- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Seafood free
- No added sugar
- Vegetarian
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
Go meat-free and start a new tradition with our mouthwatering vegetarian wellington, featuring mushrooms and lentils instead of the traditional beef.
- Serves4
- Cook time1 hour 10 minutes
- Prep time30 minutes, + cooling time
Ingredients
- 1 orange sweet potato, peeled
- 2 tbs olive oil
- 1 brown onion, finely chopped
- 300g brown mushrooms, coarsely chopped
- 4 garlic cloves, crushed
- 1 red capsicum, seeded, finely chopped
- 400g can brown lentils, rinsed, drained
- 2 tbs thyme leaves
- 2 tbs Coles Finest Caramelised Onion Relish
- 2 sheets frozen puff pastry
- 200g Australian-style fetta, coarsely crumbled
- 1 free-range egg, lightly whisked
- Thyme leaves, extra, to sprinkle
- Boiled potatoes, to serve
- Coles Australian Baby Rocket, to serve
- Coles Finest Slow Cooked Caramelised Onion Relish, extra, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper.
Step 2
Use a large sharp knife to cut the sweet potato lengthways into 2cm pieces.
Step 3
Heat half the oil in a large frying pan over medium heat. Add the sweet potato and cook, turning occasionally, for 5 mins or until brown all over but not cooked through. Transfer to a bowl and set aside.
Step 4
Add remaining oil to the pan. Add the onion and cook, stirring, for 5 mins or until soft. Add the mushroom and cook, stirring, for 10 mins or until the mushroom is soft and liquid evaporates. Add the garlic and capsicum and cook, stirring, for 3-4 mins or until capsicum is tender. Add lentils, thyme and relish and stir to combine. Season. Transfer to a bowl and set aside to cool completely.
Step 5
Place a 50cm-long sheet of baking paper on a clean work surface. Arrange pastry sheets over the paper, overlapping by 3cm. Press gently to seal. Spoon half the mushroom mixture over the pastry in a 10cm x 35cm rectangle. Top with fetta, sweet potato and remaining mushroom mixture. Brush the edges of the pastry with egg. Using the paper as a guide, fold in the sides and ends to enclose filling.
Step 6
Invert wellington and place, seam-side down, on the lined tray. Brush with egg, season and sprinkle with extra thyme. Bake for 45 mins or until dark golden and puffed. Set aside for 10 mins to cool. Slice thickly. Serve with boiled potatoes, rocket and extra relish.
Recipe tip
Cooling the cooked filling before putting the wellington together prevents the pastry from becoming soft and hard to handle during assembly. It also allows the pastry to properly cook and puff in the oven.
We served our vegetarian wellington with an onion relish, but you could serve it with any type of your favourite relish, chutney or mustard.
COOK. STORE. SAVE.
Use it up: Don’t let leftover puff pastry sheets go to waste. Use them up in a selection of sweet and savoury pastry recipe ideas that will be hard to resist.
Go meat-free and indulge in a classic vegetarian wellington
Are you seeking a vegetarian centrepiece for your next celebration? Our meat-free wellington with mushrooms and lentils is the ultimate showstopper. Once you’ve made the filling, it’s an easy main event that will appeal to both vegetarians and meat lovers alike.
Looking to increase your daily intake of veggies in general? Whether you're 100 per cent vegetarian or trying to eat less meat, this vegetarian wellington recipe is perfect to try and will be a dinner winner, whether it’s for entertaining or a weeknight meal solution.
Where did wellington come from?
The original wellington, a meat-based delicacy wrapped in puff pastry, has English origins. It is believed to have been created to celebrate the first Duke of Wellington’s victory at the Battle of Waterloo in 1815. Our easy vegetarian wellington is a plant-based reinterpretation of the dish and is a popular choice for those opting for a meatless meal at Easter, for Christmas lunch or dinner and when hosting guests with dietary requirements.
Tips for how to handle puff pastry
Frozen puff pastry works best when it’s cold. Remove the number of sheets you need to use from the packet and place the remaining sheets back in the freezer. It’s best to avoid the puff pastry from becoming too warm when cooking with it. Try using your fingertips only when handling the pastry sheets, which are the coolest part of your hands. To cool your fingers and hands down, run them under cold water.
Dried vs canned lentils: is there a difference?
Our lentil and mushroom wellington uses canned lentils, drained and dried – a convenient item you can stock up on and keep stored in your pantry for a variety of recipes. If you prefer to use dried brown lentils in this dish, simply soak and cook them as per the packet directions. Use an equivalent weight to canned lentils – approximately 350g – to account for the weight of the actual tin.
What do you serve with a mushroom and lentil wellington?
Our vegetarian mushroom wellington recipe looks impressive on its own but you can serve it alongside your favourite roast vegetables and gravy or a warm winter salad. It’s also important to keep in mind that a wellington needs to be served in thick slices (2-3cm) to maintain its delicate shape and appearance. Ensure you use a sharp knife to slice firmly through the pastry.
FAQs
Vegetarian wellington
- Serves4
- Cook time1 hour 10 minutes
- Prep time30 minutes, + cooling time
Ingredients
- 1 orange sweet potato, peeled
- 2 tbs olive oil
- 1 brown onion, finely chopped
- 300g brown mushrooms, coarsely chopped
- 4 garlic cloves, crushed
- 1 red capsicum, seeded, finely chopped
- 400g can brown lentils, rinsed, drained
- 2 tbs thyme leaves
- 2 tbs Coles Finest Caramelised Onion Relish
- 2 sheets frozen puff pastry
- 200g Australian-style fetta, coarsely crumbled
- 1 free-range egg, lightly whisked
- Thyme leaves, extra, to sprinkle
- Boiled potatoes, to serve
- Coles Australian Baby Rocket, to serve
- Coles Finest Slow Cooked Caramelised Onion Relish, extra, to serve
Description
Go meat-free and start a new tradition with our mouthwatering vegetarian wellington, featuring mushrooms and lentils instead of the traditional beef.
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper.
Step 2
Use a large sharp knife to cut the sweet potato lengthways into 2cm pieces.
Step 3
Heat half the oil in a large frying pan over medium heat. Add the sweet potato and cook, turning occasionally, for 5 mins or until brown all over but not cooked through. Transfer to a bowl and set aside.
Step 4
Add remaining oil to the pan. Add the onion and cook, stirring, for 5 mins or until soft. Add the mushroom and cook, stirring, for 10 mins or until the mushroom is soft and liquid evaporates. Add the garlic and capsicum and cook, stirring, for 3-4 mins or until capsicum is tender. Add lentils, thyme and relish and stir to combine. Season. Transfer to a bowl and set aside to cool completely.
Step 5
Place a 50cm-long sheet of baking paper on a clean work surface. Arrange pastry sheets over the paper, overlapping by 3cm. Press gently to seal. Spoon half the mushroom mixture over the pastry in a 10cm x 35cm rectangle. Top with fetta, sweet potato and remaining mushroom mixture. Brush the edges of the pastry with egg. Using the paper as a guide, fold in the sides and ends to enclose filling.
Step 6
Invert wellington and place, seam-side down, on the lined tray. Brush with egg, season and sprinkle with extra thyme. Bake for 45 mins or until dark golden and puffed. Set aside for 10 mins to cool. Slice thickly. Serve with boiled potatoes, rocket and extra relish.