Vegetable Wellington with lentils and walnuts
Prep time: 90 minServes: 6
Pairs with
The richness and nutty depth of Wellington pairs superbly with an elegant sparkling wine that cuts through.
Ingredients
- 1 pack puff pastry (vegan)
- 200 g green lentils (cooked)
- 150 g walnuts
- 250 g button mushrooms
- 2 carrots
- 1 yellow onion
- 3 garlic cloves
- 2 tbsp soy sauce
- 1 tbsp mustard
- Thyme
- Salt and pepper
Method
- 1Roughly pulse walnuts. Finely chop mushrooms, onion, garlic, and carrots — sauté until liquid has evaporated. Mix with lentils, walnuts, soy, mustard, and thyme. Roll out puff pastry, place filling in centre, fold and seal. Brush with plant milk. Bake at 200°C for 35 min until golden.