Mushroom and lentil Wellington

Ingredients

• 1vegan puff pastrysheet, about 245 g (8.6 oz), from a 17.3-oz (490 g) box; thawed overnight in the fridge. Check the label: many brands use butter
• 100 gbrown lentils½ cup dried, or 1½ cups canned, drained and rinsed
• 680 gcremini mushrooms1½ lb, very finely chopped
• 3 tbspolive oil45 ml
• 3shallotsfinely chopped, or 1 small yellow onion
• 4 clovesgarlicminced
• 1 tbspfresh thymeleaves, or 1 tsp dried
• 2 tspfresh rosemaryfinely chopped, or ½ tsp dried
• 1 tbsptomato paste
• 1 tbspsoy sauce15 ml
• 1 tbspDijon mustard
• 140 gbaby spinach5 oz
• 0.5 cuppanko breadcrumbsabout 30 g
• 1 tbspground flaxseedmixed with 3 tbsp water as the binder
• 1 tspkosher saltdivided
• 0.5 tspblack pepper
• 2 tbspall-purpose flourfor rolling
• 2 tbspunsweetened oat milk30 ml, for sealing and brushing
• 1 tspmaple syrupstirred into the oat milk for a golden glaze
• 1 pinchflaky sea salt (optional)for the top

Steps

1. 1
   

   Prep: make sure the puff pastry has thawed in the fridge (overnight is best). Pulse the mushrooms in a food processor in batches until finely chopped, like coarse crumbs. Chop the shallots, mince the garlic, chop the thyme and rosemary. Stir the flaxseed with 3 tbsp water and set it aside to thicken.

   💡 Pastry thawed in the fridge stays cold and easy to handle; on the counter it gets sticky fast.

2. 2
   

   Cook the lentils: rinse them, cover with about 3 cups (720 ml) water in a saucepan, bring to a boil, then simmer uncovered 20 to 25 minutes until tender but still whole. Drain well. (Using canned lentils? Rinse, drain and skip this step.)

   ⏱ 22 min

   💡 Brown or green lentils hold their shape; red lentils turn to mush and make a soggy filling.

3. 3
   

   Heat the olive oil in your largest skillet over medium heat and cook the shallots until soft, about 4 minutes. Add the garlic, thyme and rosemary for 1 minute, then add the mushrooms and ½ tsp salt. Turn the heat to medium-high and cook, stirring now and then, until all their liquid has cooked off and they're browned and dry, 15 to 20 minutes.

   💡 This is the step that makes or breaks it: wet mushrooms make soggy pastry. Keep going until the pan is dry and the mushrooms sizzle.

4. 4
   

   Stir in the tomato paste, soy sauce and mustard and cook 1 minute. Add the spinach a handful at a time and stir until wilted and any liquid has cooked off, about 3 minutes.

5. 5
   

   Off the heat, scrape the mushrooms into a bowl. Add the lentils and mash about a third of them with a fork, then stir in the panko, the flax mixture, the remaining ½ tsp salt and the pepper. Taste and adjust: it should taste well seasoned on its own, because the pastry is plain.

6. 6
   

   Cool the filling completely: spread it on a plate or tray and refrigerate about 30 minutes, until cold. Warm filling melts the pastry's layers before it bakes.

   ⏱ 30 min

   💡 Make ahead: the filling keeps 2 days covered in the fridge.

7. 7
   

   Heat the oven to 400°F (200°C) and line a baking sheet with parchment. On a lightly floured sheet of parchment, roll the pastry to about 11 by 14 inches (28 by 36 cm). Shape the filling into a firm log about 10 inches (25 cm) long down the middle. Brush the edges with oat milk, fold one long side over, then the other, and press to seal. Tuck and pinch the ends closed, then roll it seam side down onto the baking sheet.

   💡 Work quickly so the pastry stays cold. If it softens or tears, slide it into the fridge for 10 minutes.

8. 8
   

   Chill the wrapped Wellington 15 minutes while the oven finishes heating. Stir the maple syrup into the remaining oat milk, brush it all over the pastry, score a shallow crosshatch on top with a sharp knife, cut 3 small vents and sprinkle with flaky salt.

   ⏱ 15 min
9. 9
   

   Bake at 400°F (200°C) for 35 to 40 minutes, until deep golden and puffed and the underside is crisp and browned. If the top darkens too fast, lay a piece of foil loosely over it.

   ⏱ 35 min

   💡 Lift a corner with a spatula to check the bottom: pale means it needs 5 more minutes.

10. 10
    

    Rest 10 minutes, then carry it to the table on a board and slice into 8 thick slices with a serrated knife. Chill leftovers within 2 hours; reheat slices on a sheet in a 350°F (175°C) oven about 15 minutes so the pastry crisps again.

    ⏱ 10 min

    💡 A gentle sawing motion keeps the pastry from crushing.

Make it easier

Dietary versions

Swaps checked for this recipe. In the app, Jude makes them for you once he knows your diet and allergies.

Wheat allergy

Instead of vegan puff pastry: gluten-free puff pastry labelled vegan or gluten-free vegan pie crust doughGluten-free pastry is more fragile: roll it between two sheets of parchment and patch any cracks. Many gluten-free puff pastries contain egg or butter, so check the label for vegan. Also roll with rice flour instead of all-purpose.

Instead of all-purpose flour: rice flour

Instead of panko breadcrumbs: gluten-free panko or certified gluten-free quick oats

Instead of soy sauce: tamari labelled gluten-free or coconut aminosTamari is still soy; use coconut aminos for a soy allergy.

Gluten-free

Instead of vegan puff pastry: gluten-free puff pastry labelled vegan or gluten-free vegan pie crust doughGluten-free pastry is more fragile: roll it between two sheets of parchment and patch any cracks. Many gluten-free puff pastries contain egg or butter, so check the label for vegan. Also roll with rice flour instead of all-purpose.

Instead of all-purpose flour: rice flour

Instead of panko breadcrumbs: gluten-free panko or certified gluten-free quick oats

Instead of soy sauce: tamari labelled gluten-free or coconut aminosTamari is still soy; use coconut aminos for a soy allergy.

Instead of unsweetened oat milk: olive oil or unsweetened soy milkChoose oat milk labelled gluten-free, or brush with oil.

Soy allergy

Instead of soy sauce: tamari labelled gluten-free or coconut aminosTamari is still soy; use coconut aminos for a soy allergy.

Checked against

• Rainbow Plant Life: Unbelievable vegan Wellington
• Vegan Richa: Vegan Wellington with mushrooms, lentils and veggies