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Festive Vegan Lentil Wellington

Festive Vegan Lentil Wellington

  • Author: romylondonuk
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 4-6 1x
  • Category: Christmas
  • Method: Roast
  • Cuisine: Vegan


Festive Vegan Lentil Wellington – the perfect delicious addition to the dinner table this Christmas!



  • 1/2 butternut squash, peeled & cubed
  • 1 yellow onion, finely sliced
  • 2 Tbsp Mr Organic Extra Virgin Olive Oil
  • 2 Tbsp pine nuts
  • 2 Tbsp pumpkin seeds
  • 1 tin Mr Organic Organic Lentils, drained
  • a handful of fresh parsley, finely chopped
  • juice of 1 lemon
  • 8 dried apricots, finely chopped
  • a handful of dried cranberries
  • 2 rolls puff pastry sheets
  • a splash of almond milk (to brush)
  • salt & pepper to taste


  1. Add squash and onion to an oven proof dish alongside olive oil, salt & pepper and roast in the oven at 190C for about 20 minutes. Add the pine nuts and pumpkin seeds to the oven for the last 3 minutes of the roasting process.
  2. Combine all ingredients for the filling in a large bowl, add in the squash and onions and set aside to cool down completely (important!)
  3. Unroll a puff pastry sheet and place your filling onto the sheet in log shape. Place the second, unrolled pastry sheet on the top and gently press it onto the filling. Take a pizza cutter or a knife to carefully cut out your Wellington, leaving about 1-2 cm on the outer edges. Use a fork or your fingers to pinch the edges together. With the leftover pastry, create any decorations for the top of your Wellington.
  4. Brush the log with a little almond milk, then place in the oven at 180C for 20-25 minutes or until your pastry is golden.
  5. Remove from the oven, slice and serve with vegan gravy, roast potatoes & Co.
  6. Enjoy!

Keywords: vegan, vegan wellington, vegan Christmas roast, vegan roast, lentil wellington, vegan lentil wellington

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