Lentil Wellington With Shallot Gravy
Serves 6-8 | Ready in 60 minutes
If you are looking for a delicious plant-based alternative to the traditional main dishes served at the holidays, this is the recipe for you. It comes together in about an hour and is a much better option for those who don’t eat meat than the site-bought vegan roasts. Easy on digestion and delicious. Oh and don’t forget to make the shallot gravy!
Ingredients
1 TBS Olive Oil
½ cup onion, diced
2 cloves garlic
¾ cup walnuts, chopped
8 oz. mushrooms, diced (I like crimini in this dish)
½ cup carrot, diced
2 stalks of celery, diced
¼ cup peas (thawed if using frozen)
2 ½ cups lentils, cooked (brown or green)
¼ cup breadcrumbs
1 tsp ground sage
½ tsp oregano
½ tsp thyme
¼ tsp nutmeg
¼ tsp cayenne pepper
1 tsp Himalayan mineral salt, more to taste
Fresh ground pepper to taste
2 flax eggs (2 TBS ground flax seed + 4 TBS water. Mix and let sit until thickened)
2 sheets puff pastry (Pepperidge Farm is 100% plant-based)
Milk of choice for brushing
Doshic Adjustments
🅟 Omit garlic and cayenne for high Pitta. May sub ¼ tsp hing for garlic.
🅥 🅚 Enjoy as is.
Method
PLAN AHEAD: Defrost the puff pastry in the refrigerator overnight. Cook the lentils and drain.
Preheat the oven to 400º.
In a large skillet over medium heat, heat the oil. Add the onion, garlic (or hing), and a pinch of salt. Sauté until golden brown.
Add the walnuts and cook for 2-3 minutes more, just enough to toast the nuts. Add the mushrooms, carrots, celery, and another pinch of salt. Cook for 5-7 minutes.
Add the peas, spices, and herbs, and cook for another minute.
Add the salt (1 tsp) and the lentils, mix well, and allow to cook until the lentils are heated through. Remove from heat.
Taste and adjust seasoning as desired.
Add the flax seed and breadcrumbs to the lentil mixture and stir well, mashing some of the lentils as you go. Test the consistency; you should be able to form the lentils into a loaf/ball. It doesn't have to be perfect, as long as it is starting to hold together. Set aside.
Place the puff pastry on a lightly floured surface and roll it to about a 12-inch square. Transfer it to the baking sheet. Do this for both sheets.
Pile ½ the filling on the puff pastry, forming a long loaf extending down the center of the puff pastry sheet. Shape the filling with your hands and pack it in.
Braid the dough. Use a knife to cut approximately 1-inch strips down either side of the rectangle, stopping about a half-inch from the strip of filling. Starting at the bottom, fold the strips inward at a slight diagonal, left, then right, left again, alternating. When you get to the center, stop and then start at the other end and work your way to the center again.
Repeat with the second sheet and the remaining filling.
Brush the puff pastry with non-dairy milk and bake for 30-35 mins. or until golden brown. Brush with non-dairy milk again after baking, lightly cover, and let sit to cool.
Cool for 15 mins then slice with a sharp knife and serve with our delicious shallot gravy. Enjoy!
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