Mushroom Lentil Wellington

Mushroom Lentil Wellington

This dish is a great addition to a holiday meal or Sunday dinner. The heartiness of the potatoes and the “meatiness” of the mushrooms, makes it a hearty and satisfying meal.

A plant based wellington is also a great way to utilise a whole bunch of veggies, helping to reduce food waste. You can add cauliflower, peas, green beans, kale, spinach, peppers, tempeh…there really is no limit to what can be stuffed in a phyllo pastry.

TIP: To make this wellington, you only need about 5-8 sheets of phyllo pastry dough per wellington. Brush olive oil or butter in between each layer to avoid a crust that is too dry and flaky. Puff pastry dough is also a great option if you do not like phyllo pastry.

Mushroom Lentil Wellington

Serving Size:
Makes 2
Serves 4 per wellington
20 minutes prep
25 minutes cooking time


  • 2 cups mushrooms (any mushroom works, but I like to use button or portobello)
  • 1 medium sized yellow potato
  • 1 sweet potato
  • 3 carrots
  • 3 celery stalks
  • 1 medium sized yellow onion
  • 3/4 cup of green lentils
  • 1 frozen phyllo pastry dough (or vegan puff pastry dough)
  • 1/2 cup of red wine
  • 1/4 cup of broth
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp of dried thyme
  • 1 tsp dried rosemary


  1. Thaw out frozen phyllo overnight in the refrigerator or let it sit at room temperature for at least 2-3 hours prior to use (do not unroll before it thaws or it will break).
  2. Preheat oven to 400 degrees.
  3. Dice potatoes, along with the carrots and celery.
  4. In a large pan, add 1 tbsp olive oil on medium high heat.
  5. Add the potatoes and saute for about 3 minutes, then carrots and celery. Add a few spoonfuls of broth to avoid sticking to pan. Sautee for another 5-7 minutes.
  6. Remove the potato mixture into a dish and set aside.
  7. Dice onions + mushrooms.
  8. In the same pan, add 1 tbsp of olive oil + add onions.
  9. Once the onions are slightly translucent, add the mushrooms.
  10. Add red wine + broth in the pan and let it simmer for about 5-7 minutes (the liquid will have absorbed).
  11. Combine mushroom mixture with potato mixture.
  12. Add panko crumbs, salt, pepper and herbs + combine altogether. Taste it, add more seasoning if desired.
  13. Let mixture cool slightly prior to assembly (The mixture can be made the night before).

Assembly with Phyllo Pastry:

  1. Lay the phyllo pastry on a flat surface, each wellington can have about 6-8 layers (more than that and it can get too dry and flaky).
  2. Using a pastry brush, brush olive oil or melted vegan butter in between each layer to moisten the dough.
  3. Lay half the mixture into a log shape, parallel to the the longer side of the phyllo.
  4. Brush a layer of oil/ vegan butter along the edges of the pastry and fold in the longer side first, then the edges and end with opposite side.
  5. Bake for about 25 minutes and serve.


Antonietta xo

Antonietta Ferretti
Antonietta Ferretti

Find me on: Web

Leave a Reply

Simply Pure Simply Fresh

%d bloggers like this: