Description
This Vegetable Wellington is a stunning and savory dish perfect for special occasions, featuring a flavorful vegetable and lentil filling wrapped in golden, flaky puff pastry. It combines sautéed mushrooms, lentils, walnuts, and aromatic herbs to create a satisfying vegetarian main course that can easily be made vegan.
Ingredients
Scale
Filling
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 cup cremini or button mushrooms, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 1 tablespoon soy sauce
- 1/2 cup cooked lentils
- 1/2 cup walnuts, finely chopped
- 1/2 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
Assembly
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash) or plant-based milk for vegan option
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for baking the Wellington.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and cook for 3–4 minutes until softened. Stir in minced garlic, diced carrot, and celery. Cook together for another 5 minutes until the vegetables are tender.
- Cook Mushrooms and Seasoning: Add the chopped mushrooms, salt, black pepper, dried thyme, ground nutmeg, and soy sauce to the skillet. Cook until the mushrooms release their moisture and the mixture dries out, about 7–8 minutes.
- Add Remaining Filling Ingredients: Stir in cooked lentils, finely chopped walnuts, breadcrumbs, and chopped fresh parsley. Cook the mixture for 2 additional minutes. Remove from heat and let the filling cool slightly.
- Prepare Puff Pastry: Roll out the thawed puff pastry sheet on a lightly floured surface. Spoon the cooled vegetable mixture down the center of the pastry and shape it into a log.
- Wrap the Filling: Fold the pastry over the filling, sealing the edges tightly to ensure no filling leaks. Place the wrapped Wellington seam-side down on a baking sheet lined with parchment paper.
- Apply Egg Wash: Brush the top of the pastry with the beaten egg or plant-based milk for a vegan option to achieve a golden crust. Score the top with a sharp knife to create decorative patterns.
- Bake: Bake in the preheated oven for 30 to 35 minutes until the pastry is golden brown and fully cooked.
- Rest and Serve: Remove the Wellington from the oven and let it rest for 10 minutes before slicing and serving to allow the filling to set.
Notes
- To make this recipe vegan, use dairy-free puff pastry and brush the pastry with plant-based milk instead of egg wash.
- For variety, add spinach or cooked sweet potato into the vegetable filling.
- Serve alongside mushroom gravy or cranberry sauce for additional flavor enhancement.
