This show-stopping Vegan Wellington is beefy, hearty, and flavorful! Filled with lentils and vegan beef, this pastry-wrapped main is incredibly delicious and perfect for the holidays.

Prep: 30 mins

Cook: 35 mins

Total: 1 hr 5 mins

Servings: 8 servings

Ingredients
▢1 sheet frozen puff pastry vegan
▢2 tablespoons olive oil
▢1 medium yellow onion, diced small
▢12 ounce package vegan beef I used Impossible
▢4 cloves garlic, minced
▢1 teaspoon dried thyme
▢1 teaspoon dried sage
▢1 teaspoon paprika
▢few shakes black pepper
▢2 tablespoons soy sauce
▢1 tablespoon vegan Worcestershire sauce
▢1/2 cup quick cooking oats
▢2 tablespoons ground flaxseeds
▢5 tablespoons water
▢15-ounce can lentils, drained and rinsed
▢1 tablespoon vegan butter, melted
▢fresh parsley, for serving
Instructions
Thaw puff pastry and preheat oven
Set the frozen puff pastry out to thaw while you prepare the filling. It will take about 30 minutes to thaw.
Preheat the oven to 400 degrees F and lightly grease a baking pan.
Prepare the filling
In a large skillet, warm the olive oil over medium-high heat. Add the onion and sauté for about 2-3 minutes, then add the vegan beef.
Use a wooden spoon to break the “beef” into crumbles, and cook until browned.
Stir in the garlic and cook for 1 more minute.
Remove from heat, and add the thyme, sage, paprika, black pepper, soy sauce, Worcestershire sauce and quick cooking oats. Stir and set aside to cool for 10 minutes.
Make your flax eggs – Stir the ground flaxseeds and water in a small bowl. Set aside to thicken for a few minutes.
In a large bowl, add the drained and rinsed lentils. Mash with a potato masher or fork until they are broken down a bit, but they shouldn’t be pasty. Leave some texture. Add the slightly cooled mixture from the pan along with your flax eggs and stir well to combine.
Assemble the wellington and bake
Once the puff pastry is thawed, roll it out to about 9×12 inches.
Scoop the meaty mixture in the middle of the puff pastry. Leave an inch of space on all sides. Pack the filling tightly using your hands, into a loaf type shape.
Fold the sides of the pastry over the top of the mixture. Pinch and seal the edges. If needed, use a little water to help it seal.
Place the wellington on the prepared pan, seam side down. Handle gently.
Brush the tops and sides with melted vegan butter. Use a sharp knife to score the dough in a criss-cross pattern.
Bake for 30-35 minutes until golden brown. Let cool for about 5 minutes before slicing and serving.
Notes
Puff pastry is usually vegan, but check the ingredient list to make sure. I used Pepperidge Farm.
I used Impossible brand, but Beyond or other brands work just as well. You could also use rehydrated TVP, or even a combination of mushrooms and chopped walnuts for a more “whole food” version.
I used canned lentils to make the recipe easier, but feel free to cook your own from scratch. Or use a different bean, like chickpeas or black beans.
Make ahead – Prepare the unbaked wellington ahead of time and wrap well in the refrigerator for up to a day.
Leftovers – Leftover wellington heats up well and will keep for 3-4 days. If serving for a holiday, I recommend baking it right before serving for best results.
Nutrition
Serving: 1of 8 servings | Calories: 376kcal | Carbohydrates: 30g | Protein: 14g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 500mg | Potassium: 222mg | Fiber: 5g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 3mg