Vegan Wellington with Lentils and Mushrooms
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!
Servings: 6 servings
- 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
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 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.
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.
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!
Top Tips For Making Vegan Wellington
- 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.
- Score the top of the phyllo dough to add some character to the dish. As an added bonus, it will also help release some of the steam.
- 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.
- Roasted potatoes or mashed potatoes are a wonderful accompaniment to this dish.
- 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.
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