Vegan Lentil Puff Wellington (Print-Friendly Format)
Tender lentil and chickpea filling encased in flaky pastry, enhanced with herbs and served with savory gravy.
# Ingredients You’ll Need:
→ Vegan Wellington
01 -
1 sheet vegan puff pastry, thawed
02 -
170 g dry lentils (approximately 2/3 cup)
03 -
1 can (439 g) chickpeas, drained and rinsed
04 -
135 g carrots, peeled and chopped (approximately 2 large)
05 -
20 g shallot, chopped (1 large)
06 -
1–2 cloves garlic, chopped
07 -
1 sprig fresh rosemary, leaves removed
08 -
2–3 sprigs fresh thyme, leaves removed
09 -
20 g vegan butter (1½ tablespoons)
10 -
1 tablespoon garlic powder
11 -
1 tablespoon onion powder
12 -
0.5 teaspoon salt
13 -
0.5 teaspoon black pepper
14 -
1 tablespoon flax seed meal
15 -
1 tablespoon water
16 -
2 tablespoons non-dairy milk
17 -
Pinch turmeric
→ Gravy
18 -
480 ml vegetable broth (2 cups)
19 -
1 tablespoon cornstarch
20 -
0.5 teaspoon salt
21 -
0.5 teaspoon black pepper
22 -
1 tablespoon onion powder
23 -
1 tablespoon garlic powder
24 -
2–3 sprigs fresh thyme
25 -
1 tablespoon Grade A maple syrup
# How to Make It:
01 -
Place dry lentils into a pot, cover with water, add a pinch of salt, and simmer for 30 minutes until tender. Drain well.
02 -
Heat vegan butter in a large pan. Add shallot, carrots, garlic, chickpeas, rosemary, thyme, garlic powder, onion powder, salt, and black pepper. Sauté for 10 minutes, stirring occasionally, until softened.
03 -
Transfer the sautéed mixture to a blender or food processor and pulse until coarsely chopped with some texture remaining.
04 -
In a large bowl, mix flax seed meal with water. Allow to sit until thickened, about 5 minutes.
05 -
Add cooked lentils and blended vegetable mixture to the flax egg. Stir to combine thoroughly and adjust seasonings to taste.
06 -
Spread the filling onto cling film. Roll into a compact log and refrigerate for at least 20 minutes to firm up.
07 -
Preheat oven to 218°C. Lay the puff pastry sheet onto a clean, lightly floured surface and roll gently to even thickness.
08 -
Remove filling from the cling film and position on one end of the puff pastry. Roll up, sealing the edges with a bit of water.
09 -
Place the Wellington seam-side down on a parchment-lined baking tray. Optionally, brush with a mixture of non-dairy milk and turmeric for extra color. Score decorative patterns on top if desired.
10 -
Bake for 25–30 minutes or until the pastry is golden brown and crisp.
11 -
Pour vegetable broth into a saucepan with fresh thyme, onion powder, garlic powder, maple syrup, salt, and black pepper. In a small bowl, dissolve cornstarch in a splash of broth, then whisk into the pan. Bring to a boil, then simmer until thickened. Taste and adjust seasoning as needed.
12 -
Slice the Wellington and serve hot, accompanied by prepared gravy and seasonal vegetables.
# Extra Tips:
01 -
Chilling the lentil filling before rolling in the pastry ensures a firmer and more manageable shape.