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Vegan Wellington

Vegan Wellington

A delicious vegan wellington, ideal for Sunday Lunch
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine English
Servings 6 people
Calories 422 kcal


  • 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


  • 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



Per serving:
Calories 422 kcal | Carbohydrates 43 g | Fat 23 g | Protein 12 g
Keyword vegan Wellington