it for longer (at a minimum, 5 minutes longer, and at most 15-20 minutes longer), depending on which brand of puff pastry you're using.
Notes
- I score the top of the phyllo dough with a very sharp knife. Not only does it give the Wellington a beautiful, elegant finish, but as an added bonus, it also helps release some of the steam, keeping the pastry flaky and preventing it from getting soggy.
- If I’m using frozen pastry, I make sure to thaw it for about 30 minutes before rolling it out and adding olive oil. It helps the pastry bake evenly and perfectly.
- The Wellington tastes best right out of the oven while the pastry is still crispy. As it cools, the pastry softens, so I love serving it fresh!
- I like to chop, slice, and halve my veggies ahead of time and store them in the fridge for up to 2 days. It makes putting the Wellington together so much quicker and easier.
Just wondering about “make-ahead” … assemble the wellington and bake the day of, or prebake and reheat? Thanks.
Hi Janice! For the crispiest crust, I actually recommend making the filling ahead of time and storing it in a container in the fridge, but assemble and bake on the same day, because the phyllo dough can lose its crispiness if it’s assembled and sitting in the fridge, even if it hasn’t been baked yet. You can prebake and reheat in the oven, but the crust won’t be the same. Hope that helps!
Hi, I am making this for Christmas, could I make a couple hours and keep in the fridge until I bake it?
Hi Kathryn! If you want to save a little time, I’d recommend making the filling ahead of time and keeping that in the fridge, but assembling and baking right before you plan to serve it. You can assemble it a couple of hours in advance and keep it in the fridge until you bake it, but the crust might not crisp up as nicely. Hope that helps and I hope you love this recipe!
This was such a unique and unexpected recipe that does not disappoint! Hearty, delicious and perfectly gourmet; easily, a new favorite recipe!
Thanks so much Sara! So glad you liked it!
Your Vegan Wellington recipe is an absolute hit in my household. The savory filling and that golden, flaky pastry – it’s the perfect centerpiece for our plant-based feasts
Aw yay! I’m so happy to hear that Sophie!
We have some vegan friends coming over for dinner this weekend and I wasn’t sure what to make- this wellington looks incredible and is for sure going on the menu! Thank you!
Awesome! Can’t wait to hear how it turns out!
I have been looking for a plant based beef wellington recipe and this is it! Looks absolutely delicious and cant wait to make it!
You will love this recipe Lima!
This was great! Hearty and super filling – we didn’t even miss the beef!
Yay! So happy to hear that Justine!
That looks stonkingly good. Just yum!
Thanks Jacqueline! Enjoy!
I love all the flavors you are using here, it sounds just delicious! This would be perfect for Christmas dinner!
Yes!! That’s what we typically make it for – it’s great for the holidays!
I’ve not seen many decent vegan pastry dishes but this one looks delicious!
Thanks Amanda! I can’t wait for you to try it!
This looks and sounds delicious. What a great centrepiece for a festive meal!
Thanks so much Helen!! Enjoy!
What a great way to eat more lentils. This would be a great veggie dish for Christmas.
Thanks so much Danni!! Hope you all love it!
This looks delicious! Perfect for Christmas dinner, my family will love this!
Yay!! I can’t wait for you and your family to try this Michelle!