Prep Time: 1 hour
Cook Time: 2 hours
It was hard to name this recipe because I’ve never had a “Wellington” but thought that a vegetable log that resembles the famed English dish would make a fascinating Thanksgiving, or Christmas meal.
A traditional (beef) Wellington consists of a filet that is covered in paté then wrapped in puff pastry. This vegan version is so much more interesting. It’s a lentil loaf blended with vegetables and rice which is rolled and baked in puff pastry.
When buying puff pastry, check the ingredients first. Store bought puff pastry is vegetarian and contains butter, but there are vegan options available in specialty stores.
- 1 cup red lentils, ( cooked )
- 2 cups white or brown rice (cooked)
- 2 celery stalks, chopped
- 2 carrots, grated
- 2 small onions, chopped
- 3 tablespoons fresh sage, chopped
- 2 cups cooked mushrooms, sliced
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- Sprig of rosemary
- Vgan puff pastry
- 2 cups flour
- 2 teaspoons olive oil
1) The lentils and rice need to be cooked first, as directed per package. Some take longer than others so follow the specific directions on either your rice cooker, or the package.
2) Heat the oil in a large pan, combine celery, carrots, onion mushrooms and rosemary. Cook for 5–10 minutes until they begin to wilt. Remove from heat and discard the rosemary.
3) In a large mixing bowl combine the lentils, rice, sage, and vegetable mixture and stir together. Gradually mix in flour and mix until the dough is no longer sticky. (Depending on how wet the lentils are, you may not need all the flour)
4) Preheat oven to 350 degrees F.
5) Line a cookie sheet with parchment paper, and form a large 8” x 3” log with the lentil dough.
6) Bake for twenty minutes. Remove and allow to cool for ten minutes.
7) Unroll the puff pastry (if you are using packaged pastry). Place the now firm lentil loaf on one end of the log and roll so that it is covered. Lightly brush with olive oil.
8) Return the lentil log to the baking sheet and cook for an additional 20 minutes until golden brown.
9) Slice and serve with mushroom gravy (pictured), or a sweet onion béchamel