Vegan Wellington
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan interpretation of the British classic with a meaty lentil and vegetable filling wrapped in puff pastry. Hearty, flavorful, and make-ahead friendly. A showstopper plant-based main for holidays or special dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 sheet frozen puff pastry (vegan)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced small
- 12 ounce package vegan beef (I used Impossible)
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon paprika
- few shakes black pepper
- 2 tablespoons soy sauce
- 1 tablespoon vegan Worcestershire sauce
- 1/2 cup quick cooking oats
- 2 tablespoons ground flaxseeds
- 5 tablespoons water
- 15-ounce can lentils, drained and rinsed
- 1 tablespoon vegan butter, melted
- fresh parsley, for serving
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 35m
- Sodium
- 578mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 480mg
- Calcium
- 93mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 578MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.