Description
A hearty vegan Wellington filled with roasted carrots, lentils, and walnuts, wrapped in flaky puff pastry and baked until golden.
Ingredients
- 1 pound carrots, trimmed and peeled
- 1 tablespoon avocado oil
- 1 tablespoon maple syrup
- Salt
- Freshly ground black pepper
- 3/4 cup walnut halves and pieces
- 1 tablespoon olive oil
- 1 white or yellow onion, diced
- 2 medium carrots, diced
- 2 medium stalks celery, diced
- 3 cloves garlic, minced
- 3/4 cup French lentils
- 1 bay leaf
- 2 teaspoons fresh thyme leaves
- 2 teaspoons chopped fresh rosemary
- 2 1/4 cups vegetable broth
- 1 sheet vegan puff pastry
- 3 tablespoons aquafaba
Instructions
- Preheat oven to 400°F (200°C). Toast walnuts on a lined baking sheet for 5 minutes, then set aside.
- Wrap whole carrots in foil and roast for 20–25 minutes until tender. Unwrap, drizzle with avocado oil and maple syrup, season, and roast 10 more minutes until glazed.
- Heat olive oil in a pot over medium heat. Sauté onion, diced carrots, and celery for 5–6 minutes. Add garlic, lentils, bay leaf, herbs, and broth. Simmer covered on low for 35 minutes until lentils are tender and liquid absorbed.
- Chill the roasted carrots and lentil mixture for several hours or overnight. Store walnuts separately.
- Pulse walnuts in a food processor, then add lentil mixture and pulse into a crumbly mixture.
- Roll out puff pastry into a large rectangle. Spread half the lentil mixture in a strip, layer roasted carrots on top, then cover with remaining lentils.
- Brush pastry edges with aquafaba and roll tightly into a log. Seal edges and ends, then brush entire surface with aquafaba and cut slits on top.
- Bake at 400°F (200°C) for 40–45 minutes until golden brown, brushing with more aquafaba halfway through.
- Let rest for 20 minutes before slicing and serving.
Notes
- Chilling the filling improves texture and makes assembly easier.
- You can substitute dried herbs if fresh are unavailable.
- Leftovers keep up to 5 days refrigerated or can be frozen for 6 weeks.
- Serve with gravy or a simple green salad.
- Prep Time: 50 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 0 mg
