Vegan Lentil Wellington with Puff Pastry
Ingredients
- 1/2 cup dry brown lentils, rinsed well
- 2 cups vegetable broth
- 1 tbsp ground flax
- 2 tbsp water
- 1 stalk celery, sliced
- 1/2 small onion, diced
- 4 Bella mushrooms, cubed
- 4 cloves garlic, minced
- 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 thawed vegan puff pastry sheet
Preparation
In a saucepan, add lentils and vegetable broth.
Bring to a low boil and cook until soft and liquid is 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.
Cook until softened.
Add garlic and sauté until fragrant.
Add tomato paste and sauté for 2-3 minutes.
Add soy sauce, lentils, seasonings, nutritional yeast, and flax egg.
Remove from heat and stir well to combine.
Allow to cool for 10 minutes while preparing the puff pastry.
Preheat oven to 400F and ensure pastry is thawed.
Spread pastry on a floured surface and roll lightly flatter.
Place lentil mixture in the middle of the pastry.
Wrap the sides of the dough around the lentils.
Cut off excess pastry from ends, leaving enough to fold up and make a log.
Seal by brushing with plant-based milk or water.
Place on a lined baking sheet.
Brush the surface with plant-based milk or oil and cut 4-6 venting slits.
Bake on the middle rack for 25-30 minutes.
Remove from oven and cool for 10 minutes before cutting and serving.
Notes
This dish is super tasty and makes a beautiful centerpiece to serve and enjoy with loved ones.
