Gourmet Vegan Wellington: Ultimate Vegetable & Lentil Holiday Pie
Looking for a spectacular plant-based main course that truly impresses? This Gourmet Vegetable Wellington is stuffed with a rich, savoury filling of tender butternut squash, earthy porcini mushrooms, and hearty puy lentils, all encased in crispy, golden filo pastry. It is the perfect centerpiece for a special celebration or an elevated Sunday dinner!
About Time:
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Prep Time: 30 minutes
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Cook Time: 25 minutes, sautéing the mushrooms and aromatics for about 10 minutes, and the final bake time for the assembled Wellington, which is 20 to 25 minutes.
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Yield: 4 to 6 slices.
Ingredients
For the Filling
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15g Dried Porcini Mushrooms
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1 medium Butternut Squash (peeled, deseeded, and cubed)
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1 Onion (finely chopped)
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1 Celery Stick (finely chopped)
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2 Garlic Cloves (finely chopped)
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250g Chestnut Mushrooms (finely chopped)
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75g Dried Puy Lentils (cooked beforehand)
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1 tbsp Fresh Thyme (chopped)
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Cooking Oil Spray (e.g., vegetable or rapeseed) – As needed
For the Pastry
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4 sheets Filo Pastry (approx. 20g each)
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2 level tbsp Plant-based Milk (e.g., Almond Drink, plain and unsweetened) – For brushing