VEGAN WELLINGTON

Name: VEGAN WELLINGTON
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Ingredients: 2 blocks of store-bought vegan puff pastry; ⅔ cup walnuts; ⅓ cup cashews; 1 + 1 + 2 tbsp vegan butter; 2 tbsp grounded flaxseed; 5 tbsp hot water; 2 onions diced; 1 carrot diced; 1 leek diced; 4 garlic cloves diced; 4 sprigs of fresh thyme; 3 leaves sage diced; ½ tsp salt; 100g shiitake mushroom diced; 200g brown mushrooms diced; 1 tbsp tamari; 1 tbsp Worcester sauce; 1.5 cups cooked lentils; ¾ cup oats; ⅓ cup chopped fresh parsley; salt & pepper to taste

15 steps

Prep:45minCook:40min

This gorgeous Plant-Based Wellington will be an absolute hit amongst everyone at the Christmas table. It’s also surprisingly easy to put together, yet looks so elaborate! We’ve really layered the flavours with toasted nuts, mushrooms, aromatics and everything in between. You can dice the vegetables using a knife or a food processor. If you’re not using a food processor, mash the lentils using a fork and use quick oats. Look in the freezer at your local supermarket; most puff pastries are accidentally vegan.

Updated at: Thu, 17 Aug 2023 07:02:25 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories619 kcal (31%)

Total Fat39 g (56%)

Carbs56.5 g (22%)

Sugars4.5 g (5%)

Protein14.8 g (30%)

Sodium558.3 mg (28%)

Fiber8.1 g (29%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Take the pastry out of the freezer two hours before using it and leave it covered at room temperature.

Step 2

Preheat the oven on fan assist at 375 degrees F (190 C).

Step 3

Wash and dice all the vegetables using a knife or larger chopping setting of a food processor.

Step 4

Add 1 tbsp of butter to a pan on medium heat, add the walnuts and cashews and cook for 3 to 5 minutes, until brown and fragrant, stirring frequently. Allow to cool down. Roughly chop the nuts using a knife. Reserve.

Step 5

Add the grounded flaxseed and hot water to a bowl, stir well and let rest for 5 minutes.

Step 6

To a large pot on medium heat, add 2 tbsp of butter, the carrot, leek and onions. Cook for 5 minutes, stirring regularly.

Step 7

Add the garlic, mushrooms, salt, thyme, and sage. Cook for 10 minutes, stirring regularly.

Step 8

Add the tamari, Worcester sauce, and lentils. Reduce the heat and cook for 10 minutes.

Step 9

Transfer to a mixing bowl. Add the oats, flaxseed egg, and chopped nuts and stir well until combined.

Step 10

Transfer half of the mixture to a food processor and lightly process. Transfer back to the mixing bowl and combine. Adjust salt and pepper to taste.

Step 11

Place a square of puff pastry onto some baking paper. Pour half of the filling mixture onto the middle of the paper and shape it into the form of a regular Wellington.

Step 12

Using a sharp knife, score diagonal strips 4 cm long and 1cm apart from top to bottom along the pastry on each side. Crisscross each strip of pastry across the filling to form a lattice.

Step 13

Repeat steps 11 and 12 with the second square of puff pastry and the rest of the mixture.

Step 14

Melt 1 tbsp of butter in the microwave and brush it over the Wellingtons.

Step 15

Cook in the oven for 35 to 40 minutes. Let them rest for 10 minutes before slicing. Enjoy!

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