Recipe and images courtesy of Romy London (@romylondonuk on Instagram)

This lentil Wellington is a true showstopper for the festive dinner table! Filled with a mix of lentils, vegetables and nuts in a flaky puff pastry, it’s a delicious hero dish to enjoy on Christmas Day and beyond. Best served with vegan-friendly roast potatoes and a luscious gravy.

Prep time: 30 minutes
Cook time: 30 minutes

Ingredients (makes 6-8):

• 2 handfuls of frozen spinach leaves
• 2 sheets puff pastry
• 3 tbsp vegan onion chutney
• 2 tbsp plant milk
•  2 tbsp tamari soya sauce

For the wellington filling:

•  1 tbsp olive oil
• 2 large carrots, finely diced
• 3 stalks celery, finely diced
• 1 brown onion, finely diced
• 1/2 tsp salt
• 2 tsp garlic, grated
• 2 tbsp tamari soya sauce
• 150g dried lentils, cooked
• 2 tsp dried sage
• 1 tsp dried thyme
• 1 tsp paprika powder
• 1/4 tsp black pepper
• 1 vegetable stock cube, crumbled
• 60ml vegan-friendly red wine
•  2 tbsp sunflower seeds
•  2 tbsp pecan nuts, crushed

1. Start by placing the frozen spinach into a bowl at room temperature to defrost and preparethe lentils according to packaging instructions.
2. Heat the olive oil in a large non-stick pan and add the onion, carrot and celery. Sprinkle with salt and cook for 10-15 minutes or until the vegetables begin to caramelize. Add the grated garlic and after a minute, deglaze the pan with tamari and add the cooked lentils
3. Add the sage, thyme, paprika, black pepper, and stock cube and stir to combine well. Deglaze the pan with vegan-friendly red wine, then remove from the heat after 5 minutes.
4. Use a stick blender to mash roughly half of the mix, and stir with a spatula to combineeverything. Add the sunflower seeds, pecans and breadcrumbs, then set the mix aside to cool down entirely.
5. In the meantime, place your vegan puff pastry sheets at room temperature so you can easier unroll it. Preheat your oven to 180C in the meantime.
6. Unroll 1 sheet and place the spinach onto the middle in a log shaped line. Place your filling firmly on top and press it into a log shape with your hands. Top with chutney (optional), then place the second pastry sheet on top.
7. Gently press down the edges and cut off the excess with a sharp knife, leaving roughly 1 cm on each side. Use the back of a fork to seal and decorate the Wellington with any excess pastry.
8. Brush the entire Wellington with plant milk and bake in the preheated oven for 20 minutes. Carefully open the oven and brush the entire Wellington with tamari, then return to the oven for another 10-12 minutes or until golden.
9. Slice the Wellington into portion sizes and serve alongside roast potatoes and a delicious vegan gravy!

Get your ingredients at Grape Tree

Grab all the bits you need to make this delicious Vegan Lentil Wellington online at Grape Tree, including Dried Sage, Thyme and Pecan Nuts.

• Sage
• Thyme
• Pecan Nuts