Mushroom & Lentil Wellington

There’s nothing quite like pulling a golden, flaky Wellington out of the oven.

The smell of buttery pastry mingling with savoury herbs is pure magic.

This Mushroom & Lentil Wellington isn’t just any dish—it’s the kind of recipe that turns a meal into a celebration.

Whether you’re hosting a holiday dinner, trying to impress your friends, or simply want to treat yourself to something a bit fancy, this recipe has you covered.

And don’t worry if you’re not a professional chef; it’s easier than it looks.

Trust me, once you’ve made this, you’ll wonder why you waited so long to try it. Let’s dive in and make something truly spectacular.

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Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Mushroom & Lentil Wellington recipe:

• 3 tbsp olive oil
• 1 white onion, finely diced
• 2 cloves garlic (or 1 tsp garlic powder)
• 400g mushrooms, finely chopped
• 470g green lentils (two tins, drained and rinsed)
• 1 tbsp mixed herbs
• 1 tbsp soy sauce
• 1 roll of puff pastry
• 1 tbsp oat milk (for glazing)

Why This Wellington is the Ultimate Vegan Delight

Let’s be honest: Wellingtons have a bit of a reputation for being tricky.

But this plant-based version is as foolproof as it is delicious.

What makes it so special? First off, the combination of mushrooms and lentils creates a rich, savoury filling that’s hearty enough to satisfy even the most dedicated carnivores.

The puff pastry? Pure indulgence.

It’s crispy, buttery (even if you use a vegan version), and wraps everything up like a golden hug.

The best part? You don’t need fancy ingredients or complicated techniques to pull this off. It’s simple, satisfying, and guaranteed to impress.

Perfecting Your Mushroom Mix

The filling is the heart of this Wellington, and it all starts with the mushrooms.

Not all mushrooms are created equal, so choosing the right ones can make a big difference.

Chestnut mushrooms are my go-to because they’re flavourful and hold their texture well during cooking.

If you’re feeling fancy, mix in some wild mushrooms like shiitake or oyster for an earthy twist.

The key is to dice them finely and cook them until all the moisture evaporates.

This ensures the filling is rich and flavour-packed, not soggy.

Plus, the smell of mushrooms cooking with garlic and onions is downright irresistible.

Lentils: The Unsung Hero of the Dish

Lentils are the MVP of plant-based cooking, and this recipe is no exception.

They’re hearty, nutritious, and have this amazing ability to soak up all the delicious flavours in the pan.

For this recipe, I use green lentils because they hold their shape and give the filling a nice texture.

Pro tip: Drain and rinse your lentils well before adding them to the pan. This not only improves the taste but also ensures your filling has the right consistency.

By the time you’re done, you’ll have a filling so good you’ll be tempted to eat it straight from the pan (and I wouldn’t blame you).

The Magic of Puff Pastry

Ah, puff pastry— it’s what takes a humble mushroom and lentil mix and turns it into a showstopper.

The trick to working with puff pastry is to keep it chilled until you’re ready to use it.

Warm pastry can get sticky and tricky to handle, and no one wants that.

When you roll it out, be gentle and try to avoid overworking it.

And here’s a little tip: don’t skimp on the glazing. That little brush of oat milk on top creates the most gorgeous golden crust.

You’ll feel like a culinary genius when you pull it out of the oven.

How to Make This Recipe

Step 1: Get your onions and garlic started

Start by heating 3 tablespoons of olive oil in a heavy-based pan over medium-high heat.

Once the oil is hot, toss in the finely diced onion.

Cook it gently, stirring occasionally, until it becomes soft and translucent.

This step might seem simple, but it’s where the magic begins.

The onion creates a sweet, aromatic base that sets the tone for the rest of the dish.

Add your minced garlic (or garlic powder) and let it cook for another minute or two.

The smell alone will have your kitchen feeling like a five-star restaurant.

Step 2: Preparing the mushrooms

Wash and chop your mushrooms into small pieces.

The finer, the better—you want a filling that’s smooth, not chunky.

Add the mushrooms to the pan with the onions and cook them down.

Mushrooms have a lot of water, so don’t rush this step.

Stir occasionally and let the heat do its thing until the mixture looks dry and concentrated.

Step 3: Season to perfection

Once your mushroom mixture is ready, stir in 1 tablespoon of soy sauce and 1 tablespoon of mixed herbs.

This combo brings a savoury, umami depth to the filling that makes it irresistible.

Don’t be shy about tasting as you go—this is your chance to adjust the seasoning to suit your taste.

If you’re feeling adventurous, a pinch of smoked paprika or a splash of balsamic vinegar can add even more dimension.

Step 4: Add in the lentils

Drain and rinse your lentils well, then add them to the pan.

Stir everything together and let the mixture cook until it’s completely dry.

This step is crucial; any extra moisture can make the pastry soggy, and we can’t have that.

By now, your filling should look cohesive, almost like a savoury mince.

Let it cool slightly while you prepare the pastry.

Step 5: Preheat and prepare

While your filling cools, preheat your oven to 180°C.

Roll out your puff pastry onto a sheet of parchment paper on a baking tray.

Place the filling in the centre, leaving about an inch of pastry on each side.

Step 6: Wrap it up

Fold the pastry over the filling, creating a sausage roll shape.

Press the edges together to seal, making sure no filling escapes.

If you’re feeling fancy, crimp the edges with a fork for a decorative touch.

Brush the top with oat milk and score it lightly with a knife to allow steam to escape.

Step 7: Bake to golden perfection

Pop your Wellington into the preheated oven and bake for about 45 minutes, or until the pastry is golden and crisp.

Your kitchen will smell absolutely divine by this point, and the sight of that golden pastry coming out of the oven is pure joy.

Let it cool for a few minutes before slicing—if you can wait that long!

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! You can prepare the filling a day in advance and store it in the fridge.

Assemble and bake the Wellington fresh for the best results.

What can I use instead of oat milk?

Any plant-based milk will work, or even a bit of olive oil for glazing.

Each option gives a slightly different finish, but all will result in a beautiful golden crust.

Can I freeze it?

Yes! Assemble the Wellington but don’t bake it.

Wrap it tightly in cling film and freeze for up to three months.

Bake straight from frozen, adding an extra 10-15 minutes to the cooking time.

What should I serve it with?

This Wellington pairs beautifully with roasted vegetables, a fresh green salad, or even a rich vegan gravy.

It’s versatile enough to suit any occasion.

And that’s it for this Mushroom & Lentil Wellington recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

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