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Finished vegan wellington on a fruit filled platter.

Vegan Wellington

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  • Author: Lexi
  • Total Time: 2 hours 30 minutes
  • Yield: 10 servings 1x
  • Diet: Vegan


This Vegan Wellington is a delicious and impressive main dish for the holidays! It has a hearty mushroom and lentil filling that's wrapped in flaky puff pastry, and a flavorful mushroom sherry gravy for serving. 


Units Scale


  • 2 sheets store bought puff pastry (17.3 ounce package)
  • 3/4 cup uncooked brown lentils, cooked according to package directions
  • 3 tablespoons vegan butter
  • 3/4 cup minced shallots (~2 small shallots)
  • 1 tablespoon minced garlic
  • 16 ounces finely chopped mushrooms
  • 3/4 cup finely diced celery
  • 1/2 cup finely diced carrots
  • 1/4 cup finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh thyme
  • 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2 tablespoons dry sherry
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon dijon mustard
  • 1-2 tablespoons nondairy milk (for brushing on puff pastry)

Mushroom Sherry Gravy (optional)

  • 1 tablespoon vegan butter
  • 2 tablespoons finely minced shallot
  • 4 ounces finely chopped mushrooms
  • 1/2 teaspoon finely chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • Pepper to taste
  • 2 tablespoons all purpose flour
  • 1 1/2 cups vegetable broth
  • 3 tablespoons dry sherry


Vegan Wellington Filling:

  1. Remove puff pastry sheets from the freezer and let them sit out at room temperature for about 40 minutes to thaw while you make the filling.  
  2. Cook lentils according to package directions. Drain well and set aside.
  3. While the lentils are cooking, add butter to a large skillet over medium heat. Once melted, add the shallots and sauté for 4-5 minutes. Add in the garlic and continue cooking for 2-3 minutes.
  4. Add in mushrooms, celery, carrots, parsley, thyme, salt, and pepper. Cook for 7-8 minutes until the vegetables begin to soften. Increase the heat to medium high and cook for additional 4-5 minutes.
  5. Reduce heat to medium. Make a well in the middle of the mixture and pour in the sherry. Stir and let it boil for 15-20 seconds. 
  6. Add in the dijon mustard, cooked lentils, and the breadcrumbs. Stir well and cook for 7-8 more minutes, stirring several times. Remove from heat and let cool. (For best results, refrigerate the mixture for ~1 hour.)
  7. Preheat oven to 400˚F/ 205˚C.
  8. Divide the filling mixture in half. Place one sheet of puff pastry on a cutting board. Shape the filling into an oval on one of the short ends of the puff pastry, leaving 1-2 inches of space around the border. (Step-by-step photos in blog post.)
  9. Fold the puff pastry over the filling. Trim off most of the excess – you should only have enough to just tuck the puff pastry under the filling so it doesn't burst open while cooking. Pinch the seam together. 
  10. Fold the flaps inward (like wrapping a present) and trim the puff pastry on the bottom of the flap. Fold the top down and tuck it under the puff pastry. Repeat with other side. Repeat with remaining filling + remaining puff pastry sheet. 
  11. Transfer both wellingtons to a parchment paper-lined baking sheet. Score the top of each wellington with a knife. Brush with nondairy milk and (optional) sprinkle with some flaky salt. 
  12. Bake for 50-55 minutes until the puff pastry is golden brown. Let cool at least 30 minutes before slicing.

Mushroom Sherry Gravy (optional)

  1. While the wellington is baking, add butter to a small saucepan over medium heat. Add shallots and sauté for 3-4 minutes, then stir in the mushrooms, thyme, salt and pepper. 
  2. In a small bowl, whisk together the flour and broth until no lumps remain. Add to the mushroom mixture with sherry and bring to a boil, stirring often. Reduce heat to medium low and cook for 5 minutes, until it starts to thicken. Reduce to low and cook for additional 10 minutes. Serve warm over the wellington.


This recipe makes two wellingtons. This is simply because of the size of store-bought puff pastry. The sheets are too small to fit the entire filling, but if you cut the recipe in half, it only serves around 4 people. Since this recipe is often made for the holidays, we decided to use both puff pastry sheets and simply divide the filling between both.

Trim any excess puff pastry! If you don't, the bottom will be too thick and the puff pastry won't cook through, no matter how long you keep it in the oven.

Shape the filling as tightly as possible. If it's loosely shaped, it may fall apart slightly when you slice it. The tighter you pack it together, the better it will cut. 

Make ahead: You can make the mushroom lentil filling (as well as the gravy) several days ahead of time. When you're ready to serve, wrap it in puff pastry, bake and enjoy!

  • Prep Time: 90 minutes
  • Cook Time: 1 hour
  • Category: Main dishes
  • Method: Oven
  • Cuisine: English


  • Serving Size:
  • Calories: 432
  • Sugar: 4.5 g
  • Sodium: 572.9 mg
  • Fat: 24.2 g
  • Carbohydrates: 44.1 g
  • Fiber: 4.1 g
  • Protein: 10.4 g