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Vegan Wellington

Heavenly Vegan Wellington: A Delightful Plant-Powered Feast

Discover the delightful plant-based Vegan Wellington, a satisfying and healthy meal that's perfect for gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 slices
Course: Main Dishes
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons olive oil helps to sauté the vegetables, adding richness.
  • 1 medium onion provides a sweet and savory base for the filling.
  • 3 cloves garlic adds fragrant depth; you can use garlic powder if fresh isn’t available.
  • 8 ounces mushrooms enhances the umami taste; cremini or button mushrooms work best.
  • 4 cups fresh spinach a nutritious green that wilts beautifully in the filling.
  • 1 cup cooked lentils adds protein and heartiness; canned lentils can save time.
  • 1 teaspoon dried thyme for an earthy flavor; fresh thyme is a delightful substitute.
  • 1 teaspoon smoked paprika gives a subtle smokiness, making the flavors pop.
  • 1 tablespoon soy sauce enhances the overall taste and adds saltiness; tamari can be used for gluten-free.
  • 2 tablespoons nutritional yeast imparts a cheesy flavor, making this Vegan Wellington taste indulgent.
  • to taste salt to taste, bringing all the flavors together.
  • to taste black pepper adds a hint of spice; fresh ground is best for flavor.
For the Pastry
  • 1 sheet puff pastry serves as the delicious outer layer; ensure it’s thawed before use.
  • 1 tablespoon plant-based egg wash gives the pastry a beautiful golden finish; almond milk can work too.
  • to taste sesame or poppy seeds sprinkle on top to add a nutty crunch and visual appeal.

Equipment

  • skillet
  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Rolling Pin

Method
 

Step‑by‑Step Instructions for Vegan Wellington
  1. Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking for about 5 minutes until fragrant.
  2. Add the Mushrooms and Spinach: Stir in chopped mushrooms and sauté for 7-10 minutes, then add fresh spinach, wilting for another 2 minutes.
  3. Mix the Filling: Remove skillet from heat. Transfer vegetables to a mixing bowl, add cooked lentils, thyme, smoked paprika, soy sauce, and nutritional yeast. Season with salt and pepper.
  4. Prepare the Puff Pastry: Preheat the oven to 400°F (200°C). Roll out puff pastry to desired shape and thickness.
  5. Assemble the Wellington: Spoon filling into the center of the pastry and fold over edges, sealing with a fork.
  6. Brush and Sprinkle: Place on a baking sheet, brush with egg wash, and sprinkle with seeds.
  7. Bake to Perfection: Bake for 25-30 minutes until golden brown.
  8. Slice and Serve: Let cool, then slice and serve warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 400mgPotassium: 600mgFiber: 7gSugar: 3gVitamin A: 1500IUVitamin C: 25mgCalcium: 60mgIron: 3mg

Notes

For best results, use cremini or button mushrooms and do not overload the skillet while sautéing to achieve optimal browning.

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