This is the perfect holiday entree!
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The perfect winter comfort food: savory, warm, and filling. It’s the perfect entree to bring to thanksgiving or any other holiday celebration. It’s fairly easy to assemble and looks gorgeous!
*Note: if you see weird holes in the pictures of the pastry, it’s because my son was so excited to eat this that he poked a bunch of finger holes in the pastry to try and steal some. LOL
Ingredient details:
- Vegan puff pastry – It’s fairly easy to find vegan puff pastry dough in the store. Just check your label.
- Brown Lentils – I like the brown because green or red just change the color of the wellington too much.
- Baby Bella mushrooms – I love the flavor and texture of these mushrooms for ground meating dishes. Also I already made a twilight reference to these mushrooms, so I’ll refrain this time… But we’re all thinking it.
- Carrots – Make sure these are finaly chopped so you don’t get too much firm carrot texture in your wellington.
- Yellow onion
- Garlic – I used 5 cloves, but you can always use more.
- Liquid Smoke – I LOVE liquid smoke. It elevates any dish that needs to be more steak or barbacue flavored. Just a little bit goes a long way, so try to stick to my measurement or less. It smells just like it tastes, in my opinion, so if you’ve never had liquid smoke and you are hesitant, give it a whiff first!
- Vegan Worcestershire sauce – Another great example of checking your labels. Most worcestershire sauces have anchovies, but you can find a few (like the kroger brand) that are vegan.
- Flour – This will help thicken everything up so you don’t have a soggy swamp of a wellington.
- Seasonings: coriander, salt, pepper, Italian seasoning.
Detailed Instructions:
- Begin with cooking the lentils in a small pan. You will use double water for the lentils, so 3/4 cup of lentils and 1 and 1/2 cup of water. Cook it at medium heat and in about 20 minutes you’ll have perfectly soft lentils.
- While the lentils cook, dice the onion and mince the garlic. Put these in a medium/large saucepan and cook on medium until translucent. This will get the caramelization of the onions started.
- Chop the carrots and mushrooms into very small pea sized pieces and pour them into the pan with the onions and garlic.
- Add the seasonings, liquid smoke, worcestershire, and flour. Stir well until the flour dissolves. If you’re not into liquid smoke, you can skip this step. I really love the way that liquid smoke helps boost the flavor of this dish.
- Pour in the lentils and mix well. Cover the pan and simmer on low for 10 minutes. This will just let everything soften a bit more and the flavors mix together before baking. You also want to cook out more moisture so that your pastry doesn’t get soggy.
- Lay out the two puff pastry sheets. Evenly divide the filling and scoop out into the center of the pastry. Pull the edges of the pastry up and press together. If you want, you can seel them a bit more with plant milk or plant butter.
- Bake on 350° for 30 minutes or until golden brown.
Recipe List
Prep time: 20 minutes
Cook time: 30 minutes
Makes: About 6 servings
Ingredients:
17oz (one package) vegan puff pastry
3/4 cup uncooked lentils (1 1/2 cups cooked)
8oz mushrooms
1 cup peas
1 cup finely chopped carrots
1 yellow onion
5 cloves garlic
1 tsp coriander
1 tbsp Italian seasoning
1 tsp salt
pepper to taste
2 tsp liquid smoke
2 tbsp vegan Worcestershire sauce
1 tbsp flour
Instructions:
- Preheat oven to 350°
- Cook lentils until completely soft.
- Dice onion and mince garlic. Cook in medium pan until translucent.
- Chop mushrooms and carrots and pour into pan.
- Add seasonings, liquid smoke, worcestershire, and flour. Stir well.
- Pour in lentils and simmer for 10 minutes.
- Lay out your two puff pastry sheets and evenly divide the filling from pan between the sheets.
- Fold the sides of the pastry in and press together.
- Cut several slits in the top of the pastry.
- Bake at 350° for 30 minutes.
