Description
This Vegan Mushroom Lentil Wellington is a savory and satisfying centerpiece for your Easter dinner. Packed with hearty lentils, earthy mushrooms, and aromatic herbs, it’s wrapped in golden puff pastry for an elegant plant-based feast. Keywords: vegan Easter main, mushroom lentil wellington, plant-based Easter recipe, vegan holiday dinner, puff pastry wellington Description A rich and flavorful vegan main course with a hearty lentil and mushroom filling wrapped in flaky puff pastry, perfect for an elegant Easter celebration.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups mushrooms, finely chopped
- 1 cup cooked lentils
- 1 tablespoon soy sauce or tamari
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon rosemary
- Salt and pepper to taste
- 1 sheet vegan puff pastry, thawed
- 1 tablespoon plant milk (for brushing)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat olive oil in a skillet. Sauté onion until translucent, then add garlic and cook for another minute.
- Add chopped mushrooms and cook until moisture is released and evaporated.
- Stir in lentils, soy sauce, tomato paste, and herbs. Cook for 5–7 minutes until the mixture thickens. Let cool.
- Roll out puff pastry and place the filling in the center, shaping it into a log.
- Fold the pastry over the filling, seal the edges, and place seam-side down on the baking sheet.
- Brush with plant milk. Use a knife to lightly score the top.
- Bake for 25–30 minutes until golden brown. Rest briefly before slicing.
Notes
- Can be prepped ahead and baked fresh on Easter day.
- Serve with vegan gravy or a balsamic glaze.
- Substitute lentils with cooked chickpeas for variation.
Nutrition
- Calories: 320
- Sugar: 2g
- Sodium: 340mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
