Puff Pastry Wrapped Lentil Loaf (Vegan Wellington)

4.98 from 83 votes

Puff Pastry Wrapped Lentil Loaf (Vegan Wellington)

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!

Prep Time: 50

Cook Time: 40

Total Time: 1 30

Servings: 12 (makes 2 loaves)

Author: Sam Turnbull

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

US Customary - Metric

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.

Notes

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.

Storing Leftovers: Wrap any leftover slices in foil or place in an airtight container and refrigerate for up to 4–5 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes, or microwave briefly if needed (note that the pastry won’t stay as crisp in the microwave).

Freezing Leftovers: To freeze, wrap slices or the entire loaf tightly in plastic wrap and then foil. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat in the oven at 350°F (175°C) until warmed through and flaky.

Nutrition

Find it online:

https://itdoesnttastelikechicken.com/puff-pastry-wrapped-lentil-loaf/