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BEST EVER LENTIL VEGETABLE WELLINGTON

 

BEST EVER LENTIL VEGETABLE WELLINGTON

The perfect meat free centre piece to slice up and serve with a rich gravy and your favourite roast potatoes.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dinner, Main Course
Cuisine British
Servings 8 people

Ingredients
  

  • 2 jam jars cooked lentils or beans (jam jar or coffee mug) I used mung beans. 1 quantity dried lentils = 2 quantities cooked.
  • 1 onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 - 2 clove garlic, finely chopped
  • 1/2 jam jar of rolled oats
  • 2 tsp mixed herbs
  • 1 tsp smoked paprika
  • 2 tbsp tomato puree optional
  • additional herbs or spices to taste
  • 1 tbsp vegan worstershire if you have it.. if not then mushroom ketchup is similar
  • 1 tbsp soy sauce
  • salt and pepper to season
  • 1 sheet puff pastry, ready made
  • 1 tbsp soy milk to brush on the pastry

Instructions
 

  • Preheat the oven to 200deg C
  • Finely chop the carrot and fry in a little oil for 2 minutes.
  • Finely chop the onion and garlic and add to the carrot to continue cooking for about 5 minutes.
  • Add the lentils, the vegetables, spices and sauces to a food processor with the oats. Pulse for a few seconds just to mince the ingredients further and bring everything together. Don't process to far or you will end up with a rather unpleasant textureless mixture.
  • Place the mixture into the middle of the puff pastry and shape into a sausage.
  • Cut stripes down either side of the pastry and fold over alternating so it makes a plait across the top.
  • Brush with a little soy milk and bake at 200deg C for around 50 minutes in the middle of the oven.

Video

Notes

Check the ingredients of the puff pastry. They are mostly vegan friendly unless they use pure butter. 
You can buy gluten free puff pastry is needed. 
Keyword Easy, festive, holiday, Sunday
Aly Challoner-Jones Digital Coach & Trainer Annecy France

ABOUT ALY

I began my career in restaurants and hotels, and quickly progressed to the role of private chef on superyachts and in private households. In my late teens, I developed a passion for meat free cooking and this quickly became my speciality throughout my cooking career.

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