Vegan Wellington // Easy Lentil Roast for Christmas Dinner

By Sarah's Vegan Kitchen · 90 min

Ingredients

Instructions

1. Sauté the celery, onion, carrot, garlic and mushrooms in a nonstick skillet with a little water or oil until soft.
2. Add the tomato paste and keep sautéing until the vegetables are slightly caramelized and the excess liquid has cooked off.
3. Mix the vegetables with the lentils, soaked seeds, Worcestershire sauce, poultry spice, flax egg and nutritional yeast. Season with salt and pepper to taste.
4. Stir in the breadcrumbs and flour until a firm dough forms that is not crumbly; it should stick together and hold its shape when pressed in your palm.
5. Preheat the oven to 425°F. Line a 9x5-inch loaf pan with parchment, then press one sheet of puff pastry over the bottom and up the sides. (The loaf can also be assembled on a baking tray.)
6. Press the lentil mixture into the pan and spread a thin layer of cranberry sauce on top, if using.
7. Cover with the second puff pastry sheet, trimming the overhang or folding it over and tucking it along the edge. Cut a few slits in the top. Brush lightly with aquafaba, soy milk or vegan butter if you want a glossy finish.
8. Bake for 35 to 40 minutes, until the pastry is deep golden brown and puffed.
9. Let it cool at room temperature for about 10 minutes, then remove from the pan, slice and serve.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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GarlicOnionCarrotMushroomTomato pasteCeleryBreadcrumbLentil