Mushroom and Lentil Wellington with Rosemary and Thyme

Servings: 6 | 0 minutes | 350 kcal

While Beef Wellington is a classic British dish, this vegan version was reinvented by creative vegan chefs around the world, seeking to replicate the rich flavors and impressive presentation of the original.

When I first turned vegan, I thought I'd miss the traditional Beef Wellington. That' when I came up with this recipe, a perfect vegan twist that nobody can resist, not even my meat-lover friends!

Ingredients

1 cups brown lentils
500 grams mushrooms
1 pieces onion
2 pieces garlic cloves
2 teaspoons fresh rosemary
2 teaspoons fresh thyme
1 pieces vegan puff pastry
2 teaspoons olive oil
2 teaspoons soy sauce
to taste grams salt and pepper

Instructions

Preheat your oven to 200°C (180°C fan) and line a baking tray with parchment paper.
In a large pan, heat the olive oil and sauté the chopped onion and garlic until translucent.
Add the mushrooms, lentils, rosemary, thyme, and soy sauce. Cook until the lentils are tender and the mixture is well combined.
Season with salt and pepper to taste, then let the mixture cool down a bit.
Roll out the vegan puff pastry onto the prepared baking tray. Spoon the mushroom and lentil mixture into the middle of the pastry, shaping it into a log.
Fold the pastry over the mushroom and lentil mixture, sealing the edges. Make diagonal cuts on the top of the pastry for a decorative touch.
Bake for about 30 minutes, or until the pastry is golden brown.
Let it cool for a few minutes before slicing. Serve with your favorite vegan gravy and enjoy!