Mushroom and spinach Wellington
Earthy mushrooms, spinach and puy lentils wrapped in crisp vegan puff pastry. A showstopper that is nut free and egg free too.
- Time1 hr 20
- LevelMedium
- Costabout £1.57 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large frying pan. Cook the onion for 5 minutes, then add the mushrooms and cook hard for 10 minutes, stirring, until all the liquid has gone and they look dry.
15 min - 2
Add the garlic, tomato purée, thyme and soy sauce and cook for 1 minute. Add the spinach and stir until it wilts. Tip in the lentils and mix well. Season with pepper.
- 3
Spread the filling on a plate and cool completely, about 20 minutes. A warm filling will melt the pastry.
20 min - 4
Heat the oven to 200°C (180°C fan). Unroll the pastry on its paper. Spoon the filling in a thick line down the middle, then fold the pastry over and press the seam shut. Turn it seam side down on a baking tray.
- 5
Brush with soya milk and score the top in a diamond pattern. Bake for 35 minutes until deep golden and crisp.
35 min - 6
Leave for 10 minutes, then cut into thick slices.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.