Vegan Mincemeat Wellington with Lentils
Highlighted under: Simple Healthy Dishes
Enjoy a festive and hearty Vegan Mincemeat Wellington with Lentils that will impress your family and friends this holiday season.
This Vegan Mincemeat Wellington with Lentils is a delicious and hearty dish perfect for any celebration. The flaky pastry wraps around a savory filling made with lentils and seasonal spices, creating a dish that is both satisfying and flavorful.
Why You'll Love This Recipe
- Hearty lentil filling packed with flavor
- Flaky pastry that contrasts beautifully with the filling
- A stunning centerpiece for any holiday table
- Easy to prepare and perfect for meal prep
A Festive Twist on a Classic Dish
This Vegan Mincemeat Wellington with Lentils is a delightful twist on the traditional Wellington, making it perfect for those who follow a plant-based diet. The combination of hearty lentils and aromatic herbs creates a filling that is both satisfying and flavorful. This dish not only showcases the beauty of plant-based cooking but also brings a touch of festivity to your holiday table.
The rich flavors of thyme, rosemary, and cinnamon will transport your taste buds to a winter wonderland. Each bite of this Wellington is a celebration of seasonal ingredients, making it an ideal centerpiece for any holiday gathering. Whether you are entertaining guests or enjoying a cozy dinner with family, this dish is sure to impress.
Perfect for Meal Prep
One of the best aspects of this Vegan Mincemeat Wellington is its suitability for meal prep. You can prepare the lentil filling in advance and store it in the refrigerator for a few days. When you're ready to enjoy it, simply assemble the Wellington and bake it fresh. This makes it an excellent option for busy weeknights or festive gatherings where time is of the essence.
Moreover, the Wellington can be made ahead and frozen. Just wrap it tightly in plastic wrap and store it in an airtight container. When you’re ready to serve, bake it directly from the freezer, allowing for a quick and delicious meal that feels like a special occasion.
Serving Suggestions
Pair your Vegan Mincemeat Wellington with a variety of sides to create a well-rounded meal. Roasted vegetables, such as Brussels sprouts and carrots, complement the flavors of the Wellington beautifully. A side of creamy mashed potatoes or a fresh green salad can also enhance the dining experience.
For a festive touch, consider adding a drizzle of vegan gravy or a tangy cranberry sauce. These additions not only elevate the dish but also provide a burst of flavor that balances the savory lentil filling. With such versatile sides, your holiday meal will be both satisfying and memorable.
Ingredients
Filling
- 1 cup green or brown lentils, rinsed
- 2 cups vegetable broth
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
Wellington
- 1 package puff pastry, thawed
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 egg replacement (flax or chia egg)
- Sesame seeds for garnish
Instructions
Prepare the Lentil Filling
In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender. Drain any excess liquid.
Sauté Vegetables
In a skillet, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened. Stir in garlic, thyme, rosemary, cinnamon, salt, and pepper.
Combine Filling
Add the cooked lentils to the vegetable mixture, and stir well. Remove from heat and let cool.
Assemble the Wellington
Preheat your oven to 400°F (200°C). Roll out the puff pastry on a floured surface. Place the lentil filling in the center of the pastry.
Bake
Transfer the Wellington to a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown.
Serve
Let the Wellington cool for a few minutes before slicing. Serve warm with your choice of sides.
Nutritional Benefits
This Vegan Mincemeat Wellington is not only delicious but also packed with nutritional benefits. Lentils are an excellent source of protein and fiber, making them a great meat substitute. They help keep you full and satisfied while providing essential nutrients, such as iron and folate.
Additionally, the vegetables in the filling contribute vitamins and minerals that support overall health. Incorporating a variety of colorful vegetables ensures you're getting a range of nutrients in your meal, making this Wellington not just a treat for your taste buds, but also a nourishing option for your body.
Tips for Success
To ensure your Vegan Mincemeat Wellington turns out perfectly, it's important to avoid overcooking the lentils. They should be tender, but not mushy, as they need to maintain some texture within the filling. Keep an eye on them while they simmer, and drain any excess liquid after cooking.
When working with puff pastry, make sure it is well-thawed before rolling it out. A lightly floured surface will help prevent sticking, and rolling it out evenly will ensure a beautiful, flaky crust. Don't hesitate to get creative with your pastry decorations—braiding the edges or using cookie cutters to make shapes can add a festive flair!
Questions About Recipes
→ Can I use other types of lentils?
Yes, you can use a variety of lentils, but ensure they are cooked until tender.
→ Is this recipe gluten-free?
The puff pastry typically contains gluten. You can use a gluten-free pastry alternative.
→ How do I store leftovers?
Store leftover Wellington in an airtight container in the refrigerator for up to 3 days.
→ Can I freeze the Wellington?
Yes, you can freeze it before baking. Just thaw and bake when ready to serve.
Vegan Mincemeat Wellington with Lentils
Enjoy a festive and hearty Vegan Mincemeat Wellington with Lentils that will impress your family and friends this holiday season.
Created by: Lena
Recipe Type: Simple Healthy Dishes
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
Filling
- 1 cup green or brown lentils, rinsed
- 2 cups vegetable broth
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
Wellington
- 1 package puff pastry, thawed
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 egg replacement (flax or chia egg)
- Sesame seeds for garnish
How-To Steps
In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender. Drain any excess liquid.
In a skillet, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened. Stir in garlic, thyme, rosemary, cinnamon, salt, and pepper. Cook for another 2 minutes.
Add the cooked lentils to the vegetable mixture, and stir well. Remove from heat and let cool.
Preheat your oven to 400°F (200°C). Roll out the puff pastry on a floured surface. Place the lentil filling in the center of the pastry. Fold the pastry over the filling, sealing the edges. Brush with egg replacement and sprinkle sesame seeds on top.
Transfer the Wellington to a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown.
Let the Wellington cool for a few minutes before slicing. Serve warm with your choice of sides.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 15g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 350mg
- Total Carbohydrates: 39g
- Dietary Fiber: 8g
- Sugars: 2g
- Protein: 10g