Vegan Lentil Vegetable Wellington
Ingredients
- 1/2 cup dry brown lentils
- 2 cups vegetable broth
- 1 tbsp ground flax
- 2 tbsp water
- 1 stalk celery
- 1/2 small onion
- 4 Bella mushrooms
- 4 cloves garlic
- 1/2 tbsp tomato paste
- 1/2 tbsp soy sauce
- 1 tbsp nutritional yeast
- 1/2 tsp fennel seeds
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp dry basil
- 1/2 tsp cumin
- 1 vegan puff pastry sheet
Preparation
In a saucepan add lentils and vegetable broth, bring to a low boil and cook until soft and all liquid has been absorbed or drain if necessary.
While lentils are cooking, mix flax and water together and set aside.
In a separate pan add onion, celery and mushrooms with a sprinkle of salt, and cook until softened.
Add garlic to the pan and sauté until fragrant.
Add tomato paste and sauté for 2-3 minutes.
Add soy sauce, lentils, seasonings, nutritional yeast and flax mixture, then remove from heat and stir well to combine.
Allow the mixture to cool for 10 minutes while preparing the puff pastry.
Preheat oven to 400F and ensure pastry is fully thawed.
Spread pastry on a floured surface and roll it slightly flatter.
Place lentil mixture in the middle of the pastry and wrap the sides around it.
Cut off excess pastry from the ends, leaving enough to fold up and form a log.
Seal by brushing with plant-based milk or water.
Place the sealed loaf seam side down on a lined baking sheet.
Brush the surface with plant-based milk or oil and cut 4-6 venting slits into the pastry.
Bake on the middle rack for 25-30 minutes.
Remove from oven and let cool for 10 minutes before cutting and serving.
