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Mushroom and Lentil Wellington Recipe

Name: Mushroom and Lentil Wellington
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 4 Plant-Based Patties; 1 Large Sweet Potato; 1 Tbsp Smoked Paprika; 1 Sprig of Fresh Sage; 400 g Button Mushrooms; 1 Sprig of Fresh Rosemary; 100 ml Red Wine; 500 g Puff Pastry; 300 g Green Beans; 2 Large Onions; 1 Large Carrot; 2 Sticks of Celery; 3 Cloves of Garlic; 1 Vegetable Stock Cube; 50 ml Balsamic Vinegar; 1 Tbsp Cornstarch; 1 Tsp Soy Sauce; 2 Bay Leaves; 2 Tbsp Olive Oil; 200 g Cooked Green Lentils

Stashcook

This is a yummy dish wrapped in pastry. It's made with mushrooms, lentils, and veggies. We cook it in the oven until it's golden. It's good for a fancy dinner and is made without meat.

Ingredients

4 Plant-Based Patties

1 Large Sweet Potato

1 Tbsp Smoked Paprika

1 Sprig of Fresh Sage

400 g Button Mushrooms

1 Sprig of Fresh Rosemary

100 ml Red Wine

500 g Puff Pastry

300 g Green Beans

2 Large Onions

1 Large Carrot

2 Sticks of Celery

3 Cloves of Garlic

1 Vegetable Stock Cube

50 ml Balsamic Vinegar

1 Tbsp Cornstarch

1 Tsp Soy Sauce

2 Bay Leaves

2 Tbsp Olive Oil

200 g Cooked Green Lentils

Method

Preheat the oven to 200°C (392°F).

Peel and dice the sweet potato into small cubes, then boil until tender, about 15 minutes. Drain and set aside.

Finely chop the button mushrooms and cook them in a pan with rosemary, bay leaves, and 1 tbsp of olive oil for about 10 minutes until softened. Add the red wine and cook until the liquid is absorbed.

In a separate pan, sauté diced onions, chopped celery, and grated carrot with 1 tbsp of olive oil until soft. Add minced garlic and sage, cooking for another minute.

Combine the sautéed vegetables, cooked sweet potato, plant-based patties, smoked paprika, and cooked green lentils in a bowl. Season with salt and pepper, and mix well.

Roll out the puff pastry on a baking sheet. Place the vegetable and lentil mixture in the center, shaping it into a loaf. Fold the pastry over the filling, sealing the edges. Make slits on top for steam to escape.

Bake in the preheated oven for 35 minutes or until the pastry is golden brown.

While the wellington bakes, prepare the green beans by steaming or boiling them until tender, about 5 minutes.

For the gravy, cook the remaining onion in a pan until soft. Add balsamic vinegar and cook for 1 minute. Stir in cornstarch, then add vegetable stock (made with the stock cube and 500 ml water) and soy sauce. Cook until thickened.

Serve the wellington sliced with green beans on the side and gravy poured over the top.

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