This vegan Wellington is hearty and flavorful, combining earthy mushrooms, tender lentils, and sweet chestnuts for a satisfying filling. The herbs add a fragrant depth, while the puff pastry wraps everything in a crisp, buttery shell. The tangy Dijon mustard layer balances the rich filling, making each bite complex and delicious.

Perfect for holiday dinners, celebrations, or any time you want a comforting yet elegant vegan main dish. It pairs beautifully with savory sides and impresses both vegans and non-vegans alike with its taste and presentation.

Vegan Wellington

Ingredients

Filling

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup mushrooms, finely chopped (cremini or button)

• 1 cup cooked lentils or cooked chickpeas, mashed slightly

• 1 cup cooked chestnuts, chopped (optional but adds great texture)

• 1 carrot, grated

• 1 tsp fresh thyme or ½ tsp dried thyme

• 1 tsp fresh rosemary or ½ tsp dried rosemary

• 2 tbsp soy sauce or tamari

• Salt and pepper to taste

Pastry

• 1 sheet vegan puff pastry (store-bought or homemade, thawed)

• 2 tbsp Dijon mustard

• 1 tbsp plant-based milk (for brushing)

Instructions

1. Prepare the filling
   Heat olive oil in a large pan over medium heat. Sauté onions and garlic until translucent and fragrant. Add mushrooms, cook until they release moisture and begin to brown, about 8-10 minutes. Stir in lentils or chickpeas, chestnuts, grated carrot, thyme, rosemary, soy sauce, salt, and pepper. Cook another 5 minutes, stirring occasionally, then remove from heat and let cool.

2. Assemble the Wellington
   Preheat oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface. Spread Dijon mustard in a thin layer in the center of the pastry. Spoon the filling evenly onto the mustard layer, shaping into a log.

3. Wrap and seal
   Fold the pastry over the filling, sealing the edges well. Trim excess pastry if needed and pinch edges to close completely. Use extra pastry to decorate the top if you like. Brush the entire surface with plant-based milk to help it brown.

4. Bake
   Place the wrapped Wellington on a parchment-lined baking sheet. Bake for 30-35 minutes until the pastry is golden and crispy.

5. Serve
   Let rest for 5-10 minutes before slicing. Serve with vegan gravy or your favorite sides like roasted vegetables or mashed potatoes.