Can I prepare the Vegetable Wellington in advance?

Yes, you can prepare the filling a day ahead and store it in the refrigerator. Assemble the Wellington just before baking for best results.

What vegetables can I use for the filling?

Feel free to use any vegetables you enjoy. Spinach, bell peppers, and even roasted butternut squash work beautifully.

Store leftovers in an airtight container in the fridge for up to three days. To reheat, place it back in the oven to maintain the crispy texture.

Yes! Use gluten-free puff pastry, which is available at some grocery stores, or try a crust made from nuts or gluten-free flours.

Absolutely! Omit the egg wash and use vegan alternatives for the pastry and replace lentils with another protein source like quinoa or chickpeas.

Scale

Cook Mode Prevent your screen from going dark

Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 5 minutes until softened. Add minced garlic and cook for another minute.
Stir in mushrooms, zucchini, and carrots. Cook for 8-10 minutes until tender, stirring occasionally.
Mix in spinach, and if using, add lentils, thyme, balsamic vinegar, and Dijon mustard. Cook for 2 more minutes to meld flavors, then season with salt and pepper. Allow to cool slightly.
Roll out puff pastry into a rectangle. Place cooled filling in the center, shape into a log, and fold the pastry over, pinching edges to seal. Brush top with beaten egg.
Bake according to puff pastry package instructions until golden brown and crispy.

This dish is customizable! Feel free to swap in your favorite vegetables or experiment with spices for a personal touch.