Introducing the easiest gluten free & vegan Lentil Wellington on the internet! Whether you’re vegan or vegetarian, hosting one or fancy trying something meat-free this year, trust me this is THE ONE to try this Christmas!
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📋About the recipe
Have you tried your hand at a vegan Wellington before? This mushroom Wellington is certainly one of those recipes that will totally impress your guests! The golden outer crust, the crunch you get when you bite down on it, and the delicious healthy filling is going to steal the show. It’s similar to my Homemade Sausage Rolls.
Most importantly this lentil vegan wellington recipe has zero faffing around, it’s simple to make with accessible ingredients that won’t take up your whole day! While it may look like something you spent all day on, it really took a few minutes to prepare then 30 minutes in the oven.
So if you’re looking for vegetarian recipes for Christmas then make this vegan wellington!
👨🏻🍳Why Make This Recipe
- Super easy – this will be the easiest vegetarian Wellington you’ll ever make. So if you’re looking for vegan Christmas main dishes to try, make it this one!
- Delicious – don’t let the idea of it being a meatless Wellington fool you into thinking it won’t be delicious. This easy mushroom and lentil Wellington is so full of flavour, you won’t even notice it’s vegan.
- Crunchy – baked to a golden perfection, the pastry of the Wellington adds the perfect crunch to eat bite.
- Comforting – a holiday classic, this mushroom Wellington will bring back memories.
- Perfect for sharing – while you can eat this lentil mushroom Wellington all by yourself, this meat free wellington is the perfect size to share as it serves 8.
- Gluten free & Vegan – don’t assume that you can’t have this because of the puff pastry, this is a gluten-free Wellington as well as vegan! Most puff pastries are vegan and this specific one is gluten-free as well!
🥘Ingredients to make Lentil Wellington
- Lentils – Add the meatiness to this vegan wellington. They also contain good protein. If you have any tins spare then try making my Stuffed Butternut Squash recipe.
- Mushrooms – Essential when making a vegetarian wellington for there umami meaty taste.
- Chestnuts – A key ingredient in anything christmas. They add texture and extra flavour into this mushroom wellington.
- Tamari – Is a gluten-free alternative for soy sauce.
- Mustard – I use dijon mustard for it’s depth of flavour and hint of “spiciness”
- Garlic – One of my go-to flavours – should be crushed.
- Tomato Puree – Adds a umami flavour to this veggie wellington.
- Gravy Granules – A secret weapon in this vegan wellington. It adds a real boost in flavour.
- Rosemary – One of my favourite herbs. Check out my Rosemary Roast Potatoes.
- Thyme – A versatile herb that works so well at Christmas time. If you have some spare then try making my Hasselback Potatoes.
💭Substitutions
If you haven’t got all the ingredients, here are a few swap suggestions.
- Chestnuts – Try walnuts instead
- Tamari – Soy sauce (if you’re not gluten-free)
- Gravy granules – veg stock powder
- Fresh herbs – dried herbs use 1 tablespoon of each
🔪How to make Lentil Wellington
Step 1: Prepare the filling, adding all the ingredients to a pot and frying until the flavours combine.
Steps 2-5: Adding your mix to the pastry, crimp the edge and glaze with olive oil so it’s ready to bake.
Step 6: Bake at 200C (390F) for 20 minutes or until golden. Allow to sit for 5 minutes before slicing.
👪Recipe FAQ’s
Below are some answers to commonly asked questions for this vegan Wellington.
Yes you can. I think it’s best served freshly baked but you can prepare it the day before (store in a sealed container at room temperature) and re-heat in the oven for 15-20 minutes.
I use the gluten-free Jus-Rol Puff Pastry (attached a photo in the top tips section below). It’s the most widely available in supermarkets.
You will want to use a “meaty” mushroom for this mushroom wellington. Mushrooms such as cremini, button, and portobello are ideal for this.
💭Top Tips
- I use the Jus-Rol gluten-free puff pastry (shown below). You can always use normal puff pastry if you don’t need it to be gluten-free. (This is NOT a sponsored recipe)
- Be gentle when placing the pastry over the mix and also when crimping the edges with a fork!
- Be sure to be gentle when scoring the pastry. If you’re looking to change things up, if you brush the pastry with olive oil before you score it, the score marks will stand out more. If you want more of a subtle pattern on your vegetarian Wellington, brush it after you score it. You can also score any decorative design you prefer. Regardless, it is important to score the Wellington to allow it to release steam as it bakes.
- Allow to cool for 5-10 minutes before slicing so the moisture doesn’t evaporate immediately.
- Slice with a cerated knife to easily cut through the pastry!
🍽Serving Suggestions
Some of my favourite sides to serve with this vegetarian Wellington are the following.
- If you’re going all out for Christmas day try my Gluten-free & Vegan Yorkshire Puddings
- Topping this Wellington with gravy is incredible, this Mushroom Gravy does the trick!
- Homemade Cranberry Sauce that’s refined sugar free.
- Or with my Smashed Brussel Sprouts.
🥡Preparing ahead and storing
Yes you can prepare this ahead of Christmas day!
I think it’s best served freshly baked but obviously if this is for Christmas then there is a lot going on.
Simply cook as per the instructions and then store in a sealed container at room temperature.
Re-heat in the oven for 15-20 minutes until warm through-out.
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Tried this Lentil Wellington recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
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Recipe
Easy Lentil Wellington
Ingredients
- 2 sheets gluten free puff pastry (I use Jus-Rol pictured above)
- 200 g chestnut mushrooms finely chopped (2 cups)
- 150 g pre-cooked chestnuts finely chopped (1 cup) (see notes for other ideas)
- 2 tablespoon tamari (30ml) (see notes for other ideas)
- 2x 400 g cans of pre-cooked lentils drained and rinsed (4 cups)
- 2 garlic cloves crushed
- 2 tablespoon gluten free & vegan gravy granules/powder (see notes for other ideas)
- 2 tsp dijon mustard
- 1 tablespoon tomato puree
- large sprig rosemary finely chopped
- large sprig thyme finely chopped
- olive oil
Instructions
- Firstly pre-heat your oven to 200C (390F)
- Now to a large pan, add a drizzle of olive oil, 200g chopped mushroom, 150g chopped chestnuts and 2 tablespoon Tamari and cook together for a few minutes until the mushrooms soften and brown off
- Now add the drained lentils (make sure no excess liquid), 2 crushed garlic, 2 tablespoon gravy powder, 1 tablespoon tomato puree, 2 teaspoon dijon mustard, large sprig of rosemary and thyme finely chopped and mix
- Cook together for a couple minutes, then take off the heat and allow to cool for 5-10 minutes
- Meanwhile place your first pastry sheet onto a baking tray then spoon on the lentil mix making sure to not go right to the edges, give it some height I aim for 2 inches and keep it compact
- Once the shape is formed (see the step by step photo in the photos above) place the next pastry sheet on top and press tightly round the edges
- Cut off any excess pastry (save for shapes) then press round the edges with a fork before slicing a few lines into the top to release steam, now lightly glaze the top with olive oil
- Place in the oven at 200C (390F) for 20 minutes until lightly golden, allow to sit for 5 minutes before slicing (make sure to cut carefully with a cerated knife)
Notes
- Chestnuts – Try walnuts instead
- Tamari – Soy sauce (if you’re not gluten-free)
- Gravy granules – veg stock powder
- Fresh herbs – dried herbs use 1 tablespoon of each
- Be gentle when placing the pastry over the mix and also when crimping the edges with a fork!
- Be sure to be gentle when scoring the pastry. If you’re looking to change things up, if you brush the pastry with olive oil before you score it, the score marks will stand out more.
- Allow to cool for 5-10 minutes before slicing so the moisture doesn’t evaporate immediately.
- Slice with a cerated knife to easily cut through the pastry.
- Slice with a cerated knife to easily cut through the pastry.
Nutrition
Please note that Nutrition information is a rough estimate
I made this for the first time last Sunday and I’ve now earmarked it for Christmas lunch! It is so quick and easy to make and tastes scrummy! I love that it holds its shape when cut and the filling doesn’t fall out! It wasn’t all eaten on the day, so I heated slices up in the air fryer over the next few days and it tasted just the same as when first cooked! Thanks for much for a great recipe!
LOVE this Amanda 🙂 enjoy it over Christmas!
Had this on Christmas Day. Delicious! I would highly recommend trying it. Very quick and easy to make as well!
We are nut free. Is there anything I can use to substitute? Please and thanks.
Thank you for the delicious recipe. I have made vegan Wellington before many times but I’m going to use your recipe now for Christmas. The only problem now is that I’m allergic to most all gluten and wheat free vegan puff pastries because of the ingredients. I have found a pizza gluten and wheat free vegan flour. I’ve heard that it can substitute or is the closest thing to the puff pastry. Do you think it would work? Thanks
Is there a reason why I cannot freeze it with pastry pre-baked if I cool the filling first before assembling?
Hey Caroline, good question. I haven’t tested it that way so didn’t want to say about it. If this is something you have done before with other pastry recipes like this then I am sure it will be fine 🙂
Oooooo I’ve just made this, with a few tweaks. Added some dried cranberries and a dash of lemon juice.
Wow it’s so tasty. Winner winner lentil dinner
Well done James another excellent dish
BTW CONGRATULATIONS
Absolutely delicious. Tested this recipe for our family Sunday roast this weekend and in preparation for Christmas this year. The BEST vegan or vegetarian wellington I have made so far. Will be making it onto our Christmas table this year.
Made this for the first time. I used dried oregano and thyme as that’s what I had, and forgot to add the tomato purée but it was still delicious. My non-vegan husband loved it too. Thanks James! I’ll definitely be making this again.
I just made this for our ‘Friendsmas’ and it was delicious. Multiple people asked me for the recipe! I did substitute walnuts for chestnuts (as I couldn’t find cooked chestnuts anywhere) and it was totally fine – would definitely recommend.
So pleased you enjoyed Bronte 🙂
Absolutely gorgeous! Will definitely be making this again. Made the lentil mix the day before so dinner was easy to make, had the leftovers cold which were as tasty as when hot & stayed together well so I think will be ideal for picnics.
Hi James, could I use cashews instead of chestnuts in the recipe?
Love it it gets better each time I make it!
Loved this recipe, my first Vegan Xmas and did not feel as if I was missing, out. In fact quite the opposite! Will become a staple of my year!
Yay!! so pleased to hear that 🙂 thanks for sharing feedback!
I made this for my first vegan Christmas dinner. The pastry wasnt available to me, so I made it myself . It is amazing, useful of flavour & easy
Very easy to make & my husband said “superb” …. I also loved this & will definitely make it again.
Yay that makes me so happy Sara 🙂 thanks for sharing!
Taking this and the roasted potatoes to our daughter’s place for Christmas dinner, so we don’t eat turkey! Merry Christmas to and Thank you!
Whoop 🙂 enjoy Tracy, let me know how you get on!
Hi James loving the idea if this ,going make for Xmas ,could I add some yeast flakes for cheesy flavour? Or not
Hey Rosemary, you could if you wanted to 🙂 enjoy!
I made this recipe last night and I have to say it is absolutely delicious!! Definitely worth making and so easy to do. The leftovers the next day were just as delicious heated up in the oven.
Thanks Casey, so pleased to hear you enjoyed it!