Vegan Wellington

Vegan Wellington

Get ready to elevate your holiday spread with the star of the show: Vegan Wellington! Packed with a medley of vegetables, mushrooms, and lentils wrapped snugly in a delicate pastry shell, this exquisite entrée is tailor-made for celebratory gatherings and complements an array of delectable sides. The convenience factor shines through too—you can prep the flavourful filling a day ahead, then simply encase and bake it when the festivities are in full swing. It's truly sensational!

Ingredients:

2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1 medium leek, cut in half and sliced thinly
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried rosemary or 1 tablespoon fresh, chopped
1 teaspoon dried sage or 1 tablespoon fresh, chopped
½ teaspoon dried thyme 1½ teaspoons fresh, chopped
1 pound mushrooms
1½ cans (15 oz each) lentils or 2 cups cooked lentils
1 cup walnuts chopped
2 tablespoons tamari or soy sauce
4 tablespoons rolled oats
1½ teaspoons salt (more or less to taste)
Freshly ground black pepper to taste
10 to 14 ounces vegan puff pastry, refrigerated or frozen and thawed
Vegan butter, melted, for brushing pastry.

Directions:

In a large skillet, warm oil over medium heat and add onion, carrot, celery, leek and garlic.

Sauté for approximately 10 minutes, until starting to soften.

Add tomato paste and herbs and cook for 2 more minutes.

Add chopped mushrooms, lentils (drained and rinsed), chopped walnuts, and oats. Stir.

Season with soy or tamari and salt and pepper.

Cook on medium-low heat for about 15 minutes, stirring occasionally.

Remove from heat and let cool. (You could refrigerate filling at this point)

Preheat oven to 350°F / 180°C. Line a baking tray with parchment paper and arrange puff pastry sheet on it to create a rectangle of at least 8 x 12 inches.

Form mushroom filling into a log and place in the centre. 

Wrap one side over the filling, then the other, and then pull up each end. Press firmly into place and flip over so the seams are on the bottom.

Use a knife to make some diagonal criss cross cuts to allow steam to escape.

Brush with melted vegan butter.

Bake at 350°F/180°C for about 30 minutes. It should be golden and not overly browned.

Allow to cool for at least 5 minutes, then slice with a serrated knife.