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.
Jeannie says
I'm making this for a vegetarian Christmas dinner, can the recipe be doubled?
Sam Turnbull says
Yes absolutely. The recipe already makes two loaves, but feel free to double as needed so you will have 4 loaves 🙂
Varsanarani Myers says
I'm sorry, I guess I'm a computer dunce. I couldn't figure out how to comment without just hitting 'reply.'
I just wanted to say I made this today and it was a hit. It came out (almost) exactly like your photos and tasted great, to boot. I hadn't seen your blog before searching for a vegan loaf the other day, so I look forward to checking out the rest of your recipes. Thanks for doing the leg work - great recipe.
Sam Turnbull says
Haha! That's ok! So happy you loved the recipe Varsanarani, and I hope you get to enjoy many more recipes 🙂 I look forward to seeing you around.
Tanya says
Hi! I'm making this for Christmas Eve dinner at my mom's. Can I reheat it so it's warm? I'm planning to bake it a few hours before going to her house then reheating when I get there. Shall I underbake slightly? What temp and how long you think? Thanks!
Sam Turnbull says
Hmmm puff pastry isn't really great reheated. It's really best fresh out of the oven. If possible, it would get the best result if you baked it at your mom's house. Hope that helps!
Tanya says
Thanks Sam! I'll try to figure it out. I'll let you know how it turns out. Happy Holidays!
Sam Turnbull says
Happy Holidays!!
Tanya says
So happy with how this turned out!
https://www.facebook.com/tanya.guerrero.169/posts/10211440090221182
Sam Turnbull says
They look stunning!!!!
andrea says
Hi, I can't wait to make this for Christmas this year -- it sounds amazing! I have one clarification question though... I'm confused about the amount of mushrooms to use. It doesn't seem that 1- 8 oz. tub is around 3.5 cups. Isn't one 8-oz tub = 1 cup? Or is it my bad math... Thanks for your help! 🙂
Sam Turnbull says
8oz is a weight measurement, so truly it depends on the mushrooms. I think that it's actually closer to 2 cups, based on this site, so good that you asked. Either way, a little more or a little less mushrooms won't mess up the recipe so you are good to go! Hope that helps and enjoy the recipe 🙂
Lauren N says
I just made this loaf for a friendsgiving Saturday. It's been something that I've been wanting to try for a while but needed the occasion. So AMAZING!! I mean so delicious I wondered why I waited for guests. I could eat the whole thing myself!!! I prepped the day before and the day of was effortless. I'm seriously going to make this for weekday meals now cause it was that good. I want to eat it everyday! lol I've made and loved a lot of your recipes (and can't wait for your cookbook) so thank you for these wonderful recipes!
Sam Turnbull says
Yay!!! So thrilled it was such a hit. Very happy you are loving my recipes Lauren, I can't wait for my cookbook either! So excited! 😀
Brooke says
This looks so yummy! What would you suggest for substituting the nuts out? I have a nut allergy. Thanks!
Sam Turnbull says
Hi Brooke, you could just skip them and that would be fine. I did that for a friend who had a nut allergy. Enjoy!
jackie says
I made this today, and asked my husband to rate it from 1-10. He said a 10! And that since we started eating heathlier about 3 months ago, he said this was by far his favorite! Now Im going to go check out the rest of your recipes!!
Sam Turnbull says
Haha yay!!! So happy you and your husband loved it so much Jackie 🙂 I hope you continue to enjoy more of my recipes!
Judy says
I was thinking of making this for Thanksgiving, but my husband hates mushrooms.
Can I leave them out or is there something I can substitute for the mushrooms?
Sam Turnbull says
Yes you can! I made a mushroom free version for someone who is allergic to them in my family. Worked just the same 🙂
Judy says
Awesome! Thanks. 🙂
DonnaLouWho says
Oh good. It's rainy out and thought I'd make it for dinner tonight and reviewed the ingredients and I have everything except mushrooms. Does it freeze well? Anyone ever say they froze leftovers?
Sam Turnbull says
I hope you love it! I've never had any leftovers! Haha. So I don't know I'm afraid. But my guess is the pastry portion would get a bit soggy.
Deborah says
Did you substitute something else for the mushrooms or just leave them out and increase the other vegetables to make up for the volume?
Sam Turnbull says
Just leave them out and you can increase the other vegetables a bit if you like. Enjoy!
Deborah says
Thank you! I'm making this now
Beth says
I made this today. I had trouble with the pastry tops of the loaves burning about 10 minutes into the cooking time. But then the rest of the pastry (on the sides) hadn't really cooked enough, nor had the inside. I ended up having to slice up the loaves and put the slices on the baking sheet back into the oven. Which kind of worked. It still came out well and got good reviews from our guests. But I'm wondering how to avoid that next time. Do you cover the loaves when cooking? Any other tips? I had two loaves on different racks (middle and bottom) and both tops burned. My oven does run slightly hot, but I put it a little lower temp accordingly (and it's not normally that far off, just some things are done a few minutes earlier).
But thank you for the recipe. I will still make again, just hoping to tweak something to avoid this problem next time!
Sam Turnbull says
Oh no! That's too bad Beth. I have never had that problem before. I recommend purchasing an oven thermometer, which can ensure your oven is the correct temperature. Hopefully that will help you get a better result. You wouldn't want to cover it as it would steam the loaf. I'm glad it was enjoyed anyways!
Helen says
I love the recipe, I also use it without the pastry as a lentil loaf exchanging the bits for seeds sometimes and with a few tweeks I use it as a lentil burger and finally while I'm having the lentil loaf I give it to the meat eater as stuffing!!! So versatile and delicious, thank you for sharing
Sam Turnbull says
Haha! Wow! I love that you have so many uses for it. So happy you love it so much Helen 🙂
Karen Anderson says
One of the best recipes ..... ever. Seriously. When I want something special - this is my go to dish.
Looks good (not as good as Sam's as i get fumble-fingers when trying to "braid" the pastry). But even then it is an impressive dish that makes everyone want some. Very, very satisfying and delicious.
Thank you Sam!
Sam says
Aww Karen that's so awesome!! So very happy you enjoy the recipe so much, and I love that it is your go to dish for special occasions 🙂
Lillian says
This is making salivate! Can I make it with a pastry crust instead of puff pastry?
Sam says
Hi Lillian,
Hmm.... I don't think that would work. Pastry crust is usually pretty heavy and delicate, where puff pastry is really light and malleable. I would stick to the puff pastry. Hope that helps!
Se says
This tasted amazing. Thanks for the recipe.I'm freezing it to have again.
Sam says
Yay! So happy you loved it Se 🙂
MrsAwesome says
This looks amazing! Can it be made a day or two ahead of time, frozen, and then baked? If so, how long could it be kept frozen? And would you need to let it thaw before putting in the oven? If so, for how long? And does that change the cooking temperature and time?
TIA! 😀
MrsAwesome says
Or, if not frozen ... at least kept refrigerated for a day or two?
Sam says
I have never tried freezing the whole loaf myself, but from my research it seems like it might work just fine. The key is to make sure the puff pastry stays cool while you are working with it, and doesn’t come to room temperature. If it gets too warm it will begin to leach water, and when you refreeze it, it might come out soggy instead of flaky. If you give it a try let us know how it turns out! 🙂
Diane says
This looks so good, it's going to be my main dish for Christmas. Thanks for the recipe and photos.
Sam says
You're so very welcome Diane. I hope you enjoy it 🙂
Laura says
Hi Sam! I've been vegetarian for about 4 months now and am really trying to make the transition to fully vegan. I'm making some slow changes now and by January I want to participate in Veganuary. I mean really, could there be any better way to kick off a new year than going vegan? I think not!
I'm so excited to try this recipe! I had planned to make a traditional lentil loaf this weekend and my Omni fiancé was less than enthusiastic. He absolutely loved your creamy red pepper cashew dip though so I'm sure if I let him know this lentil loaf is coming from the same mind he will be much more likely to get on board. This is so much prettier and quite frankly I trust your recipe more than the random one I found online. I will absolutely reply back with how it turned out. If it looks half as beautiful as yours does I'll be sure to share a picture to your Facebook page.
Thanks for what I'm sure is going to be another winning recipe!
Sam says
Congrats on your new vegan adventure!! I agree, no better way to start off the year.
Everybody I have served this loaf to (regardless of their dietary choice), has loved it, so I am sure your fiancé will too!
I am looking forward to hearing how you love it and seeing pictures. If you have any questions are need support just let me know 🙂
thechickinn@ymail.com says
Hi there! I made this recipe for my omni family on Thanksgiving. It was so easy and there were no leftovers! We just made it again last night, only I doubled the recipe to make two loaves (one recipe) and then a bag full of the filling for when we want burgers. I hope those turn out well, I'm sure they will. Thanks for all your great recipes.
Sam says
Yay! That's awesome! I am so happy you and your family loved the recipe so much! Thank you for coming back and leaving your lovely comment 🙂
Delphine says
Hi!
Do you think I could freeze the who loaf (with the uncook pastry, a homemade version that has never been cooked) and use it a couple of days later?
I'm making it for 2 christmas dinners a few days apart... Would be so much easier to juste make 2 the first day and freeze the second one!
Thanks in advance, can't wait to make that loaf! 🙂
Sam says
Hi Delphine!
I have never tried this myself, but from my research it seems like it might work just fine. The key is to make sure the puff pastry stays cool while you are working with it, and doesn't come to room temperature. If it gets to warm it will begin to leach water, and when you refreeze it, it might come out soggy instead of flaky. If you give it a try let us know how it turns out! 🙂
Tara Barnes says
Hello, I am really excited to try this recipe but I live in China and have a very small kitchen. Could I possible cook everything in a slow cooker then put it in the oven?
Sam says
Hi Tara,
The oven is needed to crisp up the pastry and get flakey, I think if you put it in a slow cooker it would get soggy, and not have the desired result. You might have better luck trying this Pumpkin & Lentil Shepherds Pie recipe. I hope that helps!
Hope Mayer says
Hi, I’m excited to try this for my vegan family but was wondering if I could substitute almond flour for the flour asi have a couple with celiac. Also, do you think I could press one of the loaves and bake it in a gfree pie crust and still turn out ok? Thanks for the recipe!!
Sandy says
I made this for my plant-based Thanksgiving today and it was AWESOME! Such a great center piece. I showed my daughter the pictures of the puff pastry process and then left it up to her artistic divine. She decorated one with a mermaid and hermit crab and the other with leaves and acorns. It was so delicious and the recipe was easy to follow.
Great recipe! I'm so glad that I took the time to do something special.
Sandy from Dallas
Sam says
Yay!!!! So happy you loved it Sandy and that it helped make your Thanksgiving so special 🙂
I would love to see the mermaids and hermit crabs! So creative and sounds gorgeous!
Camille says
Hi Samantha!
I plan on making this vegan loaf this weekend for my vegan friends in the UK! The only problem is that one of them is allergic to nuts. Is it ok if I omit the pecans and walnuts? Should I replace them with anything? I don't want this to ruin the texture.
Sam says
Hi Camille,
You can definitely skip the nuts. The do add a nice texture difference, but I don't think it will ruin the texture, I'm pretty sure it will still be delicious. Enjoy!