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A few of Kyla’s friends had a significant birthday recently so she invited them over for a little celebration. To mark the special nature of said birthday we settled on this Veggie Lentil Walnut Mushroom Wellington to serve as our main. We’ve made similar meals for holidays but the addition of puff pastry raises this Wellington to the next level. I know people can be opposed to palm oil and we usually try to avoid it but in this case we made an exception. I have to say that the walnuts and mushrooms are the stars here. You can really taste the earthy goodness of the pairing while the other veggies and the nuttiness of the lentils support them in this savory recipe. It may seem like a lot of work but honestly this comes together quickly and using a food processor for the chopping makes it easier. So the next time you want something a little special, consider this delicious option.

Veggie Lentil Walnut Mushroom Wellington
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Veggie Lentil Walnut Mushroom Wellington

Course: DinnerCuisine: VeganDifficulty: Medium
Servings

12

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 1 small onion, finely diced

  • 4 cloves of garlic, minced

  • 170 g of mushrooms, finely diced (roughly 6 or 7 medium sized)

  • 3/4 cup of walnuts, finely chopped

  • 1 small carrot, finely chopped

  • 1/2 cup of peas

  • 1 Tbsp of chia seeds

  • 1 tsp of ground sage

  • 1 tsp of thyme

  • 1/4 tsp of cayenne

  • 1/4 tsp of nutmeg

  • 2 Tbsp of tomato paste

  • 1 Tbsp of Dijon mustard

  • 3 Tbsp of tamari or soy sauce

  • 1 1/2 cups of cooked, green lentils

  • 1 package of plant based puff pastry (Tender Flake)

Directions

  • In a small bowl, whisk together the chia seeds and 3 Tbsp of water and let stand for 15 minutes.
  • Heat a frying pan over medium and add the onion and garlic. Cook until soft.
  • Add the carrot, walnuts and mushrooms to the pan and cook until the mushrooms release their water and the water is mostly evaporated.
  • Add the lentils and tamari stir well and and continue to cook. Mash some of the lentils with the back of your spoon, but don’t over do it.
  • Add the peas, mustard, sage, thyme, cayenne, nutmeg, chia and tomato paste. Stir well and heat through.
  • Remove the mixture from the heat and let stand until cool.
  • Preheat your oven to 400° F
  • Roll out your puff pastry into two 30 cm x 30 cm squares.
  • Place 1/2 of the lentil mixture on each square and form it into a “log” shape in the middle of the dough.
  • Fold the edges up over the log and pinch to seal the seam. Fold the ends in as well. You can make slits on the top with a sharp knife for effect.
  • Place the two Wellingtons on a baking sheet lined with parchment and bake for 35 or 40 minutes or until the pastry is nice and golden brown.
  • Serve with your favourite veggies and gravy.

Notes

  • We used Tender Flake brand puff pastry which is available in most grocery stores.
  • You can use a food processor to chop the veggies if you like. We have made this using the processor and chopping by hand and the processor method does allow the veggies to exude their flavours.
Veggie Lentil Walnut Mushroom Wellington