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I absolutely love making this Vegan Wellington for my family, it’s our festive favorite! With flaky, golden pastry and a savory filling of lentils and mushrooms, it’s easy to make and bakes to perfection in just 25 minutes.

The first time I made this vegan wellington, it quickly became a favorite at our table. Savory lentils and mushrooms wrapped in flaky, golden pastry make it irresistible, especially with my healthy green bean casserole on the side for a nice healthy meal.

After switching to a plant-based lifestyle, I was determined to find a centerpiece dish that felt just as indulgent and satisfying as the meat-based classics I grew up with. That’s why I created this vegan wellington, it’s hearty and pairs perfectly with my vegan onion gravy for the ultimate plant-based meal.

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🥘 Ingredients

Here’s what you’ll need to make my easy vegan wellington recipe, and the great thing is that most of these ingredients are probably already in your pantry!

Vegan Filo Dough I love using vegan filo for that perfect, flaky crust. It’s easy to find, and it makes the Wellington look and taste amazing!

Lentils: Lentils bring a hearty, meaty texture without the need for nuts. They’re the perfect base for the filling and make this dish satisfying.

Coconut Oil: I sauté my vegetables in coconut oil for a little extra flavor. It’s a wholesome choice that adds a subtle richness.

Mushrooms: Mushrooms help bind the filling and give it that savory, umami flavor. I love how they add depth to the dish.

Herbs: Thyme and rosemary are my go-to herbs for this dish. They bring that warm, comforting taste that’s perfect for any occasion!

🍲 Substitutions

Beans: I love swapping lentils for chickpeas, adzuki beans, or even green peas for a fresh twist.

Nuts & Seeds: Another substitution for lentils is walnuts or sunflower seeds, which I can add in the food processor for a meaty consistency.

Vegetables: I sometimes switch up the veggies, like adding baby spinach or sweet potatoes, but I always keep the mushrooms.

Vegan Butter: I use melted vegan butter for a rich, flaky crust, or plant milk if I want a lighter finish.

🔪 How To Make

Don’t hesitate to try making this vegan wellington recipe! It’s simpler than it looks, and I’ve got step-by-step instructions to guide you through the process.

Rinse & Boil Lentils: I rinse the lentils and add them to a small saucepan with 2 cups of water. I bring it to a boil over high heat, then lower the heat to medium-low and simmer for about 25 minutes. Once they’re done, I set them aside.

Saute Onion & Carrots: I heat coconut oil in a large skillet over medium heat. Once it’s melted, I add the onion and carrots and cook for about 3-4 minutes until they start to soften.

Add Garlic & Mushroom: Next, I add the garlic, tomatoes, and sliced mushrooms to the frying pan. Cook for an additional 4 minutes.

Add Seasonings & Lentils: I add thyme, rosemary, salt, and pepper to taste, then I add the cooked lentils and incorporate all ingredients together.

Add Breadcrumbs: Finally, I remove from heat and add Panko breadcrumbs – no need to transfer to a large bowl. I taste the mixture and adjust the seasonings as needed, then let it cool to room temperature. Note: This filling makes enough for two Wellingtons, so if you’re only making one, use half of the filling and store half for later.

Preheat Oven, Layer Phyllo Dough: I preheat the oven to 400°F and remove the phyllo dough from the fridge. I place one sheet of phyllo dough at a time on a baking sheet lined with parchment paper, brushing olive oil between each layer. I skip the olive oil on the top sheet for now.
Note: If you’re using puff pastry, there won’t be any layering with pastry sheets + olive oil, since it will just be one puff pastry sheet that you’ll use.

Assemble: I spread the mixture evenly in the middle of the phyllo dough or pastry sheet.

Roll: I roll both sides of the pastry over the mixture, creating a log shape.

Seal: I seal the edges with olive oil and then roll the Wellington over so the seam is facing down on the baking tray.

Brush: I dip a pastry brush (or my hands) into a small bowl of extra virgin olive oil and brush it over the top of the Wellington.

Bake: I bake my vegan wellington for 25 minutes. Note: If you’re using puff pastry, you’ll need to bake it for longer (around 30-35 minutes total, but possibly a bit longer), depending on which brand of puff pastry you’re using.

And now, the fun part, time to serve up this delicious dish! This year, my in-laws are coming for Christmas dinner, and I’m torn between making this Wellington or my vegan turkey roast. Both are showstoppers, but I can’t decide which one will impress them more. What do you think?

📖 Variations 

My vegan wellington recipe is a versatile dish that you can easily customize to suit your taste.

Beefy: If I’m craving a more authentic beef flavor, I use one pound of Beyond Beef or Impossible meat as the filling instead of lentils and mushrooms. I keep the veggies and spices the same, and it gives the Wellington a delicious meaty texture.

Seitan: For a fun twist, I sometimes use 1 pound of seitan, which is made from wheat protein. It’s a great option for a meaty texture and I can either make it myself or pick some up at the store.

Tofu: For a healthier, less processed version, I swap the filling with 1 block of extra firm tofu (about 14 ounces). It’s a lighter option but still gives the Wellington a hearty, satisfying texture.

For Homemade Pastry: If I want to make everything from scratch, I use my sourdough croissant recipe for the pastry.

🍽 Serving Suggestions

This easy vegan wellington is perfect for any occasion and pairs so well with a glass of red wine for an elegant dinner. If I’m making it for the holidays, here are a few of my favorite pairings to create the perfect festive spread:

For Thanksgiving: I love serving this vegan Wellington alongside all the classic dishes that make the holiday special. I pair it with healthy mashed potatoes and my daughter’s favorite roasted pumpkin salad. And to finish it off, I can’t resist adding a slice of healthy pumpkin pie for dessert!

For Christmas: the first time I made it, I was so excited to try it with all the festive sides I’d grown up with, but with a plant-based twist. I served it alongside gluten free stuffing, and my homemade cranberry sauce made from dried cranberries. After everyone raved about the Wellington, we wrapped up the meal with my go-to desserts, vegan Christmas pudding and my fun puff pastry Christmas tree. It’s become my tradition, and every year it feels even more special!

🫙 Storage Directions

Refrigeration: I keep it in the fridge for up to 3 days, though I’ll admit the dough might get a little soggy as it sits.

Freezing: If I want to freeze my Vegan Wellington, I let it cool completely first. Then, I wrap it tightly in plastic wrap or foil and place it in a freezer-safe bag or container. It can stay in the freezer for up to 1 month.

Reheating: when I’m ready to reheat it, I pop it in the oven or air fryer at 325 degrees for about 10 minutes. This helps the phyllo dough crisp back up, unlike the microwave, which can make it soggy. It’s so nice to enjoy it all over again!

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