This vegan vegetable wellington is the perfect main dish for a special occasion. Tender roasted veggies are wrapped up in a perfectly flaky vegan puff pastry.
Course Main Course
Cuisine British
Keyword Delicious Everyday, how to make a vegan wellington, vegetable wellington
Bring a small pot of salted water to a boil, add the carrots and cook until just tender, drain and set aside.
In a large skillet over medium heat, add the olive oil and onion and cook until translucent, about 3-4 minutes
Add the garlic, Italian seasoning, dried parsley and cook an additional 1-2 minutes.
Add the lentils, peas, and spinach and cook until the spinach is wilted and most of the liquid has cooked out; set aside.
Unfold the two puff pastry sheets, then add ¼ of the lentil mixture to each of them, divide the carrots between the two puff pastry sheets, then top with remaining lentil mixture.
Fold the puff pastry up carefully, sealing it thoroughly.
Place seam side down on a parchment lined baking sheet, cut a few venting holes on top, and bake in preheated oven 25-30 minutes, or until pastry is golden brown.
Garnish with fresh parsley if desired and allow to cool at least 10 minutes before slicing and serving.
Notes
This recipe makes two vegetable wellingtons, each one is three servings (about 2 slices).