Ingredients:

  • 2 lbs (900 g) Chestnut/Cremini Mushrooms, finely chopped or pulsed
  • 2 large (150 g) Shallots or Brown Onion, finely diced
  • 4 large Garlic Cloves, minced
  • 2 tsp (10 ml) Fresh Thyme Leaves, removed from stems
  • 1 Dried Bay Leaf
  • 3 Tbsp (45 ml) Dry Sherry (or Red Wine Vinegar)
  • 1 cup (200 g) Cooked Puy Lentils, drained and rinsed
  • 1/2 cup (60 g) Walnuts or Pecans, lightly toasted and roughly chopped
  • 2 Tbsp (30 ml) Nutritional Yeast
  • 1/4 cup (60 ml) Panko Breadcrumbs
  • 2 Tbsp (30 ml) Olive Oil
  • Salt and Freshly Ground Black Pepper, To taste
  • 2 sheets (or 1 roll, ~400 g total) Ready-made Vegan Puff Pastry, needs to be cold
  • 2 Tbsp (30 ml) Plant Milk (e.g., Soy, Oat), for brushing/glaze
  • Pinch Flaky Sea Salt (Maldon), for finishing

Instructions:

  1. Sauté Aromatics: Heat oil in the large pan over medium heat. Add the diced shallots/onion and cook until translucent (about 5 minutes). Add the minced garlic, thyme, and bay leaf, cooking for 1 minute until fragrant.
  2. Sweat the Mushrooms: Add the finely chopped mushrooms to the pan. Cook over high heat initially, then reduce to medium. Crucially, continue cooking, stirring often, until all the mushroom liquid has evaporated and the mixture is very dry and reduced by about two-thirds (15–20 minutes). This prevents a soggy pastry.
  3. Deglaze and Finish: Pour in the sherry (or vinegar) and scrape up any flavorful bits from the bottom of the pan. Cook for 2 minutes until the liquid is fully absorbed. Remove from heat and discard the bay leaf.
  4. Combine Filling: In a large bowl, mix the cooked mushroom base with the cooked lentils, chopped toasted walnuts, nutritional yeast, breadcrumbs, salt, and pepper.
  5. Chill: The mixture must be firm before assembly. Wrap the filling tightly in cling film (plastic wrap) into a tight log shape (approx. 8 inches / 20 cm long). Refrigerate for a minimum of 30 minutes.
  6. Prep the Pastry: Preheat oven to 200°C / 400°F (Gas Mark 6). Line a baking sheet with parchment paper. Lightly dust your workspace and unroll the puff pastry sheets.
  7. Wrap the Wellington: Take the chilled filling log and unwrap it. Place the filling log on the center of the pastry. If using two sheets of pastry, ensure they are slightly overlapped and sealed with a little water to form one large rectangle before wrapping. Brush the edges of the pastry with plant milk. Fold the pastry over the filling, ensuring the seam is at the bottom (tuck the ends like a parcel). Trim excess pastry.
  8. Decorative Finish: Flip the Wellington seam-side down onto the prepared baking sheet. Using the back of a small knife, lightly score the top (do not cut all the way through) in a criss-cross or leaf pattern.
  9. Glaze: Brush the entire surface generously with plant milk—this provides the crucial golden sheen. Sprinkle lightly with flaky sea salt.
  10. Bake: Place the Wellington in the preheated oven. Bake for 40 to 45 minutes, or until the pastry is deeply golden brown, puffed, and sounds hollow when tapped.
  11. Rest: Remove from the oven and let rest on the tray for 5–10 minutes before slicing and serving.