This Vegan Lentil Wellington is truly something amazing! Wrapped in a nice herb-infused, flaky crust, and stuffed with a meaty filling, this Holiday main dish is one for the crowd.
To begin, add the organic all-purpose flour, pastry flour, dried parsley, dried thyme, and sea salt to a large bowl and whisk ingredients together.
Add the cubed vegan butter sticks (or regular vegan butter) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
Pour the cold apple cider vinegar-water mixture (slowly + without the ice) and stir (working it together with one hand) until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 Tbsp of cold water at a time, until it’s moistened BUT not too wet!**
Once you’re able to form it into a ball and wrap it in plastic wrap and refrigerate for 1 hour (minimum), up to 1 and a half hours or of course overnight.
In the meantime, make the filling.
Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Add oil to a medium skillet over medium-high heat. Once heated, add onions, minced garlic, and carrots, sautéing them until softened and fragrant, about 5-7 minutes.
Add diced tomatoes and arugula (or your fave greens) and continue to sauté until their juices are released and they have softened.
Add your seasonings and soy sauce and continue to cook veggies until they are 'dry' and not too wet. Once done, remove from heat and let cool completely, about 15 minutes.
Meanwhile, in a large bowl, add chickpeas and lentils together, mashing them until they are broken down enough, still leaving little chunks.
At this point, transfer your dough ball from the fridge to the freezer for 10 minutes.
Now, add in cooled veggie mixture (from the skillet), breadcrumbs, flaxseed 'eggs', Worcestershire sauce, tomato paste, red pepper flakes, sea salt, black pepper, smoked paprika, and a tsp of hot sauce (if preferred) and combined together well. **NOTE: Mixture should be 'pasty' enough to be formed in your hands. If too wet, add additional breadcrumbs.**
Once desired texture is achieved, using both hands, formulate the filling mixture into a 'log-like' shape and set aside.
Remove your dough from freezer and place it onto a lightly floured surface. Roll out dough ball using a rolling pin (not making it too thin), about 1-inch thick. Carefully, place your flat dough onto the baking sheet.
Now, place your 'log-like' filling mixture onto the middle of your flat dough, folding over one side of the dough over the filling mixture. Do the same thing with the other side, until everything is fully wrapped over. Cut off any excess dough on the sides.
Next, roll up the ends of the dough and seal by gently pressing it together with your fingers. **NOTE: Be sure to trim any excess dough before rolling.**
Lifting the parchment paper (carefully), remove the entire loaf and placing a new parchment paper onto the same baking sheet, flip over the loaf so that the 'sealed' sides of the dough is facing down onto the baking sheet.
Finally, gently slice through the dough (not all the way down to the bottom), creating small to medium slices. **NOTE: This makes the slicing easier once it's done.**
Lightly brush the tops and sides with melted vegan butter and sprinkle sesame seeds on top.
Bake for 30-35 minutes, until fully cooked through and the crust is golden brown.
Once done, remove from the oven and let it cool slightly, about 5-10 minutes.
Transfer to a platter, sprinkle with additional dried parsley (optional) and cut all the way through "pre-slices" and serve.
FLOUR: If you don’t have Pastry Flour available, simply substitute for All-Purpose Flour.
LENTILS: 1 cup of rinsed lentils to 2 cups fresh water along with sea salt and boil and bring to a boil on medium-high heat. Once it begins to boil, reduce the heat to low and cover pot and let simmer, for about 20 minutes. If lentils aren't soft, continue to simmer, checking every 5 minutes. Once done, strain lentils and set aside. Continue recipe.
FLAX EGGS: 2 Tbsps of flaxseed meal + 6 Tbsps water = 2 ‘flax eggs’. Whisk flaxseed meal and water in a small bowl until well combined and let sit for 10 minutes. Mixture should be thick.** Continue recipe!**
OIL: Instead of grapeseed oil, you can also use extra virgin olive oil, if preferred.
GREENS: You can use your choice of greens for this recipe: spinach, kale or arugula.
HOMEMADE BREADCRUMBS: To make your own breadcrumbs, simply grind 1-2 cups of cubed bread into a food processor until finely chopped. Place crumbs onto a parchment lined baking sheet and spread out evenly. Bake for 5-6 minutes in the oven set at 350 degrees Fahrenheit, stirring occasionally. Once brown + crisp, remove from oven and let cool. Continue recipe steps and store remaining breadcrumbs in a tightly sealed container.
PUFF PASTRY: If you choose to opt out of making your own crust, you can always use puff pastry. If frozen: thaw out your puff pastry by putting it in the refrigerator. Once thawed, Roll it out (10x13 size) and continue recipe.