Mini Vegan Wellingtons
Perfect for festive gatherings or an elegant dinner party, these Mini Vegan Wellingtons are a delightful spin on the classic dish—completely plant-based and packed with hearty flavor. Featuring a savory filling of cremini mushrooms, green lentils, and aromatic herbs like fresh thyme, wrapped in golden, flaky vegan puff pastry, this recipe is both indulgent and easy to prepare. A rich combination of soy sauce and vegan Worcestershire sauce adds depth, while the use of plant-based ingredients makes these wellingtons totally dairy- and egg-free. Ready in under an hour, these miniature delights can be served as appetizers, party snacks, or even a main course alongside a fresh seasonal salad. Perfectly crispy on the outside and bursting with umami on the inside, these bite-sized showstoppers are sure to impress vegans and non-vegans alike!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 2 cups Cremini mushrooms, finely chopped
- 1 cup Cooked green lentils
- 1 cup Breadcrumbs
- 1 tablespoon Soy sauce
- 1 tablespoon Vegan Worcestershire sauce
- 1 teaspoon Fresh thyme, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 sheet Vegan puff pastry, thawed
- 2 tablespoons Unsweetened almond milk (or other plant-based milk)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until softened.
Add the minced garlic and chopped mushrooms to the skillet. Cook for 6-7 minutes, stirring occasionally, until the mushrooms release their water and the mixture becomes dry.
Stir in the cooked lentils, breadcrumbs, soy sauce, vegan Worcestershire sauce, fresh thyme, salt, and black pepper. Cook for an additional 2-3 minutes, then remove from heat and let the filling cool slightly.
Roll out the thawed puff pastry on a lightly floured surface and cut it into 6 equal squares.
Place a heaping tablespoon of the filling onto the center of each pastry square. Fold up the edges to enclose the filling and pinch the seams tightly to seal.
Place the Wellingtons seam-side down on the prepared baking sheet.
Brush the tops of the Wellingtons with unsweetened almond milk to give them a golden finish when baked.
Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let cool slightly before serving. Enjoy your mini vegan Wellingtons!
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3714 mg | 161% | |
| Total Carbohydrate | 173.5 g | 63% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 26.9 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 213 mg | 16% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2849 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
