Vegetarian Mushroom & Lentil Wellington
Vegetarian Mushroom & Lentil Wellington is a delightful plant-based dish that features a savory filling of earthy mushrooms and protein-rich lentils wrapped in flaky puff pastry. This elegant recipe is perfect for special occasions or cozy family dinners, sure to impress both vegetarians and meat-lovers alike. With its golden crust and rich flavors, this Wellington transforms any meal into a memorable experience.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 sheet puff pastry (thawed)
- 2 cups mixed mushrooms (cremini and shiitake, chopped)
- 1 cup cooked lentils (green or brown)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 cup vegetable broth (low-sodium)
- 2 cups fresh spinach (wilted)
- 2 tsp fresh thyme (or 1 tsp dried thyme)
- Salt and pepper to taste
- Egg wash (1 egg beaten with 1 tbsp water)
Instructions
- In a skillet over medium heat, sauté the chopped onion until translucent. Add minced garlic and cook until fragrant.
- Stir in the chopped mushrooms and cook until they release moisture and begin to brown. Mix in the cooked lentils, wilted spinach, thyme, salt, and pepper. Cook until well combined.
- Remove from heat and let the filling cool slightly while rolling out the puff pastry on a floured surface.
- Lay the puff pastry on a parchment-lined baking tray. Spoon cooled filling onto the center, shaping it into a log. Fold over edges like a burrito and seal with water or egg wash.
- Preheat your oven to 400°F (200°C). Brush pastry with egg wash for a golden finish. Bake for 25-30 minutes or until golden brown.
- Allow cooling slightly before slicing into thick pieces. Serve warm with sauce or salad.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 30mg
Keywords: Customize by adding seasonal vegetables like carrots or zucchini for added nutrition. Substitute quinoa for lentils for a different texture. Ensure mushrooms are well-drained to keep the pastry crisp.