Vegan Wellington
by Karissa's Vegan Kitchen
Delicious Vegan Wellington, perfect for a holiday dinner, made with lentils, sunflower seeds, kale, and flavorful seasonings.
Servings: 6
Calories: 422kcal
Ingredients
- 1 frozen puff pastry sheet
- 1 large carrot peeled and chopped
- 1 large celery stalk chopped
- 1 tablespoon vegan butter or oil
- ⅔ cup dry lentils green or brown
- 2 cups water
- 2 teaspoons vegan Worcestershire sauce see notes
- 1½ teaspoon vegetable or "no beef" bouillon see notes
- 1½ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon sage
- ½ teaspoon thyme
- ¼ teaspoon black pepper
- soy sauce or salt to taste
- 2 cups chopped kale loosely packed
- ½ cup roasted unsalted sunflower seeds coarsely chopped
- ¼ cup panko breadcrumbs
- 2 tablespoons non-dairy milk
Instructions
- Set the puff pastry out to thaw.
- In a medium-sized pot, sauté the carrots and celery in vegan butter 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. If the mixture is too hot, it will melt the puff pastry.
- Pre-heat the oven to 400℉.
- Once the puff pastry is thawed and pliable, you can start assembling your 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.
Notes
*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.
Nutrition
Calories: 422kcal | Carbohydrates: 43g | Protein: 12g | Fat: 23g