Easy mushroom and lentil wellington with walnuts is the perfect dinner idea for any holiday season, Christmas or Thanksgiving; your family and friends will love it! The filling is meaty, nourishing and wholesome.
Another week, another easy puff pastry recipe to save your precious time!
This easy mushroom and lentil wellington with walnuts will be your new favourite holiday recipe. Perfect for Christmas, Thanksgiving, or any family gathering. Just like my Easy and Creamy Vegetable Pie or Vegan Cauliflower Casserole with meat-free mince recipe.
This delicious vegan wellington recipe is our favourite; we have had it every Christmas since I became vegan. And since this is the first Christmas with my blog, I wanted to share it with you! I am super excited about this now! I hope you will like it as much as we do!
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Whether you are thinking of skipping the meat version of your wellington and would like to try something else this year, or you are already vegan/vegetarian, this is the recipe you are looking for.
Trust me, you will love it! This recipe is fuss-free, like all my recipes, using simple ingredients and almost zero effort. Ok, you may need a bit. 🙂 But it won't take a whole day to make this recipe.
This mushroom wellington with lentils is not only easy to make, but I also used rolled puff pastry to make it even quicker. The lentil, mushroom and walnut filling is meaty, nourishing and wholesome, and I promise you won't miss the beef, not even for a second!
You can serve it on its own or with mashed potatoes, and it's perfect with gravy sauce, peas or braised red cabbage.
Why you will love this recipe
- Nourishing, hearty and delicious - This easy mushroom and lentil wellington is full of flavour. You won't miss the meat at all.
- Easy to make - A fuss-free recipe, as always. You don't need to spend your whole day in the kitchen to make this recipe.
- Comforting - A forever classic dish especially during Christmas.
- Vegan and easily can make gluten-free - To keep it gluten-free, use gluten-free pastry and tamari sauce. Instead of breadcrumbs, use gf flour.
- Using store-bought pastry to make this recipe quicker - Of course, you can make your own, which might taste even better; however, since we're making this recipe for Christmas, I am trying to save some time, so I prefer store-bought puff pastry.
Ingredients to make Mushroom and lentil wellington with walnuts
- carrots, celery and onion
- can of green lentils
- garlic
- spices: salt, sage, thyme and rosemary
- oil
- breadcrumbs
- chestnut mushrooms
- walnuts
- soya sauce
- mustard and ketchup
- puff pastry
See recipe card for quantities.
How to make this recipe step-by-step
1: At first, prepare the filling. Heat a bit of oil in a large skillet, add celery, carrots and onion with a pinch of salt and cook for about five minutes on medium-high heat. Then add garlic and cook for another 5 minutes.
2: Add mushrooms and cook until tender. Then add lentils, walnuts, herbs, soya sauce, mustard, and ketchup, and mix everything altogether.
3. Cook over medium heat until everything becomes mashy, then add breadcrumbs to the mix and stir them well until combined.
4: Meanwhile, preheat the oven to 200c and roll out the puff pastry from the fridge.
5: When the filling is ready, set it aside and let it cool for 10 minutes. I always leave it on the balcony or in the garden, so it will cool down faster.
6: Add the filling to the cling film to help you roll it into a shape. Place it in the fridge for 15 minutes to let it rest.
7: Now that your filling is ready, it is time to roll it up! Let's finish this wellington!
8. Unwrap the filling, place it into the end of the puff pastry and roll it up. Seal the edges, cut it on top, and brush it with a mixture of non-dairy milk and turmeric to make it extra golden brown.
9. At last, place it in the oven and bake it for about 30 minutes or until golden brown, and the pastry is puffed up.
10: Finally, brush more of the mixture of non-diary milk and turmeric to give extra shine to the dish. Let it rest for 10 minutes before slicing!
Serve it on its own or with mashed potatoes, and it's perfect with gravy sauce, peas or braised red cabbage. Enjoy!
Top tip
- As always, when cooking the mushrooms, ensure you leave the salt off until the last minute; otherwise, your mushrooms will be rubbery. Adding salt would draw out all the moisture from the mushrooms, and you'd be steaming them.
- When the wellington is ready, set it aside for ten minutes before slicing. To make it gluten-free, use gluten-free puff pastry and tamari sauce. Instead of breadcrumbs, use gf flour.
- Chopping the veggies and the walnuts with a food processor would save tonnes of your cooking time!
Note: I also tried this recipe with chestnuts, which was as delicious as the walnuts version!
More Easy Recipes
Gnocchi with Creamy Mushroom Sauce
If you try this recipe, take a photo of your creation, and please tag me on Instagram @plantnspice #plantnspice because I love seeing your remakes!
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Easy Mushroom and Lentil Wellington with Walnuts
- Total Time: 1 hour 45 minutes
- Diet: Vegan
Description
Delicious and easy mushroom and lentil wellington with walnuts is the perfect dinner idea for any holiday season, Christmas or Thanksgiving; your family and friends will love it!
Ingredients
- 2 small carrots peeled and chopped
- 2 celery stalks chopped
- 1 yellow onion chopped
- 1 can of green lentils drained and rinsed
- 4 garlic cloves minced
- 1 tsp thyme
- ½ tsp sage
- ½ tsp rosemary
- 2 tbsp oil
- 3 tbsp breadcrumbs
- 250g chestnut mushroom chopped
- 180g walnuts chopped
- 1 tbsp mustard
- 2 tbsp soya sauce use tamari sauce if needed
- 1 tbsp ketchup
- 1 puff pastry use GF if needed
Instructions
- At first, prepare the filling. Heat a bit of oil in a large skillet, add celery, carrots and onion with a pinch of salt and cook for about five minutes on medium-high heat. Then add garlic and cook for another 5 minutes.
- Add mushrooms and cook until tender. Then add lentils, walnuts, herbs, soya sauce, mustard, and ketchup, and stir them well until combined.
- Cook over medium heat until everything becomes mashy, then add breadcrumbs to the mix and stir them well until combined.
- In the meantime, preheat the oven to 200c and roll out the puff pastry from the fridge.
- When the filling is ready, set it aside and let it cool for 10 minutes.
- Add the filling to the cling film to help you roll it into a shape. Place it in the fridge for 15 minutes to let it rest.
-
Now that your filling is ready, it is time to roll it up! Let's finish this wellington!
-
Unwrap the filling, place it into the end of the puff pastry and roll it up. Seal the edges, cut it on top, and brush it with a mixture of non-dairy milk and turmeric to make it golden brown.
- At last, bake it for about 30 minutes or until golden brown, and the pastry is puffed up.
- Finally, brush more of the mixture of non-diary milk and turmeric to give extra shine to the dish. Let it rest for 10 minutes before slicing!
Serve it on its own or with mashed potatoes, and it's perfect with gravy sauce, peas or braised red cabbage. Enjoy!
Notes
- When cooking the mushrooms, ensure you leave the salt or soya sauce off until the last minute; otherwise, your mushrooms will be rubbery. Adding salt would draw out all the moisture from the mushrooms, and you'd be steaming them.
- When the wellington is ready, set it aside for ten minutes before slicing. To make it gluten-free, use gluten-free puff pastry and tamari sauce. Instead of breadcrumbs, use gf flour.
- Prep Time: 20 minutes
- Chill time: 25 minutes
- Cook Time: 1 hour
- Category: Main course
- Cuisine: English
Keywords: vegan wellington, meat-free wellington, mushroom and lentil wellington, wellington, Christmas, Christmas recipes, holiday recipes, thanksgiving
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