- 1 frozen puff pastry sheet
- 1 large carrot peeled and chopped
- 1 large celery stalk chopped
- 2 tsp vegan butter or oil or 1/4 cup veg stock
- 2/3 cup dry lentils green or brown
- 2 cups water
- 1.5 tsp vegetable or “no beef” bouillon see notes
- 1 tsp onion powder
- 1.5 tsp garlic powder
- 2 tsp vegan Worcestershire sauce see notes
- 1/2 tsp paprika
- 1/2 tsp sage
- 1/2 tsp thyme
- 1/4 tsp black pepper
soy sauce or salt to taste
- 2 cups chopped kale loosely packed
- 1/2 cup roasted unsalted sunflower seeds coarsely chopped
- 1/4 cup panko breadcrumbs
- 2 tbsp non-dairy milk
- Set the puff pastry out to thaw.
- In a medium-sized pot, saute the carrots and celery in the vegan butter/oil or vegetable stock until tender.
- Add in the lentils, water, bouillon, onion powder, garlic powder, vegan Worcestershire sauce, paprika, sage, thyme, and pepper.
- Bring to a boil then reduce to a simmer for 15-20 minutes, or until the lentils are tender and have absorbed the liquid. Add some salt or soy sauce if needed.
- Turn off the heat, but leave the pot on the burner. Stir in the kale and sunflower seeds. Cover the pot for about 5 minutes, or until the kale has wilted.
- Mix in the breadcrumbs.
- Pre-heat the oven to 400F degrees.
- Once the puff pastry is thawed and pliable, you can start assembling your vegan wellington.
- Scoop the lentil mixture in the center third of the puff pastry in the shape of a log. Leave an inch of room on the edges. Make sure it’s packed tightly.
- Fold the sides of the puff pastry over the top of the lentil mixture, tightly. There should be about a half an inch of overlap. Pinch, seal and tuck the edges. Use water to help create a more secure seal.
- Cover a baking sheet with parchment paper or a silicone baking mat. Place the wellington on it, seam-side down.
- Score the pastry (directions in the post above) and then brush with the non-dairy milk (this will create a golden crust as an egg wash would.)
- Bake for 30 minutes, or until golden brown.
- Let cool for about 5 minutes, then use a serrated knife to cut slices.
Recipe source: http://karissasvegankitchen