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Your favourite vegan lentil & mushroom wellington recipe
Since we are taking a week off from cooking for Easter, we wanted to share one of your favourite Truli recipes – our vegan lentil & mushroom wellington!
This is a wonderful dish for entertaining friends and family, using UK grown seasonal produce. The celeriac is cooked with horseradish cream and cut ‘Hasselback’ style, with small slits, allowing the horseradish cream to really take hold and give a lovely depth of flavour.
Allergens – Wheat & gluten (puff pastry), Celeriac (but can be omitted)
- 1 large onion
- 3 cloves garlic
- 300g chestnut mushrooms
- 1 sprig rosemary
- 30g parsley
- 300g green or brown lentils (UK grown if you can, we use Hodmedod’s)
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- ½ tsp sea salt
- ½ tsp black pepper
- 1 tbsp balsamic vinegar
- 4 portobello mushrooms
- 1 sheet of puff pastry
Beetroot & apple spiced chutney
- 4 apples
- 6 medium beetroots
- 2 cloves garlic
- 2 red onions
- 30ml apple cider vinegar
- 3 sprigs thyme
- ½ tsp sea salt
- ½ tsp black pepper
- 2 bay leaves
- ½ tsp cinnamon
- 1 tsp cumin
- 2 star anise
- 3 cloves
- 10ml lemon juice
- 8-10 carrots
- 8 medium potatoes
- 1 medium celeriac
- 300g broccoli – purple sprouting is still in season in the UK
- 2 tbsp horseradish cream
- 1 teaspoon rapeseed oil
- 2 teaspoons vegan honey (we make our own out of apples usually, but for you, at home, you can use the Troo brand)
- If using brown lentils, soak in water for the recommended time, then cook until softened. If using green lentils, go to step 4.
- Finely chop the onion, and crush the garlic. Heat a tablespoon of oil in a pan over medium heat, add the onion & garlic and cook until softened and translucent.
- Finely chop the chestnut mushrooms and add them to the pan and cook until browned and all the liquid has evaporated.
- Add lentils, and stir through.
- Add finely chopped thyme and parsley, paprika, tomato paste, and balsamic vinegar, stir through and cook for flavours to combine for at least 5 minutes, stirring regularly. Add water as required so that the mix stays moist and doesn’t dry out.
- Add salt & pepper, and turn off the heat and leave to cool.
- In 180C oven, bake portobello mushrooms until starting to brown, about 12 minutes, then remove and cool.
- Make your beet & apple relish.
Beet & apple spiced relish
- Peel and core the apples and cut them into thin slices. Place in a pan, cover with water and boil over medium heat until softened. Drain water and set aside.
- Peel and boil the beetroot. Place in a pan, cover with water and boil over medium heat until softened. Drain water and set aside.
- Finely slice the red onions and crush the garlic. Cook in a pan over medium-low heat with a tablespoon of oil until softened.
- Grate the cooked beetroot and add to the onions & garlic.
- Add apple cider vinegar and stir through.
- Add apples, and stir through, breaking up the apple as required so that the beetroot & apple are well combined.
- Add thyme, sea salt, black pepper, bay leaf, cinnamon, cumin and lemon juice, and stir through.
- Add cloves and star anise, being mindful that you will take these out before the end of cooking, so make sure you can still see them.
- Simmer over very low heat, stirring regularly, until the spices merge with the beet & apple.
- Remove the bay leaf, star anise and cloves. Set aside to cool.
- Lay out your puff pastry flat on a board. Spread the beet & apple relish onto the lower part of the pastry
across the whole width, about 4 cm in width, leaving a gap of about 2.5 cm of pastry. Now spoon the
lentil & mushroom mix on top of the relish.
- Place the portobello mushrooms on top of the lentil & mushroom mix.
- Close the pastry over the top of the lentil & relish mixture, and seal with some water and your fingers. Make
sure your wellington is facing upright, with the seal of pastry at the bottom.
- Score the top of your pastry with your knife lightly to make a criss-cross pattern. Pierce the pastry with
the tip of your knife to make at least 4 small incisions to let air escape as the wellington bakes.
- Peel the carrots. Mix vegan honey with a teaspoon of oil, and brush over carrots
- Peel the potatoes, cut them into smaller pieces, and parboil in salted water until potatoes are just
starting to get soft. Toss in a bit of oil and salt
- Peel the celeriac and cut it into smaller pieces. Cut small incisions into each piece, but not all the way
through. Brush horseradish cream over celeriac pieces.
- Roast carrots, potatoes & celeriac in the oven until tender
- Steam the broccoli until slightly firm for maximum taste and nutrient content
To serve, cut Wellington into 4 slices, and serve individual slices to each guest, accompanied by vegetables. Complement with a vegan gravy of your choice, if you wish.
If you end up making this recipe, please send a photo to us as well! 😊