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.
Simi Jois says
This looks so beautiful, perfect to serve for the holidays. I love it
Samantha Turnbull says
Thanks Simi! I love that you love it 🙂
tina says
my husband is allergic to mushrooms so what can I use instead?
Samantha Turnbull says
Hi Tina,
You could just leave them out and the recipe will work just fine. 🙂
Bella says
This looks so yummy! Thank you 🙂 quick question... Do I have to use those nuts or can i use different ones like almonds, cashews, brazil nuts (actually a seed not a nut :P). I really look forward to making this 😀
Samantha Turnbull says
Thanks Bella! I think you would be fine using other nuts, but the reason i like walnuts is that they are soft. A hard almond amoung the softer loaf texture kight be a bit odd. If you are to switch up the nuts I would a softer textured nut. Enjoy!
shanna says
Lol I just saw your last name is Turnbull. That immediately reminded me of Miss Trunchbull from matilda. hahaha
Samantha Turnbull says
That's funny, I remember in grade school when the bully in my class called me Trunchbull trying to make me feel bad. I just giggled with joy and said I loved it because I am a huge Roald Dahl fan! The bully was not impressed. Haha!
shanna says
Hi Sam,
This recipe looks good! I probably won't be making it because it looks like literally the hardest thing to make I've ever seen. BUT I am SERIOUSLY impressed at how effortless you made it look. You're awesome. and I really like your blog. Love your style. <3
Samantha Turnbull says
Hahaha! It's actually not that tricky. If you want to avoid weaving the pastry, you can just roll it up. It might not be quite as spectacular but you could cut a few designs or even just slits into the top for some decoration. Thank you so much for the blog love! Makes my day!
Eileen Mo says
OMG that pastry looks so delicious :O
I love your blog and your yummi recipes !
Lots of love fromGermany ♥
Eileen
http://www.veggieundvegan.de
Samantha Turnbull says
Thank you so much Eileen! Lots of love to you from Canada 🙂
Megan says
I can't tell you how delicious this was...wait, yes I can. This recipe was amazing. I had some leftover country gravy left over from the night before (chicken fried seitan) which was perfect!
My seven year old thought the inside looked gross, but said it tasted good. She picked it apart but ate a good portion. My other kids loved it, as well as the husband.
10/10 will make again.
I love your recipes, because you really take excellent bold flavor in to consideration. Some of us veggies are happy being on the softer side 😉
Samantha Turnbull says
Wow! I am so happy that I got a 10/10! I don't think I have seen a review like that since a high school paper. AND a smiley face sticker no less... well now I am really going to have a little pep in my step for the rest of the day. Thank you Megan! Hey, I don't blame the seven year old either, I never thought lentils were the prettiest of foods, but I got over it pretty quick once I started devouring them. Thank you for this lovely comment, it's comments like these that make all my hard work worth while 🙂
epicureanvegan says
I made this for Thanksgiving and it was outstanding! I'd definitely make it again. I'm also glad that I didn't half the recipe like I was originally thinking--two loaves are better than one 🙂 Thanks for sharing!
Samantha Turnbull says
Yay! I am so glad you loved it!! Thank you for coming back to leave a comment. Two loaves are totally better than one, especially when we are talking about puff pastry. Yum!
Debbie Woodruff says
I really want to try this! We're spending Thanksgiving at my (non-vegan) step son's home so I want to bring delicious food that 1) My husband and I can eat and 2) My step son's family will find so delicious that they will contemplate going vegan. Ha! Fat chance, but maybe they'll eat a little less meat.
Samantha Turnbull says
Haha! We can always hope! I think this recipe will work just great for you and your non-vegan family. I hope you enjoy it Debbie!
Christiana says
Wow, I'm so excited to make this for my non-vegan family members coming over! The mushrooms aren't listed in the ingredient list. Is it 8 ounces of mushrooms? Thanks!
Samantha Turnbull says
Hi Christiana! Yes, sorry I missed that, you are right 8 ounces of mushrooms. I fixed the recipe now to include the mushrooms. I hope you family members love it!
Carolyn says
I love that the filling for this beautiful dish can be made ahead! I'll be taking advantage of that since it will certainly make my Thanksgiving food prep go more smoothly. I'm writing up my shopping list right now and am wondering what quantity of mushrooms are needed. I noticed them in the pictures but not in the list of ingredients.
Samantha Turnbull says
Oh silly me, can't believe I forgot to write down the mushrooms! Thank you for pointing that out Carolyn! You need one 8 oz. tub of mushrooms (which is about 3.5 cups). I hope you enjoy the recipe!
Nicki says
Stumbled across this recipe on pinterest this morning and had it baking in my oven this evening. It's delicious and a real winner in our house. We'll be eating it again. Thank you. Now I'm off to investigate your other recipes...
Samantha Turnbull says
Wow! Now that's speedy!! Thank you Nicki for coming back and leaving your review. I am so glad you loved it 🙂
Traci | Vanilla And Bean says
Love, love, love this, Sam! What a beautiful presentation and delicious offering for a festive holiday celebration! And, I mean, puff pastry!? Wow! And those little leaves tucked up in the lattice... oh! Whats not to like? Nutritious, vegan, hearty and feeds a crowd! Thank you for sharing this lovely recipe!
Samantha Turnbull says
Thank you, thank you, thank you Traci! I know, puff pastry... Can you go wrong with puff pastry? I think we all know the answer is no. Thank you for your lovely comment Traci.
Becca @ Amuse Your Bouche says
Wow! I would never have thought of wrapping a lentil loaf in pastry. The filling sounds absolutely delicious, and I love the little pastry leaves you poked into the top!
Samantha Turnbull says
Thank you so much Becca! I love simple touches like that to make things prettier. It doesn't have to be leaves either, I was thinking of doing little ginger bread men, but then I thought it might look like they were trying to escape prison break style.
chefbillyparisi says
It's amazing how mushrooms have become such a great substitute and filler for proteins. Would probably be good with any mushroom, nice work!
Samantha Turnbull says
Welcome chefbillyparisi!
Mushrooms are only a small part of this dish, there is so much more yumminess too with the lentils, toasted nuts, sautéed veggies...omnomnom. Yes, I think any mushroom would be great here.
Joann says
That sounds so delicious and it is lovely looking, great for serving to company!
Jo
Samantha Turnbull says
Thank you Joann. Yes it is pretty. I love puff pastry!! haha.
Kathy Sturr says
This is beautiful! I want to (and will) make this one day. We are traveling South Thanksgiving Day (my first Thanksgiving as a Vegan). There are so many wonderful Vegan recipes - such as this - it's almost a shame! I think I will make us a little Thanksgiving feast once we arrive at our destination. This would be a lovely dish to bring to Christmas dinner, too. Thank you.
Samantha Turnbull says
Thank you Kathy. Haha it's true. People ask me "but what do you eat during the holidays!?" as if there was no options other than dead bird. Being vegan lets you get so much more creative. I love your idea of a little Thanksgiving feast upon arrival. Share pictures!
Anonymous says
Very gorgeous, but I like your beautiful step by step photos first and the printable at the end. If I did this it would look like a zombie with stuff spurting out. You do it so elegantly. Yeah Art Degree!
Samantha Turnbull says
Hmm ok thanks for the feedback! I will consider re-arranging. Haha! I promise it's really easy to do, but if you are afraid to do the braid wrap, you can always just roll it up in the puff pastry and bake it just like that!
Samantha Turnbull says
As per your suggestion (and others who agreed) the printable has been moved to the bottom. I hope that is easiest for everyone!
Arlene says
Wow! That looks amazing and must taste even more amazinger. Thanks for the introduction, Sammi. Pleased to meet your lentil loaf in puff pastry. Does it work well for a buffet???? (hint)
Samantha Turnbull says
Thanks Arlene! I am sure it would work great for a buffet! haha.
Chemese Armstrong says
This looks incredible
Samantha Turnbull says
Thank you Chemese!