Description
Indulge in the flavors of The Ultimate Vegan Wellington, a delightful centerpiece that combines flaky puff pastry with a savory filling of mushrooms, lentils, and aromatic herbs. Perfect for special occasions or a cozy family dinner, this dish not only pleases the palate but also warms the heart. With each slice revealing vibrant layers, it’s sure to impress both vegans and meat-lovers alike.
Ingredients
Scale
- 1 sheet vegan puff pastry (thawed)
- 2 cups cremini mushrooms (finely chopped)
- 1 cup shiitake mushrooms (finely chopped)
- 1 cup cooked lentils (drained)
- 1 cup diced carrots
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tsp fresh thyme (chopped)
- 2 tbsp low-sodium soy sauce
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). In a skillet, heat olive oil over medium heat. Sauté onions and carrots for about 5 minutes until softened. Add garlic and cook for an additional minute.
- Stir in chopped mushrooms and season with thyme, salt, and pepper. Cook until browned (approximately 7 minutes).
- Remove from heat and mix in lentils and soy sauce; allow to cool slightly.
- Roll out puff pastry into a rectangle on a floured surface. Place cooled filling down the center, fold edges over, sealing tightly.
- Transfer to a parchment-lined baking sheet, seam-side down. Brush top with non-dairy milk for golden color. Bake for 25-30 minutes until golden brown.
- Allow to rest for 10 minutes before slicing and serving.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: You can chill the pastry before baking to enhance flakiness. For added flavor, experiment by mixing in spinach or different spices like smoked paprika.