Ingredients
- Puff pastry sheet - 1
- Dry lentils - 2/3 cup (170g)
- Canned chickpeas - 1 (15.5 oz, drained and rinsed)
- Carrots, peeled and chopped - 2 large (135g)
- Shallot, chopped - 1 large (20g)
- Garlic, chopped - 1-2 cloves
- Fresh rosemary - 1 sprig
- Fresh thyme - 2-3 sprigs
- Vegan butter - 1.5 tablespoons (20g)
- Garlic powder - 1 tablespoon
- Onion powder - 1 tablespoon
- Salt - 1 teaspoon (split into two halves)
- Black pepper - 1 teaspoon (split into two halves)
- Flax egg (flaxseed meal + water) - 1 tablespoon each
- Non-dairy milk - 2 tablespoons
- Turmeric - pinch
- Vegetable broth - 2 cups (480ml)
- Cornstarch - 1 tablespoon
- Maple syrup - 1 tablespoon
Instructions
- Cook the dry lentils in a pot with water and a bit of salt on medium heat for about 30 minutes until soft. Drain and set aside.
- In a large pan, melt the vegan butter over medium heat. Add the chopped shallot, carrots, garlic, chickpeas, fresh thyme, and rosemary. Sprinkle in garlic powder, onion powder, salt, and black pepper. Cook for about 10 minutes until softened.
- Transfer the vegetable mixture to a blender and blend until slightly textured. In a separate bowl, mix flaxseed meal with water to create a flax egg. Add it along with the cooked lentils to the blended mixture. Mix until well combined.
- Assemble the Wellington in the puff pastry, fold it, and bake according to the pastry instructions.
Notes
Feel free to customize with seasonal vegetables or other beans. Serve with roasted vegetables or a side salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg