Vegan Mushroom Lentil Wellington
Vegan Mushroom Lentil Wellington with Mushroom Gravy to amaze your family and friends this Thanksgiving! This vegan version of the British classic is my absolute favorite dish to serve at holiday dinners. It’s a beautiful dish and surprisingly easy to make too. The filling is meaty and so satisfying. The crust is melt in your mouth flaky. It’s really heavenly.
Ingredients
3 tbsp of extra virgin olive oil
2 lbs of crimini mushrooms cleaned and diced. Plus 5-6 mushrooms, sliced to cook separately later.
2 medium yellow potatoes peeled and diced.
1 cup cooked brown or green lentils mashed
1 large red onion finely chopped
Kosher salt and black pepper
3 garlic cloves, finely chopped
2 tbsp finely chopped fresh rosemary
1 teaspoon red chili flakes
1 tbsp of flax meal
2 tbsp tamari or coconut aminos
1 tbsp fresh thyme leaves
1 (14-ounce) package vegan puff pastry
Vegan Egg Wash
1 tbsp of aquafaba mixed with 1 tbsp of almond or soy milk
1/2 tsp maple syrup
1 tsp of neutral oil
Method
Place a large frying pan over a medium heat. Add the 2 tbs of olive oil followed by onion. Season with salt and pepper and cook, stirring occasionally, for 10 minutes, until the onions are golden brown.
Add diced potatoes and cook for 10 min.
Add the diced mushrooms and more oil if needed. Increase the heat to medium/high and cook the mushrooms until liquid from the mushrooms is released and mushrooms turned golden brown.
Add the cooked and mashed lentils to the mushrooms followed by garlic, flax meal, rosemary, chili flakes, thyme and tamari.
Cook mixture until most of the liquid is reduced. Adjust the seasoning to your taste.
Use the hand held Immersion blender to break down the mushrooms if needed. Mushroom lentil mixture should not be wet. It should look like a uniform mixture.
Place the mixture into the freezer to cool for about 20 min. The mixture needs to be completely cooled so it does not melt the pastry.
While the mushroom lentil mixture is cooling, fry the remaining sliced mushrooms in 1 tbsp of oil until golden brown and set aside.
Preheat the oven to 390 F. Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Roll it out if needed by dusting some all purpose flour. Spread fried mushrooms over the middle of the pastry, making sure to leave 1 inch border at the edge of the pastry.
Take out the mushroom lentil mixture from the freezer and place it over a puff pastry by forming a log so that it goes from end to end of the short side of the pastry. It should be about 1-inch away from the end and 4-inches away from the left and right sides.
Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Press down to seal the edges. Roll over the log so seam is facing the bottom.
Generously coat the pastry with the vegan egg wash.
Bake for 30 to 35 minutes, or until golden and flakey.
Serve with the mushroom gravy.
