Vegan Wellington with Lentils and Mushrooms

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

– High in Plant-Protein – Rich in Vitamins and Nutrients – Healthy Fats

👩‍🍳 What Makes This Vegan Wellington Healthy? Read More

Ingredients

How to make Vegan Wellington with Lentils and Mushrooms

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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.

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 and sliced mushrooms. Cook for an additional 4 minutes. Add thyme and rosemary.

Add cooked lentils and incorporate all ingredients together. Remove from heat and add Panko breadcrumbs. Allow the mixture to cool.

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.

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.

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