Vegan & Gluten-Free Wellington

Vegan & Gluten-Free Wellington, perfect as a meat fee alternative for Sunday dinner. This Vegetable Wellington is loaded with lentils, mushrooms and more! A pastry crust wrapped around the perfect savoury and satisfying filling. Perfect for vegans and non-vegans alike!

Vegan & Gluten-Free Wellington

Samantha Garstin

Perfect as a meat fee alternative for Sunday dinner. This Vegetable Wellington is loaded with lentils, mushrooms and more! A pastry crust wrapped around the perfect savory and satisfying filling. Perfect for vegans and nonvegans alike!

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Prep Time 40 mins

Cook Time 40 mins

Course Main Course

Servings 5

Equipment

• Large flat baking tray
• Greece proof paper

Ingredients

  

• 1 Pack Mrs Crimbles pastry mix Or pastry mix of choice
• 2 Sticks Celery Finely diced
• 2 Medium Spring Onions Finally chopped
• 8 Medium Chestnut Mushrooms Finely diced
• 3 Medium Carrots Finely diced
• 1 Block Cauldron Tofu Crumbled
• 1 Cup Lentils Cooked
• 2 Chia Egg See notes
• 1/2 tsp Sage
• 1/2 tsp Thymn
• Salt and Pepper
• Garlic Granuals

Instructions

 

• Pre heat oven to 180 C
• Put the lentils on to cook, use packet instructions. Any but red lentils will work. Even a packet mix with rice or another grain would be suitable.
• Chop all the veggies. I actually cheated and popped it all in the Tefal mini chopper I have. Make sure if you do use a food processor or the like that you don't over do it. Aim for a fine dice.
• Fry the celery, spring onion and herbs. You can use any onion but this is more FODMAP friendly. Fry until they soften.
• Add the rest of the vegtables.
• Crumble in the Tofu. Add a touch of liquid at this point if it begins to stick.
• When all the veg has softened, add in the lentils.
• Turn the heat off and allow the mix to cool.
• Make the pastry using the packet instructions.
• Add the chia egg.
• When the pasty is ready, roll out. Ccut a piece of baking paper the lenght of your baking tray.
• Roll the pastry out on top of the paper to the length of your baking tray and approx 12 inches wide.
• Add the filling to one half of the pastry running length ways.
• Carfully using the backing paper, fold the other half of the pastry over.
• Seal the pasty with water or a dairy free milk of choice.
• Glaze the top with a little more dairy free milk. I like to season the top with salt and peper too.
• Bake for 30 - 40 mins or until golden.
• Seve with Rosties and Sunday roast trimmings.

Notes

A chia egg is 1 tablespoon of chia seeds mixed with 3 tablespoons of water. Let the mixture sit for 15 to 20 minutes before use. 

Keyword gluten-free, pastry,, vegan, vegetarian, Wellington,