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
- 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
- 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).
- Preheat oven to 400 degrees.
- Dice potatoes, along with the carrots and celery.
- In a large pan, add 1 tbsp olive oil on medium high heat.
- 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.
- Remove the potato mixture into a dish and set aside.
- Dice onions + mushrooms.
- In the same pan, add 1 tbsp of olive oil + add onions.
- Once the onions are slightly translucent, add the mushrooms.
- Add red wine + broth in the pan and let it simmer for about 5-7 minutes (the liquid will have absorbed).
- Combine mushroom mixture with potato mixture.
- Add panko crumbs, salt, pepper and herbs + combine altogether. Taste it, add more seasoning if desired.
- Let mixture cool slightly prior to assembly (The mixture can be made the night before).
Assembly with Phyllo Pastry:
- 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).
- Using a pastry brush, brush olive oil or melted vegan butter in between each layer to moisten the dough.
- Lay half the mixture into a log shape, parallel to the the longer side of the phyllo.
- 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.
- Bake for about 25 minutes and serve.