There are few dishes that feel as grand and satisfying as a Wellington. The golden, crisp pastry, the rich savoury filling, and the drama of slicing into it at the table — it’s a moment that always draws attention. Traditionally made with beef, this vegan version brings that same sense of occasion without a trace of compromise. With earthy mushrooms, nutty lentils, and fragrant herbs wrapped in luxuriously flaky puff pastry, this Wellington is hearty, wholesome, and entirely plant-based.

A crisp, flaky exterior gives way to a hearty, mushroom-lentil filling that’s rich, aromatic, and deeply satisfying — the perfect centrepiece for any gathering.

The Vegan Wellington: A Modern Classic 🥂

This Vegan Mushroom & Lentil Wellington is inspired by the flavours of classic British cooking — rich gravies, roasted vegetables, and the deep comfort of something baked until beautifully golden. It’s the kind of recipe that instantly elevates a meal, whether you’re serving it at a holiday gathering, a winter dinner party, or simply treating yourself to something extra special on a Sunday evening.

Why This Recipe Works

The filling is where all the magic happens. Mushrooms bring that deep umami richness that makes plant-based cooking so satisfying. When finely chopped and cooked down with onion, carrot, and garlic, they form a flavour base that’s almost meaty in depth. Lentils add heartiness and a bit of texture, while chopped pecans give a delicate crunch and a hint of nutty sweetness.

A splash of soy sauce and a spoonful of tomato paste round everything out, binding the flavours together with savoury depth. Fresh thyme and rosemary add the perfect herbal touch 🌿 — bright yet grounding — and a simple flax “egg” keeps everything cohesive when wrapped inside the pastry.

How To Make Vegan Mushroom & Lentil Wellington

A good Wellington is all about balance. You want a filling that’s rich but not heavy, moist but not soggy, structured enough to slice beautifully, yet tender inside. Here, lentils and mushrooms achieve that balance perfectly. The lentils absorb flavour and give the filling substance, while the mushrooms add juiciness and aroma.

Cooking the mixture long enough for the mushrooms’ moisture to fully evaporate is key. This ensures your pastry stays crisp and golden instead of absorbing excess liquid. The result is a filling that’s rich and savoury but perfectly stable — a sliceable, crowd-pleasing centrepiece.

Once wrapped in vegan puff pastry and baked, the Wellington emerges golden, crisp, and fragrant, with a deeply savoury centre that feels both comforting and elegant. Letting it rest briefly before slicing allows the filling to set and makes serving much easier.

Serve this vegan Wellington as a holiday centrepiece with Mushroom Gravy, cranberry sauce, or roasted root vegetables for a complete, elegant meal. For a bright, festive side, try serving it alongside my Honey Roasted Carrots with Lemon, Thyme & Pistachios.

Pro Tip: How to Chop Mushrooms Fast (and Evenly!)

The first time I made this Wellington, I chopped all 450 grams (16 ounces) of mushrooms by hand — and it took forever. Between trimming, slicing, and dicing, it easily added 15 to 20 minutes to the prep time. A food processor or blender makes this step infinitely easier. To do it, simply pulse the mushrooms in small batches, about a handful at a time, until they’re finely chopped but not puréed. You’re aiming for small, even pieces that still hold texture when cooked. Scrape down the sides as needed and work in short bursts — it only takes a few seconds per batch. The result is perfectly chopped mushrooms with almost no effort, ready to sauté into that rich, savoury filling.

Mushrooms, lentils, pecans, carrots, onion, garlic, vegetable broth, thyme, rosemary, tomato paste, soy sauce, flax, vegan puff pastry
Ingredients you will need for that deep umami Wellington flavour base
Lentils cooked to tender, not too mushy
Cook lentils until tender but not mushy
Whisking ground flaxseed with water
Make the flax egg by whisking together ground flaxseed with water
Adding mushrooms to pot, cooking onion, carrot, garlic for vegan mushroom wellington
Cook onion, carrot, garlic and mushrooms until the mushrooms release their moisture and it evaporates
Cooked lentils, pecans, carrots, garlic, onion and mushrooms in a pot, the mixture for the mushroom wellington
Stir in lentils, pecans, soy sauce, tomato paste, thyme, rosemary, the flax egg, salt, and pepper
Place mixture in log shape inside prepared vegan puff pastry
Place mushroom and lentil mixture in the vegan puff pastry in an oval shape
Fold over sides of vegan puff pastry
Fold over the sides of the pastry, using plant milk to seal as needed
Cutting criss-crossing diagonal line on top of the completed but unbaked vegan wellington puff pastry
Cut criss-crossed diagonal lines on top of your vegan Wellington masterpiece

The Joy of Puff Pastry

If you’ve ever been intimidated by making pastry from scratch, this recipe is a friendly reminder that store-bought puff pastry is one of the great conveniences of modern cooking. Many brands offer vegan-friendly versions, though quite a few still contain butter — so it’s always worth checking the ingredients before buying. Once thawed, puff pastry is remarkably easy to work with.

Rolling it gently on parchment paper helps smooth out the seams and makes it easier to transfer to a baking sheet later. Once the filling is enclosed, a simple brush of plant milk before baking gives you that gorgeous golden sheen. To finish, score the top with gentle criss-crossed diagonal lines using a sharp knife. It’s a simple, low-effort detail that allows steam to escape while giving your Wellington a polished, bakery-worthy look.

Aesthetically pleasing mess of onions skins, thyme sprigs, pecans, carrot peelings and garlic pieces on counter
Side note, I love the way the counter looks after preparing a meal like this — a surprise artsy mess 👩‍🎨💖

Serving Suggestions

This Wellington stands beautifully on its own, but it truly shines when paired with something bright and complementary. Try serving it with:

  • Mushroom or red wine gravy, for a deeply savoury finish. A rich vegan mushroom gravy is especially good for spooning over each slice.

  • Cranberry sauce or balsamic-glazed onions, to add a touch of sweetness and acidity that cuts through the richness of the pastry and filling.

  • Roasted root vegetables, such as carrots, parsnips, beets, or sweet potatoes, tossed with olive oil and herbs until caramelized. Their natural sweetness balances the earthy mushrooms and lentils perfectly.

  • Alternatively, a simple green salad with a lemony vinaigrette helps lighten the plate and adds freshness.

This vegan Wellington also makes excellent leftovers. Reheat slices in the oven until the pastry is crisp again. The flavours deepen overnight, making it a wonderful make-ahead main for busy holidays or dinner parties.

Tips & FAQs for Vegan Mushroom & Lentil Wellington

What mushrooms work best for vegan Wellington?

Cremini or white button mushrooms work very well, but you can also use a mix that includes portobello or shiitake for deeper flavour. Just be sure they’re finely chopped so the filling holds together.

What wine pairs well with a vegan Wellington?

Vegan Wellington pairs well with medium-bodied, low-tannin red wines that complement earthy, savoury flavours. Pinot Noir is an excellent choice thanks to its bright acidity and subtle earthiness. Côtes-du-Rhône or Grenache-based reds also work beautifully, offering gentle spice and warmth without overpowering the dish. Avoid very heavy or highly tannic wines, which can overwhelm the filling.

How can I ensure the pastry is flaky and not soggy?

Let the mushrooms release all their moisture before combining them with the lentils. This helps keep the puff pastry crisp. Cook the lentils until tender but not mushy, and let the filling cool slightly before wrapping — warm filling can soften the pastry and make it harder to seal.

Can I make this vegan Wellington ahead of time?

Yes. You can prepare the mushroom and lentil filling up to 2 days in advance and store it in the refrigerator. Assemble and bake the Wellington just before serving for the crispiest puff pastry. Or, assemble it earlier the same day and keep it chilled until ready to bake.

Can I freeze this recipe?

Yes. You can freeze the assembled, unbaked Wellington tightly wrapped. Bake from frozen, adding 10–15 minutes to the cooking time, until the pastry is golden and fully cooked through.

Can I use red lentils for vegan Wellington?

You can, but green or brown lentils work better here. Red lentils break down as they cook and become quite soft, which can make the Wellington filling a bit mushy and harder to slice. For the best texture and clean slices, stick with lentils that hold their shape. If you do use red lentils, cook them just until tender and let the filling cool completely before assembling.

Is this vegan Wellington suitable for vegetarians and non-vegans?

Absolutely. This Wellington is vegan, but its rich, savoury filling and golden puff pastry make it a satisfying main that appeals to vegetarians, flexitarians, and meat-eaters alike.

How do I reheat leftover vegan mushroom Wellington?

Reheat slices in a 180°C (350°F) oven until warmed through and crisp again, about 10–15 minutes. Avoid the microwave, as it will soften the puff pastry.

🍷 Wine & Drink Pairing:

Pinot Noir Red Wine (Burgundy or Ontario/Niagara Peninsula)

Its bright red fruit (think cherry and cranberry) and subtle earthiness echo the mushrooms and lentils without overpowering them.

Côtes-du-Rhône Red Wine (Grenache/Syrah blend)

Adds warmth and spice to balance the herbs and pecans. Go for this if you prefer something fuller, especially if serving with mushroom gravy.

Non-Alcoholic Pairing: Sparkling Cranberry & Thyme Mocktail

Mix unsweetened cranberry juice with grape juice and add a splash of lemon and a sprig of fresh thyme. Top with sparkling water. The tart fruit and herbal note mirror the dish’s depth while keeping things refreshing. Click here for full recipe.

A Vegan Main That Impresses Everyone

Even the most devoted meat-eaters will be impressed by how satisfying this Wellington is. The texture, the aroma, the way the flaky pastry shatters under your knife — it feels indulgent and celebratory. Yet it’s entirely plant-based, built on humble ingredients like lentils, mushrooms, and herbs.

It’s proof that vegan cooking isn’t a diluted version of something else — it’s about creating something new while not ignoring tradition. This dish thoughtfully layers textured flavours to make something that feels familiar and yet new. A dish that bridges our culinary traditions while making space for something more sustainable. 🤗

Made This Recipe?

Send me pics! I would love to see it. 💕 Tag @sageandparsleyrecipes on Instagram or @sageandparsley on TikTok. Happy cooking! 🥂🌿🍄‍🟫