Author: This Puff Pastry Wrapped Lentil Loaf is the Ultimate Vegan Wellington recipe - a rich, delicious filling wrapped in flaky, buttery pastry. It's a stunning centerpiece, perfect for holiday gatherings like Thanksgiving and Christmas. With mushroom-free, nut-free, and gluten-free options, this loaf is sure to impress even the non-vegans at the table!
*The photos in this recipe have recently been updated, but rest assured, it's still the same lentil loaf recipe that has been loved by thousands for years!
FEATURED COMMENT:
A true holiday hit. I made this for my parents who don't know the first thing about veganism and they were blown away. I was a little intimidated because I'd never used puff pastry before but it ended up being easy! Looked pretty and tasted even better than it looked. - Courtney ⭐⭐⭐⭐⭐
This vegan wellington is incredibly delicious, with a savory, comforting filling made from lentils and vegetables that meld together beautifully. Wrapped in a buttery, flaky puff pastry, it bakes to golden perfection, bringing cozy, holiday-worthy flavors to your table.
I love making this loaf for Thanksgiving or Christmas, or even when you just want a special main dish to enjoy. Not only is it beautiful and delicious, but it's also fairly easy and fun to make, it just takes a bit of time. The best part? This recipe can be made ahead and frozen, making holiday prep a breeze. If you're gluten-free, nut-free, or mushroom-free, I've included options for you-just check the recipe notes.
Serve this vegan wellington as a holiday centerpiece, paired with classic sides like garlic mashed potatoes, roasted vegetables and cranberry sauce, or enjoy it on its own with a drizzle of mushroom gravy or warmed barbecue sauce. This delicious lentil loaf recipe has become a family tradition in my home. My family practically begs me to make it every holiday, and it's always a hit!
Tips & Tricks:
Make Ahead: The lentil filling can be prepared up to 3 days in advance. Store it in an airtight container in the fridge, then assemble with the puff pastry just before baking for the best texture. If you need to wrap the loaf with the puff pastry in advance, you can assemble the loaf a few hours before baking and refrigerate it until ready to bake.
Make Ahead & Freeze: If you'd like to prepare it further in advance, you can fully assemble the loaf with the puff pastry, then freeze it before baking. Wrap the unbaked loaf tightly in plastic wrap and foil, and freeze for up to 1 month. For the best texture, thaw the loaf in the fridge overnight before baking. Alternatively, bake directly from frozen (lower the oven temperature to 375°F/190°C) for 55-60 minutes, covering loosely with foil if the pastry starts to brown too quickly.
Gluten-Free Option: To make this recipe gluten-free, use gluten-free all-purpose flour and check that your rolled oats are certified gluten-free. For the puff pastry, look for a gluten-free puff pastry brand that is also vegan (many health food stores carry these, or you can make your own if you have a recipe). Follow the recipe as directed, but be aware that gluten-free puff pastry can sometimes brown faster, so check for doneness a few minutes earlier to avoid over browning.
Vegan Puff Pastry: Many brands of frozen puff pastry are vegan-friendly! Just check the ingredients, as some contain butter, but plenty are made with vegetable oils. Some vegan options include Pepperidge Farm, Pillsbury, Tenderflake, Alfa, and Schär (which is also gluten-free). Be sure to check ingredients, as formulations can vary by location and change over time.
Using Canned Lentils: To save time, you can substitute a 19-oz (540 g) can (or 2 cups cooked lentils) for the dried ones. Drain and rinse the lentils, then mash about two-thirds of them to achieve the right consistency. Since canned lentils don't need cooking, skip the lentil-cooking step and omit the broth, and proceed directly with the flax mixture and vegetable sauté.
Nut-Free Option: To make this recipe nut-free, simply omit the roasted pecans and walnuts. You can replace them with sunflower seeds or pumpkin seeds for a similar crunch, or leave them out entirely for a simpler filling.
Mushroom-Free Option: If you're not a fan of mushrooms, you can swap them for additional diced vegetables like zucchini, bell peppers, or even cooked lentils. Just make sure to sauté them until soft, similar to how the mushrooms are prepared in the recipe.
How to Make This Vegan Wellington Recipe:
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Lentil Mixture: In a medium pot, combine the lentils and vegetable broth. Cover, bring to a simmer, and cook for 35-40 minutes, until the liquid is absorbed and the lentils are soft. Mash about two-thirds of the lentils with an immersion blender or potato masher, leaving some whole for texture. This will help the filling hold together.
Make the Flax or Chia Mixture: In a small bowl, mix the ground flax or chia seeds with warm water. Let sit until thickened-about 10 minutes for flax and almost instantly for chia.
Sauté the Vegetables: In a large pot, heat the olive oil over medium-high heat. Add the onion, celery, and carrots, and sauté for about 5 minutes until softened and lightly browned. Add the mushrooms and cook for another 5 minutes, until they shrink and release their juices. Stir in the garlic, thyme, salt, pepper, and cayenne, and cook for an additional 2 minutes. Remove from heat.
Combine the Filling: In a large mixing bowl, combine the lentils, thickened flax mixture, cooked veggies, oats, flour, pecans, and walnuts. Stir well to mix, then set aside.
Roll Out the Puff Pastry: If using pre-rolled sheets, gently unroll both sheets. If your puff pastry is in a block, roll it out on a lightly floured surface to a rectangle about 10 x 14 inches. Transfer each rolled pastry sheet to a piece of parchment paper.
Form the Lentil Loaf: Place half of the lentil mixture down the center of one puff pastry sheet, shaping it into a compact, firm log, leaving a few inches of pastry on either side.
Weave Puff Pastry: Using a knife, cut 1-inch-wide strips along each side of the pastry. Cut off the corners and set aside. Fold the top flap of pastry over the loaf, then fold the side strips over the loaf in an "X" pattern, alternating left and right. Finish by folding the bottom flap up and tucking in any loose ends. Use the set-aside corner pieces to cut decorative shapes (like leaves) if desired and tuck them into the weaved pastry.
Repeat with the Second Loaf: Repeat with the second pastry sheet and remaining lentil mixture.
Brush and Bake: Transfer the loaves to a parchment-lined baking sheet. Brush the tops with plant-based milk or aquafaba. Bake for 40-45 minutes, or until the pastry is golden brown and flaky.
Serve: Serve hot, sliced with vegan gravy or warmed BBQ sauce, alongside classic sides like mashed potatoes, roasted vegetables, and stuffing. For a touch of sweetness, add a dollop of cranberry sauce or relish.
The Puff Pastry Wrapped Lentil Loaf is...
- Deliciously rich with a buttery, flaky crust
- Perfect holiday main with simple make-ahead options
- Gluten-free, nut-free, and mushroom-free adaptable
What to serve with vegan wellington:
- Mushroom Gravy
- Vegan Garlic Mashed Potatoes
- Roasted Vegetables
- Cranberry Sauce
- Vegan Stuffing
- Roasted Brussels Sprouts
- Garlic Green Beans
- Easy Vegan Cornbread
If you try this vegan wellington recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Puff Pastry Wrapped Lentil Loaf (Vegan Wellington)
Servings: (makes 2 loaves)
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Ingredients
For the Lentils:
- 1 cup uncooked green or brown lentils
- 2 ½ cups vegetable broth
For the Flax or Chia Mixture:
- ⅓ cup warm water
- 3 tablespoons ground flax or ground chia
For the Sautéd Vegetables:
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 ribs celery, chopped
- 2 medium carrots, peeled and chopped
- 8 oz (about 2 cups) mushrooms, sliced
- 4 cloves garlic, minced or pressed
- 1 teaspoon dried thyme leaves
- ½ teaspoon salt, (or more to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne
For the Rest of the Filling:
- ¾ cup rolled oats
- ½ cup all-purpose flour
- ½ cup roasted pecans, roughly chopped
- ½ cup roasted walnuts, roughly chopped
For the Puff Pastry:
- 2 sheets frozen puff pastry, thawed (check ingredients to ensure it's vegan)
- 2 tablespoons plant-based milk or aquafaba, for brushing
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Lentil Mixture: In a medium pot, combine the lentils and vegetable broth. Cover, bring to a simmer, and cook for 35-40 minutes, until the liquid is absorbed and the lentils are soft. Mash about two-thirds of the lentils with an immersion blender or potato masher, leaving some whole for texture. This will help the filling hold together.
- Make the Flax or Chia Mixture: In a small bowl, mix the ground flax or chia seeds with warm water. Let sit until thickened-about 10 minutes for flax and almost instantly for chia.
- Sauté the Vegetables: In a large pot, heat the olive oil over medium-high heat. Add the onion, celery, and carrots, and sauté for about 5 minutes until softened and lightly browned. Add the mushrooms and cook for another 5 minutes, until they shrink and release their juices. Stir in the garlic, thyme, salt, pepper, and cayenne, and cook for an additional 2 minutes. Remove from heat.
- Combine the Filling: In a large mixing bowl, combine the lentils, thickened flax mixture, cooked veggies, oats, flour, pecans, and walnuts. Stir well to mix, then set aside.
- Roll Out the Puff Pastry: If using pre-rolled sheets, gently unroll both sheets. If your puff pastry is in a block, roll it out on a lightly floured surface to a rectangle about 10 x 14 inches. Transfer each rolled pastry sheet to a piece of parchment paper.
- Form the Lentil Loaf: Place half of the lentil mixture down the center of one puff pastry sheet, shaping it into a compact, firm log, leaving a few inches of pastry on either side.
- Weave Puff Pastry: Using a knife, cut 1-inch-wide strips along each side of the pastry. Cut off the corners and set aside. Fold the top flap of pastry over the loaf, then fold the side strips over the loaf in an "X" pattern, alternating left and right. Finish by folding the bottom flap up and tucking in any loose ends. Use the set-aside corner pieces to cut decorative shapes (like leaves) if desired and tuck them into the weaved pastry.
- Repeat with the Second Loaf: Repeat steps 7 and 8 with the second pastry sheet and remaining lentil mixture.
- Brush and Bake: Transfer the loaves to a parchment-lined baking sheet. Brush the tops with plant-based milk or aquafaba. Bake for 40-45 minutes, or until the pastry is golden brown and flaky.
- Serve: Serve hot, sliced with vegan gravy or warmed BBQ sauce, alongside classic sides like mashed potatoes, roasted vegetables, and stuffing. For a touch of sweetness, add a dollop of cranberry sauce or relish.
Lyn says
This was excellent! My skeptical husband who would rather have beef Wellington (not happening!) really enjoyed it and went back for seconds and thirds! I froze half the filling for another day so that’s a big win. Thanks for another great recipe Sam
Sam Turnbull @ It Doesn't Taste Like Chicken says
This makes me so happy to hear, Lyn! Love that you froze some for later too 🙂
Diane says
This was delicious. I have a question though: The filling wasn't quite as moist as the bean Wellington we made in your cooking class a few years ago. I wonder what I could do to make this more moist. I love the mushrooms in it! Thanks for another great recipe, Sam.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Diane! I’m so glad you enjoyed it 😊 For extra moisture, try adding a splash more broth or sauce to the filling next time.
Clair says
I made this for a New Years Eve meal and used leftover pastry to say 2026 on top! I had chestnuts leftover and a few Brussels sprouts and so used them in the mix. I forgot the flour! However, my loaf didnt need the flour to dry out or bind my mix. I was careful to pan dry my jarred lentils and canned mushrooms. I will make this recipe many times again for sure. However, I will only use the flour if it looks to be needed with my mix. Thanks Sam. Happy New Year x
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Clair, that sounds AMAZING! 😍 So happy you’ll be making it again, and Happy New Year!
Lil says
I have been making this Vegan Wellington for several years now. In fact I make two at a time so I hold the other in reserve for New's Years Day! Thanks for the inspiration!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s so lovely to hear, Lil. Thanks for making it part of your holiday tradition!
Cora says
My go to holiday recipe and sometimes I just make the filling and make a loaf for an everyday dinner.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s fantastic, Cora! I love that you use the filling on its own too 😊
Lois says
I made this for the holidays last year & I am getting ready to make it again for Thanksgiving and Christmas. It is healthy, delicious, and a beautiful dish.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy Lois! Thrilled you enjoyed it 🙂
Mary says
I made this for a family gathering and it was delicious! Even the non-vegans enjoyed the flavors. I was a little intimidated by the recipe, but it really wasn’t hard to follow and it was totally worth the effort!
Jess @ It Doesn't Taste Like Chicken says
That makes us so happy! We're thrilled to hear you enjoyed the process and that your guests enjoyed the meal!