Vegan Wellington

Ingredients

• 600 g cremini or portobello mushrooms (Very finely chopped, almost minced)
• 4 shallots (Very finely diced)
• 4 cloves garlic (Minced (used in both the duxelles and lentil filling))
• vegan butter (Amount not stated; for cooking the duxelles)
• white wine (Amount not stated)
• thyme (Amount not stated; used in both fillings)
• parsley (Amount not stated)
• salt (Amount not stated)
• black pepper (Season generously; amount not stated)
• olive oil (Amount not stated; for cooking the lentil filling)
• onion (Amount not stated)
• tomato paste (Amount not stated)
• smoked paprika (Amount not stated)
• sage (Amount not stated)
• rosemary (Amount not stated)
• drained lentils (Amount not stated)
• Dijon mustard (Amount not stated; also used to coat the pastry)
• soy sauce (Amount not stated)
• roasted chestnuts (Amount not stated)
• toasted walnuts (Amount not stated)
• oat flour (Amount not stated; to bind the filling)
• 2 sheets puff pastry (The source describes all-butter puff pastry, though the recipe is titled vegan; check that the pastry is suitable for a vegan version)
• plant milk (Amount not stated; for brushing the pastry border and wash)
• maple syrup (Amount not stated; mixed with plant milk for the wash)
• sesame seeds (Optional; amount not stated)

Steps

1. 1

   Heat the vegan butter in a large skillet over medium-high heat.

2. 2

   Add the shallots and cook for 3 minutes, until softened.

3. 3

   Add the garlic and cook for 60 seconds.

4. 4

   Add the very finely chopped mushrooms. Cook over high heat for 15–20 minutes, stirring regularly, until all moisture has evaporated and the mushrooms have reduced to a dark, dense paste with no liquid pooling in the pan.

5. 5

   Add the white wine and cook for a further 3–4 minutes, until it is completely absorbed.

6. 6

   Add the thyme, parsley, salt, and pepper. Set the duxelles aside to cool completely.

7. 7

   While the duxelles cooks, heat the olive oil in a separate pan over medium heat.

8. 8

   Add the onion and cook for 5 minutes, until softened.

9. 9

   Add the garlic and cook for 60 seconds.

10. 10

    Add the tomato paste, smoked paprika, sage, rosemary, and thyme. Stir for 1 minute.

11. 11

    Add the drained lentils, Dijon mustard, and soy sauce. Stir to combine.

12. 12

    Remove the pan from the heat. Add the roasted chestnuts and toasted walnuts, then season generously with black pepper and stir in the oat flour to bind. Allow the filling to cool completely; a warm filling can melt the pastry.

13. 13

    Spread mustard over the pastry base. Spread the cooled mushroom duxelles evenly over the mustard-coated pastry, leaving the border clear. Press it firmly and evenly into an approximately 1 cm-thick layer.

14. 14

    Spoon the lentil filling down the center of the duxelles and shape it by hand into a firm, compact log approximately 8 cm wide and 6 cm tall. Press firmly to compact it.

15. 15

    Roll out the second sheet of puff pastry slightly larger than the first.

16. 16

    Brush the exposed border of the bottom pastry sheet with the plant milk wash.

17. 17

    Carefully lift the second pastry sheet over the filling. Press firmly around the sides to seal, pressing out air pockets as you work.

18. 18

    Trim excess pastry from the edges, leaving a 2 cm border, then crimp the edges firmly with a fork to make a tight seal. If desired, use the trimmings to make decorative pastry shapes and place them on top.

19. 19

    Transfer the Wellington on its baking sheet to the refrigerator and chill for at least 30 minutes, ideally 1 hour. It may be refrigerated overnight if making ahead.

20. 20

    Preheat the oven to 425°F (220°C).

21. 21

    Remove the chilled Wellington from the refrigerator. Brush it generously with the plant milk and maple syrup wash, coating all surfaces, including the crimped edges.

22. 22

    Use a sharp knife to score a gentle diagonal pattern 2–3 mm deep across the top, cutting only shallowly so steam can escape. Sprinkle with sesame seeds if using.

23. 23

    Bake in the center of the preheated oven for 35–40 minutes, until deeply golden, puffed, and crisp. The filling's internal temperature should reach 165°F (74°C). If the pastry browns too quickly, cover it loosely with foil for the final 10 minutes.

24. 24

    Let the Wellington rest on the baking sheet for 10 full minutes before slicing, so the filling can firm and set.

Notes

The displayed ingredient list in the source excerpt is incomplete: it only shows the first few items under “For the Mushroom Duxelles,” while the instructions name additional ingredients without quantities. The pastry is described as all-butter despite the vegan title; verify it is vegan if needed. The recipe text also recommends cranberry sauce alongside and roasted Brussels sprouts with balsamic glaze. Duxelles and lentil filling can be made up to 3 days ahead; assembled Wellington may be refrigerated up to 24 hours or frozen up to 1 month. The source's 45-minute cook time does not include the stated 10-minute resting time or optional chilling.

Nutrition per serving

• main
• vegan-style
• vegetarian
• baked
• holiday
• special occasion
• pastry
• make-ahead