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.
Michelle says
Made this for my first time today and it was so yummy! This will be on the menu every holiday! My omni partner gave it a 4.5 stars which he has never given me before! Thanks for all the great recipes! Merry Christmas
Sam Turnbull says
Oh that's so awesome, Michelle! So happy you loved the recipe so much 🙂
Deb Donnelly says
Hello, can I make this, leave unbaked, wrap it up, freeze it, then bake from the freezer. Thank you
Sam Turnbull says
Puff pastry is best baked fresh. I wouldn't store the wrapped puff pastry loaf more than a couple of hours ahead of baking for best results. You can make the lentil mixture ahead of time tho. Enjoy!
Allison says
Can I wrap it in the puff pastry, refrigerate it for a few hours, and then bake it or would it be better to bake it the day before and then reheat?
Sam Turnbull says
Puff pastry is flakiest and best when freshly baked, so I would recommend that. 🙂
Tricia Dikeman says
Hello! So happy to find this recipe! We are hosting thanksgiving this year and I’m so happy to have some vegan dishes this year. However, we do have a nut allergy so I will be omitting them. Will this compromise the texture too much? I was thinking about adding pumpkin seeds or sunflower but the only ones I have on hand are salted. Any suggestions? Also I was thinking if adding a handful of chopped spinach for more green.. thoughts? Thank you!!
Sam Turnbull says
I think my response is too late, but yes, seeds would be a lovely alternative. If they are salted already, then you may just need to reduce the salt in the recipe slightly. Enjoy!
Vicki says
I have made the past 3 years for both Thanksgiving and Christmas and it is always a hit - even with the meat eaters! This year we are travelling for Thanksgiving to a rented house so I don't know what kitchen appliances and tools will be there. I don't want to freeze it, but can I make all or part of this 3-4 days ahead of time and bring it with us or does it all need to be made at once and cooked at that time?
Sam Turnbull says
So happy you love it, Vicki! You can make all of the filling ahead of time and then wrap it up the day of and bake. Enjoy!
vicki keeney says
How many days ahead?
Sam Turnbull says
I'd say about 3 days in the fridge.
Jennifer says
Hi Sam,
love your site and your book (it's a regular go-to for me! Quick question - do you think a gluten free pie dough would work for this lentil loaf? Finding a GF puffed pastry borders on impossible and making it homemade is super labour intensive.
Sam Turnbull says
So happy to hear that!! I've actually never worked with gluten-free pie dough, so I'm afraid I have no idea. You could push the lentil mixture into a loaf pan lined with parchment paper, and brush the top with a little bbq sauce and bake it that way. It won't be wrapped, but it will still be pretty and delicious. Hope that helps!
Lina says
I made this for Christmas and it was excellent.
Sam Turnbull says
So happy you enjoyed it!
Amanda says
I made this for our Thanksgiving Feast this year. It’s very yummy and now a holiday tradition. Thank you!!
Sam Turnbull says
You're most welcome, Amanda! So happy you enjoyed 🙂
Michelle says
Hi. Looks amazing!! If I cook in a convection oven, does the time need to be adjusted? Also, since recipe makes 2 loaves, can I freeze half of filling to make a couple weeks later? I’d only be making for my husband and myself so two loaves would be too much!
Thanks
Michelle
Sam Turnbull says
Hi Michelle, I'm not sure about the convection oven as I never use that feature on my oven! You can definitely freeze half of the filling or you could half the recipe. Enjoy!
Kelly says
Could this be made, wrapped, travel an hour, then be put into the oven to bake?
Sam Turnbull says
Hi Kelly, I think that should work just fine. You could also bake it ahead of time and reheat it. Enjoy!
Kat says
For some reason I thought puff pastry was the same thing as crescent rolls... will it turn out okay?
Kat says
Kat again... just one more question if you don’t mind answering. Since this makes 2 loaves, and I’ll be feeding meat eaters this thanksgiving, I was thinking about adding tofurky sausage to one of them. What do you think, good or bad idea? If it’s a good idea how would you suggest I incorporate it into the dish?
Sam Turnbull says
As for the tofurkey, I wouldn't add that. This recipe has been balanced in flavour and texture as is, and I know my meat eating family loves it! Enjoy!
Sam Turnbull says
Hi Kat, yeah it's not the same thing. I would recommend sticking to puff pastry as it will provide that gorgeous flaky crust. I'm not sure how crescent rolls would turn out. Hope that helps!
Kat says
Thanks, Sam! I’m sure they’ll love it. Everything of yours turns out amazing. Happy Thanksgiving!
Sam Turnbull says
Yay! So happy to hear that 🙂
Julie Rourke says
Hello there, This recipe comes highly recommended and I am going to make for Thanksgiving. I just have one question. The list of ingredients calls for two pastry sheets but the instructions say to roll out one pastry sheet. When is the second sheet of pastry dough used? Thanks so much for sharing your recipes and making transition to vegan such an easy, fun and delicious pursuit.
Julie Rourke
Sam Turnbull says
Hi Julie,
The recipe makes two loaves so further along in the instructions you will see that it says repeat with the remaining puff pastry and lentil mixture. Enjoy!
Yasmin says
Hi I’m making this for thanksgiving for the first time! I don’t have chia seeds or flax handy - can I skip this step and/or use something else?
Sam Turnbull says
The chia or flax helps bind the mixture together so you will need that to help hold the loaf together. Enjoy!
Rebecca says
Super delicious!! It didn't last in my house. I'm going to be making it for a cooking class I'm teaching next week, so get prepared for more subscribers!
Sam Turnbull says
Haha! Awesome! 😀
Judy says
Hi this looks delicious and I would LOVE to make it Thanksgiving, but my husband hates hates hates mushrooms (he's a weirdo LOL) , Can I substituent another veggie or just leave them out? Or with that compromise the taste/texture of the loaf. Thanks
Sam Turnbull says
Hi Judy! You can just leave them out. The texture will have less of that mushroom chew (which I take it is a good thing for your husband), but it is still great. Enjoy!
Claire says
I've made this several times now and it's delicious! I've mixed up the ingredients depending on what we have on hand (I'm not a huge fan of mushrooms and I've used different vegetables and nuts based on what's available. I've successfully frozen the filling, and even a whole puff-pastry wrapped loaf, although it's best cooked fresh. And I've found it so generous that I've always been able to make two family loaves from the one mix - one for straightaway and one to chill or freeze for later in the week/month. I LOVE it! 🙂
Sam Turnbull says
Woohoo! Thrilled you love it so much, Claire! Thanks for the lovely comment 🙂
Ann-Marie Atkinson says
I made this last night, and it was a hit with both my meat eating husband and vegetarian daughter.
Thank you for a great recipe.
Sam Turnbull says
Yay! So happy it was a hit! You are most welcome, Ann-Marie 🙂
Candace says
I've got all my ingredients ready to make but just realized I purchased phyllo dough...do I need to go back to the store or should I try it out?
Sam Turnbull says
Unfortunately, phyllo dough is very different and won't work for this recipe. 🙁
Stephanie says
Hey I have some pie crust handy, could I trade it out for the puff pastry?
Sam Turnbull says
No, pie crust is a very different texture than puff pastry, it wouldn't work too well for this.
)eannie says
I did double this recipe for Christmas dinner serving 12 diehard vegetarians. It made 4 beautiful loaves that were beyond delicious! I tweaked it a tad by adding roasted sunflower and pumpkin seeds along with a few finely chopped figs. Everyone said it was the best veggie main course ever. At the moment I am again making enough for 2 loaves for tonights's dinner. Thank you for this fantastic recipe
Sam Turnbull says
Best ever!? What better compliment could you get than that! Thank you so much for this lovely comment, it totally made my day! So happy everyone loved it so much 🙂
Suee33 says
If you see this what kind of figs and how do you prepare and add them to this dish - never cooked or used them - at all so any advice would be greatly appreciated! It sounded great, so I am curious.
Thank you
Sam Turnbull says
Any kind of dried fig would work, chopped into small pieces, substituting the dried cranberries. Enjoy!
Joanne says
Delicious - thank you! This went down well with both veggies and omnivores for a family Christmas meal. There was half a loaf left over which kept well in the fridge and reheated just fine the following day, I covered it loosely with foil to stop the pastry over-browning (too tight and it might keep in too much moisture, making the pastry a bit tough). If you don't want to decorate the loaves with the pastry trimmings, try making savoury "bites" by spreading on a little olive tapenade, then put them on a cookie sheet and bake for a few minutes until puffed up and lightly golden at the edges.
Sam Turnbull says
So happy everyone enjoyed them! I love hearing that. Ooo love the idea of savoury bites 😀