Lentil Wellington with classic gravy
This lentil Wellington with classic gravy is the perfect centerpiece for any celebration, yet simple enough for a cozy weeknight dinner. A savory filling of lentils, walnuts, carrots, celery, and red onion is seasoned with sage, thyme, and garlic, then wrapped in flaky, buttery puff pastry and baked until golden and puffed.
Slice it up and smother it with a quick, rich classic gravy that comes together in minutes and is just as good over mashed potatoes. Packed with flavor and festive enough for the holiday table, it’s sure to become a favorite tradition for years to come.
Preparation Time: 1 hour 15 minutesIngredients
Filling
- 1 teaspoon oil
- 0.5 cup diced red onion
- 0.33 cup diced celery
- 0.33 cup diced carrots
- 0.25 cup water or vegetable broth
- 2 tablespoons tomato paste
- 0.25 cup chopped walnuts
- 1.5 cups cooked lentils, divided
- 1 tablespoon soy sauce
- 2 tablespoons flax meal mixed with 6 tablespoons water (flax egg)
- 1 tablespoon ground sage
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon nutritional yeast
- 1 1/2 teaspoon black pepper
- 0.5 teaspoon salt
- 0.25 cup breadcrumbs
- 0.25 cup all-purpose flour, plus more for dusting
Pastry
- 1 (17.3-ounce) package puff pastry (2 sheets), thawed
- 0.25 cup vegan butter, melted
Gravy
- 2 tablespoons vegan butter
- 0.25 cup all-purpose flour
- 2.5 cups water
- 1 vegan bouillon cube
- 2 tablespoons nutritional yeast
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1.5 teaspoons dried thyme
- 1 teaspoon black pepper
Preparation
Lentil Wellington
- Prep: Preheat the oven to 425°F and line a 9 × 5-inch loaf pan with parchment paper. In a small bowl, mix the flax meal and water and let sit for 3 minutes to make the flax egg.
- Cook the vegetables: Heat the oil in a skillet over medium heat. Add the onion, celery, and carrots and sauté until they start to sizzle and soften, about 3–4 minutes. Stir in the water and tomato paste and cook until the liquid is absorbed, about 3–4 minutes more. Remove from heat.
- Pulse the walnuts and lentils: In a food processor, pulse the walnuts for 30 seconds. Add 1 cup of the lentils and pulse for no more than 10 seconds, just enough to break them up without puréeing them.
- Mix the filling: In a large bowl, combine the pulsed lentil mixture, the remaining ½ cup lentils, the cooked vegetables, soy sauce, flax egg, sage, thyme, garlic powder, onion powder, nutritional yeast, pepper, and salt. Add the breadcrumbs and mix with your hands, then mix in the flour. The mixture should be wet but hold its shape.
- Line the pan: Lightly dust your counter with flour and roll out one sheet of puff pastry. Press it into the bottom and up the sides of the loaf pan.
- Add the filling: Spoon the lentil mixture into the pastry and spread it out evenly.
- Top and seal: Place the second sheet of puff pastry on top, pressing it down around the edges. Trim off the excess pastry and pinch the edges to seal.
- Bake: Brush the top with melted vegan butter and make a few shallow cuts for ventilation. Bake for 30–35 minutes, until the crust is golden brown and puffed. Let rest for 10 minutes before slicing.
Classic gravy
- Make the roux: While the Wellington bakes, melt the vegan butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute, until well coated.
- Add the liquid: Slowly whisk in the water, then add the bouillon cube. Whisk until no lumps remain.
- Season and thicken: Whisk in the nutritional yeast, garlic powder, onion powder, thyme, and pepper. Keep whisking until the gravy reaches your desired thickness, about 3–5 minutes. Remove from heat and serve.
Tips
Don’t over-pulse the lentils: Pulse them for no more than 10 seconds, so they break up without turning into a paste. The mix of pulsed and whole lentils gives the filling a hearty texture.
Check the filling: It should be wet but still hold its shape. If it’s too loose, add a little more breadcrumbs or flour.
Keep the puff pastry cold: Thaw it according to the package directions, but work with it while it’s still cool. Warm pastry gets sticky and won’t puff as well.
Seal the edges well: Pinch the top and bottom pastry sheets together firmly so the filling stays inside while baking.
Don’t skip the vents: The shallow cuts on top let steam escape, so the pastry bakes up crisp instead of soggy.
Let it rest: Give the Wellington 10 minutes after baking so it holds together when you slice it.
Adjust the gravy: If it gets too thick, whisk in a splash of water. If it’s too thin, keep whisking over the heat for another minute or two.
Make ahead: Make the filling up to 1 day ahead and refrigerate it. Assemble and bake when you’re ready, adding a few extra minutes since the filling will be cold.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days, or freeze for up to 3 months. Store the gravy separately.
Reheating: Place slices on a baking sheet and reheat in a 350°F oven for about 10 minutes, until warmed through. Warm the gravy in a saucepan, whisking in a splash of water if needed.
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