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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
Combine Filling: Add lentil and chickpea mixture to the skillet with vegetables. Fold together until well combined and evenly distributed.
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.
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.
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.
Bake: Bake in the preheated oven for 30-35 minutes or until the puff pastry is golden brown and flaky.
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