Vegan Mushroom Wellington

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A Vegan Twist on a Classic Favorite

Disclaimer: I aim to keep my meals whole-food plant-based (WFPB), with minimal processed foods, sugars, salts, and oils. But let’s be real, vegan does not always equal healthy, and when it comes to Wellington, puff pastry is a must. Turns out, Pepperidge Farm Puff Pastry is vegan-friendly, so you’re all set!

Full confession: I’ve never had Beef Wellington (wasn’t much of a meat eater in my pre-vegan days), and it’s not exactly a traditional Jewish dish. But after seeing a few Instagram reels showcasing these beautiful, flaky masterpieces, I was hooked. With Thanksgiving around the corner, I knew I needed to step up my game and make a vegan main dish that would wow everyone—myself included.

I ended up pulling together ideas from three different vegan Wellington recipes—two with mushrooms (you know I LOVE mushrooms!) and two with lentils—and created my own twist. Here’s how I did it:

Ingredients:

• 2 frozen puff pastry sheets (Pepperidge Farm, of course)
• Flour (for rolling)
• 1 onion, diced
• 3 carrots, diced
• 3 stalks celery, diced
• 2 cups chopped mushrooms (any kind you like)
• 6 cloves garlic, minced
• 2 tsp olive oil (for sautéing)
• 1 tsp sage
• 2 tsp thyme
• ½ cup nutritional yeast
• 2 tbsp tamari
• 1 cup dry green lentils
• ½ cup roasted walnuts, chopped
• ½ cup panko
• Vegan butter (for brushing)
• 3 cups vegetable broth

Directions:

1. Thaw the puff pastry sheets: No rush here—just take them out of the freezer and let them thaw while you prep the other ingredients.
2. Prep your veggies: Dice the onion, carrots, celery, and mushrooms. I often do this the day before to save time.
3. Sauté the veggies: Heat the olive oil in a pan over medium heat. Start by sautéing the onions and carrots. Once they begin to soften, add the celery. When the veggies are vibrant and tender, remove them from the pan and set aside.
4. Sauté the mushrooms and garlic: In the same pan, sauté the mushrooms alone to let them shrink and brown, concentrating their flavor, which adds depth to the dish. After about 5-7 minutes, add the garlic and sauté for another minute.
5. Combine the veggies and lentils: Add the sautéed vegetables back into the pan with sage, thyme, tamari, nutritional yeast, and lentils. Pour in the veggie broth, bring everything to a boil, then reduce the heat and simmer for about 40 minutes, or until the lentils are tender and the liquid is mostly absorbed. (Pro tip: If there’s still excess liquid, just drain it and save it for the gravy!)
6. Cool the filling: Let the veggie-lentil mixture cool. Once it’s cool enough, stir in the chopped walnuts and panko for extra crunch.
7. Roll out the puff pastry: Flour your surface and roll out the first puff pastry sheet. I used two sheets—one on the bottom and one on top—because, with a group of 10, I wanted to make sure there was plenty to go around. Plus, it just looked gorgeous.
8. Assemble the Wellington: Place the first sheet of pastry on a parchment-lined baking pan. Spoon on the veggie-lentil filling (don’t be shy—pile it up). Top with the second sheet of pastry and seal the edges. Use a fork to create decorative indentations and make a few slits on top to let the steam escape. Brush with vegan butter for that golden, glossy finish.
9. Bake: Pop it in the oven at 400°F for 45 minutes. It should come out golden and crispy, like a delicious pastry masterpiece.
10. Second Wellington: I had another pack of puff pastry, so I made a second Wellington. With slightly less filling, I added a container of fresh spinach on top for extra flavor (and why not?). This one made it to Thanksgiving dinner, where it was a hit!

Vegan Gravy:

1. Take 1 cup of the reserved liquid from the veggie-lentil mixture (yes, that’s the good stuff!), and combine it with 1 cup veggie broth, 2 tbsp tamari, 2 tbsp nutritional yeast, and 1 tbsp cornstarch.
2. Whisk everything together in a small pot over low heat. Add a few fresh sprigs of sage and about 4-6 dried porcini mushrooms for some extra flavor. Let it simmer for about 20 minutes, allowing the sage and mushrooms to infuse the broth.
3. Strain the gravy into a jar (or bowl) and serve it alongside the Wellington. Trust me, you’ll want this gravy—it’s the perfect finishing touch!

Tips for Next Time:

• I’ll cook the lentils separately next time and mix them into the sautéed veggies for better control over texture.
• I’ll also add cubed roasted butternut squash or slices of roasted sweet potatoes for extra color, flavor, and nutrition.
• Instead of spreading the filling across the pastry, I’ll form it into a round loaf shape for a more traditional presentation.
• I’ll place the Wellington on a platter and slice it up for a show-stopping moment. And yes, I’ll be sure to have more gravy on hand because, well, it’s too good not to!

In the end, I brought my second Wellington to Thanksgiving and served it to 10 guests—everyone devoured it. I was so proud of how it turned out. And don’t forget the gravy—it was the star of the show!

Note: This recipe is a bit of a labor of love, but totally worth it. Just make sure you’ve got your puff pastry ready and be prepared for a flood of compliments. It’s especially great for festive holiday buffets, and you can pair it with soup and salad for a cozy winter supper. Enjoy!

Please tell me, will you try this?

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