This Puff Pastry Wrapped Lentil Loaf is the Ultimate Vegan Wellington recipe – a rich, delicious filling wrapped in flaky, buttery pastry. It’s a stunning centerpiece, perfect for holiday gatherings like Thanksgiving and Christmas. With mushroom-free, nut-free, and gluten-free options, this loaf is sure to impress even the non-vegans at the table!
*The photos in this recipe have recently been updated, but rest assured, it’s still the same lentil loaf recipe that has been loved by thousands for years!
FEATURED COMMENT:
A true holiday hit. I made this for my parents who don’t know the first thing about veganism and they were blown away. I was a little intimidated because I’d never used puff pastry before but it ended up being easy! Looked pretty and tasted even better than it looked. - Courtney ⭐⭐⭐⭐⭐
This vegan wellington is incredibly delicious, with a savory, comforting filling made from lentils and vegetables that meld together beautifully. Wrapped in a buttery, flaky puff pastry, it bakes to golden perfection, bringing cozy, holiday-worthy flavors to your table.
I love making this loaf for Thanksgiving or Christmas, or even when you just want a special main dish to enjoy. Not only is it beautiful and delicious, but it's also fairly easy and fun to make, it just takes a bit of time. The best part? This recipe can be made ahead and frozen, making holiday prep a breeze. If you’re gluten-free, nut-free, or mushroom-free, I’ve included options for you—just check the recipe notes.
Serve this vegan wellington as a holiday centerpiece, paired with classic sides like garlic mashed potatoes, roasted vegetables and cranberry sauce, or enjoy it on its own with a drizzle of mushroom gravy or warmed barbecue sauce. This delicious lentil loaf recipe has become a family tradition in my home. My family practically begs me to make it every holiday, and it’s always a hit!
Tips & Tricks:
Make Ahead: The lentil filling can be prepared up to 3 days in advance. Store it in an airtight container in the fridge, then assemble with the puff pastry just before baking for the best texture. If you need to wrap the loaf with the puff pastry in advance, you can assemble the loaf a few hours before baking and refrigerate it until ready to bake.
Make Ahead & Freeze: If you'd like to prepare it further in advance, you can fully assemble the loaf with the puff pastry, then freeze it before baking. Wrap the unbaked loaf tightly in plastic wrap and foil, and freeze for up to 1 month. For the best texture, thaw the loaf in the fridge overnight before baking. Alternatively, bake directly from frozen (lower the oven temperature to 375°F/190°C) for 55–60 minutes, covering loosely with foil if the pastry starts to brown too quickly.
Gluten-Free Option: To make this recipe gluten-free, use gluten-free all-purpose flour and check that your rolled oats are certified gluten-free. For the puff pastry, look for a gluten-free puff pastry brand that is also vegan (many health food stores carry these, or you can make your own if you have a recipe). Follow the recipe as directed, but be aware that gluten-free puff pastry can sometimes brown faster, so check for doneness a few minutes earlier to avoid over browning.
Vegan Puff Pastry: Many brands of frozen puff pastry are vegan-friendly! Just check the ingredients, as some contain butter, but plenty are made with vegetable oils. Some vegan options include Pepperidge Farm, Pillsbury, Tenderflake, Alfa, and Schär (which is also gluten-free). Be sure to check ingredients, as formulations can vary by location and change over time.
Using Canned Lentils: To save time, you can substitute a 19-oz (540 g) can (or 2 cups cooked lentils) for the dried ones. Drain and rinse the lentils, then mash about two-thirds of them to achieve the right consistency. Since canned lentils don’t need cooking, skip the lentil-cooking step and omit the broth, and proceed directly with the flax mixture and vegetable sauté.
Nut-Free Option: To make this recipe nut-free, simply omit the roasted pecans and walnuts. You can replace them with sunflower seeds or pumpkin seeds for a similar crunch, or leave them out entirely for a simpler filling.
Mushroom-Free Option: If you're not a fan of mushrooms, you can swap them for additional diced vegetables like zucchini, bell peppers, or even cooked lentils. Just make sure to sauté them until soft, similar to how the mushrooms are prepared in the recipe.
How to Make This Vegan Wellington Recipe:
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Lentil Mixture: In a medium pot, combine the lentils and vegetable broth. Cover, bring to a simmer, and cook for 35–40 minutes, until the liquid is absorbed and the lentils are soft. Mash about two-thirds of the lentils with an immersion blender or potato masher, leaving some whole for texture. This will help the filling hold together.
Make the Flax or Chia Mixture: In a small bowl, mix the ground flax or chia seeds with warm water. Let sit until thickened—about 10 minutes for flax and almost instantly for chia.
Sauté the Vegetables: In a large pot, heat the olive oil over medium-high heat. Add the onion, celery, and carrots, and sauté for about 5 minutes until softened and lightly browned. Add the mushrooms and cook for another 5 minutes, until they shrink and release their juices. Stir in the garlic, thyme, salt, pepper, and cayenne, and cook for an additional 2 minutes. Remove from heat.
Combine the Filling: In a large mixing bowl, combine the lentils, thickened flax mixture, cooked veggies, oats, flour, pecans, and walnuts. Stir well to mix, then set aside.
Roll Out the Puff Pastry: If using pre-rolled sheets, gently unroll both sheets. If your puff pastry is in a block, roll it out on a lightly floured surface to a rectangle about 10 x 14 inches. Transfer each rolled pastry sheet to a piece of parchment paper.
Form the Lentil Loaf: Place half of the lentil mixture down the center of one puff pastry sheet, shaping it into a compact, firm log, leaving a few inches of pastry on either side.
Weave Puff Pastry: Using a knife, cut 1-inch-wide strips along each side of the pastry. Cut off the corners and set aside. Fold the top flap of pastry over the loaf, then fold the side strips over the loaf in an “X” pattern, alternating left and right. Finish by folding the bottom flap up and tucking in any loose ends. Use the set-aside corner pieces to cut decorative shapes (like leaves) if desired and tuck them into the weaved pastry.
Repeat with the Second Loaf: Repeat with the second pastry sheet and remaining lentil mixture.
Brush and Bake: Transfer the loaves to a parchment-lined baking sheet. Brush the tops with plant-based milk or aquafaba. Bake for 40–45 minutes, or until the pastry is golden brown and flaky.
Serve: Serve hot, sliced with vegan gravy or warmed BBQ sauce, alongside classic sides like mashed potatoes, roasted vegetables, and stuffing. For a touch of sweetness, add a dollop of cranberry sauce or relish.
The Puff Pastry Wrapped Lentil Loaf is...
- Deliciously rich with a buttery, flaky crust
- Perfect holiday main with simple make-ahead options
- Gluten-free, nut-free, and mushroom-free adaptable
What to serve with vegan wellington:
- Mushroom Gravy
- Vegan Garlic Mashed Potatoes
- Roasted Vegetables
- Cranberry Sauce
- Vegan Stuffing
- Roasted Brussels Sprouts
- Garlic Green Beans
- Easy Vegan Cornbread
If you try this vegan wellington recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Puff Pastry Wrapped Lentil Loaf (Vegan Wellington)
Servings: (makes 2 loaves)
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Ingredients
For the Lentils:
- 1 cup uncooked green or brown lentils
- 2 ½ cups vegetable broth
For the Flax or Chia Mixture:
- ⅓ cup warm water
- 3 tablespoons ground flax or ground chia
For the Sautéd Vegetables:
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 ribs celery, chopped
- 2 medium carrots, peeled and chopped
- 8 oz (about 2 cups) mushrooms, sliced
- 4 cloves garlic, minced or pressed
- 1 teaspoon dried thyme leaves
- ½ teaspoon salt, (or more to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne
For the Rest of the Filling:
- ¾ cup rolled oats
- ½ cup all-purpose flour
- ½ cup roasted pecans, roughly chopped
- ½ cup roasted walnuts, roughly chopped
For the Puff Pastry:
- 2 sheets frozen puff pastry, thawed (check ingredients to ensure it's vegan)
- 2 tablespoons plant-based milk or aquafaba, for brushing
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Lentil Mixture: In a medium pot, combine the lentils and vegetable broth. Cover, bring to a simmer, and cook for 35–40 minutes, until the liquid is absorbed and the lentils are soft. Mash about two-thirds of the lentils with an immersion blender or potato masher, leaving some whole for texture. This will help the filling hold together.
- Make the Flax or Chia Mixture: In a small bowl, mix the ground flax or chia seeds with warm water. Let sit until thickened—about 10 minutes for flax and almost instantly for chia.
- Sauté the Vegetables: In a large pot, heat the olive oil over medium-high heat. Add the onion, celery, and carrots, and sauté for about 5 minutes until softened and lightly browned. Add the mushrooms and cook for another 5 minutes, until they shrink and release their juices. Stir in the garlic, thyme, salt, pepper, and cayenne, and cook for an additional 2 minutes. Remove from heat.
- Combine the Filling: In a large mixing bowl, combine the lentils, thickened flax mixture, cooked veggies, oats, flour, pecans, and walnuts. Stir well to mix, then set aside.
- Roll Out the Puff Pastry: If using pre-rolled sheets, gently unroll both sheets. If your puff pastry is in a block, roll it out on a lightly floured surface to a rectangle about 10 x 14 inches. Transfer each rolled pastry sheet to a piece of parchment paper.
- Form the Lentil Loaf: Place half of the lentil mixture down the center of one puff pastry sheet, shaping it into a compact, firm log, leaving a few inches of pastry on either side.
- Weave Puff Pastry: Using a knife, cut 1-inch-wide strips along each side of the pastry. Cut off the corners and set aside. Fold the top flap of pastry over the loaf, then fold the side strips over the loaf in an “X” pattern, alternating left and right. Finish by folding the bottom flap up and tucking in any loose ends. Use the set-aside corner pieces to cut decorative shapes (like leaves) if desired and tuck them into the weaved pastry.
- Repeat with the Second Loaf: Repeat steps 7 and 8 with the second pastry sheet and remaining lentil mixture.
- Brush and Bake: Transfer the loaves to a parchment-lined baking sheet. Brush the tops with plant-based milk or aquafaba. Bake for 40–45 minutes, or until the pastry is golden brown and flaky.
- Serve: Serve hot, sliced with vegan gravy or warmed BBQ sauce, alongside classic sides like mashed potatoes, roasted vegetables, and stuffing. For a touch of sweetness, add a dollop of cranberry sauce or relish.
SALLY M LAWLESS says
Hello, Can this be made leaving the vegetables a little less mashed to give it more texture? I like the look of a chunky wellington.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sally, yes the vegetables aren't mashed (only the lentils, which help hold the mixture together). If you want chunkier vegetables just chop them a little bigger. I hope you enjoy it!! 🙂
SALLY M LAWLESS says
Thanks for the quick reply! ☀️
Debbie Neal says
This is really outstanding. Everyone, vegan and non vegan loves this loaf. Plus it’s very impressive looking.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! I am so thrilled you loved it so much Debbie! Thank you for the review 🙂
Janine says
Puff Pastry Wrapped Lentil Loaf (Vegan Wellington)
This is my new ‘special occasion dinner’ Go To recipe!
Although I think I'll be making it for ‘any occasion dinners’ as well!
It’s easy to make and delicious. The presentation is very impressive. Most important with a wellington recipe is the filling holds together beautifully when sliced.
Making 2 is a great time saver. Next time I will try to freeze one, if we don't eat both, but that might be easier said than done!!
Thank you for a great holiday favorite.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So thrilled you love it so much Janine! Thank you for the lovely review 🙂
Noelle says
Has anyone tried phyllo dough instead of puff pastry?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Noelle! Phyllo dough might not be the best substitute for puff pastry in this recipe. It’s thin and delicate, so weaving it in the same decorative way isn’t possible. Plus, phyllo doesn’t have the same pliability as puff pastry, which means it might not hold up well around the dense lentil loaf filling. Since phyllo cooks much faster, there’s also a risk of the outer layers browning (or burning) before the filling is cooked through.
Many brands of frozen puff pastry are vegan-friendly! Just check the ingredients—some contain butter, but many are made with vegetable oils. Vegan options include Pepperidge Farm, Pillsbury, Tenderflake, Alfa, and Schär (which is also gluten-free). Formulations can vary by location, so it’s always a good idea to double-check.
I hope this helps!
louise says
WOW! I was, at first, apprehensive about trying this loaf but it turned out great! It looks amazing and guests were indeed impressed. It is not as difficult as I had made it out to be. The second time I made it, I froze half of the lentil mixture and made it again at a later date. Again, to impressed company. Great recipe, tasty and a beautiful centrepiece.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That's so wonderful! So happy you enjoyed the recipe so much louise! Thank you for your kind words 🙂
Rosie says
hi, any chance I can substitute red lentils for the green or brown? I have an entire container of red on hand that I bought but never used. thanks in advance. this looks so beautiful.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Rosie, yes you can! Just note that red lentils take only about 10 minutes to cook, and can get mushy quite easily, so if you are using them just be sure to keep a close eye on them so they do not get too mushy. Enjoy!
Rosie says
yay! thank you for replying so quickly! totally didn't anticipate that! so I made it for dinner tonight and it's in the oven right now smells wonderful even though it's not as pretty as yours! I tasted the filling several times and it was amazing, so I really don't care if it's not pretty, I already know it's delish. this was a trial run for Thanksgiving next week, and I already know it's on the menu, along with your Vegan Turkey Roast and a few of your pies.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Happy to help! So thrilled you love the taste! Love that you're making both my favorites! Happy Thanksgiving 🙂
Susan Lombardo says
What a Beauty!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you!!
Stephanie says
This is a fabulous holiday dish, although I make it at other times of the year, too. It looks so beautiful, all the meat-eaters are envious, and it tastes so good that I am tempted to overeat. It really isn't that hard to make, and I really like that it makes two loaves, so we get several meals from one recipe. Brava!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so happy it is favorite! Thank you for your kind words Stephanie 🙂
Sara says
Made this as a side for my non vegan family at thanksgiving and it was a big hit! My three-year-old nephew, in particular, loved the leftovers of this.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you enjoyed it 🙂
Courtney Moses says
A true holiday hit. I made this for my parents who don’t know the first thing about veganism and they were blown away. I was a little intimidated because I’d never used puff pastry before but it ended up being easy! Looked pretty and tasted even better than it looked.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww that's wonderful!!! Thank you for the lovely review Courtney 🙂
Nancy Stein says
I make this often for holidays. Perfect for Christmas, Thanksgiving, New Years etc. Sooooo Good!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Amazing! So happy to hear you love it Nancy!
Michelle says
This recipe was amazing!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you!
J.C. says
Very easy to follow the recipe and get a pretty holiday loaf! Should have read it more closely, I didn’t realize it was enough filling for 2 loaves and I only needed 1. I will turn the leftovers into patties. Was a little dry/crumbly, so needed a mushroom gravy or cranberry sauce. Also could add more salt, but that’s to personal taste.
Anna says
Just made this loaf tonight and loved the base recipe!! I found the filling slightly bland so added significantly more garlic and herbs than it calls for. Once I adapted the flavor to my taste, I absolutely loved it and found the photos easy to follow for folding the pastry.
Cami says
I make this almost every Thanksgiving. I like it but the lentil loaf is always super dry.
Meredith says
Hiya! I’m looking for a vegan puff pastry but coming up empty handed- would Fillo Dough work?
Audrey R Galea says
can this be made without nuts. I'm allergic.
Jess @ IDTLC Support says
Yes, they can be omitted.
Terri says
I made for first time for Easter dinner - with a couple of major modifications that worked because 2 of my 4 guests don’t like mushrooms. Basically, I left out the mushrooms and substituted balsamic vinegar from Modena (via Trader Joe’s so not that expensive). I forgot to add the celery which I think would have been nice. Instead of putting nuts in mixture, i pressed them into the top of the loaves which looked really cool on the loaf that I didn’t press the pastry “ribs” down as they opened up browning nicely and being more showy
(and toasted them a bit more). None of my guests were vegetarian (and 2 very much not so) - and everyone loved it served with onion gravy which it needed without the juicy mushrooms. I look forward to making it w mushrooms next time! Yum!
Jess @ IDTLC Support says
We're glad that it went over well with you and your guests!
Rebecca says
Having leftover filling on a toasted bagel, like chopped liver. So delicious!
karine says
Can I freeze the entire second loaf cooked (including the puff pastry)?
Sam Turnbull says
Yes but the pastry wont be as flaky
Monique says
I have made this several times-today in fact! I make the entire mixture and divide it in half. Defrost the puff pastry just enough to separate them and return one to the freezer. I wrap and bake one loaf then plastic wrap the second half of the mixture and freeze it. We will have one tonight at Friendsgiving and defrost, pastry wrap and bake the second for Thanksgiving day. I tweak the Quick Vegan Onion Gravy suggested with more sautéed veggies I immersion blend and this is a feast:) Thanks, Sam.
Sam Turnbull says
So happy you love it!