Vegetable Wellington Recipe

January 3, 2026 By: Bunnie's Kitchen

Vegetable Wellington Recipe. This vegan wellington was a wonderful holiday recipe I made for Christmas. Perfect meal for Thanksgiving as well. I would recommend a vegetarian based pre made brown gravy sauce package to mix with vegetable broth. Vegetable wellington incorporates a mix of fall and winter style vegetables that makes any type of person feel the holiday spirit. Don't forge to defrost puff pastry sheets for at least 40 minutes *Tip can also microwave at 10 sec increments to soften before rolling out. This fantastic holiday recipe is buttery, flavorful, and crunchy for your next holiday meal!

Category : Vegan, Vegetarian

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Course: Lunch / Dinner

Bake: 400 ° F

Oven Time: 20 Minutes

Stovetop: Low - Medium Heat

Stovetop Time:  40 Minutes

Course: Lunch / Dinner

Prep Time: 15-20 Minutes

Total: 1 Hour 25 Minutes

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Ingredients:

*Makes 2 Vegetable Wellingtons

*Need rolling pin & food processor.

• 1/2 Cup Lentils

• 1.5 Cup Water

• 2 Carrots

• 2 Celery Stalks

• 1/3 Purple Onion

• 1/3 Cup Dried Cranberries

• 2 Tsp Flax Seeds

• 1.5 Tsp Minced Garlic

• 1/2 Cup Walnuts

• 3 Tbsp Avocado Oil

• 4 Cups Organic Baby Bella Mushroom (Package 20 Oz)

• 2 Cups Spinach

• 1/2 Cup Crushed Italian Seasoned Croutons

• 1 Tbsp Butter

• 2.5 Tbsp Tomato Sauce

• 1.5 Tbsp Nutritional Yeast

• 1 Tbsp Soy Sauce

• 1/3 Cup Vegetable Stock

• Puff Pastry Sheets (Comes In 2 Pack)

• 1 Egg or Vegan Egg

Seasoning: *Sprinkled

• Paprika

• Garlic Powder

• Salt

• Pepper

• Rosemary

• Cardamom

Instruction Guide:

1. Gather and clean ingredients. Put pastry puff room temperature for at least 40 Minutes to defrost. *Tip can put pastry puff from freezer to fridge overnight.

2. Add lentils and water to a pan to soft cook lentils on low. Right before water dissolves completely sprinkle Paprika/Salt/Garlic Powder. This takes at least 10 minutes to boil.

3. In the meantime, use a food processor for celery and carrots. Add to bowl.

4. Chop 1/3 purple onion to small bits and add to the same bowl as celery/carrots.

5. Use a food processor for the mushrooms. Pieces are chopped small and medium string sized. (mimics meat) Do not add to same bowl as onion/carrots/celery.

6. Take lentils out of pan and add to a separate bowl when slightly browned.

7. Medium heat use same pan to drizzle avocado oil. Add the onions/carrots/celery mix.

8. Sprinkle Paprika/Salt/Garlic Powder. Cook for 6 minutes. While this is cooking process your walnuts into its own bowl.

9. Take out the cooked onion/carrots/celery. Drizzle avocado oil and add the mushrooms to same pan. Sprinkle Paprika/Salt/Garlic Powder. (*Tip: Less dishes to wash and easy one pan recipes)

10. Cook for 2 minutes and add butter. Sprinkle rosemary.

11. Add in order on each minute and mix in between your walnuts - minced garlic- and onions/carrots/celery mix - tomato sauce/ soy sauce / nutritional yeast - flax seeds - Spinach.

12. The above has been cooking for 6 minutes. Add vegetable broth and cook for 5 minutes.

13. Turn off stove top. Incorporate dried cranberries.

14. Roll out your puff pastry. Oil down your baking sheet.

15. Add crushed croutons. Place vegetable mixture in center of puff pastry.

16. Begin to fold on each short section to inside side first. Overlap one long rectangular section from one side to the other.

17. Cut or decorate top of pastry. Use vegan egg or flax egg asa glaze.

18. Bake 400 ° F until lightly golden brown

19. Let sit for 5 minutes! * Tip: Can serve with gravy and a side of baked potatoes.

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