When it comes to holiday meals, few dishes make a statement quite like a golden, flaky Wellington emerging from the oven. Traditionally filled with beef, this plant-based version offers all the hearty comfort and festive flair without any meat or dairy in sight.
This vegan lentil wellington combines savory brown lentils, sautéed vegetables, and the smoky depth of Country Life BBQ seasoning and liquid smoke, all wrapped in a crisp puff pastry shell. Yum!
The result is a rich, satisfying centerpiece that looks as impressive as it tastes. Whether you’re hosting a fully vegan holiday feast or simply want a dish that everyone at the table will enjoy, this Wellington delivers cozy, celebratory flavor in every bite.
Serve it alongside your favorite roasted veggies, creamy mashed potatoes with a drizzle of vegan gravy, and a fresh green salad for a meal that’s elegant, comforting, and beautifully wholesome—perfect for Thanksgiving, Christmas, New Year’s, or any special occasion worth celebrating!
VEGAN LENTIL WELLINGTON RECIPE
Ingredients:
- 1 vegan puff pastry sheet
- 1 tbsp olive oil
- 1 white onion (finely chopped)
- 1 carrot (sliced)
- 1 stick of celery (sliced)
- 3 garlic cloves
- 4 ounces of sliced mushrooms
- 2 cups cooked brown or green lentils
- 2 tbsp ground flax seeds
- 1 tsp Country Life BBQ seasoning
- 1 tsp salt
- 1 tsp liquid smoke
- 1/2 cup presoaked Country Life Butler Soy Fines
- 1 cup oat bran
- 1/4 cup oat flour
- Almond milk for brushing
- Melted vegan butter for serving
Instructions:
- Preheat the oven to 375°F.
- In a large pan, heat the olive oil. Once hot, add the carrot, onion, celery, garlic, mushrooms, salt, BBQ seasoning, and liquid smoke, and sauté for about 10 minutes.
- In a food processor or with a hand blender, mix half of the cooked lentils and sautéed vegetable mix with the ground flaxseed, Butler soy fines, oat bran, and oat flour. Gently pulse until it is combined and some small chunks of carrot remain.
- Now add the remaining lentils and blend for a few more seconds. Be sure not to mix the lentils into a puree; they should still be slightly chunky.
- Place the lentil mixture in the center of the puff pastry and form it into a loaf with your hands.
- Start at the short ends and gently fold the pastry over the lentil loaf. Brush the folded pieces with the almond milk so that the pieces stick together.
- Gently flip it so the seam is facing down. Using a sharp knife, gently score the pastry in a criss-cross pattern and brush with remaining almond milk.
- Add a sprinkle of salt and bake for about 30-35 minutes or until the pastry is golden brown.
- Before serving, gently brush the Wellington with some melted vegan butter.
watch the video
