Vegan Wellington
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, mushrooms, and veggies, it’s easy to make and bakes to perfection in just 25 minutes.
Servings: 6 servings
Calories: 363.1kcal
Equipment
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
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.
Nutrition
Calories: 363.1kcal | Carbohydrates: 39.8g | Protein: 11g | Fat: 18.5g | Saturated Fat: 4.5g | Sodium: 334.1mg | Potassium: 99.2mg | Fiber: 10.3g | Sugar: 2g