A quick and easy lentil-and-seed loaf layered with cranberry sauce and wrapped in flaky puff pastry.
Easy Lentil Wellington
A quick and easy lentil-and-seed loaf layered with cranberry sauce and wrapped in flaky puff pastry.
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Ingredients
- 1/2 cup celery diced
- 1/2 cup onion diced
- 1/2 cup carrot peeled and diced
- 1 tablespoon minced garlic
- 8 oz cremini mushrooms rinsed and diced
- 2 tablespoons tomato paste
- 1 cup cooked green lentils
- 1/2 cup sunflower seeds or walnuts soaked in water at least 1 hour
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon poultry spice or use your favorite fresh herbs
- 1 tablespoon flaxseed meal soaked in 3 tablespoons water
- 3 tablespoons nutritional yeast
- 1/2 cup breadcrumbs
- 3-4 tablespoons flour any kind
- salt and pepper to taste
- 1/4 cup cranberry sauce optional
- 1 package vegan puff pastry thawed
Instructions
- Sauté celery, onion, carrot, garlic and mushrooms in a nonstick skillet with a bit of water or oil until soft. Add tomato paste and continue to sauté until vegetables are slightly caramelized and excess liquid has cooked off.
- Combine vegetable mixture with lentils, soaked seeds, Worcestershire sauce, poultry spice, flax “egg,” and nutritional yeast. Season with salt and pepper to taste.
- Stir in breadcrumbs and flour until a firm but not crumbly dough forms. Dough should stick together and hold its shape when pressed in your palm.
- Preheat oven to 425°F. Line a 9×5″ loaf pan with parchment and then arrange one sheet of puff pastry on the bottom and up the sides of the pan. (You can also assemble the loaf on a baking tray.)
- Press the lentil mixture into the loaf pan. Spread on a thin layer of cranberry sauce.
- Top with the remaining sheet of puff pastry. Trim overhang, or fold it over and tuck along the edge of the lentil loaf. Cut a few slits to vent steam. Brush lightly with aquafaba, soy milk or vegan butter if desired for a glossy finish.
- Bake for 35-40 minutes, until pastry is golden brown and puffed up.
- Allow to cool at room temp for about 10 minutes before removing from pan, slicing and serving.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.
I’ve made this 3 years in a row now and just wanted to say thank you! It’s the best!
That’s amazing! So glad to hear this old recipe is getting some love. Thanks!
I just made this recipe and it is sooo good!
This has been my holiday main dish two years running. Had it tonight for Thanksgiving, and will make it again for Christmas. Thank you so much for this recipe.
Hi, can I make this with regular pie crust? Or does it have to be puff pastry?
I’ve been making this for 5 or 6 years now for the holiday season and it’s always an absolute hit with my non-vegan family. Love it! The tip to soak the nuts or seeds is pure genius
This is so good… added some potatoes to the mix and food processed the nuts veggies and lentils down. Will definitely make again!
Hello Sarah,
We hope this message finds you well
Today we made your version of the Vegan Wellington
This was very good and everyone had seconds
Thank you
Happy Thanksgiving 2024
Can you freeze in advance
We make this for Thanksgiving every year. We started the tradition back in 2019 and haven’t slowed down since! This dish is so, so good! Thank you!