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.
Jennifer Barrera says
I haven't made this yet but it's on the menu! So amazing! Can you please tell me what I can substitute for the mushrooms? My dad cannot eat them 🙁 BUT I must make this dish! Thanks for the inspiration and for sharing such a master piece!
Sam says
Hi Jennifer,
You can just leave the mushrooms out and the recipe should work just fine. If you like you could increase some of the other veggies by a bit. I hope you enjoy the recipe!
Janice Mercieri says
When I've had to substitute mushrooms in the past (for different recipes), I used some sauted parsnip. It works great!
Sam says
Oo! Will have to try that 🙂
Julie says
Hi, I am going to make this for Thanksgiving...our daughter-in-law is vegetarian not vegan, so just wondering if there is anything to use in place of the flax?...Do you need it to hold it together? I just don't feel like buying it for that small of a amount.
Lauren says
In vegan recipes, a flax mixture like the one in this recipe is usually being used as an egg substitute. Keep in mind that, if you get the flax, you can use it up in no time by adding it to all kinds of recipes! (oatmeal, smoothies, muffins, etc)! It's very nutritious (good source of fiber and Omega-3) -- have fun 🙂
Sam says
Hi Julie,
Yes the flax helps it hold together, and you can always store flax in the freezer (I do), so it keeps for a very long time. I believe I remember one reader telling me they skipped the flax and it worked fine just as it was, but I haven't tested that myself, so I don't know how it will turn out. I hope you enjoy the recipe!
Monica says
Hi! Thank you for making and sharing this recipe! I'm so excited to try it for Thanksgiving this year. I have to make it up 4 days ahead of time because I am traveling for Thanksgiving and going to several different dinners. I can cook it the day of, though. Should I freeze the filling since I have to make it that far in advance? Would that change the texture or make it watery? Thank you!
Sam says
Hi Monica,
So happy you are excited about the recipe. Yes, I think you can freeze the filling and it shouldn't be a problem. Just make sure to wrap the lentil loaf with the pastry fresh, I don't think that part would freeze well. I hope you enjoy the recipe! 🙂
Diane says
I'm curious that I have not ever come across vegan puff-pastry. Puff Pastry traditionally takes butter, and lots of it to become puffy. If you have a brand that is vegan, I'd truly appreciate if you could share it. Otherwise, I think true vegans might want to reconsider this recipe. I think the recipe for the loaf sounds great, and am putting on my thinking cap to come up with an alternative to the puff pastry.
Sam says
Hi Diane,
While traditionally puff pastry is made with butter, most of the premade frozen store bought varieties are vegan, just check the ingredients to make sure. Two brands are Pepperidge Farm and Tenderflake. Of course if you can always make your own vegan puff pastry, here is a recipe. Hope that helps!
Caitlin says
Diane--just wanted to comment that I bake a ton, sometimes vegan, and you can use coconut oil pretty much anywhere a recipe calls for butter. I even prefer coconut oil in some pastry recipes like pie crust, for the very subtle nutty flavour. Or, as the recipe Sam shared suggests, vegan butter works too in a homemade version. Puff pastry is not terribly hard to make from scratch, although it takes some time. An alternative is a pastry called rough-puff, which is mixed up like a traditional pie crust (mix flour, salt, and cubed fat of your choice until the fat bits are pea-sized, then add tablespoons of ice water mixing gently only until dough forms a shaggy ball, then scoop into a ball and let rest 30 mins, roll out into whatever you're making) but you roll it out into a rectangle and fold it letter-style a few times, rotating after each fold. This will give the flaky layers of puff pastry without taking up tons of time, and coconut oil should work perfectly well! I'm planning on making this recipe with homemade rough-puff for my vegetarian Thanksgiving this week!
Sam says
Thanks for your tips Caitlin! I hope you enjoy the recipe this Thanksgiving 🙂
Kristi says
I can't get off your blog today! I'm favoriting everything. This will be my first vegan Thanksgiving. I was vegetarian before and cooked Tofurky roast. I love that stuff an unnatural amount, but I would really like to make something special (and that doesn't cost a fortune because we need four of those little roasts $$$$). This looks incredible! Your pictures and detailed instructions are wonderful and make me feel like I can manage the braid. I've never had puff pastry before, but it looks delicious!
Sam says
Haha! Aww that's awesome, thank you Kristi! I've actually never tried a Tofurkey roast before. I guess I should do that at some point, especially if you love them so much. Yes the braid is much easier than it looks. I hope you favourite this recipe too 🙂
Dani says
This looks like a winner. Can you tell me how one might prepare in advance without undermining the crispness of the pastry?
Sam says
Hi Dani,
You could prepare the filling in advance, and then wrap and then bake the puff pastry about 50 minutes before you would like to serve the dish. Hope that helps!
Dani says
Thanks i appreciate your reply. I did see that in your introduction to the dish but because of it's lovely appearance one would want to take care to wrap it (and my plan is to present it as you have here), without rush. Fifty minutes means the guests are already hanging around the kitchen watching you fumble and copy the picture lol- hoping to come off more elegant than that 🙂 Thanks anyway I'll just do it in the bathroom! 😉
Sam says
Ahaha, yeah sorry, I don't know. Perhaps you can make the whole thing ahead of time, but I have never tried that, so I have no idea how it would turn out. Best of luck!
Amanda says
I made this last weekend for my Fiancé and I as it was an early Thanksgiving for us! It was extra special because it was our first Thanksgiving as vegans! This recipe was incredible! It was better then roasted turkey and I served it along side vegan stuffing, mashed potatoes and breaded zucchini! My fiancé said it was so delicious he planned on having seconds later on.... he didn't end up eating a second helping because the lentil loaf is so hardy and filling and the lentils keep you full (but not in a disgusting bloated 'I just ate a turkey leg' kinda way). This is my new fav vegan blog, I'm blown away and can't wait to try more recipes!!
THANK YOU!
Sam says
Awwwwww geeze! I'm blushing!! Thank you Amanda! I'm so happy you loved this recipe so much and you and your fiancé got to celebrate your first vegan Thanksgiving, and that it was such a great meal. Thank you for such a lovely compliment! 😀
Karen says
WOW!!! Made this yesterday and when my husband came home he said the smells from outside were AMAZING!! Absolutely delicious - thank you for this amazing and new favourite reipe!!
Sam says
Aww you're welcome!! So happy you and your husband loved the recipe Karen 😀
Jenn says
Wow, this is absolutely gorgeous!! I would LOVE to see this in the center of my Thanksgiving table! I think I will try it. Might not come out quite as fancy beautiful as yours, but I'll give it a good effort. 🙂
Sam says
Thank you Jenn! It would make a gorgeous center piece. I hope it turns out well for you and that you and your family enjoy it 🙂
Amy says
I might love you, Sam. I made the Puff Pastry Lentil Loaf with (my) mashed potatoes and your Quick Onion Gravy this weekend and have been enjoying it all week for lunch. It smelled so good today that my boss (who is vegetarian) actually took a bite, declared it delicious, and said, "This is proof that vegan food can taste amazing!"
Sam says
Awwww I love you Amy!! ..an your boss! I love that story, thank you for sharing. So happy you enjoyed my recipe and thank you for coming back to leave such a nice comment 🙂
Delia says
This sounds yummy! BUT I am gluten free so I will make just the loaf part - I am always on the lookout for a good lentil loaf. Thanks!
Sam says
You're welcome! Enjoy 😀
Sylvia says
This was delicious, pretty and had a great consistency that sliced and presented like a champ. I did sauté the vegetables in wine instead of oil but even my confirmed 'mushroom haters' and omnivores gave this 2 thumbs up! This one is a keeper. Worth the work!
Samantha Turnbull says
Yay!! So glad you, the mushroom haters, and the omnivores all loved this dish. Thank you for coming back and leaving a comment Sylvia 🙂
Cindy Lou Crease says
I made this last night, it was fantastic, the perfect winter comfort food. I served it with mushroom gravy , Brussels sprouts and roasted potatoes, I felt like a queen eating such a fine meal. Next time I will double the filling recipe and freeze half so I will have an almost ready to serve meal for the next time. Thanks for the recipe !!!
I am so happy that I found it.
Samantha Turnbull says
Oh yay! I love good winter comfort food. Freezing the filling for later is a great idea! I have a miniature freezer so I never get to do stuff like that.
JoAnne says
I made this for xmas dinner and it was excellent! Leftovers were great too. I made some substitutions because my husband hates nuts and mushrooms. I used eggplant instead of mushrooms and just increased the carrots, celery and onion instead of the nuts. It was great. Thank you!
Samantha Turnbull says
So glad you enjoyed the recipe JoAnne. Very happy your substitutions worked just fine. Thanks for coming back and leaving your review 🙂
Anonymous says
I made this tonight for Christmas dinner and I loved it! It was delicious! Thank you for sharing. 🙂
itdoesnttastelikechicken says
Yay! So glad you enjoyed it. Thanks for coming back and leaving your review 🙂
Ariana Stefan says
That looks amazing Samantha.
I've been vegan for over 20 years now and love finding new recipes.
This loaf is on my urgent "to do" list.
Thanks for sharing.
itdoesnttastelikechicken says
Thank you Ariana. Congrats on 20 years, you're an inspiration!
Bryony says
Looks so yummy. Aiming to make this Christmas day. I'm probably being quite ditsy here but what is the vegetable broth? Is just stock?
Samantha Turnbull says
Yes, vegetable broth is also known as vegetable stock. Merry Christmas!
Shirley L says
This looks like such a terrific dish - Thank you for sharing this!! I am looking forward to making it and will likely use as a side dish. Some family members are not big on lentils (significant understatement, ha ha) so I was trying to think of some ways to either substitute at least half of the lentils or replace with something else that will still make it possible to retain the "loaf" status. Are there other legumes (maybe black beans) or perhaps stiffly mashed sweet or yukon gold potatoes that would work as suitable stand-ins? Usually, I am pretty good with finding substitutions as needed, however, I want to be careful to not completely change the flavors or consistency. Thank you for a wonderful recipe !!
Samantha Turnbull says
Hi Shirley! I think black beans, or any other small bean would work just fine, (although I have not tried it myself to confirm). Make sure to overcook them a bit so that they get mushy and become the "glue" to hold the loaf together. Enjoy!
Amanda says
What a wonderful looking and sounding recipe. I'd love to make this ahead and take it up to family for dinner. Do you think freezing after step 10 would work? Then thawing the night before and baking?
itdoesnttastelikechicken says
Thanks Amanda! I haven't triedfreezing it after step 10, so I'm not sure. I don't see why it wouldn't work tho... If you end up doing that, let us know how it turns out. 🙂
roastedgreenchilis says
I'm allergic to oats. Do you think I could use precooked brown rice as a substitute?
Samantha Turnbull says
Hi! Yes I think that would work just fine. Enjoy!