Description
A fancy yet simple vegan main dish that combines savory mushrooms and lentils wrapped in crispy puff pastry.
Ingredients
Scale
- 1 puff pastry sheet (store-bought, accidentally vegan)
- 1 cup brown or green lentils
- 2 cups chopped mushrooms (button, cremini, or portobello)
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 teaspoons fresh thyme
- 2 teaspoons fresh rosemary
- 2 tablespoons soy sauce or tamari
- 1/2 cup breadcrumbs or oats
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup non-dairy milk (for brushing)
- (Optional) Spinach, walnuts, or vegan cheese shreds
Instructions
- Cook lentils in a pot until tender.
- In a skillet, sauté onions, garlic, carrots, celery, and mushrooms in olive oil until caramelized.
- Add thyme, rosemary, and soy sauce. Cook until fragrant.
- Combine cooked lentils, breadcrumbs, and mustard in the skillet; allow to cool.
- Preheat the oven to 400°F (200°C).
- Roll out puff pastry on a baking sheet.
- Spoon lentil mixture down the center of the pastry.
- Fold pastry over filling and seal with water or non-dairy milk.
- Brush the top with non-dairy milk and make slits for steam to escape.
- Bake for 30-40 minutes or until golden brown.
- Slice and serve immediately.
Notes
For best results, dry your lentils thoroughly to avoid a soggy pastry. Chill the filling before assembling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan, holiday, mushroom, lentil, Wellington, main dish, plant-based