Lentil Wellington

Serves 6

30 Minute Prep Time

By Morgan Shupe on November 24, 2016 , categorized in Dinner

vegan holiday recipes

vegan holiday recipes

Well, well, Wellington. I can sense that your hunt for the perfect plant-based main dish for your holiday feast has led you here. You are in luck! This Lentil Wellington will do more than just suffice as a substitute for meaty main dishes as the star of your dinner table. Get your food processor ready, and prepare to impress!

This recipe doesn’t take all day to cook like some holiday meals, but if you want to prepare anything ahead of time, the lentil and mushroom mixture can live in the fridge for up to two days.

Ingredients

  • 1 tsp olive oil
  • 1/2 onion, diced
  • 1/4 tsp ground sage
  • 1/4 tsp celery seed
  • 3/4 cup red lentils
  • 2 1/4 cup vegetable stock
  • Salt, to taste
  • 2 cups mushrooms
  • 1/4 cup chestnuts (optional)
  • 1/4 tsp dried thyme
  • 4 Tbsp smooth Dijon mustard
  • 1 package (397g/ 14oz.) vegan puff pastry OR gluten-free pie crust (recipe below)
  • Gluten-Free Pie Crust
  • 1 cup walnuts
  • 1 1/2 cup gluten-free all-purpose flour
  • 1/2 tsp sea salt
  • 1 cup coconut oil
  • 1/2 cup gluten-free oats
  • 1/4 cup cold water

Preparation

    1. In a medium sized pot, heat olive oil and sauté onion over medium-high heat for five minutes. Add sage, celery seed, lentils, vegetable stock, and salt. Bring to a boil. Lower to a simmer, cover with a lid, and cook for 15 minutes. Once cooked, let cool, and move to refrigerator.
    2. In a food processor, add mushrooms and chestnuts. Pulse until coarsely chopped. Add mushroom mixtures to a dry pan over medium-high heat and cook until most of the moisture is gone. Season with salt and thyme. Once cool, move to refrigerator.
    3. When ready to assemble, preheat oven to 400°F and line a sheet pan with parchment paper.
    4. Split puff pastry or pie crust in half. Roll pastry out to a 10-inch by 14-inch rectangle on parchment paper. While rolling pastry, use flour as needed to avoid sticking.
    5. Spread half of Dijon onto the center of pastry. Top with half of mushroom mixture and top that with half of lentil mixture. Mold lentils and mushrooms into a log on the pastry.
    6. Fold top and bottom end of the pastry over log using the parchment paper to guide the pastry. Using the parchment as a guide, fold the sides over top of the lentil log. Move the parchment paper onto the sheet pan.
    7. If you are using the gluten-free pie crust, the crust will seem crumbly when wrapping the lentil log. Use the parchment paper and wrap it around the pastry and press the pastry lightly to help mend any crumbly areas. Move the parchment package onto the sheet pan and remove parchment wrapped around the pastry.
    8. Using a paring knife, make a light mark down the length of the pastry and multiple cuts on a diagonal on either side. Be sure not to pierce through the pastry when marking the top.
    9. Repeat steps 4 to 8 with remaining ingredients.
    10. Bake for 30 minutes.
  1. Gluten-Free Pie Crust

    1. Combine walnuts, gluten-free flour, and oats in a food processor and pulse until a fine flour forms.
    2. Add in sea salt and coconut oil to food processor and pulse until combined.
    3. Add cold water to food processor and pulse until combined, adding more water one tablespoon at a time if needed to bring dough together.
    4. Form dough into a disc, wrap in saran wrap, and refrigerate until ready to use.
  2. Rolling Gluten-Free Pie Crust

    1. When ready to use, roll pastry into a 10×14 inch rectangle on a piece of parchment paper, using plenty of gluten-free flour to avoid sticking.
    2. Cut length-wise, leaving one strip wider than the other.
    3. Spread Lentil Wellington filling on narrow strip.
    4. Using parchment to move the wider pastry strip, lay it on top of the filling. Tuck the part that hangs over the filling under the narrow strip.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.

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