Vegan Mushroom and Lentil Wellington
A golden puff pastry parcel filled with mushrooms, lentils and spinach. A proper vegan Christmas centrepiece.
- Time1 hr 20
- LevelMedium
- Costabout £0.82 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
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Fry the mushrooms in the oil in a large pan over a high heat for 10 minutes until all the water has gone and they are brown.
10 min - 2
Add the onion and cook for 5 minutes, then the garlic and thyme for 1 minute.
6 min - 3
Stir in the lentils and soy sauce. Add the spinach and cook until it wilts. Cool completely, as hot filling makes soggy pastry.
10 min - 4
Heat the oven to 200°C (180°C fan). Unroll the pastry and spoon the filling in a thick line down the middle.
- 5
Fold the pastry over to enclose and seal the join underneath. Brush with oat milk and score a pattern on top.
- 6
Bake for 30 to 35 minutes until puffed and deep gold. Rest for 10 minutes before slicing.
35 min
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.