Lentil Wellington Recipe

Let’s make this fabulous puff pastry-wrapped lentil Wellington! The lentil-mushroom-walnut mixture is fantastic on its own, and you can use it to make burgers or as a loaf topped with Vegan Richa's amazing gravy. For this vegan Wellington, we are wrapping the lentil loaf in buttery, crisp puff pastry for a crowd-pleasing holiday entree. Onion, garlic, and walnuts get toasted in a skillet and then cooked down with mushrooms. Add in lentils, veggies, and herbs, and you have got a flavor explosion wrapped in golden puff pastry.

Ingredients You'll Need:

Lentil Wellington:

• 1 teaspoon oil
• 1/2 medium onion, chopped (see step 1)
• 5 cloves of garlic, finely chopped
• 3/4 cup walnuts, finely chopped
• 6 to 8 ounces mushrooms such as white, cremini or baby portabella , chopped small
• 1/2 cup chopped carrots
• 1/4 cup peas
• 3/4 to 1 teaspoon sage, ground sage
• 1/2 teaspoon each dried thyme, oregano
• 1/4 teaspoon nutmeg or pumpkin pie spice
• 1/4 teaspoon cayenne
• 1.5 cups cooked lentils, (I use brown lentils), canned or cooked from dried.
• 3/4 teaspoon salt or to taste, divided
• 1 chia egg, (1 tbsp chia seeds mixed with 3 tbsp water. Let it sit until thickened)
• 1 or 2 vegan puff pastry sheets

Gravy:

• 1 tablespoon olive oil
• 1/2 medium onion, finely chopped
• 3 tablespoons all purpose flour, use rice flour for gluten-free
• 1 tablespoon cornstarch, or more flour for corn-free
• 2 teaspoons vegan worchestershire sauce, or use soy sauce or chickpea miso
• 1/2 teaspoon prepared stone ground mustard, or use 1/4 tsp ground mustard + 1/2 tsp vinegar
• 1/2  teaspoon onion powder
• 1/2  teaspoon garlic powder
• 1/4  teaspoon black pepper, or white pepper
• Pinch nutmeg, or cinnamon
• 2 tablespoons nutritional yeast
• Generous dash fresh or dried thyme and sage
• 1 cup non dairy milk, such as soy or cashew milk or use stock.
• 1 1/4 cup water, or stock
• 1/2 teaspoon salt, or more, to taste

Instructions:

Lentil Wellington:

1. Prep the veggies. I use a small chopper or food processor to chop up the onion and garlic and set aside, then pulse walnuts in the same processor until coarsely chopped, then pulse carrots and. mushrooms. Defrost the puff pastry sheets, if you haven't already.
2. Heat oil in a skillet over medium heat. Add onion and garlic and a good pinch of salt and cook until golden. 4 minutes. Add walnuts and cook for 2 to 3 minutes to roast. Add mushrooms and carrots and a good pinch of salt. cook for 5 to 7 minutes. Add peas, spices and herbs, and cook for a minute.
3. Add the salt and lentils and mix in. Let the lentils heat through. Mash some of the lentils. Taste and adjust salt and flavor. Add more herbs, like sage or poultry seasoning. Add a tablespoon vegan Worcestershire sauce or bbq sauce or a 1/2 teaspoon stone ground mustard for extra flavor or variation.
4. Add the chia egg and mix in. Add a few tablespoons breadcrumbs or flour, if the mixture is too moist. Or Add another chia egg or some broth if it's too dry, and mash lightly to moisten. (This mixture can be refrigerated for up to 4 days or frozen for up to 3 months.)
5. Roll out the pastry sheets until they're 1" to 2" larger than they started, place the filling. Shape the lentil mixture 1 or 2 well-pressed logs, depending on the pastry sheet design pattern you are using and thickness preferred. Then cut the pastry sheet as desired, use non dairy milk on the side you want to seal, fold over and seal. Brush oil or non-dairy milk on top. (These unbaked loafs can be stored frozen and baked when needed).
6. Bake at 400° F (205° C) for 30 to 35 minutes or until golden. Brush nondairy milk on the baked wellington, lightly cover and let sit to cool. (You can also refrigerate the wellington after cooling to store for up to 3 days. Reheat in the oven for 5 to 10 minutes.) Cool for 15 minutes then slice with a sharp knife.

Source: Recipe and Photos from Vegan Richa