The Flaming Vegan

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Lentil and Rice Wellington
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Lentil and Rice Wellington

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 



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  1. Veganara
    Vote no 2. This sounds amazing Kristo! I am thinking of doing this for Xmas dinner. Nice to see you back btw. You might like my latest recipe here, Outstanding One-Pot Pasta (especially as you are part-Italian! ) Please check it out if you have time. :-)
  2. Demaisra
    HI! Success!!! I made this for Thanksgiving! It was awesome, even the carnivores loved it and took some home :-) I revised the recipe a little by using 1 tablespoon minced fresh garlic (from my garden) and a teaspoon of powdered rosemary (also from my garden) I also added 1/2 cup chopped roasted almonds and rolled the lentil log in another 1/2 cup of chopped roasted almonds before wrapping it in puff pastry (thinking I want to try a filo next time). I am going to make my own dough for the outside of the casserole next time. I love to cook and create great dishes, I'm looking forward to trying more of your vegan dishes, revising as needed :-) Thanks for sharing!
    1. kristo
      I'm so glad you like it! Your revisions sound amazing and I think I will try your almond addition next time. I always revise recipes too :) I read them and think,, there should be much more flavour in there.
      1. Demaisra
        I love roasted almonds, so i add it to many recipes. I am also going to try it with my coconut oil pie dough. I'll let you know how it turns out.


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