vegan lentil wellington

 

INGREDIENTS

2 x frozen puff pastry sheets, defrosted (but still cold)

½ CUP dry Textured Vegetable Protein (TVP) + ¾ CUP vegetable stock

1 TBSP oil

1 small onion, diced

1 large carrot, peeled and chopped to small cubes

1 large celery stalk, chopped to small cubes

300g mushrooms, chopped small

½ CUP dry split red lentils

1 x 400g tin brown lentils

2 CUPS water

2 TBSP Worcestershire sauce

2 TBSP soy sauce

1 TSP vegetable stock powder

1 TSP garlic powder

1 TSP onion powder

2 TSP dried thyme

1/2 CUP panko breadcrumbs

1 TBSP butter, melted

INSTRUCTIONS

  1. Soak the TVP in the vegetable stock and set aside.

  2. In a large pot, heat the oil over a medium heat. Sauté the onions, carrots and celery until they are tender and the onions are translucent. Add the mushrooms and sauté until they release their liquid and it evaporates again.

  3. Then add the soaked TVP, lentils, water, Worcestershire sauce, soy sauce, vegetable stock powder, garlic powder, onion powder and dried thyme and stir to combine. Bring to a boil then reduce to a simmer for 15 minutes, or until the lentils are tender.

  4. Stir in the panko crumbs and let the lentil mixture cool completely – if you introduce the pastry to hot mixture, it will destroy the pastry.

  5. Whilst the mixture is cooling, pre-heat the oven to 180C and defrost the pastry. 

  6. Once the pastry has defrosted, scoop all of the cooled mixture on to the centre of 1 pastry sheet. Shape it like a log and pack it as tightly as possible, then bring the edges of the pastry up the sides and ends of the mixture. Taking the second sheet of pastry, lay it over the top, press the ends of the pastry sheets together where they meet.   

  7. Score the pastry or use an additional pastry sheet to decorate the top, and then brush with melted butter.

  8. Bake for 50 minutes, or until the pastry is golden brown and flaky.

  9. Allow to cool slightly before slicing and serving with your favourite gravy (try ours here) and sides.