Recipe found on

Yields 6 servings


  • 1 teaspoon vegetable oil
  • 1/2 medium onion, chopped
  • 5 cloves of garlic, chopped
  • 3/4 cup walnuts, chopped
  • 6 to 8 oz mushrooms, chopped
  • 1/2 cup carrots, chopped
  • 1/4 cup peas
  • 3/4 to 1 teaspoon ground sage
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1/4 teaspoon nutmeg or pumpkin pie spice
  • 1/4 teaspoon cayenne
  • 1.5 cups cooked lentils (author used brown lentils)
  • 3/4 teaspoon salt or to taste, divided
  • 1 chia egg (1 Tbsp chia seeds mixed with 3 Tbsp water. Let it sit until thickened)
  • 1 or 2 vegan puff pastry sheets


  • Prep the veggies. Author used a small chopper processor to chop up the onion and garlic and set aside, then pulse walnuts in the same processor until coarsely chopped, then pulse mushrooms. Defrost the puff pastry sheets if you haven’t already.
  • Heat oil in a skillet over medium heat. Add onion and garlic and a good pinch of salt and cook until golden.
  • Add walnuts and cook for 2-3 minutes to roast. Add mushrooms and carrots and a good pinch of salt. Cook for 5 to 7 minutes. Add peas, spices and herbs, and cook for a minute.
  • Add the salt, lentils and mix in. Let the lentils heat through. Mash some of the lentils. Taste and adjust salt and flavor. Add more herbs like sage or poultry seasoning. Add a tablespoon of vegan Worcestershire sauce or bbq sauce or a teaspoon of stone ground mustard for flavor variation.
  • Add the chia egg and mix in. Add a few tablespoons of breadcrumbs or flour if the mixture is too moist, and another chia egg or some broth is too dry and mash lightly to moisten. (This mixture can be stored refrigerated for up to 4 days or frozen.)
  • Shape into well pressed 1 or 2 logs depending on the pastry sheet design pattern you are using and thickness preferred. Roll out the pastry sheets slightly, place the filling, then cut the pastry sheet as desired and seal. Brush with oil or non dairy milk. (These unbaked loafs can be stored refrigerated for up to 2 days or frozen and baked when needed).
  • Bake at 400°F for 30-35 minutes or until golden. Brush nondairy milk on the baked wellington, lightly cover and let sit to cool. (You can also refrigerate the wellington after cooling to store for up to 3 days. Reheat in the oven for 5-10 minutes.)
  • Cool for 15 minutes then slice with a sharp knife. Or refrigerate for 10 mins, then slice. Serve with gravy or other toppings.


To make it nut-free: Use a mix of oats and toasted sunflower seeds or roasted chestnuts that have been coarsely crushed.