Vegan Gluten-Free Lentil and Mushroom Wellington by @le.renard.et.les.raisins

≈ 1h10

2 sheets

Gluten-free Puff Pastry

🫘

250 g

Green Or Brown Lentils

🌿

0.5 bunch

Thyme

🧂

5 ml

Smoked Salt

🍄

500 g

Mushrooms

50 g

Dairy-free Margarine

🧄

3 cloves

Garlic

🧅

2

Shallots

🍷

100 ml

Vegan White Wine

🌼

15 ml

Mustard

🥛

400 ml

Soy Cream

🥜

100 g

Cooked Chestnuts

🌰

50 g

Walnuts

🍅

5 petals

Sun-dried Tomato

🫗

15 ml

Oil

🧂

5 ml

Salt

Preparation Steps

  1. Step 1/20

    Bring the 250 g lentils, thyme, smoked salt, and enough cold water to cover to a boil.

    🫘green or brown lentils
    🌿fresh thyme
    🧂smoked salt
    🍲large saucepan

  2. Step 2/20

    Cover and simmer the lentils for about 15 minutes, until very tender and almost breaking down.

    🫘green or brown lentils
    🍲large saucepan

  3. Step 3/20

    Drain the lentils and remove any tough thyme stems.

    🫘green or brown lentils
    🌿fresh thyme
    🧺colander

  4. Step 4/20

    Pulse the drained lentils in the blender until they form a cohesive mixture.

    🫘green or brown lentils
    🥤blender

  5. Step 5/20

    Fold in the chopped sun-dried tomatoes and add a little soy cooking cream if the lentil mixture is dry.

    🍅sun-dried tomatoes
    🥛soy cooking cream
    🥄wooden spoon

  6. Step 6/20

    Melt the dairy-free margarine in a sauté pan over medium heat.

    dairy-free margarine
    🍳sauté pan

  7. Step 7/20

    Add the chopped shallots, chopped garlic, and a pinch of salt, then cook for 5 minutes.

    🧅shallots
    🧄garlic
    🧂salt
    🍳sauté pan
    🥄wooden spoon
    🔪knife
    🪵cutting board

  8. Step 8/20

    Add the chopped mushrooms and cover the pan.

    🍄mushrooms
    🍳sauté pan
    🥄wooden spoon
    🔪knife
    🪵cutting board

  9. Step 9/20

    Cook the mushrooms for 5 minutes, stirring once or twice.

    🍄mushrooms
    🍳sauté pan
    🥄wooden spoon

  10. Step 10/20

    Stir in the white wine, 150 ml soy cooking cream, and mustard.

    🍷vegan dry white wine
    🥛soy cooking cream
    🌼mustard
    🍳sauté pan
    🥄wooden spoon

  11. Step 11/20

    Cook uncovered over high heat until the filling is moist but no longer swimming in liquid.

    🍄mushrooms
    🥛soy cooking cream
    🍳sauté pan
    🥄wooden spoon

  12. Step 12/20

    Chop the chestnuts and walnuts, then fold them into the mushroom filling.

    🥜cooked chestnuts
    🌰walnuts
    🔪knife
    🪵cutting board
    🥄wooden spoon
    🍳sauté pan

  13. Step 13/20

    Cool both fillings completely before assembling the Wellington.

    🫘green or brown lentils
    🍄mushrooms
    🍳sauté pan
    🥤blender

  14. Step 14/20

    Preheat the oven to 200°C / 390°F and line a baking tray.

    🍳baking tray

  15. Step 15/20

    Lay one puff pastry sheet on the tray and spread the lentil mixture in a centered rectangle.

    🌾gluten-free dairy-free rectangular puff pastry
    🫘green or brown lentils
    🍳baking tray
    🥄wooden spoon

  16. Step 16/20

    Spoon the mushroom and chestnut filling over the lentil layer, leaving a border around the pastry.

    🍄mushrooms
    🥜cooked chestnuts
    🌰walnuts
    🍳baking tray
    🥄wooden spoon

  17. Step 17/20

    Cover with the second puff pastry sheet and seal the edges firmly with water.

    🌾gluten-free dairy-free rectangular puff pastry
    🍳baking tray
    🖌️pastry brush

  18. Step 18/20

    Brush the pastry with olive oil and cut small steam vents in the top.

    🫒olive oil
    🍳baking tray
    🖌️pastry brush
    🔪knife

  19. Step 19/20

    Bake for 25 minutes until the pastry is puffed and deeply golden.

    🌾gluten-free dairy-free rectangular puff pastry
    🍳baking tray

  20. Step 20/20

    Rest the Wellington for 10 minutes, then slice and serve.

    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Grains and legumes, Seasonings, Vegetables, Fats, Condiments, Nuts

Ingredients

Gluten-free puff pastry, Green or brown lentils, Thyme, Smoked salt, Mushrooms, Dairy-free margarine, Garlic, Shallots, Vegan white wine, Mustard, Soy cream, Cooked chestnuts, Walnuts, Sun-dried tomato, Oil, Salt

Allergens

mustard, tree nuts

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Lactose-free, Plant-based

Calories

555 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 55g, Fat: 29g, Fiber: 12g, Sugars: 6g

Nutritional Information

Minerals

Iron: 6.1mg, Potassium: 910mg, Magnesium: 105mg, Sodium: 510mg

Vitamins

Vitamin B9: 180µg, Vitamin B6: 0.5mg, Vitamin D: 1.2µg

Preparation

Time Information

Preparation

35 minutes

Cooking

35 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

20 steps

Equipments

Utensils

large saucepan, colander, blender, sauté pan, wooden spoon, knife, cutting board, rolling pin, baking tray, pastry brush

Appliances

Stove, Oven

Type

Type

Type Of Dish

Main Course, Holiday centerpiece

Occasions

Christmas, New Year's Eve, Holiday dinner

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French, British

Geographic

France, Europe

Various

Aspect

Texture

Flaky, Crispy, Creamy, Tender, Meaty

Flavors

Savory, Earthy, Smoky, Umami, Herbal, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating), freezer : 2 months (Wrap tightly before baking or freeze cooked slices,Reheat from frozen until piping hot)