Vegan Mushroom Lentil Wellington
Vegan Mushroom Lentil Wellington was the best decision EVER for my Christmas dinner. It was incredibly easy to make, loaded with flavor, healthy, and seemingly fancy-schmancy so my guests were uber impressed! Typically, I hear of mushroom Wellington as a vegan substitute for beef Wellington, however, with my love for lentils and wanting a more solid stuffing, I opted to add lentils as well. So glad I did! Was crazy tasty and enjoyed by all! This recipe will be a crowd pleaser for Thanksgiving dinners, Christmas dinners, Easter dinners etc. I’d really love your opinions on this if you make it so please share in the comment section!
Along with my Vegan Mushroom Lentil Wellington I made a carrot barley soup (usually I add mushrooms but didn’t want to overload on the shrooms), and mashed potatoes & gravy (extra gravy for the Wellington). We chowed it all down with a beautiful Simi cabernet sauvignon! For the mashed potatoes, I used Earth Balance ‘butter’, unsweetened almond milk, fresh rosemary, and salt & pepper. For the gravy, I used dijon mustard, Braggs Aminos (or soy sauce), veggie broth, flour, Earth Balance, thyme, and salt & pepper.
Christmas was extra amazing this year because it was the first year that G could really get into the xmas magic and spirit (movies, songs, presents), and because it was the first year that I have spent Christmas as a home owner! I am a lover of the art of decorating for all holidays… especially, Christmas and Halloween! It was awesome to listen to my favorite xmas tunes (classics and, hello, Mariah Carey!), drink Poinsettias, and decorate the new house with the fam. A pretty amazing month! Missing my grandma hardcore over the holidays but keeping her alive in spirit. 🙂 Now, it’s the new year and I’m crazy committed to my goals/resolutions for 2018! Read my previous Poinsettia post if you’d like to join me in ‘said’ resolutions! Lastly, I’m back to work today. Great to be back in a routine, but missing sleeping late, hangin’ with G, seeing my friends, shooting food, and exploring Portland! Sigh… maybe one day my dream of blogging/writing full time will come true. Until then, enjoy your return to the grind! XO -FGG
PS- Daytime photos of the Wellington are from the next day. For the full effect of the crispiness of the loaf, look at the nighttime pics. 🙂
- 18 oz cooked lentils (I used Trader Joe's Steamed Lentils)
- 3 C sliced baby portobellos
- 1 roll of phyllo dough/puff pastry
- 1/4 C unsweetened almond milk (or any unsweetened milk) for brushing dough
- 1/4 C olive oil for brushing dough & additional 2 Tbl for pan
- 1/4 of a yellow onion -diced
- 3 cloves of garlic - minced
- Salt & pepper to taste
- 1 tsp chopped fresh rosemary
- 1 tsp all purpose seasoning
- Optional: fresh rosemary sprig for garnish
- Gravy to taste
- Heat pan with oil and add onions cooking for approximately 4 minutes
- Add garlic - stirring occasionally for 1 minute more
- Add the mushrooms, salt & pepper - stir for approximately 5 minutes
- Add the lentils, all purpose seasoning, and rosemary, and stir for approximately 5 minutes more
- Heat the oven to 375f and remove the mushrooms & lentils from the heat
- Spray a baking sheet with oil and place a few sheets of pastry on the sheet to make a large enough surface area for your Wellington and brush with oil
- Top those sheets with 5-6 more layers - brushing each layer with oil prior to placing the next layer on top
- Add contents from pan (mushroom/lentil contents)
- Cover the mixture with an additional 5-6 layers brushing oil in between layers again
- For the top layer, do not oil (top), brush with almond milk
- Press sides together, adding more oil if needed and fold upwards -flip the Wellington over and place in the oven for approximately 35 minutes or until slightly browned
- Place a sprig of rosemary on top for a garnish
- Wait at least 5 minutes before slicing
- Serve with gravy
- Cabernet Sauvignon
