Mini Curried Lentil Wellingtons (Vegan)

If you’re looking for a special recipe—for a holiday, romantic dinner, party, or Sunday night family meal—then this plant-based recipe for Mini Curried Lentil Wellingtons is the one. I first created this vegan recipe for a New Year’s Eve party, and I’ve been enjoying it ever since.

While it is the perfect elegant entrée, with its savory, aromatic lentil vegetable filling encased in layers of crisp puff pastry, these mini Wellingtons are also really delicious as an appetizer or a sophisticated hand-held sandwich at a picnic or outdoor event (LA folks, think Hollywood Bowl). You can make them in advance and eat them cold, or just warm them up in the oven prior to eating. I love to serve this recipe with a sweet-tart fruity sauce, such as my Pomegranate Mandarin Sauce, pictured below.

Follow along with my step-by-step guide on how to make these vegan wellington babies. They look a lot harder to make than they really are, meaning they will impress everyone at your table!

Step-by-Step Guide:

Mini Curried Lentil Wellingtons (Vegan)

---

(1 votes, average: 5.00 out of 5)
Loading...

5 from 1 reviews

• Author: The Plant-Powered Dietitian
• Prep Time: 25 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x

Print Recipe

Pin Recipe

Description

While it is the perfect elegant entrée, with its savory, aromatic lentil vegetable filling encased in layers of crisp puff pastry, this vegan recipe for Mini Curried Lentil Wellingtons is also really delicious as an appetizer or a sophisticated hand-held sandwich at a picnic or outdoor event.

---

Scale 1x2x3x

Ingredients

Curried Lentil Filling:

• 1 teaspoon extra virgin olive oil
• ½ medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, thinly sliced
• ½ cup brown mushrooms, thinly sliced
• ½ cup frozen peas, thawed
• 1 tablespoon curry powder
• ¼ teaspoon black pepper
• ½ cup small green or brown lentils, uncooked
• 2 cups vegetable broth
• ¼ cup chopped walnuts

Pastry:

• 1 package (1 pound 1.5 ounces; 8 5×5-inch squares) puff pastry dough squares, defrosted
• Water, as needed
• 2 tablespoons plant-based milk, plain, unsweetened

---

Instructions

1. In a large skillet, heat olive oil.
2. Sauté onion and garlic for 4 minutes.
3. Add carrots, mushrooms, peas, curry powder, and black pepper and sauté for an additional 5 minutes, stirring frequently.
4. Add lentils and vegetable broth, stirring to combine. Cover, and let simmer for about 15 minutes, stirring occasionally. Then remove lid and allow to simmer for another 15 minutes, until liquid is absorbed, and lentils are tender but not mushy. Adjust moisture as needed by adding water if too much is lost to evaporation during cooking. Should achieve a moist texture, with no residual liquid.
5. Stir walnuts into mixture and remove from stove.
6. Preheat oven to 400 F.
7. Prepare pastry by lining a baking sheet with parchment paper. Lay out 8 puff pastry squares evenly over the baking sheet.
8. Fill the center of each pastry square with ¼ cup of filling.
9. Fold over the top edge of the pastry to line up with the bottom edge, forming a triangle.
10. Using a pastry brush in a small dish of water, moisten the bottom edge of the pastry.
11. Using a fork, secure the top edge to the bottom edge of the pastry by pressing with the fork around the entire edge.
12. Place plant-based milk in a small dish. Dip the pastry brush into the plant-based milk and moisten the surface of the pastries with the brush.
13. Place in the oven and bake for 20-25 minutes until golden brown.
14. Remove and enjoy!

Notes

This recipe is excellent served with this Pomegranate Mandarin Sauce.

• Category: Dinner
• Cuisine: American

Keywords: vegan wellington, wellington, vegan entree

For other plant-based entrees, check out some of my favorites:

Veggie Shepherd’s Pie
Red Bean and Okra Jambalaya
Cauliflower Spinach Lasagna

This post may contain affiliate links. For more information, click here.