Vegan Wellington

Vegan Wellington pinit

A delicious vegan wellington, ideal for Sunday Lunch

Vegan Wellington

Difficulty: Intermediate Prep Time 20 mins Cook Time 50 mins Total Time 1 hr 10 mins
Servings: 6 Calories: 422 kcal
Best Season: Available


A delicious vegan wellington, ideal for Sunday Lunch



  1. Set the puff pastry aside to thaw

  2. In a medium size saucepan, saute the celery and carrots in the vegan butter until tender

  3. Add the lentils, water, vegetable cube, onion powder, garlic powder, vegan Worcestershire sauce, paprika, thyme, sage and pepper

  4. Bring to the boil, reduce the heat and then simmer for 15-20 minutes or until the lentild are tender and have absorbed the liquid. Add salt for taste if using

  5. Turn off the heat and stir in the kale and sunflower seeds. Cover the saucepan and leave for approx. 5 minutes until the kale has wilted

  6. Mix in the breadcrumbs. Let the mixture cool until it is just warm

  7. Pre-heat the oven to 200°C/400°F/Gas 6

  8. When the puff pastry is thawed and pliable, start assembling the wellington

  9. Scoop the mixture into the centre third of the pastry in the shape of a log. Leaving an inch each side. Make sure that it is tightly packed

  10. Brush the sides of the pastry with water. Fold the sides of the pastry over the top of the mixture tightly.Pinch and seal the edges.

  11. Place some greaseproof paper on a baking tray. Place the wellington on it seam-side down.

  12. Score the pastry with a sharp knife. Brush with the non-dairy milk

  13. Bake for 30 mintes until golden brown.

  14. Leave to cool for approx. 5 minutes then cut into slices. Serve with vegetables of your choice, roast potatoes and vegan gravy

Nutrition Facts

Serving Size 1

Servings 4

Amount Per Serving
Calories 422kcal
% Daily Value *
Total Fat 23g36%
Total Carbohydrate 43g15%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan Wellington

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