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a golden puff pastry Wellington sliced to show the mushroom and lentil filling, shown wide on a platter with rosemary garnish, warm natural light, shallow depth of field, landscape orientation

Vegan Wellington

Taste the delicious fillings of mushrooms and lentils while biting into the delicious crust of a flaky puff pastry!
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 sheet vegan puff pastry
  • 2 cups mushrooms chopped
  • 1 cup cooked lentils
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tbsp soy sauce

Method
 

  1. Saute the onion, garlic, and mushrooms in olive oil until the liquid cooks off.
  2. Stir in the lentils and soy sauce and cook until thick, then cool.
  3. Roll out the puff pastry on a lined sheet.
  4. Mound the filling down the center and fold the pastry over, sealing the edges.
  5. Brush with a little plant milk and score the top.
  6. Bake at 400F for 35 to 40 minutes until golden.

Notes

Cook the mushroom filling until dry so the pastry stays crisp underneath.