Vegan Wellington
A delicious vegan wellington, ideal for Sunday Lunch
Ingredients
- 1 sheet frozen puff pastry
- 1 large carrot, peeled & chopped
- 1 large celery stalk, chopped
- 2 tsp vegan butter
- 400 g lentils
- 500 ml water
- 2 tsp vegan Worcestershire sauce
- 1 cube vegetable stock
- 1.5 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp sage
- ½ tsp thyme
- ¼ tsp black pepper
- 1 pinch salt to taste optional
- 130 g kale, chopped
- 65 g sunflower seeds, chopped
- 29 g breadcrumbs
- 2 tbsp non-dairy milk
Instructions
- Set the puff pastry aside to thaw
- In a medium size saucepan, saute the celery and carrots in the vegan butter until tender
- Add the lentils, water, vegetable cube, onion powder, garlic powder, vegan Worcestershire sauce, paprika, thyme, sage and pepper
- 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
- 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
- Mix in the breadcrumbs. Let the mixture cool until it is just warm
- Pre-heat the oven to 200°C/400°F/Gas 6
- When the puff pastry is thawed and pliable, start assembling the wellington
- 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
- 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.
- Place some greaseproof paper on a baking tray. Place the wellington on it seam-side down.
- Score the pastry with a sharp knife. Brush with the non-dairy milk
- Bake for 30 mintes until golden brown.
- Leave to cool for approx. 5 minutes then cut into slices. Serve with vegetables of your choice, roast potatoes and vegan gravy