RECIPE: Vegan Wellington with lentils and mushrooms

OMG, Barack Obama is coming over because he knows you make awesome vegan food! What are you going to make?

Of course, I really doubt that Obama  one day would come and sit down to have  dinner with me. But never say never! I would feed him lots of delicious dish, a true feast. “Feast” made me think about the holiday special of our magazine (De Groene Keuken)… So I would make everything that’s in there, from the delicious appetizers to the best chocolate mokka cake. My favorite dish out of the holiday edition is the vegan wellington below. It’s served with an onion sauce (without the onion sauce it’s also delicious, but just that sauce and some potatoes is a real party for my mouth already). The recipe for the onion sauce is in the magazine, that’s online available for free. It’s in Dutch, but you could use google translate to translate it to English!

Barack Obama, come dine with me!

Hartige bladerdeegrol | De Groene Keuken #vegan #veganmofo #vgnmf15


1 package vegan puff pastry
140 gr green lentils
1 bay leaf
1 onion, minced
1 clove of garlic, minced
1 stalk of celery, finely diced
1 large carrot, finely diced
200 gr spinach
200 gr mushrooms, in slices
1 tsp (dried) thyme
1 tsp dried basil
4 sun-dried tomatoes, finely diced
1 tbsp flax seed
2 tbsp oats
pepper & salt

Boil the lentils for 20 minutes with a bay leaf.

Braise the onion for about 5 minutes on medium fire. Add the garlic, celery, carrots and spinach and braise for another 10 minutes. Add the mushrooms, thyme, basil and pepper and braise for 5 minutes more. Turn off the heat and add the sun-dried tomatoes, flax seeds, lentils and oatmeal. Mix well.
Preheat the oven on 220°C (or follow the directions on the puff pastry package).

Roll out the puff pastry and spread the mixture of lentils on it. Don’t add it all at once, it’s possible that you have some leftover stuffing. Be sure to keep some pastry free from the stuffing on the sides and ends. Put the ends over the stuffing and roll the sides over it, in such a way that you have a nice looking puff pastry roll.

Put it in the oven for about 20 minutes.

Hartige bladerdeegrol | De Groene Keuken #vegan #veganmofo #vgnmf15

And for dessert a delicious chocolate mokka cake would be fantastic!

Chocolade Mokkataart | De Groene Keuken #vegan #veganmofo #vgnmf15


8 thoughts on “RECIPE: Vegan Wellington with lentils and mushrooms

  1. Sarah says:

    This looks great, I am going to modify the seasoning for a thanksgiving dish!
    Please use more photos for reference, I would love to see your closing/rolling process and the finished uncut Wellington!

    • Sara (degroenekeuken) says:

      The recipe for the sauce is in our magazine, which is unfortunately only published in Dutch.
      But I’ve translated it for you real quick:

      coconut or sunflower oil
      2 onions, thinly sliced
      2 tsp thyme
      1 tsp mild curry powder
      2 bay leaves
      1 l vegetable stock
      2 tbsp soy sauce or tamari
      1 tbsp balsamic vinegar
      1 to 2 tbsp brown miso
      30 gr nutritional yeast
      60 gr whole wheat spelt flour

      how to:
      Cook the onions over gentle heat in a bit of oil for 5 minutes. Add the herbs and cook for another 5 minutes.
      Add the veggie stock, soy sauce and vinegar. Bring to a boil.
      Add the miso and stir in the nutritional yeast and flour (bit by bit). Keep stirring until there are no more lumps in the sauce.
      Cook for 5 to 10 minutes until it thickens.


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