Perfect recipe for a special occasion. Enjoy this delicious meatless wellington filled with lentils and vegetables.
Prep Time: 10 mins
Cook Time: 45 mins
2 tablespoons ground flax-seed meal
6 tablespoons water
1 cup brown lentils
1 tablespoon olive oil
1 small white onion, finely chopped
2 garlic cloves, minced
2 medium carrots, grated
2 cups sliced mushrooms
small bunch fresh parsley, finely chopped
1 tablespoon tomato paste
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon oregano
salt and pepper, to taste
1/2 cup raw walnuts
1 sheet puff pastry, thawed
1 tablespoon melted dairy-free butter
Mix ground flax-seed meal with water and let sit in your fridge for 15 minutes to set up and thicken. Cook lentils according to the package directions.
Meanwhile heat olive oil in a frying pan over medium heat, add onions and cook for 3-5 minutes until golden. Add garlic and carrots, cook for another couple of minutes. Add mushrooms, parsley, tomato paste, spices and season to taste. Cook for 10 minutes. Place walnuts in a food processor and pulse until finely ground. Add in flax-seed meal mixture, cooked lentils and mushroom mixture, process until mixture comes together and forms a smooth paste.
Preheat oven to 180°C and line a baking tray with parchment paper. On a floured surface roll out the puff pastry sheet and add the filing leaving about 1 cm border. Fold the top and bottom ends of the puff pastry over the filling, then wrap the sides to enclose. Arrange on the prepared baking tray and brush with melted dairy-free butter. Bake for 25-30 minutes or until golden brown. When ready, cut wellington into slices, serve and enjoy!