Can I make Vegan Lentil Wellington ahead of time?

Yes, you can prepare the filling and roll the puff pastry ahead of time. Once you are ready to serve, simply bake it just before your guests arrive, ensuring a fresh, flaky result.

Is Vegan Lentil Wellington gluten-free?

The standard recipe is not gluten-free since it uses puff pastry, which typically contains gluten. However, you can substitute the puff pastry with a gluten-free dough designed for savory pies.

What can I serve with Vegan Lentil Wellington?

It pairs beautifully with roasted vegetables, garlic mashed potatoes, or a refreshing salad. These sides accentuate the flavors and provide a wholesome meal.

How do I store Vegan Lentil Wellington leftovers?

Store any leftovers in an airtight container in the refrigerator for up to three days. You can reheat it in the oven for the best texture.

Can I freeze Vegan Lentil Wellington?

Absolutely! You can freeze the unbaked Wellington wrapped tightly in plastic wrap and foil. When ready to bake, toss it straight from the freezer into the oven, increasing cook time by about 10 minutes.

Vegan Lentil Wellington

Ingredients

Scale

1 Puff pastry sheet
2/3 cup (170g) Dry lentils
1 (15.5 oz) can Chickpeas, drained and rinsed
2 large Carrots, peeled and chopped (135g)
1 large Shallot, chopped (20g)
1-2 cloves Garlic, chopped
1 sprig Fresh rosemary
2-3 sprigs Fresh thyme
1.5 tablespoons (20g) Vegan butter
1 tablespoon Garlic powder
1 tablespoon Onion powder
1 teaspoon Salt (split into two halves)
1 teaspoon Black pepper (split into two halves)
1 tablespoon Flax egg (flaxseed meal + water)
2 tablespoons Non-dairy milk
Pinch Turmeric
2 cups (480ml) Vegetable broth
1 tablespoon Cornstarch
1 tablespoon Maple syrup

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Instructions

Begin by cooking the lentils. Place them in a pot covered with water and add a pinch of salt. Cook on medium heat for about 30 minutes until soft, then drain and set aside, allowing them to cool slightly.
In a large pan, melt the vegan butter over medium heat. Add the chopped shallot, carrots, garlic, chickpeas, fresh thyme, and rosemary. Sprinkle with garlic powder, onion powder, salt, and black pepper. Cook for about 10 minutes, until the vegetables soften and become aromatic.
Transfer the mixture to a blender and blend just enough to break it down while retaining some texture. In a separate bowl, combine the flaxseed meal with water to create a flax egg. Add the cooked lentils and the blended mixture into a large bowl, along with the flax egg, and mix everything until well combined, achieving a satisfying texture.
Roll out the puff pastry on a lightly floured surface, ensuring it is evenly shaped and ready to contain your delicious filling. Fill it with the lentil mixture, then seal it well, creating an enclosed pocket of fabulous flavors.
Finally, bake it in a preheated oven at 400°F (200°C) for about 25-30 minutes, or until it achieves a golden and flaky texture that will leave your guests drooling in anticipation.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days.

Author: Isabella Moreno
Prep Time: 20
Cook Time: 30
Category: Main Course
Method: Baking
Cuisine: Vegan
Diet: Vegan

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 5g
Sodium: 600mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg