I first made this Vegan Lentil Wellington for a holiday dinner when I wanted something hearty and beautiful to bring to the table without relying on meat. The savory lentil filling is full of herbs, veggies, and rich flavor, all wrapped in golden, flaky puff pastry.
It’s the kind of dish that feels special enough for celebrations but also works when you just want a comforting weekend meal.
I love how it slices cleanly into generous portions that look as good as they taste. If you’re searching for a main course that’s both festive and satisfying, this one always delivers.
Why You’ll Love This Recipe
This Vegan Lentil Wellington has everything you want in a centerpiece dish—flaky pastry, rich flavor, and beautiful presentation. The filling is made with lentils, mushrooms, carrots, onions, and aromatic herbs, giving it a meaty texture and depth of flavor that feels hearty and satisfying.
Wrapped in puff pastry, it becomes a golden, show-stopping main course that’s perfect for holidays, dinner parties, or just when you want a comforting family meal.
It’s also versatile and surprisingly simple to make. You can prepare the filling in advance, customize the vegetables, and bake it fresh when you’re ready.
Even better, it’s naturally vegan, full of plant-based protein and fiber, and can easily be made nut-free or gluten-free with the right substitutions.
What You’ll Need
For the Filling
- 1 cup cooked green or brown lentils (about ½ cup dry)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, finely chopped
- 1 carrot, grated
- 1 stalk celery, diced
- 1 tablespoon soy sauce or tamari
- 1 tablespoon tomato paste
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- ½ cup breadcrumbs (use gluten-free if needed)
- ¼ cup chopped walnuts (optional, for crunch)
For the Pastry
- 1 sheet vegan puff pastry, thawed
- 2 tablespoons unsweetened plant-based milk (for brushing)
Optional Garnish
- Fresh thyme or rosemary sprigs
- Flaky salt
Pro Tips
- Use cooled filling before wrapping in pastry—warm filling can make the pastry soggy.
- Don’t skip the herbs—they add that classic holiday flavor.
- Brush pastry generously with plant milk to get that golden finish.
- Cut slits on top of the pastry before baking to allow steam to escape.
- Rest before slicing—let it sit 5–10 minutes after baking so the filling holds together.
Tools You’ll Need
- Large skillet
- Wooden spoon or spatula
- Mixing bowl
- Baking sheet
- Parchment paper
- Pastry brush
- Sharp knife
Substitutions and Variations
- Nut-free: Skip walnuts and add sunflower seeds or more breadcrumbs.
- Mushroom-free: Use zucchini or extra carrots for bulk instead.
- Gluten-free: Use gluten-free puff pastry and breadcrumbs.
- Spice variations: Try sage, oregano, or fennel seed for a new flavor profile.
- Mini version: Make individual Wellingtons by cutting pastry into squares and folding around small portions of filling.
Make-Ahead Tips
- Prep the filling ahead—it can be made up to 2 days in advance and refrigerated.
- Assemble but don’t bake—wrap the cooled filling in pastry, cover, and refrigerate for up to 24 hours before baking.
- Freeze unbaked Wellington—wrap tightly in plastic wrap and foil, then bake straight from frozen (add 10–15 minutes to baking time).
How to Make Vegan Lentil Wellington
1. Cook the Lentils
Cook lentils according to package instructions until tender. Drain and set aside to cool.
2. Sauté Vegetables
In a skillet, heat olive oil over medium heat. Add onion, garlic, mushrooms, carrot, and celery. Cook for 7–8 minutes until vegetables are softened and mushrooms release their moisture.
3. Season and Combine
Stir in soy sauce, tomato paste, thyme, rosemary, paprika, salt, and pepper. Add cooked lentils, breadcrumbs, and walnuts if using. Stir until well combined. Let cool completely.
4. Assemble Wellington
Preheat oven to 400°F (200°C). Roll out puff pastry on parchment paper. Place lentil mixture in the center, shaping it into a log. Fold pastry over the filling, sealing the edges. Place seam-side down on a baking sheet.
5. Bake
Brush with plant-based milk and cut a few slits on top. Bake for 30–35 minutes, or until golden brown and puffed.
6. Rest and Serve
Let rest for 5–10 minutes before slicing. Garnish with fresh thyme if desired. Serve with vegan gravy or cranberry sauce.
Serving Suggestions
- Pair with vegan gravy or mushroom sauce for extra richness.
- Serve alongside roasted vegetables or mashed potatoes for a complete meal.
- Slice and serve as the centerpiece of a holiday table.
- Add a fresh salad on the side to lighten the meal.
Leftovers and Storage
Wrap leftovers tightly and refrigerate for up to 3 days. Reheat slices in the oven at 350°F for 10–15 minutes to re-crisp the pastry.
You can also freeze slices individually for up to 2 months—reheat directly from frozen.
Nutrition & Benefits
This dish is rich in plant-based protein and fiber from lentils, making it both hearty and filling.
The mushrooms add antioxidants and savory depth, while nuts (if used) provide healthy fats and extra texture.
Wrapped in puff pastry, it feels indulgent but still offers nourishing benefits, making it a satisfying vegan main course that appeals to everyone at the table.
Recipe FAQ
1. Can I make this gluten-free? Yes, use gluten-free puff pastry and breadcrumbs.
2. Can I freeze the Wellington after baking? Yes, freeze slices and reheat directly from frozen for 15–20 minutes at 350°F.
3. Do I have to use mushrooms? No, but they add great flavor. Try zucchini or eggplant instead.
4. Can I make mini versions for appetizers? Absolutely—just cut pastry into smaller squares and fill individually.
5. What sauces pair well with it? Vegan mushroom gravy, cranberry sauce, or a balsamic glaze are all excellent choices.
A Show-Stopping Vegan Centerpiece
This Vegan Lentil Wellington is proof that plant-based meals can be just as hearty, flavorful, and festive as traditional dishes.
With its flaky golden pastry and savory lentil filling, it’s a recipe that feels special but is still simple enough to make at home.
Whether for holidays, family gatherings, or just a cozy weekend meal, it’s a dish that will impress everyone at the table.
