Vegan Lentil Wellington Recipe: A Stunning Plant-Based Holiday Centerpiece

Why You’ll Love This Vegan Lentil Wellington

When it comes to showstopping holiday mains, nothing says celebration quite like a Wellington. Traditionally made with beef, the classic dish is wrapped in mushroom duxelles and buttery pastry. This Vegan Lentil Wellington delivers all the same drama and flavor—without a trace of meat or dairy.

With a hearty lentil-and-nut filling, savory mushroom duxelles, and flaky golden puff pastry, this recipe proves that plant-based cooking can be every bit as elegant and satisfying as its traditional counterpart. Perfect for Christmas, Thanksgiving, Easter, or a cozy Sunday dinner, this Wellington brings everyone to the table in awe.

Ingredients You’ll Need

Lentil Filling

• 1 ½ cups dried green or brown lentils (rinsed well)
• 4 cups vegetable broth (low sodium preferred)
• 2 tbsp olive oil
• 1 large onion, finely diced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 1 cup walnuts or pecans, toasted & chopped
• 1 tbsp fresh thyme (or 1 tsp dried)
• 1 tbsp fresh rosemary (or 1 tsp dried)
• 1 tbsp fresh sage, chopped (optional but festive)
• 2 tbsp tomato paste
• 2 tbsp tamari or soy sauce
• 1 tbsp balsamic vinegar
• 3 tbsp nutritional yeast
• 1 cup breadcrumbs (gluten-free if needed)
• 2 tbsp flaxseed meal + 5 tbsp water (flax “egg”)
• 1 tsp sea salt (adjust to taste)
• ½ tsp black pepper

Mushroom Duxelles

• 1 tbsp olive oil or vegan butter
• 2 shallots, minced
• 1 lb cremini or chestnut mushrooms, finely chopped
• 2 garlic cloves, minced
• ¼ cup dry white wine (or veggie broth)
• 1 tsp fresh thyme
• Salt & black pepper, to taste

Assembly

• 2 sheets vegan puff pastry (about 450 g)
• 2–3 tbsp plant milk (soy or oat for best color)
• 1–2 tbsp Dijon mustard (optional)
• Flour, for dusting

Step-by-Step Instructions

Step 1: Cook the Lentils

1. Rinse lentils and combine with vegetable broth in a medium saucepan.
2. Bring to a boil, reduce heat, and simmer for 25–30 minutes until just tender. Drain thoroughly.

Step 2: Prepare the Lentil Mixture

1. In a skillet, heat olive oil over medium heat.
2. Add onion, carrots, and celery. Cook 10–12 minutes until soft and fragrant.
3. Stir in garlic, herbs, and tomato paste. Cook 2 minutes.
4. Deglaze with tamari and balsamic vinegar.
5. Add lentils, nuts, nutritional yeast, breadcrumbs, flax egg, salt, and pepper. Mix well.
6. Chill in the refrigerator for at least 1 hour (this step prevents soggy pastry).

Step 3: Make the Mushroom Duxelles

1. Heat oil/butter in a pan. Add shallots and cook until translucent.
2. Stir in mushrooms and garlic. Cook 10–15 minutes until liquid evaporates and mushrooms darken.
3. Deglaze with wine or broth. Cook until dry.
4. Season with thyme, salt, and pepper. Cool completely.

Step 4: Assemble the Wellington

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out one puff pastry sheet on a floured surface and place on the baking sheet.
3. Shape chilled lentil mixture into a compact log and place in the center.
4. Spread mushroom duxelles evenly over the log. Brush with Dijon mustard if using.
5. Cover with second puff pastry sheet, sealing edges tightly. Crimp edges with a fork.
6. Score decorative lines on top and cut 2–3 steam vents.
7. Brush with plant milk for golden color.

Step 5: Bake & Rest

1. Bake for 30–40 minutes until pastry is puffed and golden.
2. Remove from oven and rest for 10 minutes before slicing.

Serving Suggestions

• Classic Pairings: Vegan gravy, mashed potatoes, roasted root vegetables.
• Fresh Balance: Steamed green beans, lemony asparagus, or a crisp salad.
• Festive Touches: Cranberry sauce or braised red cabbage for holiday flair.

Pro Tips for Perfect Wellington

• Chill everything – cold filling and pastry = flaky layers.
• Cook mushrooms dry – any moisture left behind = soggy pastry.
• Don’t skip vents – allows steam to escape, preventing blowouts.
• Make ahead – prepare filling/duxelles a day in advance; assemble the day of baking.

Variations & Substitutions

• Nut-Free: Replace nuts with sunflower seeds or pumpkin seeds.
• Gluten-Free: Use GF puff pastry + GF breadcrumbs.
• Mushroom-Free: Swap duxelles for caramelized onions or spinach + vegan cream cheese.
• Mini Wellingtons: Make individual parcels for easier serving.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer (Unbaked): Assemble, wrap tightly, and freeze up to 1 month. Bake from frozen, adding 15–20 minutes.
• Freezer (Baked): Freeze slices, then reheat at 350°F (175°C) until warmed through.

Nutrition (per serving, 6–8 servings)

• Calories: 580 kcal
• Protein: 17 g
• Carbohydrates: 48 g
• Fat: 32 g
• Fiber: 12 g

(Values vary based on ingredients and pastry brand.)

Frequently Asked Questions

Q1: Can I make this ahead of time?
Yes! Prepare filling and duxelles 1–2 days in advance. Assemble Wellington the day of baking for best pastry texture.

Q2: What can I serve instead of gravy?
Cranberry sauce, red wine reduction, or vegan peppercorn sauce all pair beautifully.

Q3: Why did my pastry come out soggy?
Likely too much moisture in the filling or not enough chilling. Drain lentils well, cook mushrooms until dry, and ensure filling is cold before wrapping.

Q4: Can I make mini versions for appetizers?
Absolutely! Cut pastry into squares, fill with smaller portions, and bake for 20–25 minutes. Perfect for parties.

Final Thoughts

This Vegan Lentil Wellington is more than a recipe—it’s a celebration. With its flaky pastry, savory filling, and elegant presentation, it’s the kind of dish that wows both vegans and meat-eaters. Whether you’re hosting Christmas dinner or planning a cozy weekend feast, this Wellington guarantees smiles, full plates, and plenty of compliments.

✨ Try it once, and it may just become your new holiday tradition.