Vegan Wellington

🛒 Ingredients

• Vegan Puff Pastry 53 g · 187 kcal
• Cremini Mushrooms 83 g · 18 kcal
• Yellow Onion 25 g · 10 kcal
• Garlic Cloves 3 g · 4 kcal
• Cooked Green Lentils 33 g · 39 kcal
• Walnuts 17 g · 109 kcal
• Fresh Spinach 25 g · 6 kcal
• Breadcrumbs 8 g · 31 kcal
• Fresh Thyme 1 g · 1 kcal
• Fresh Rosemary 1 g · 0 kcal
• Soy Sauce 3 g · 2 kcal
• Olive Oil 5 g · 40 kcal
• Dijon Mustard 3 g · 2 kcal
• Plant-based Milk 5 g · 2 kcal

👨‍🍳 Instructions

1. Finely chop the mushrooms, onion, and garlic. Heat olive oil in a large pan over medium heat, then add the onion and cook until softened, about 5 minutes.
2. Add the chopped mushrooms and garlic to the pan, cooking until all liquid has evaporated and the mixture is browned, about 10-15 minutes. Stir in the chopped walnuts, cooked lentils, spinach, breadcrumbs, soy sauce, Dijon mustard, thyme, rosemary, salt, and pepper.
3. Preheat your oven to 200°C (400°F). Roll out the vegan puff pastry sheet on a lightly floured surface into a rectangle large enough to enclose the filling.
4. Spoon the filling mixture onto the center of the pastry. Fold the sides of the pastry over the filling, then fold the ends to seal, creating a neat parcel. Transfer carefully to a baking sheet lined with parchment paper, seam-side down.
5. Brush the entire surface of the Wellington with plant-based milk. Bake for 35-45 minutes, or until the pastry is golden brown and puffed.
6. Let the Vegan Wellington rest for 10 minutes before slicing and serving. This allows the filling to set and makes for easier, cleaner cuts.