Vegan Wellington- a plant-based version of the classic beef wellington that’s perfect for sharing at the holiday table. Can also be prepared the day before and cooked the day of! 

Traditional Wellington is usually some sort of beef roast wrapped in puff pastry. Not exactly my cup of tea. But the version we had at the wedding was stuffed with something similar to my Mushroom Lentil Loaf and it was so good that I wanted to eat the entire thing to myself.
What you see here is a scaled down version of my lentil loaf paired with roasted carrots and wrapped in phyllo dough. I went the phyllo route because I couldn’t find any vegan puff pastry that wasn’t made with hydrogenated oils. I’ll be damned if I’m going to buy that garbage.
Phyllo dough can be a little tricky to work with since you have to brush each sheet with butter to keep it moist and flaky. It’s also made from wheat flour so it’s not gluten-free but you can always make your own gluten-free puff pastry, if necessary. Bob’s Red Mill has a recipe here that looks promising!
This vegan wellington is the perfect thing to serve at a special event since you can prepare it the night before and bake the day of. I have plans to serve it for Thanksgiving this year since we’re hosting Brandon’s mom is much more open-minded than some of our family members.
Be sure to keep an eye out for the mushroom gravy recipe which I’ll be sharing with you tomorrow. It goes so ...