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4.6 from 5 votes

Vegan Wellington

Oh, so delicious Vegan Wellington recipe made with lentils, sunflowers, and more yummy ingredients. 
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dinner, Main Course
Cuisine: Vegan
Servings: 6
Calories: 422kcal
Author: Karissa


  • 1 frozen puff pastry sheet
  • 1 large carrot peeled and chopped
  • 1 large celery stalk chopped
  • 2 tsp vegan butter or oil or 1/4 cup veg stock
  • 2/3 cup dry lentils green or brown
  • 2 cups water
  • 1.5 tsp vegetable or "no beef" bouillon see notes
  • 1 tsp onion powder
  • 1.5 tsp garlic powder
  • 2 tsp vegan Worcestershire sauce see notes
  • 1/2 tsp paprika
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • 1/4 tsp black pepper
  • soy sauce or salt to taste
  • 2 cups chopped kale loosely packed
  • 1/2 cup roasted unsalted sunflower seeds coarsely chopped
  • 1/4 cup panko breadcrumbs
  • 2 tbsp non-dairy milk


  • Set the puff pastry out to thaw.
  • In a medium-sized pot, saute the carrots and celery in the vegan butter/oil or vegetable stock until tender.
  • Add in the lentils, water, bouillon, onion powder, garlic powder, vegan Worcestershire sauce, paprika, sage, thyme, and pepper. 
  • Bring to a boil then reduce to a simmer for 15-20 minutes, or until the lentils are tender and have absorbed the liquid. Add some salt or soy sauce if needed.
  • Turn off the heat, but leave the pot on the burner. Stir in the kale and sunflower seeds. Cover the pot for about 5 minutes, or until the kale has wilted.
  • Mix in the breadcrumbs. Let the lentil mixture cool until just warm, no longer hot. 
  • Pre-heat the oven to 400F degrees.
  • Once the puff pastry is thawed and pliable, you can start assembling your vegan wellington. 
  • Scoop the lentil mixture in the center third of the puff pastry in the shape of a log. Leave an inch of room on the edges. Make sure it's packed tightly.
  • Fold the sides of the puff pastry over the top of the lentil mixture, tightly. There should be about a half an inch of overlap. Pinch, seal and tuck the edges. Use water to help create a more secure seal. 
  • Cover a baking sheet with parchment paper or a silicone baking mat. Place the wellington on it, seam-side down. 
  • Score the pastry (directions in the post above) and then brush with the non-dairy milk (this will create a golden crust as an egg wash would.)
  • Bake for 30 minutes, or until golden brown. 
  • Let cool for about 5 minutes, then use a serrated knife to cut slices.


*I recommend this vegetable bouillon or "no beef" bouillon. Both have rich, savory flavor perfect for this dish. 
**Worcestershire sauce typically contains anchovies, but there are several vegan brands - Annie's and the Kroger store brand are a couple. Just check labels. If you cannot find it, substitute with soy sauce or coconut aminos.


Calories: 422kcal | Carbohydrates: 43g | Protein: 12g | Fat: 23g