MUSHROOM-LENTIL WELLINGTON

Christmas is coming ….. Christmas is coming!!!  Do you have your menu planned?  If you have vegan or vegetarian guests joining you for Christmas, do I have a show stopper dish that will make their mouths water!   This Wellington is so delicious they will be asking you to make it at all family gatherings.  Serve it with all the Christmas traditional sides:  stuffing, gravy and cranberry sauce.  Even the meat lovers will skip the turkey!!

Preheat oven 350 F

Prepare vegan egg:  Place 2 tablespoons of flaxseed and 6 tablespoons of water in small bowl, mix well.  Let sit for 15 minutes.

Heat oil in large skillet over medium heat.  Add onions and sauté until translucent, about 5 minutes.  Add mushrooms and garlic, sauté until mushrooms are soft.  Set aside.

In a food processor blend almond meal, 2 cups of cooked lentils, vegan egg (ground flaxseed mixture), tomato paste, thyme, salt and pepper into coarse meal texture.

Transfer to a large bowl and stir in remaining lentils, mushroom mixture, walnuts and cranberries.

Place mixture in lined 9 x 5 inch loaf pan.  Press down firmly into an even layer.  Bake for 40 minutes, or until edges begin to darken.  Let cool and place in refrigerator.

Preheat oven to 355F

Follow boxed puff pastry instructions – I use Bake It Puff Pastry and thaw on the counter for 2 hours before using as directed. (This puff pastry is NOT gluten free)

Unroll puff pastry sheet and place on lined cookie sheet.  Brush lightly with milk.

Carefully lift mushroom-lentil loaf out of pan and position loaf onto pastry sheet so loaf is sitting right side of pastry and there is a 2 inch overhang of pastry on the right.   Bring overhang over the top of the loaf to cover it.  Take left side of puff pastry and bring over to meet right side.  You will need to cut off the excess pastry.  Brush edges of pastry with milk in order to seal them together.  Cut the excess at other two ends as well and brush with milk to seal.  Be sure to save all the extra puff pastry.

I used it to decorate the loaf.  Cut the extra pastry into strips and lay them on top of the loaf diagonally to give a “candy cane” appearance.

Lightly brush pastry with plant-based milk.  Bake until puff pastry is lightly browned, approximately 40 minutes.  Let the Wellington rest for 10 – 15 minutes before cutting.  This will give you nice clean cuts.

Serve with Cranberry-Orange Sauce and Miso Gravy!

HOW DO I COOK MY DRIED LENTILS?

For best results I strongly recommend cooking your own lentils rather than using canned.

There are two ways you can cook them:

  1. Instant Pot:  Place 1 cup of dried lentils in Instant Pot with 1 3/4 cups of water. Add pinch of salt.   Set Instant Pot for 10 minutes and use the quick release when done.  Drain if there is any extra water left in Instant Pot.
  2. Boil lentils:  If you choose to boil lentils you will need to soak them for 24 hours first.  I recommend changing the water a few times.  Place lentils in saucepan.  Cover with 2 inches of cold water.  Bring to boil.  Reduce heat, cover and simmer 20 – 30 minutes or until tender.  Drain.

WHAT AMOUNT OF DRIED LENTILS DO I NEED TO COOK IN ORDER TO MAKE 2 1/4 CUPS OF COOKED LENTILS?

Dried lentils do double in size after cooked.  I measured 1 cup of dried lentils to make 2 1/4 cups of cooked lentils.

CAN I BAKE MY LOAF AHEAD AND FREEZE IT?

Yes, you can.  Take the loaf out of the freezer and place in refrigerator for 24 hours.  Ensure it is completely thawed before adding puff pastry and baking.

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MUSHROOM-LENTIL WELLINGTON

  • Author: Carla's No Place Like Home
  • Prep Time: 20 minutes + 10 minutes
  • Cook Time: 40 minutes + 40 minutes
  • Total Time: 1 hour and 50 minutes
  • Yield: 8 servings 1x
  • Category: main/side
  • Method: bake
  • Cuisine: Canadian/American

Description

Christmas is coming ….. Christmas is coming!!!  Do you have your menu planned?  If you have vegan or vegetarian guests joining you for Christmas, do I have a show stopper dish that will make their mouths water!   This Wellington is so delicious they will be asking you to make it at all family gatherings.  Serve it with all the Christmas traditional sides:  stuffing, gravy and cranberry sauce.  Even the meat lovers will skip the turkey!!


Ingredients

Scale
  • 2 tablespoons ground flaxseed
  • 2 teaspoons avocado oil
  • 1 small yellow onion, chopped
  • 1 cup cremini mushrooms, chopped (approximately 5 mushrooms)
  • 2 garlic cloves, minced
  • 2 1/4 cups green or brown cooked lentils
  • 1 cup almond meal
  • 2 tablespoons unsalted tomato paste
  • 2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup raw walnuts, chopped
  • 1/2 cup organic dried cranberries (optional)
  •  1 – 425 g sheet of vegan puff pastry, thawed to room temperature
  • Plant-based milk for brushing puff pastry

Instructions

Make loaf:

Preheat oven 350 F

  1. Prepare vegan egg:  Place 2 tablespoons of flaxseed and 6 tablespoons of water in small bowl, mix well.  Let sit for 15 minutes.
  2. Heat oil in large skillet over medium heat.  Add onions and sauté until translucent, about 5 minutes.  Add mushrooms and garlic, sauté until mushrooms are soft.  Set aside.
  3. In a food processor blend almond meal, 2 cups of cooked lentils, vegan egg (ground flaxseed mixture), tomato paste, thyme, salt and pepper into coarse meal texture.
  4. Transfer to a large bowl and stir in remaining lentils, mushroom mixture, walnuts and cranberries.
  5. Place mixture in lined 9 x 5 inch loaf pan.  Press down firmly into an even layer.
  6. Bake for 40 minutes, or until edges begin to darken.  Let cool and place in refrigerator.

Prepare loaf for pastry:

  1. Preheat oven to 355F
  2. Follow boxed puff pastry instructions – I use Bake It Puff Pastry and thaw on the counter for 2 hours before using as directed. (This puff pastry is NOT gluten free)
  3. Unroll puff pastry sheet and place on lined cookie sheet.
  4. Brush lightly with milk.
  5. Carefully lift mushroom-lentil loaf out of pan and position loaf onto pastry sheet so loaf is sitting right side of pastry and there is a 2 inch overhang of pastry on the right.   Bring overhang over the top of the loaf to cover it.  Take left side of puff pastry and bring over to meet right side.  You will need to cut off the excess pastry.
  6. Brush edges of pastry with milk in order to seal them together.
  7. Cut the excess at other two ends as well and brush with milk to seal.  Be sure to save all the extra puff pastry.  I used it to decorate the loaf.
  8. Cut the extra pastry into strips and lay them on top of the loaf diagonally to give a “candy cane” appearance.
  9. Lightly brush pastry with plant-based milk.
  10. Bake until puff pastry is lightly browned, approximately 40 minutes.
  11. Let the Wellington rest for 10 – 15 minutes before cutting.  This will give you nice clean cuts.

Notes

Serve with Cranberry-Orange Sauce and Miso Gravy!

HOW DO I COOK MY DRIED LENTILS?

For best results I strongly recommend cooking your own lentils rather than using canned.

There are two ways you can cook them:

  1. Instant Pot:  Place 1 cup of dried lentils in Instant Pot with 1 3/4 cups of water. Add pinch of salt.   Set Instant Pot for 10 minutes and use the quick release when done.  Drain if there is any extra water left in Instant Pot.

Boil lentils:  If you choose to boil lentils you will need to soak them for 24 hours first.  I recommend changing the water a few times.  Place lentils in saucepan.  Cover with 2 inches of cold water.  Bring to boil.  Reduce heat, cover and simmer 20 – 30 minutes or until tender.  Drain.

WHAT AMOUNT OF DRIED LENTILS DO I NEED TO COOK IN ORDER TO MAKE 2 1/4 CUPS OF COOKED LENTILS?

Dried lentils do double in size after cooked.  I measured 1 cup of dried lentils to make 2 1/4 cups of cooked lentils.

CAN I BAKE MY LOAF AHEAD AND FREEZE IT?

Yes, you can.  Take the loaf out of the freezer and place in refrigerator for 24 hours.  Ensure it is completely thawed before adding puff pastry and baking.

Keywords: Vegan Wellington, Christmas Wellington, make ahead loaf, gluten free loaf, mushroom/lentin loaf

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