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Vegan Wellington

A delicious vegan dish, perfect for a festive lunch or dinner.


  • 1 sheet of puff pastry 24x32 cm
  • 40 g of grilled sauce


  • 400 g cooked lentils
  • 1 onion
  • 4 cloves garlic
  • 80 g paprika
  • 130 g carrots
  • 160 ml water
  • 30 g walnuts
  • 10 g soy sauce
  • 10 g ground flax seeds + 25 ml water
  • 80 g ground oat flakes
  • salt
  • black pepper
  • cayenne pepper
  • dried parsley
  • paprika powder


  • If using raw lentil, cook it first so it becomes very soft (about 20 minutes).
  • Peel and chop the onion, garlic and carrot into small pieces. Also cut the peppers into small cubes.
  • Put 160 ml of water, garlic, onion, carrots and peppers in a pan, cover and cook on medium heat until all the vegetables are soft.
  • When you have the lentils and vegetables ready, put all of the ingredients for the filling in a mixer and mix quickly. It is best to use pulse option so that the ingredients are mixed but still remain in smaller pieces.
  • Coat the puff pastry with barbecue sauce and place the filling in a straight line in the middle.
  • Cover the filling with the dough from both sides and turn over on the baking sheet.
  • Use a sharp knife to cut the lines at the top.
  • Bake for 30 minutes at 200°C. Wait a few minutes for it to cool a bit and become more compact before taking it out of the pan. Then slice it and serve.