Lentil Vegetable Wellington
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 (the easiest one to find is by Pepperidge Farms)
Preparation
In a saucepan, add lentils and vegetable broth. Bring to a low boil and cook until lentils are soft and all liquid is absorbed. Drain if necessary.
Mix ground flax and water together and set aside.
In a separate pan, cook onion, celery, and mushrooms with a sprinkle of salt until softened.
Add minced garlic to the pan and sauté until fragrant.
Stir in tomato paste and sauté for 2-3 minutes.
Add soy sauce, cooked lentils, fennel seeds, smoked paprika, garlic powder, dry basil, cumin, nutritional yeast, and flax egg. Mix well and remove from heat.
Let the lentil mixture cool for 10 minutes.
Preheat the oven to 400°F (200°C).
Roll out the thawed puff pastry on a floured surface.
Place the lentil mixture in the middle of the pastry. Wrap the sides of the dough around the lentils.
Trim excess pastry from the ends, leaving about an inch to fold up and seal the pastry.
Brush the surface with plant-based milk or water for sealing.
Place the lentil loaf seam side down on a lined baking sheet.
Brush the surface with more plant-based milk or oil and make 4-6 venting slits in the pastry.
Bake in the oven for 25-30 minutes at 400°F.
Allow the Wellington to cool for 10 minutes before cutting and serving.