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.
Charlene Hudson says
If I only wanted to bake one loaf, could I freeze the other half of the lentil mixture and to use at a later date?
Christa says
We do this every year, with this recipe. I make two at thanksgiving and freeze one for Christmas. Just thaw overnight in the fridge
Charlene says
Thanks Christa. Do you freeze just the filling or the whole loaf wrapped with the pastry?
Christa says
Just the filling. I form it into a loaf, wrap it in parchment and then foil, or a freezer bag, then thaw overnight in the fridge and wrap with the pastry before baking. It’s excellent, and minimal work on the day of the meal 🙂
Sam Turnbull says
Yes absolutely! Enjoy!
ML says
Made this for Thanksgiving dinner today. Everyone enjoyed it, both vegans and non-vegans. Thank you for all of the specific instructions! You made it so easy for non-chefy ppl like me to make an impressive contribution to the T’giving table! Also, I used your onion gravy recipe as suggested, and it was so so good with it! Thanks!!
Sam Turnbull says
Aww that's wonderful, so happy you enjoyed it 🙂
Syleanna says
This looks amazing and I can't wait to make it for Thanksgiving! How early can you wrap the loaves before baking? I like to prep as much as I can, so is it possible to wrap the lentil loaves a few hours before baking, or would it be better to bake as soon as possible once wrapped?
Sam Turnbull says
Yes, I think you can wrap them a few hours ahead of time and they will be fine. Brush with plant-based milk just before popping in the oven. Enjoy!
Phala Bowles says
Absolute Perfection as always !!!
Sam Turnbull says
Amazing 🙂
Debi Weiss says
This recipe is fabulous! The puff pastry is beautiful and delicious. However, one time I needed to bring it to a potluck and knew the pastry wouldn't stay warm. So I skipped the pastry and baked the loaf in a bundt pan. It was stunning turned out on a round platter, topped with cashew gravy and fresh parsley. Winner Winner Lentil Vegan Dinner!!!!
Sam Turnbull says
So thrilled you loved it so much, Debi!! 🙂
Rochelle says
Still amazing and delicious this year! I love it covered in gravy. I made a half batch of the filling a week early and froze it and that worked great. My omni parents both like it too and have some in addition to their turkey.
Last year I made the whole recipe and had a loaf for both Thanksgiving and Christmas, but this year I did your vegan ham for Thanksgiving and it was nice to have the variety! Thanks for all the great recipes. It was a very It Doesn't Taste Like Chicken Christmas in my house.
Susan says
Thank you! I made this for my second Christmas as a vegan. Last year I settled for side dishes, I am so glad that I didn't settle this year. This was absolutely wonderful, although I omitted the nuts and added some rosemary. I made this with your roasted vegetables. My non-vegan adult children loved the roasted vegetables. From one Canadian to another, Thank You!
Elizabeth says
Hi Sam! I premade the mixture for Christmas dinner. The mixture tasted pretty bland, so I added more seasoning. I'm just wondering if the flavors sort of blossom when you bake the loaves? This recipe has such tremendous reviews, so I want to be sure I'm not screwing something up! Thank you 🙂
Amy says
I made this as a trial for Christmas Dinner, everyone loves it. Nice and easy to follow instructions, I'm hopeless at pastry weaving but this time it was easy to do and came out looking great!
Amy says
Ps: I hate mushrooms and my husband hates nuts but we both loved this regardless.
May-Kane Logan says
Can the mushrooms be substituted by anything else?
Sam Turnbull says
You can just omit them if you like 🙂
Dory "Vegantraveler" but not this year. says
I have been making this since she first posted it online. I love how she shows us how to wrap the loaf. This year for Thanksgiving I made the full recipe and forgot it was for two loaves. So 1/2 went into a seal a meal bag for Christmas. I also doubled my gravy recipe and froze half as well. Come to think of it I have more cranberry compote in the freezer. Thank you so much Samatha for the excellent steps! Happy Safe Holidays.
Sam Turnbull says
You're most welcome, Dory! Thrilled you loved it 🙂
Cathy says
Absolutely fantastic recipe! Made this for the first time yesterday, halved the recipe for just myself and husband since dining alone due to covid. Wonderful taste, holds up perfectly. And it looked spectacular. Great flavor. Definitely a keeper.
Sam Turnbull says
Yay!! SO happy you loved it, Cathy 🙂
Michelle says
I’ve been making this for the last 5 Thanksgivings. It’s always a hit by vegans and non. It’s a beautiful presentation with the puff pastry. I make one loaf with nuts the other without. Whole Foods and Sprouts have a vegan puff pastry and pepridge farms is vegan too.
Diane says
For the last 6 years, I’ve hosted Thanksgiving for meat eaters, vegetarians, and vegans. I’ve been looking for a great main dish that’s vegan and this might just be it. Did a half recipe test run tonight for me and my honey (both meat eaters) and we thoroughly enjoyed it. Hearty and tasty. Can’t wait for the whole crew to try!
Sam Turnbull says
Wonderful! SO happy you loved it, Diane 🙂
Chris Goerlitz says
Sam,
Just made this tonight for my wife - with leftovers for lunches this week - and it was FANTASTIC!!!! So good! Your recipes are so easy to follow and so delicious! Thank you again for all you do!
Chris
PS - I posted my photos of the finalized product on Instagram and tagged your site. It was my best photo of a finished product yet 🙂
Sam Turnbull says
Amazing! Thrilled you enjoyed it so much, Chris 🙂
Susan Merrill says
SO GOOD! First, I have to say that I'm the pickiest eater alive......couple that with going vegan and I don't have much variety, but I'm trying. I made this for some meat eaters that are veg-curious and it was a HIT! I even had it for a cold lunch the next day! Love what you are doing and love that lil Chickpea pup! Thank you!
Sam Turnbull says
Aww yay! Thrilled you loved it, Susan 🙂
Gina says
Hi Sam,
What brand of vegan puff pastry did you use and where did you buy it? I’m in Ottawa and Natural Food Pantry and Kardish don’t carry puff pastry.
Beata says
This loaf is the bomb.com! I made it for our Christmas dinner. We are not vegan at this time but I am definitely working towards it and my SO is very open to the idea of more vegan foods at any time!
Made the filling on Christmas Eve. Skipped the oats as I don't care for them much, used psyllium husk for the "egg" (don't care much for either flax or chia) and sprinkled some almond flour in the filling instead of the regular flour. Used lots of thyme and added ground sage as well, plus a sprinkle of oregano. The filling firmed up very nicely and I had no issues shaping the filling into the log on top of the puff pastry. I rolled the filling in the rolled out pastry on Christmas Day and baked fresh. I even weaved the pastry dough as shown in the pictures and made the little leaves out of the extra pastry dough pieces. 🙂 Wish I could post a picture!!!
My SO said he was at a loss for words to describe how delicious the loaf was! We both had seconds and I had leftovers for lunch at work today. Served it with the vegan onion gravy, but I also added a lots of finely chopped and sauteed mushrooms to make it more like a topping rather than gravy. On the side, we had more vegetables - sauteed onions and garlic with freshly chopped sauteed tomatoes and celery and cut okra seasoned with chili arbol spice and Sate seasoning. Just a fantastic mishmash of sauteed, slightly spicy vegetables. YUM!!!!!
When you think about it, our Christmas dinner was just a bunch of vegetables, lol. But my, were they delicious!!! My SO said that his long time vegan sister and her vegan husband will likely be jealous of Sam's creation that I cooked, hahahaha. This recipe is an absolute keeper and will go into our meal rotation for sure. Especially that I have half of the filing and the second puff pastry sheet in my freezer. 🙂
THANK YOU SAM!!!
Sam Turnbull says
That's awesome Beata! So happy everyone enjoyed 🙂
Darcy Sanders says
Hi Sam,
Just wondering what I could use instead of oats? ( allergy).
We love your recipes and bought the cookbook too
🙂
Sam Turnbull says
Hi Darcy, I haven't tried any of these but here are some ideas on how to substitute oats. Hope that helps!
Michelle C says
Hey Sam!
Looking forward to making this for Christmas Day! Question- am hoping to sub Trader Joe’s lentils which are already ready to go. Do I still add back to broth and stew for the 35 mins (or is that substitution for lentils made from scratch)? Thanks!
Sam Turnbull says
Hi Michelle, I have instructions for that in my cookbook. Basically you just omit the vegetable broth and replace with vegetable broth powder, and you don't need to cook as long. Enjoy!
Suzy says
Hi Sam, do you think I can omit the nuts? Or do they soften a lot? Also, I can cut this recipe in half easily enough and only make one loaf, right? This may well be on our Thanksgiving table!
Sam Turnbull says
Yes you can omit the nuts and half the recipe. Happy Thanksgiving!
Carolina says
Do you think it would be possible to add a video of you making this recipe since the holidays are coming up? I’m not that great at following pictures. This recipe looks delicious
Sam Turnbull says
That's a great idea! I will see if I have time to do that...
Barbara M Waxer says
Ya know, part of engaging folks in vegan cooking to asking them to be open to something new and not restrict their thinking to the past or what they "know."
Agree?
On behalf of several LGBTQ with whom I've shared this clearly wonderful recipe, please consider what these statements reflect and how they come off:
"...select your finest apron, ladies: apply your reddest lipstick, gentlemen: straighten those bow ties..."
To our learning journeys.
Terrii says
Ms. Turnbull thanks for sharing. I have many hangup about food and I'm wanting to learn from many sources of how I can eat or at least try to eat differently. Again thank you. For once I would like to enjoy learning about something that is different, obtainable, healthy, habit changing and wonderful. Please please stop making people feel they cannot share their ideas of a simple recipe posts and have to be wronged for words. If you don't wear red lipstick then use coconut oil. If you don't wear bowties then put on an apron. She said nothing offensive. Dang I wear neither I just like her recipe.. Season of sharing. Take what you can and leave the rest.
I'm so sorry. I do have questions. What is a substitute for mushrooms? Can I add cheese? I love love Cheese!
Kelly Cooper says
I couldn't find vegan puff pastry anywhere and really wanted to wrap the loaf in something.
I noticed in one of your replies to a question you didn't recommend pie crust. Just wondering
why? I'm thinking it might be like a french tourtierre (spelling?) or a cornice pastry (also spelling? lol) Also do you have recipe for Vegan pie crust? Thank you for sharing.. this recipe sounds so good.
Sam Turnbull says
I've never wrapped it in pie crust so I don't have a recommendation on baking time but you could try it. You could do something similar as my tourtiere recipe. This is my recipe for vegan pie crust. Enjoy!
Sam Turnbull says
Sorry to offend Barbara! Certainly not intended. I have revised the post. 🙂
Barbara M Waxer says
Totally want to acknowledge your openness and willingness to hear that language matters.
Your site has has a great UX and fabulous photos.
AND your recipes rock!
Sam Turnbull says
Aww thanks so much, Barbara 🙂
Nuffy says
Hi Barbara, and Happy New to you! I honestly didn't find the post offensive! I think the post was meant for the general populous, or for a better description for the Audience who follow Sam, her comment was not gender related.....
I don't think Sam can distinguish every person who follows her, and whether or not they don lipstick, or put on a bowtie, it doesn't really matter! It was a totally innocent remark. I'm a legit female hetro and have many gay friends who call each other names etc, and in jest, it's hilarious. To add, I've worn many a bow tie, and lipstick, and a man's army outfit, and no bloke ever said get it off you're a woman, because we do these things in good faith, and for fun. I'm not trying to be gay but even if I were gay, I would not have found fault in what Sam said because she was addressing her followers and not individual genders as such...
I hear your what you are saying though Barbara, and can accept your point of view...
Blessings, and Happy New Year Sam....
JD says
Geesh lighten up Karen
Barbara M Waxer says
Lighten up? I'm fine - but you seem upset. I mean, you're the one responding to a post between the author and I that was polite and is complete, almost a year old. Are you okay? You should relax, cooking is supposed to be fun for you.
Rachael says
For Real! Some people need to lighten up!
Kimberly says
Would love to make this for my family but my husband is allergic to mushrooms. Do you think a vegan crumble would work in place of the mushrooms?
Sam Turnbull says
That should work, or you can just skip it and it still works out fab. Enjoy!