A quick and easy lentil-and-seed loaf layered with cranberry sauce and wrapped in flaky puff pastry.
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Easy Lentil Wellington
A quick and easy lentil-and-seed loaf layered with cranberry sauce and wrapped in flaky puff pastry.
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 9x5" 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.
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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!