Vegan Wellington is much less complicated to make, they’re going to make the filling in one pot, roll it up in puff pastry, and then bake it. So delicious and rich of taste. This recipe is nut-free and perfect for weeknigth dinner.
The filling is totally nut-free. Rather than nuts, we will find the exact same feel from lentils and sunflower seeds. Sunflower seeds were a entire hit within this vegan bolognese.
Possibly the most complicated (but it is not really complicated at all) portion of the is rolling the filling up at the puff pastry. I suggest using an ice-cream scoop or a large spoon to package the filling tightly, then forming it it’s wide enough to take-up the midle third area.
Leave about an inch of Space on the Endings. Fold-up the sides. They ought to overlap about 1/2-inch. Use a little water to help seal the seam. After that, pinch together the ends of this puff pastry. Again, use some water to help seal so that the filling does not sneak out.
Flip the puff pastry over so that the seal is down. Put onto a baking sheet that’s lined with parchment paper or a silicone baking mat.
How to Score Puff Pastry:
- To score mine, then I essentially only drag a knife across to produce shallow slits, approximately 1 inch apart.
- Afterward, I go the opposite way. This generates the diamond contours. If you do not need to find super fancy, then you can simply cut 3-4 slits throughout the pastry.
- To make a golden crust with no egg wash, I brush non-dairy milk throughout the top. Then, simply pop your wellington from the oven and bake until attractively golden brown!
- 1 frozen puff pastry sheet
- 1 large carrot peeled and chopped
- 2 tsp vegan Worcestershire sauce
- 1.5 tsp vegetable or “no beef” bouillon
- 1 large celery stalk chopped
- ⅔ cup dry lentils green or brown
- 2 cups water
- 1 ½ tsp garlic powder
- 2 tsp vegan butter or oil or ¼ cup veg stock
- ½ tsp paprika
- 2 tbsp non-dairy milk
- ½ tsp sage
- ½ tsp thyme
- ¼ tsp black pepper
- soy sauce or salt to taste
- 1 tsp onion powder
- 2 cups chopped kale loosely packed
- ½ cup roasted unsalted sunflower seeds coarsely chopped
- ¼ cup panko breadcrumbs
- Put the puff pastry out to thaw. In a medium-sized pot, saute the celery and carrots at the vegan butter/oil or vegetable stock till tender.
- Add the water, lentils, onion powder, bouillon, garlic powder, vegan Worcestershire sauce, sage, thyme, paprika and pepper.
- Bring to a boil then reduce to a simmer for 15-20 minutes, or till the lentils are tender and have absorbed the liquid. Add some salt or soy sauce if necessary.
- Switch off the heat, but leave the pot on the burner. Stir in the kale and sunflower seeds. Cover the kettle for 5 minutes, or till the kale has wilted.
- Mix in the breadcrumbs. Allow the lentil mixture cool till just warm, no more hot. Then pre-heat the oven to 400°F.
- When the puff pastry is pliable and thawed , you can begin building your vegan wellington.
- Scoop the lentil mix in the middle third of this puff pastry in the form of a log. Leave an inch of space on the edges and make certain it’s packed tightly.
- Fold the sides of the puff pastry over the top of the lentil mix, closely. There ought to be approximately a half an inch of overlap. Pinch, seal and tuck the edges. Use water to help make a more secure seal.
- Cover a baking sheet with parchment-paper or a silicone baking mat. Put the wellington onto it, seam-side down.
- Score the pastry and then brush with all the non-dairy milk (that will make a gold crust as a egg wash could.)
- Bake for half an hour, or till golden brown. Let cool for 5 minutes, then use a serrated knife to cut pieces.
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