Lentil Wellington
Serves 630 mins prep35 mins cook
A delicious vegan twist on the traditional Wellington, this Lentil Wellington is made with puff pastry and packed with a hearty filling of cooked lentils, vegetables, herbs, and spices. With a flaky crust and a flavorful interior, it’s perfect for festive gatherings or a comforting dinner.
0 servings
What you need
cup cooked lentils
cup breadcrumb
tbsp ground flaxseed
cup water
tsp fresh sage
tsp rosemary
tsp thyme
tsp salt
tsp pepper
tsp smoked paprika
tsp dried thyme
cup spinach
tsp browning sauce
cup vegetable stock
Instructions
1: In a small bowl, add the ground flax seed and water, stir to combine and set aside. 2: Add onion, pepper and mushrooms to food processor and pulse until uniform in size. 3: Sauté over medium-high heat until onions and peppers are translucent and mushrooms have released moisture. 4: Add in all seasonings, lentils, breadcrumbs, and flax seed mix. 5: Cook for about 3 minutes then transfer to a plastic wrap on a work surface. 6: Form a log by hand then wrap tight in the plastic and chill in the fridge for at least 30 minutes. 7: Sauté spinach until wilted and set aside. 8: Roll out puff pastry then add a layer of spinach followed by the lentil log. 9: Roll tight, cut excess dough away, then bake at 350°F for 35 minutes. 10: Let cool for about 10 minutes and enjoy.View original recipe