Europe Vegan Recipes

Complete & Detailed Recipe for Mushroom and Lentil Wellington: Traditional British Classics with a Vegan Twist

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Step into the world of culinary innovation with our Vegan Mushroom and Lentil Wellington—a contemporary take on a beloved British classic that pays homage to tradition while embracing the flavors and values of plant-based cuisine. Bursting with earthy richness and a delightful blend of textures, this Wellington is a testament to the creative possibilities of vegan cooking.

Traditionally, Wellington has been synonymous with indulgent feasts, featuring layers of succulent meats encased in flaky pastry. However, our Vegan Mushroom and Lentil Wellington reimagines this iconic dish, replacing animal products with wholesome plant-based ingredients to create a show-stopping centerpiece that’s both compassionate and exquisite.

At the heart of this masterpiece lies a harmonious blend of tender lentils and a medley of finely chopped mushrooms. The lentils provide a satisfying protein-packed base, while the mushrooms bring forth a depth of flavor that mimics the umami-rich profiles of their meat counterparts. Fragrant thyme, rosemary, and fresh parsley elevate the filling, infusing it with herbaceous notes that awaken the senses.

The crowning glory of our Vegan Mushroom and Lentil Wellington is its golden-brown puff pastry crust—buttery and flaky, it envelopes the savory goodness within, promising a gratifying bite with every forkful. This pastry embraces and cradles the sumptuous filling, sealing in its aromas and ensuring a delightful contrast between its crisp exterior and the luscious interior.

As you slice into this Wellington, you’ll unveil layers of flavor that evoke the essence of both tradition and innovation. Each mouthwatering forkful captures the essence of the classic Wellington experience while celebrating the diverse and vibrant world of plant-based cuisine.

Whether you’re a dedicated vegan, an adventurous food lover, or simply someone seeking to savor the delectable intersection of heritage and modernity, our Vegan Mushroom and Lentil Wellington promises an unforgettable dining experience that will leave you inspired and delighted. With its thoughtful blend of ingredients, textures, and flavors, this Wellington stands as a testament to the evolving art of vegan gastronomy and invites you to embark on a culinary journey that honors the past while embracing a compassionate and delicious future.

Mushroom and Lentil Wellington is a delicious vegan twist on the traditional British classic. This recipe features a savory mixture of mushrooms and lentils encased in flaky puff pastry. Here’s a complete and detailed recipe for making Mushroom and Lentil Wellington:


For the Filling:

  • 2 cups brown or green lentils, cooked and drained
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 16 oz (450g) mixed mushrooms (such as button, cremini, and shiitake), finely chopped
  • 1 teaspoon thyme leaves, fresh or dried
  • 1 teaspoon rosemary leaves, fresh or dried
  • 1/2 cup chopped fresh parsley
  • Salt and pepper, to taste
  • 1/2 cup breadcrumbs
  • 1/4 cup vegetable broth or red wine (for deglazing)

For Assembly:

  • 2 sheets vegan puff pastry, thawed if frozen
  • 1 tablespoon plant-based milk (for brushing)

For the Mushroom Duxelles:

  • 8 oz (225g) mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons vegan butter or olive oil
  • Salt and pepper, to taste
  • 1 tablespoon fresh thyme leaves


  1. Prepare the Mushroom Duxelles:
    • In a skillet over medium heat, melt the vegan butter or heat the olive oil.
    • Add the chopped mushrooms and minced garlic. Cook, stirring occasionally, until the mushrooms release their moisture and become golden brown.
    • Season with salt, pepper, and fresh thyme leaves. Cook for another 2-3 minutes.
    • Remove from heat and set aside to cool.
  2. Prepare the Lentil Filling:
    • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
    • Add the minced garlic and cook for an additional 30 seconds.
    • Stir in the finely chopped mushrooms and cook until they release their moisture and become golden brown.
    • Add the cooked lentils, thyme, rosemary, salt, and pepper. Mix well and cook for a few more minutes.
    • Deglaze the skillet with vegetable broth or red wine, scraping up any browned bits from the bottom of the pan.
    • Stir in the chopped parsley and breadcrumbs. Cook for an additional 2-3 minutes until the mixture is well combined and slightly thickened.
    • Remove from heat and let the filling cool.
  3. Assemble the Wellington:
    • Preheat your oven to 375°F (190°C).
    • On a lightly floured surface, roll out one sheet of puff pastry to your desired size. Transfer it to a baking sheet lined with parchment paper.
    • Spread a layer of the prepared Mushroom Duxelles over the puff pastry, leaving a border around the edges.
    • Spoon the cooled lentil filling evenly over the Mushroom Duxelles.
  4. Encase the Filling:
    • Roll out the second sheet of puff pastry and place it over the lentil filling.
    • Press the edges of the two puff pastry sheets together to seal the Wellington. Trim any excess pastry if necessary.
    • Use a fork to crimp the edges of the pastry, creating a decorative pattern. You can also use the back of a knife to lightly score the top for decoration.
  5. Bake the Wellington:
    • Brush the top of the Wellington with plant-based milk to give it a golden-brown color when baked.
    • Bake in the preheated oven for 30-40 minutes, or until the puff pastry is beautifully golden and crispy.
  6. Serve:
    • Remove the Mushroom and Lentil Wellington from the oven and let it cool for a few minutes before slicing.
    • Serve slices of the Wellington with your favorite vegan gravy, mashed potatoes, and steamed vegetables.

Enjoy your Mushroom and Lentil Wellington, a delightful vegan twist on a traditional British classic!


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