Description
Impress everyone at your next gathering with The BEST Vegan Wellington, a delightful plant-based dish that perfectly marries the earthiness of mushrooms, the heartiness of lentils, and the freshness of spinach—all enveloped in a flaky puff pastry. This elegant yet comforting meal is not only ideal for festive occasions but also makes for a cozy family dinner. With its rich flavors and appealing presentation, it’s sure to leave guests talking long after the last bite. Whether you’re looking for a show-stopping centerpiece or an easy weeknight dinner, this recipe has got you covered.
Ingredients
Scale
- 1 pound mushrooms, finely chopped
- 1 cup cooked green or brown lentils
- 2 cups fresh spinach, chopped
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 package puff pastry, thawed
- Plant-based egg wash (almond milk + maple syrup)
Instructions
- Sauté onions and garlic in olive oil until soft. Add mushrooms and cook until browned; stir in spinach until wilted.
- Combine sautéed vegetables with lentils, thyme, smoked paprika, soy sauce, nutritional yeast, salt, and pepper in a mixing bowl. Allow to cool slightly.
- Preheat oven to 400°F (200°C). Roll out puff pastry and spoon filling into the center; fold over and seal edges.
- Brush with plant-based egg wash and sprinkle seeds on top. Bake for 25-30 minutes or until golden brown.
- Let cool slightly before slicing and serve warm.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg