How To Make Vegan Wellington
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Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 8 oz (225g) mushrooms, finely chopped
- 1 cup cooked lentils
- 1 cup fresh spinach, chopped
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 sheet puff pastry
- 1 tbsp plant-based milk, for brushing
Instructions
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Preheat the oven to 400°F (200°C).
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Heat olive oil in a large skillet over medium heat. Add onions and garlic, cook until softened.
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Add mushrooms and cook until they release their moisture and brown.
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Stir in cooked lentils, spinach, soy sauce, balsamic vinegar, thyme, rosemary, salt, and pepper. Cook for another 2-3 minutes.
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Roll out the puff pastry on a floured surface. Spread the lentil and mushroom mixture in the center.
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Fold the pastry over the filling, sealing the edges. Brush the top with plant-based milk for a golden crust.
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Transfer the Wellington onto a baking sheet lined with parchment paper. Bake for 30-35 minutes, until golden brown.
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Allow it to cool slightly before slicing and serving.
Nutrition
- Calories : 385kcal
- Total Fat : 14g
- Saturated Fat : 3g
- Sodium : 420mg
- Total Carbohydrates : 53g
- Dietary Fiber : 10g
- Sugars : 3g
- Protein : 14g
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