Sunday 23 December 2018

Vegan Mushroom and Lentil Wellington

If you're looking for some last minute inspiration for what to have for your Christmas day meal this year, this Vegan Mushroom and Lentil Wellington, alongside plenty of roasted veggies, vegan stuffing and lots of gravy is just the thing!

This is a really straight forward recipe and the use of ready to use puff pastry makes it even easier! If you're in the UK you can get hold of Jus-Rol puff pastry in the chilled section of most large supermarkets, which is totally vegan! Not only can you have this for Christmas Day lunch, you can also enjoy it the whole festive period!

When you're making this, make sure you don't skip any of the chilling steps, as this could risk your pastry leaking and not cooking fully.

If you make this recipe make sure you tag me @susiechef in your pictures so I can see your meal!

Total time: 1 Hour, 30 Minutes
Yield: 1 loaf, serves 5 to 6
  • 80g Brown Lentils
  • 300g Mushrooms, sliced
  • 1 Large Brown Onion, diced
  • 2 Tsp Mixed Herbs
  • 1 Tsp English Mustard
  • 1 Tbsp Vegan Gravy Granules
  • 1 Vegan Stock Cube
  • 1 Pack Vegan Puff Pastry
  • Dairy Free Milk
Cooking Directions
  1. Begin by boiling the brown lentils for 25 minutes until soft.
  2. Whilst the lentils are boiling, fry the mushrooms and onion in a pan with a little olive oil.
  3. Add the mixed herbs, mustard, gravy granules and the stock cube to the pan, stirring well until fully incorporated.
  4. Drain the brown lentils, then add to the fry pan and mix well to combine.
  5. Transfer the mixture to tupperware, then place in the freezer to chill for 30 minutes, or until fully cooled and cold to touch.
  6. Preheat your oven to 180˚ celsius, and line a baking pan with greaseproof paper.
  7. Unfold the pastry sheet, then spoon the filling onto the centre third of the pastry, leaving a one-inch gap at the end of the pastry.
  8. Fold the sides of the pastry on top of the filling, and fold the ends of the pastry over then press down on the pastry to cover any gaps in the pastry.
  9. Turn the wellington over so the pastry seam is on the bottom.
  10. Lightly score the top on the pastry in a cross pattern, or in any way you fancy!
  11. Transfer to the freezer for 5 minutes to chill, then remove from the freezer and brush with dairy free milk, before placing in the freezer for a further 5 minutes.
  12. Bake for 30-35 minutes, or until the top of the wellington is golden throughout.
  13. Leave to cool for 5 minutes before serving and enjoy!

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