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Vegan wellington slices on a white plate with fork.
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5 from 32 votes

Vegan Wellington

This gorgeous Vegan Wellington with Mushrooms and Lentils tastes just as good as it looks, with meaty lentils, mushrooms and a mirepoix of onions, carrots and celery. These delicious flavors are all tied together with fresh herbs.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Entree
Cuisine: British
Diet: Vegan, Vegetarian
Servings: 12 servings (6 slices per loaf)
Calories: 310kcal



  • ¾ cup dried brown lentils (or green lentils. If using canned lentils, use two 15-oz cans. Drain out all the liquid).
  • 1 teaspoon avocado oil (or any vegetable oil)
  • 4 cloves garlic (finely minced or crushed)
  • 1 medium onion (finely chopped)
  • 1 large carrot (finely chopped)
  • 2 stalks celery (finely chopped)
  • ½ cup red wine
  • 12 oz crimini mushrooms (finely chopped)
  • 2 teaspoons herbs (I used a mix of thyme, sage and rosemary. If using fresh herbs, use two tablespoons and mince them).
  • 2 tablespoon soy sauce (or tamari)
  • 2 tablespoon dijon mustard (or wholegrain mustard)
  • ¼ cup unbleached all purpose flour
  • Salt and ground black pepper to taste
  • 2 sheets puff pastry (thaw the frozen puff pastry sheets in refrigerator. It's easier to work with chilled puff pastry sheets rather than having them at room temperature).

For optional wash:

  • 1 teaspoon nondairy milk
  • 1 teaspoon avocado oil (or other vegetable oil)


  • Place the lentils in a saucepan, cover with an inch of water, bring to a boil, cover, and continue cooking 10-15 minutes or until lentils are tender but not mushy. Drain and set aside.
  • Preheat the oven to 425 degrees Fahrenheit/220 degree Celsius.
  • Heat the oil in a skillet. Add the carrots, celery, onions and garlic along with a dash of salt and ground black pepper. Saute, stirring frequently, until the veggies start to caramelize.
  • Add the mushrooms, saute for a minute, then add the wine. Continue to cook, stirring often, until the wine has evaporated and the mushrooms are browned.
  • Add the herbs, soy sauce or tamari, dijon mustard and salt and ground black pepper to taste. 
  • Add the lentils and continue cooking until there is no visible liquid in the skillet.
  • Place the filling in a spot where it can cool quickly. I put it in a bowl and place it in the fridge.
  • Preheat oven to 425 degrees Fahrenheit/220 degrees Celsius.
  • Roll out one of the puff pastry sheets to 11 X 13 inches on a lightly floured surface. 
  • Divide the lentil mixture in two and form each into a loaf. Place one loaf in the center of the rolled out puff pastry sheet.
  • Fold the puff pastry over the loaf and press in the seam. Use a little water to moisten the edges, to help the seams stick. 
  • With the seam side down tuck in the ends and seal them so you have a neat-looking, fully wrapped log. Repeat with the second sheet of puff pastry and the remaining lentil-veggie mixture.
  • Using a sharp knife, score the top of the log in a decorative pattern-- I did a crosshatch. You can coat the top with an optional wash of a teaspoon of oil mixed with a teaspoon of non-dairy milk for better color.
  • Place the wellington loaves on a baking sheet lined with parchment paper.
  • Place the baking sheet in the preheated oven and bake the wellington logs for 45 minutes. Remove, let the wellingtons stand for about 10 minutes, then slice and serve.


  • To make a healthier wellington use whole wheat puff pastry.
  • You can use whole wheat flour instead of all purpose flour for the filling.
  • Use leeks instead of onions for even more flavor. You can also sub the mushrooms for a seasonal squash.
  • Use fresh herbs instead of dried. You can use two tablespoons of fresh herbs.
  • Use a mix of wild or dry mushrooms. Make sure you reconstitute them first, then cook with the rest of the filling.
  • Serve the vegan wellington with creamy vegan mashed potatoes and mushroom gravy. You can also add a side of garlicky green beans.
  • You can make the filling up to two days in advance. Refrigerate until ready to use. Then roll out the puff pastry and stuff and bake the day you want to serve the vegan wellington. You can also refrigerate the baked wellington for up to three days. Reheat in a preheated, 350-degree oven until warmed through and the puff pastry is crispy again.
  • To freeze the vegan wellington, wrap tightly in freezer safe wrap and place in an airtight container. Freeze for up to three months. Thaw and reheat in preheated 350-degree oven until warmed through and crispy.


Calories: 310kcal | Carbohydrates: 31g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 310mg | Potassium: 347mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1042IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg