Recipe for an amazing, festive vegan Wellington with rosemary aroma!
Wellington is an English recipe and is said to have been named after Arthur Wellesley, Duke of Wellington. Arthur Wellesley took the title of Duke after his victory over Napoleon at Waterloo on June 18, 1815. It is believed that this meal was created to celebrate his victory.
Traditionally, because of the filling, it is not a vegan recipe, so we created this vegan version of Wellington with a very rich vegan filling. So, it consists of lentils, oat, mushrooms, carrots, peppers, onions, garlic, peas, celery, hazelnuts and raisins. All these come together beautifully with the herbs and spices we use, and especially with the cumin, curry and rosemary.
It's perfect as a main course at festive dinners as, not only does it have an impressive appearance, but also a wonderful, rich texture, it is seriously satisfying, and it has an exceptional cumin and rosemary aroma.
Share it with your beloved ones and we are waiting for your comments!
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Mouthwatering vegan Wellington (with vegetables, lentils, and nuts)
- 1 package puff pastry
- 3/4 cup brown lentils (raw) or 2 boiled
- 2 large carrots
- 4 white mushrooms
- 1 cup peas
- 1 cup oat flakes
- 1 Florina pepper
- 2 cloves garlic
- 2 ribs celery (optional)
- 1 cup hazelnuts or walnuts
- ½ cup black raisins
- ½ cup olive oil
Spices and herbs
- 1 Tbsp rosemary
- 1½ tsp cumin
- 1 tsp curry
- ½ tsp smoked paprika or sweet
- ¼ tsp sage (optional)
- salt and pepper
- Boil the lentils for 20 minutes and the peas for 10. Coarsely chop the carrots, garlic and celery. Cut the mushrooms into slices and finely chop the onion and pepper. Crack the hazelnuts into chunks.
- In a pan heat half the olive oil with the spices over low temperature. Increase to medium to high temperature, add the onion and pepper and sauté for 2 minutes. Add the mushrooms and celery and continue sautéing for 5 minutes. Add the garlic and continue for another 2 minutes, being careful not to burn the garlic.
- Transfer the sautéed vegetables from the pan to a food processor or blender. Add the sage, rosemary, salt and pepper and blend until combined, but not completely pureed.
- Transfer the content of the food processor/ blender to a bowl, add the lentils, oats, peas, hazelnuts and raisins and mix well.
- Spread the one puff pastry sheet, place half the filling in the middle and fold, as seen in the photos (below), to form a roll. Repeat for the second one. Line some parchment paper in a baking pan and put in the two rolls, slightly criss-cross carve them on top and grease them with some olive oil.
- Bake in a preheated oven at 200°C/392°F for 35 minutes or until golden brown.
- Make sure the puff pastry is vegan.
- Check the bottom of the Wellington (ten minutes before completely cooked) and if the pastry is not ready, lower the pan to a lower rack in the oven.
- You can also grease them using any plant-based milk plain or mixed with olive oil. We recommend almond milk with olive oil.
- You can add half a teaspoon of ginger or fenugreek powder in the filling mixture. If you have it in your pantry, we highly recommend it!
- To save time, start by boiling the lentils and peas. At the same time wash, chop and sauté your vegetables.