British-inspired Gourmet

Vegan Mushroom & Lentil Wellington with Puff Pastry

This Vegan Mushroom & Lentil Wellington is a show-stopping centrepiece — golden puff pastry wrapped around a hearty filling of mushrooms, lentils, herbs, and nuts. It’s the perfect vegan main for holidays, dinner parties, or any time you want something truly special.

Vegan

Vegetarian

Jump to Recipe

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 buttery 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.

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.

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.

Ingredients for vegan mushrooms and lentil wellington puff pastry on counter: mushrooms, lentils, carrots, spices, broth, puff pastry, flax, pecans, onion, soy sauce, tomato paste — Everything you need for that deep Wellington flavour base

Quick 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.

Why This Recipe Works

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.

Cooked fluffy brown lentils in a bowl with a gold fork showing the texture — Cook lentils until tender but not mushy

Gold fork mixing water and flaxseed in small white bowl — Make the flax egg by whisking together ground flaxseed with water

Chopped carrots, onion, garlic and mushrooms in a pot. Someone adding more mushrooms from a bowl. — Cook onion, carrot, garlic and mushrooms until the mushrooms release their moisture and it evaporates

Lentils, pecans, carrots, garlic, onion and mushrooms in a pot. Small bowl of leftover soy sauce and plate with thyme pieces on the side. — Stir in lentils, pecans, soy sauce, tomato paste, thyme, rosemary, the flax egg, salt, and pepper

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 👩‍🎨💖

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. For a touch of flourish, score the top with gentle diagonal lines — it’s an effortless way to make your Wellington look bakery-worthy.

I’ve seen some people cut the pastry at the ends and weave it into a beautiful braided pattern over top. It looks stunning… but let’s be honest, ain’t nobody got time for that! 😅 Hats off to anyone who does attempt it, but know that the simple scoring technique is an easier way to add a little flair.

Filling made of lentils, carrots, pecans and other vegetables in a log shape on top of a puff pastry — Spread the filling over the puff pastry in a log shape

Puff pastry folded on left and right side, someone brushing the middle seam with plant-based milk — Brush seem with plant-based milk

Puff pastry folded over on all sides, brsuh on side, piece of pastry cut off on top, bowl of plant milk in top right corner — Another artsy mess 🎨

Tips for Success

Cook the filling thoroughly: Let the mushrooms release all their moisture before combining with the lentils. This ensures your pastry stays crisp.
Cool before wrapping: Warm filling can soften the pastry too quickly. Let it cool slightly so it’s easy to shape and seal.
Seal well: Use a touch of plant milk along the edges to help the pastry stick.
Don’t skip the rest: Once baked, let your Wellington rest for at least 10 minutes before slicing. This helps the layers set nicely.

Serving Suggestions

This Wellington stands on its own, but it’s even better when served with something bright and complementary. Try pairing it with:

Mushroom or red wine gravy, for a deeply savoury finish. Check out my rich vegan mushroom gravy.
Cranberry sauce or balsamic-glazed onions, for a little tart contrast.
Roasted root vegetables, or a simple green salad to lighten the plate.

It also makes easy leftovers — just reheat slices in the oven until crisp again. The flavours deepen overnight, making it a wonderful make-ahead main for busy holidays.

🍷 Wine & Drink Pairing:

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

Its bright red fruit (think cherry and cranberry) and subtle earthiness which 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 an imitation; 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. 🤗

The Heart of Plant-Based Comfort

Cooking something like this Wellington feels almost ritualistic — chopping, stirring, tasting, folding, and finally pulling that golden parcel from the oven. It’s the kind of recipe that invites you to slow down and enjoy the process.

It’s also a reminder that vegan food can be both indulgent and nourishing, elegant yet easy to share. Whether it’s served as the centrepiece of a festive table or as a cozy weekend dinner, this Vegan Mushroom & Lentil Wellington brings warmth, generosity, and a touch of celebration to every bite.

Made This Recipe?

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

Vegan mushroom lentil wellington topped with thyme and rosemary, three pieces sliced to see flaky puff pastry and lentil texture

5 from 2 votes

Vegan Mushroom & Lentil Wellington with Puff Pastry

Cuisine: British-inspired

Recipe Feature: GourmetHolidayThanksgivingBeans & Legumes

Diet: VeganVegetarian

Servings

Serves 6

Prep Time

30 mins

Cook Time

50 mins

Total Time

1 hour 20 mins

Ingredients

2 Tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 medium carrots, finely diced
450 g (16oz) mushrooms, finely chopped
1 cup dried green or brown lentils
2 ½ cups water or vegetable broth (for cooking lentils)
½ cup pecans, chopped
2 Tbsp soy sauce
1 Tbsp tomato paste
2 tsp fresh thyme leaves (or 1 tsp dried)
1 tsp fresh rosemary, minced (or ½ tsp dried)
1 Tbsp ground flaxseed + 3 Tbsp water (flax egg)
2 sheets vegan puff pastry (store-bought, thawed)
Salt & Pepper
Plant milk (optional, for brushing pastry)

Directions

If your puff pastry is frozen, thaw it before using. For a quick thaw, leave it wrapped on the counter for about 40 minutes, keeping it slightly covered so it doesn’t dry out. For the gentlest method, leave it in its packaging overnight in the refrigerator.
Rinse dried lentils under cold water. In a medium saucepan, combine lentils with 2 ½ cups water or vegetable broth.
Bring to a boil, then reduce heat, cover and simmer until lentils are tender but not mushy, about 20–25 minutes. Drain any excess liquid and set aside.
Make flax egg: In a small bowl, combine 1 Tbsp ground flaxseed with 3 Tbsp water. Let sit for 5 minutes.
Preheat oven to 200°C (400°F).
Heat olive oil in a large skillet over medium heat. Add onion, and carrot; cook until softened, 5–7 minutes. Add garlic and mushrooms; cook until mushrooms release their moisture and it evaporates, 8–10 minutes.
Stir in cooked lentils, chopped pecans, soy sauce, tomato paste, thyme, rosemary, the flaxseed + water mixture, and salt & pepper to taste. Cook 2–3 minutes more, then remove from heat and let cool slightly.
On a sheet of parchment paper, gently roll out the thawed puff pastry with a rolling pin to smooth any creases and make it large enough to wrap your filling (if you don’t have a rolling pin, use a clean glass bottle or jar to lightly press and roll the dough instead). Spoon the mushroom-lentil filling down the centre in a long, even log, leaving a border of space on all sides. Carefully fold the pastry over the filling to enclose it, pressing the edges together to seal (you can brush the seams with a little plant milk to help them stick).
Then, using the parchment paper to help you, flip the Wellington so it’s seam-side down and ready to bake. Brush the top with plant milk for shine, then score gentle diagonal lines with a knife for decoration. Bake 35–40 minutes, or until golden brown and crisp.
Let it cool for at least 10 minutes before slicing. Garnish with herbs and serve with mushroom gravy, cranberry sauce, or roasted root vegetables.