Vegan Lentil Wellington

Perfect recipe for a special occasion. Enjoy this delicious meatless wellington filled with lentils and vegetables.


Prep Time: 10 mins
Cook Time: 45 mins
Yields: 4


  • 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


  1. 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.
  2. 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.
  3. 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!


Use my super easy recipe to make your own vegan puff pastry dough.

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