This gorgeous Vegan Wellington with Mushrooms and Lentils will have everyone gawking — and gorging — at your holiday table. It tastes just as good as it looks, with meaty lentils and mushrooms tied together by a mirepoix of onions, carrots and celery and infused with fresh herbs. A vegan, nut-free recipe.
I long shared with you a secret ingredient I sometimes use for getting my now 10-year-old to eat his veggies: puff pastry. Not that I wrap every meal in puff pastry. But sometimes, when I’m feeling a little indulgent, I don’t mind using some so I can sneakily and unwittingly get him to develop a taste for foods he will not eat, like mushrooms.
Jay loves this vegan wellington and would eat all of it if I let him, but this is also a recipe any adult will eat, and love, and ask seconds for. I plan to make it for Thanksgiving this year, but I wanted to share it with you first.