Vegan Wellington
This Vegan Wellington recipe uses a variety of veggies to create a stuffing-like mixture that’s wrapped with eggplant and baked in a pie crust. Delicious!
Servings Prep Time
10servings 90minutes
Cook Time Passive Time
1hour 45minutes
Servings Prep Time
10servings 90minutes
Cook Time Passive Time
1hour 45minutes
Ingredients
Mushroom Mixture Ingredients
Loaf Ingredients
Eggplant Ingredients
Instructions
Let’s Cook the Mushroom Mixture
  1. Prepare the lentils and quinoa ahead of time according to the package instructions.
  2. Bring a small saucepan of water to boil. Add the hazelnuts and cook until soft. About 20 minutes.
  3. Drain the hazelnuts and let cool slightly. Remove any remaining peels and chop. Set aside.
  4. Place the mushrooms, garlic and walnuts in a food processor. Pulse until finely chopped.
  5. Add the chopped hazelnuts and thyme to the mushroom mixture in the food processor and pulse until finely chopped.
  6. Transfer the mushroom mixture to a large skillet and cook to remove the moisture and intensify the flavors. About 7 to 10 minutes.
  7. When the water has been cooked out and it forms a pasty mixture, remove and refrigerate until you’re ready to assemble the loaf.
Let’s Cook the Loaf Mixture
  1. Prepare the Flax Eggs according to the recipe instructions.
  2. Chop the onions, celery and garlic.
  3. Heat the vegetable broth in a large skillet.
  4. Add the onions and celery to the broth and cook until translucent. About 5 to 7 minutes.
  5. Add the garlic, thyme, sage, basil and oregano. Sauté for 1 to 2 minutes. Add more vegetable broth if the veggies are sticking together.
  6. Remove from heat and set aside.
  7. In a large mixing bowl, mash the lentils.
  8. Add the quinoa to the mashed lentils and stir to combine.
  9. Add the onion mixture, bread crumbs, parsley, salt, pepper, flax egg, dijon mustard and apple cider. Stir to combine.
  10. The loaf mixture should stick together. If it’s too dry, add a small amount of water to moisten it up. If it’s too wet or won’t hold together, add more bread crumbs to get the right consistency.
  11. Taste for flavor and add more herbs or salt and pepper if needed. Set aside.
Let’s Prepare the Eggplant
  1. Cut off the stem, wash and peel the eggplant.
  2. Cut off a small section on the widest end to form a flat base. This will allow you to stand the eggplant upright to make slicing easier.
  3. Using a very sharp knife (or a mandolin slicer, see below), slice down through the eggplant to create long slices about 1/4 inch or less thick. Try to keep the slices uniform. Thinner is better.
  4. Place the eggplant slices on a plate or baking sheet, brush with the vegetable broth and season with salt and pepper. Set aside.
Let’s Assemble the Wellington Loaf
  1. This recipe makes 2 loaves so you’ll need to repeat these assembly instructions with the other half of the ingredients.
  2. Place a large piece of plastic wrap on the counter. About 24 to 30 inches long.
  3. Lay 1/2 of the eggplant slices side-by-side on the plastic wrap, overlapping slightly. You should have several inches of extra plastic wrap on each end.
  4. Spread 1/2 of the mushroom mixture evenly and thinly over the eggplant slices. Leave about half an inch around the edges of the eggplant.
  5. Smear the mushroom mixture with 1 tbsp of spicy brown mustard.
  6. Divide the loaf mixture in half. Place the loaf mixture on top of the eggplant slices and mushroom mixture, forming into a loaf/cylinder.
  7. Lift one side of the plastic wrap and carefully roll the mixture like you’re creating a tight burrito. Fold the ends or twist them to seal the loaf.
  8. Place in the refrigerator for 15 minutes to firm the loaf.
  9. Repeat for the second loaf.
Let’s Prepare Mom’s Famous Pie Crust
  1. Prepare Mom’s Famous Pie Crust according to the recipe instructions. You’ll need enough to make two Wellington loaves. Mom’s Famous Pie Crust recipe makes 2 crusts.
  2. With a rolling pin, roll out 1/2 of the pie dough on a large piece of wax paper. The dough should be oval (not round) and longer than the Wellington loaf so you can fold up the ends to seal it.
  3. Place one of the loaves on the pie crust and carefully remove the plastic wrap.
  4. Lift the wax paper and use a butter knife or metal spatula to separate the dough from the wax paper, folding it over the loaf.
  5. Fold the ends of the dough up and crimp the edges of the dough to seal the loaf. You can trim off any excess dough and discard, eat it or make a decoration on top of the loaf. Your call.
  6. Roll the loaf back up in the wax paper, then use the plastic wrap you removed from the loaf to tightly seal the dough-wrapped loaf burrito style again.
  7. Place in the refrigerator for another 15 minutes minimum or overnight to set the loaf and dough.
  8. Repeat for the second loaf using the other half of the dough.
Let’s Cook
  1. Preheat the oven to 350 degrees.
  2. Place one or both loaves on a baking sheet and carefully remove the plastic wrap and wax paper.
  3. Bake for 25 to 30 minutes, or until the dough is golden brown.
  4. Let rest for 15 minutes before cutting. With a sharp or serrated knife, cut into 8 to 10, one inch thick slices. Serve plain or topped with brown gravy. Enjoy with your other favorite plant-based holiday dishes.
Recipe Notes

Serving size is 2 slices about 1 inch thick.

You can replace the dried herbs with fresh herbs, but double the amount.

Quinoa has gotten more expensive lately, so you can use the cheaper Whole Foods 365 Super Grains mixture in its place.

You can use chestnuts in place of the hazelnuts if you can find them. We could only find chestnuts still in the shell so we opted to use hazelnuts.

If you don’t have a mandolin slicer, you can get one on Amazon. They’re awesome!

Inspired by Kelley Williamson at PlantBasedKitchen-Recipes.com.

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