Healthy and tasty vegan Wellington is the perfect dish to spice up your festive table.
If you still have no idea what to prepare for a Christmas or New Year’s dinner, vegan Wellington is a great choice. It is extremely tasty and healthy at the same time, as it contains a huge amount of lentils and vegetables, which are wrapped in a thin layer of crispy pastry. The combination of juicy filling and crispy crust is simply impossible to resist. We believe that you will make it even when the holidays are over, because it is truly exceptional!
Ingredients and procedure
At first glance, it may seem like the preparation is complicated and takes a lot of time, but this is not the case. Preparation is actually really easy and doesn’t take too much time.
The loaf consists of three parts:
- puff pastry,
- barbecue sauce,
The dough and sauce are store bought, you just have to make the filling at home.
For the filling you need:
- lentils, it is the main ingredient of the filling, so this dish has a lot of protein and will satiate you for quite some time,
- onions and garlic,
- soy sauce,
- oatmeal and
- spices (salt, pepper, cayenne pepper, paprika, parsley), which provide a truly exceptional taste of the loaf. You can add spices to your liking.
First you need to make the filling: cook lentils in one pot and the onions, garlic, peppers and carrots in the other. Place all of the ingredients in food processor and mix. It is best to use pulse function to mix the ingredients but still leave some smaller pieces.
When the filling is ready, take the puff pastry out of the fridge, spread it out and coat the whole pastry with the barbecue sauce. Place the filling in a straight line in the middle and cover with pastry from both sides. Place on a baking sheet with the close side on bottom and cut the pattern on top with a knife.
Bake for half an hour at 200°C to give the crust a golden colour. Allow to cool slightly, then slice and serve. Roasted potatoes and a vegan French salad go well with vegan Wellington, but it is also excellent as a stand-alone dish.
- 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
- 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.