
By tinnedtomatoes.com
Vegan Butternut Squash Wellington with Lentils & Chestnuts
Instructions
Prep:10minCook:1h
A delicious vegan butternut squash wellington with lentils and chestnuts encased in golden puff pastry. Perfect for family gatherings like Sunday dinner, Easter or Christmas.
Updated at: Fri, 28 Mar 2025 04:36:30 GMT
Nutrition balance score
Good
Glycemic Index
53
Low
Nutrition per recipe
Calories3825.7 kcal (191%)
Total Fat196 g (280%)
Carbs474 g (182%)
Sugars67.3 g (75%)
Protein75.8 g (152%)
Sodium3955.8 mg (198%)
Fiber72.5 g (259%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings

1butternut squash
large

1 tablespoonolive oil

1 teaspoonpaprika

1 teaspooncumin

1 teaspoondried oregano

1 teaspoonchilli flakes

1 pinchsalt

1 pinchpepper

1onion
peeled and finely chopped

3 clovesgarlic
peeled and crushed or finely grated

200gchestnut mushrooms
finely chopped

3 sprigsthyme
leaves used, stem discarded

180gchestnuts
cooked, chopped

120ggreen lentils
cooked, or brown

1slice wholemeal bread
whizzed into breadcrumbs, in a blender or food processor

2 teaspoonssoy sauce

2 teaspoonstomato puree

1 teaspoonMarmite
or Vegemite

salt
good

pepper
good

2 x 320gready-rolled puff pastry
or equivalent block, rolled into rectangles

7 tablespoonshummus

2 tablespoonsred onion chutney
or cranberry sauce
Instructions
View on tinnedtomatoes.com
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