Quick & Easy Vegan Puff Pastry Wellington Recipe

Introduction

This Quick & Easy Puff Pastry Vegan Wellington is a hearty and flavorful plant-based dish perfect for special occasions or cozy dinners. Made with lentils, chickpeas, fresh vegetables, and aromatic herbs wrapped in flaky vegan puff pastry, it’s sure to impress any guest.

Ingredients

• 3 cups cooked brown lentils (1½ cups dry lentils)
• 1 cup chickpeas
• ½ cup ketchup
• ⅓ cup oat flour or gluten free 1:1 baking flour or all purpose flour
• 2 tbsp vegan Worcestershire sauce
• 1 tbsp coconut aminos or Tamari soy sauce
• 1 cup diced onion
• 4 cloves garlic, minced
• 3 large carrots, chopped
• 2 stalks celery, chopped
• ½ cup chopped portobello or shiitake mushrooms
• 1 tbsp vegan butter
• ¼ cup fresh rosemary, chopped
• ¼ cup fresh thyme, chopped
• ¼ cup fresh sage, chopped
• Sea salt and pepper, to taste
• 1 frozen vegan puff pastry sheet or homemade gluten free vegan puff pastry recipe
• 1 tbsp vegan butter, melted (for brushing)

Instructions

1. Step 1: Prep all vegetables by dicing onion, mincing garlic, and chopping carrots, celery, and mushrooms. Cook the lentils and chickpeas if not already done. Transfer frozen puff pastry from freezer to fridge overnight, then let it sit at room temperature before use. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Step 2: In a large food processor, combine cooked lentils, chickpeas, ketchup, oat flour, vegan Worcestershire sauce, and soy sauce. Pulse until mixture is finely chopped but still textured; avoid making it too smooth. Set aside.
3. Step 3: Melt 1 tbsp vegan butter in a large skillet over medium heat. Add garlic and onion, sauté until the onion becomes translucent. Then add carrots, celery, mushrooms, rosemary, thyme, and sage. Cook for 5-7 minutes until vegetables are tender and mushrooms are soft. Remove from heat.
4. Step 4: Fold the lentil and chickpea mixture into the cooked vegetable mixture, stirring gently to combine evenly.
5. Step 5: Place the puff pastry on a clean surface. Spoon the filling into the center, shaping it into a tight log and leaving about 2 inches of space around the edges.
6. Step 6: Fold the puff pastry edges over the filling and seal the seam at the top carefully. Place the parchment paper on top of the seam, then put your baking sheet over it. Flip the entire assembly so the seam is on the bottom of the baking sheet.
7. Step 7: Score the top of the pastry lightly with a sharp knife to create a pattern. Brush the top generously with melted vegan butter.
8. Step 8: Bake in the preheated oven for 30-35 minutes until the puff pastry is golden brown and flaky.
9. Step 9: Remove from oven and allow to cool slightly before slicing. Serve warm.

Tips & Variations

• For a gluten-free version, use gluten-free flour and puff pastry made without wheat.
• Try adding walnuts or pecans to the filling for extra texture and flavor.
• If you like a bit of heat, add a pinch of chili flakes to the vegetable sauté.
• Fresh herbs are best for vibrant flavor, but dried herbs can be substituted at one-third the quantity.

Storage

Store leftover Wellington in an airtight container in the refrigerator for up to 5 days. To reheat, place in a preheated oven at 350°F for 10-15 minutes until warmed through and the pastry is crisp again. Avoid microwaving to maintain flakiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, the filling can be made a day ahead and stored in the fridge. Just assemble and bake the Wellington when ready.

What can I serve with this Vegan Wellington?

This dish pairs wonderfully with mashed potatoes, steamed greens, or a fresh seasonal salad for a complete meal.

Quick & Easy Vegan Puff Pastry Wellington Recipe

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★★★★★

4.6 from 535 reviews

• Author: Lana
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Diet: Vegan

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Description

This Quick & Easy Puff Pastry Vegan Wellington is a delightful plant-based twist on the classic Wellington, featuring a hearty blend of lentils, chickpeas, and fresh vegetables, wrapped in flaky vegan puff pastry. Perfect for gatherings or a comforting family meal, this recipe is packed with flavor from fresh herbs and seasoned to perfection with vegan Worcestershire and soy sauce.

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Ingredients

Scale 1x2x3x

Filling Ingredients

• 3 cups cooked brown lentils (1½ cups dry lentils)
• 1 cup cooked chickpeas
• ½ cup ketchup
• ⅓ cup oat flour or gluten free 1:1 baking flour or all purpose flour
• 2 tbsp vegan Worcestershire sauce
• 1 tbsp coconut aminos or Tamari soy sauce
• 1 cup diced onion
• 4 cloves garlic, minced
• 3 large carrots, chopped
• 2 stalks celery, chopped
• ½ cup chopped portobello or shiitake mushrooms
• 1 tbsp vegan butter
• ¼ cup fresh rosemary, chopped
• ¼ cup fresh thyme, chopped
• ¼ cup fresh sage, chopped
• Sea salt and pepper, to taste

Pastry

• 1 frozen vegan puff pastry sheet or homemade gluten free vegan puff pastry recipe
• 1 tbsp vegan butter, melted (for brushing)

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Instructions

1. Prep: Make sure all vegetables are chopped and lentils and chickpeas are cooked. Transfer frozen puff pastry from freezer to fridge overnight, then let it come to room temperature before use. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Blend Filling Base: In a large food processor, combine lentils, chickpeas, ketchup, oat flour, vegan Worcestershire sauce, and soy sauce. Pulse until mixture is coarsely chopped—avoid over-processing to keep texture.
3. Sauté Vegetables: Melt vegan butter in a large skillet or saucepan over medium heat. Add garlic and onion; sauté until onions turn translucent. Add carrots, celery, mushrooms, rosemary, thyme, and sage. Cook until vegetables are tender and mushrooms soften, about 5-7 minutes. Remove from heat.
4. Combine Filling: Add lentil and chickpea mixture to the skillet with vegetables. Fold together until well combined and evenly distributed.
5. Assemble Wellington: Place the puff pastry on a clean work surface. Spoon the filling into the center, shaping it into a log about 2 inches smaller than the edges of the pastry. Fold pastry sides over the filling, sealing the top seam well.
6. Flip Wellington: Place parchment paper on top of the seam, then invert the pastry onto the parchment-lined baking sheet so the seam is underneath.
7. Score and Brush: Lightly score the top of the puff pastry with a sharp knife for decoration and ventilation. Brush the entire pastry surface with melted vegan butter for a golden finish.
8. Bake: Bake in the preheated oven for 30-35 minutes or until the puff pastry is golden brown and flaky.
9. Serve: Remove from oven and let rest for a few minutes. Serve warm. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

• Make sure to thaw puff pastry properly by transferring it overnight to the fridge for best handling.
• You can substitute fresh herbs with dried herbs; use 1/3 the amount.
• For gluten-free option, use gluten-free puff pastry and flour alternatives.
• Ensure the filling is not too wet; the oat flour helps bind the mixture.
• Let the Wellington rest briefly after baking to set filling before slicing.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Vegan/Plant-Based

Keywords: Vegan Wellington, Puff Pastry, Lentil Wellington, Plant-Based Main Dish, Vegan Holiday Recipe, Easy Vegan Dinner