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!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until softened.

Step 3

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.

Step 4

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.

Step 5

Roll out the thawed puff pastry on a lightly floured surface and cut it into 6 equal squares.

Step 6

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.

Step 7

Place the Wellingtons seam-side down on the prepared baking sheet.

Step 8

Brush the tops of the Wellingtons with unsweetened almond milk to give them a golden finish when baked.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.

Step 10

Remove from the oven and let cool slightly before serving. Enjoy your mini vegan Wellingtons!

Nutrition Facts

Serving size	965.3 grams (965.3g)

Amount per serving	% Daily Value*
Calories	1268

Total Fat 48.60g	62%
Saturated Fat 11.00g	55%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 3714mg	161%
Total Carbohydrate 173.50g	63%
Dietary Fiber 26.90g	96%
Total Sugars 26.90g
Protein 51.20g	102%

Vitamin D 41IU	203%
Calcium 213mg	16%
Iron 15mg	86%
Potassium 2849mg	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.

Source of Calories

Fat: 32.7%

Protein: 15.3%

Carbs: 51.9%