This vegan vegetable wellington is the perfect main dish for a special occasion. Tender roasted veggies are wrapped up in a perfectly flaky vegan puff pastry. Yum!
Ingredients
Here is what you’ll need to make this totally delicious vegan wellington. As you can see, all of the ingredients are simple, healthy, whole foods.
- Vegan Puff Pastry – You can use a store bought version or you can make your own homemade vegan puff pastry.
- Lentils – I used canned lentils for this recipe. But you can use dried lentils if you prefer – just soak and drain them before following the instructions.
- Carrots
- Onions
- Peas
- Spinach
- Garlic
- Italian Seasoning – I’m a fan of this brand.
- Dried & Fresh Parsley
- Olive Oil, Salt, and Pepper.
How to Make a Vegan Vegetable Wellington – Step by Step
While this wellington looks like it took all day to make, it’s actually pretty simple to make in under an hour!
Cook the carrots until tender, then prepare the rest of the vegetable filling on the stovetop.
Lay out the puff pastry sheets. Top each with half of the vegetable filling and half of the carrots.
Fold the puff pastry around the vegetable wellingtons, sealing up the loose edges.
Score the tops of the puff pastry, and bake the vegan wellington at 400 degrees Fahrenheit for 30 minutes.
And ta-dah! You have a perfectly baked, deliciously flaky, golden brown vegan vegetable wellington. Try not to dig in until it cools.
Recipe
Equipment
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Baking sheet
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Parchment paper
Ingredients
- 4 large carrots peeled and cut into 4” strips
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon Dried Parsley
- 15 oz canned lentils rinsed and drained
- 1 cup peas
- 4 cups spinach fresh
- salt and pepper to taste
- 2 sheets vegan puff pastry thawed
- Fresh chopped parsley for garnish, optional
Instructions
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Preheat oven to 400 F.
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Bring a small pot of salted water to a boil, add the carrots and cook until just tender, drain and set aside.
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In a large skillet over medium heat, add the olive oil and onion and cook until translucent, about 3-4 minutes
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Add the garlic, Italian seasoning, dried parsley and cook an additional 1-2 minutes.
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Add the lentils, peas, and spinach and cook until the spinach is wilted and most of the liquid has cooked out; set aside.
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Unfold the two puff pastry sheets, then add ¼ of the lentil mixture to each of them, divide the carrots between the two puff pastry sheets, then top with remaining lentil mixture.
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Fold the puff pastry up carefully, sealing it thoroughly.
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Place seam side down on a parchment lined baking sheet, cut a few venting holes on top, and bake in preheated oven 25-30 minutes, or until pastry is golden brown.
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Garnish with fresh parsley if desired and allow to cool at least 10 minutes before slicing and serving.