Ingredients
The following ingredients have 12 Servings
- 3/4 cup dried brown lentils ((or green lentils. If using canned lentils, use two 15-oz cans. Drain out all the liquid).)
- 1 tsp avocado oil ((or any vegetable oil))
- 4 cloves garlic ((finely minced or crushed))
- 1 medium onion ((finely chopped))
- 1 large carrot ((finely chopped))
- 2 stalks celery ((finely chopped))
- 1/2 cup red wine
- 12 oz crimini mushrooms ((finely chopped))
- 2 teaspoons herbs ((I used a mix of thyme, sage and rosemary. If using fresh herbs, use two tablespoons and mince them).)
- 2 tbsp soy sauce ((or tamari))
- 2 tbsp dijon mustard ((or wholegrain mustard))
- 1/4 cup unbleached all purpose flour
- Salt and ground black pepper to taste
- 2 sheets puff pastry
- 1 tsp nondairy milk
- 1 tsp avocado oil ((or other vegetable oil))
Instruction
- Place the lentils in a saucepan, cover with an inch of water, bring to a boil, cover, and continue cooking 10-15 minutes or until lentils are tender but not mushy. Drain and set aside.
- Preheat the oven to 425 degrees Fahrenheit/220 degree Celsius.
- Heat the oil in a skillet. Add the carrots, celery, onions and garlic along with a dash of salt and ground black pepper. Saute, stirring frequently, until the veggies start to caramelize.
- Add the mushrooms, saute for a minute, then add the wine. Continue to cook, stirring often, until the wine has evaporated and the mushrooms are browned.
- Add the herbs, soy sauce or tamari, dijon mustard and salt and ground black pepper to taste.
- Add the lentils and continue cooking until there is no visible liquid in the skillet.
- Place the filling in a spot where it can cool quickly. I put it in a bowl and place it in the fridge.
- Preheat oven to 425 degrees Fahrenheit/220 degrees Celsius.
- Roll out one of the puff pastry sheets to 11 X 13 inches on a lightly floured surface.
- Divide the lentil mixture in two and form each into a loaf. Place one loaf in the center of the rolled out puff pastry sheet.
- Fold the puff pastry over the loaf and press in the seam. Use a little water to moisten the edges, to help the seams stick.
- With the seam side down tuck in the ends and seal them so you have a neat-looking, fully wrapped log. Repeat with the second sheet of puff pastry and the remaining lentil-veggie mixture.
- Using a sharp knife, score the top of the log in a decorative pattern-- I did a crosshatch. You can coat the top with an optional wash of a teaspoon of oil mixed with a teaspoon of non-dairy milk for better color.
- Place the wellington loaves on a baking sheet lined with parchment paper.
- Place the baking sheet in the preheated oven and bake the wellington logs for 45 minutes. Remove, let the wellingtons stand for about 10 minutes, then slice and serve.