• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kitchen and Other Stories
  • Breakfast Recipes
  • Main Course Recipes
  • Soup Recipes
  • Healthy Salad Recipes
  • Side Dishes & Snacks
  • Dessert & Drink Recipes
  • Kitchen Skills & Hacks
  • Foraging & Sustainable Living
  • About
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Breakfast Recipes
  • Main Course Recipes
  • Side Dishes & Snacks
  • Dessert & Drink Recipes
  • Healthy Salad Recipes
  • Soup Recipes
  • Foraging & Sustainable Living
  • Kitchen Skills & Hacks
    • Instagram
    • YouTube
  • ×

    Home » Main Course Recipes

    The Ultimate Braided Vegan Wellington With Rose Harissa

    Published: Dec 20, 2021 · Modified: Dec 23, 2022 by Chef Tripti · This post may contain affiliate links

    Christmas is upon us, and if you need a vegetarian/vegan option or just something different, then this lentil, mushroom and sweet chestnut vegan wellington, flavoured with my secret ingredient, rose harissa, is going to blow you away. The filling of this wellington is fabulous on its own; I mean, you can end up just eating spoonfuls of it. Together with my vegan spinach and feta strudel, smashed Brussell sprouts, Roast miso & maple parsnips, and vegan gravy, you will hopefully have your Christmas day plant-based options covered.

    Vegan wellington with end cut revealing the filling
    Vegan Wellington

    If you want to go beyond a nut roast for the plant-based offering on your Christmas table, why not try this vegan wellington. It is very moreish and looks good too. The pastry is braided and when finished and cooked, it makes a great centrepiece on your Christmas table. Don't be daunted by the braiding, just follow my video below. Also rest assured that the puff pastry is quite forgiving, so any errors will be sorted during the baking.

    The filling is easy to prepare and it remains moist after baking. The green lentils do not need to be soaked overnight and cook quite quickly. The mushrooms give it an earthiness. I decided to use rose harissa to give this recipe an extra lift.

    Right then, let's cook!

    How-To Video

    Here is a video guide to making a braided vegan wellington.

    How to make a Vegan Wellington
    Vegan wellington with end cut revealing the filling

    Braided Lentil, Chestnut, Mushroom And Rose Harissa Wellington

    Chef Tripti
    The perfect centre piece for the holiday season. Lentil, chestnut, mushroom and rose harissa wellington
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr 30 mins
    Total Time 2 hrs
    Course Main Course
    Cuisine British

    Equipment

    • Digital scales
    • Measuring spoons

    Ingredients
      

    • 250 gms Green lentils
    • 100 gms Sweet chestnuts
    • 150 gms Chestnut mushrooms
    • 100 gms White onion
    • 20 gms Garlic
    • 50 gms Celery
    • 50 gms Leek
    • 1 tablespoon Olive oil
    • 2 teaspoon Sea salt
    • 1 teaspoon Crushed black pepper
    • 2 nos Bay leaves
    • 300 ml Vegetable stock
    • 2 teaspoon Rose harissa
    • 50 ml Plantbased milk
    • A pinch of turmeric powder.
    • 1 packet Jus roll, puff pastry sheet

    Instructions
     

    • Soak the lentils for a couple of hours.
    • Wash and boil the lentils until tender (about 20 minutes. Drain and set aside.
    • Meanwhile, finely chop the onions, garlic, celery and leek.
    • Chop the mushroom and chestnuts into small dices.
    • In a pot, heat the oil over medium heat. Add the bay leaves, onion, garlic, celery and leek and sauté until soft—about 5 minutes.
    • Now add in the mushrooms and sauté until soft.
    • Add in the chopped chestnuts and the boiled lentils.
    • Pour in the stock and add the salt and pepper. Bring to a quick boil and then reduce to a simmer and cook, stirring often.
    • Once the lentils are soft and most of the liquid has reduced off, stir in the harissa and mix well. Adjust the seasoning if required.
    • The lentil mix is ready when most of the liquid has been absorbed. Set aside to cool.
      Vegan Wellington filling mix in a large pot with a wooden spoon
    • Remove the puff pastry roll from the fridge and bring it to room temperature.
    • Once the lentil mix has cooled completely, roll out the puff pastry (you will be using the whole packet) on a piece of parchment paper or a silicon baking mat. This will make it easier to move the wellington later.
    • Into the centre of the puff pastry sheet spoon in the wellington mix lengthwise. Leave about two inches on both ends to fold on over later. Shape the lentils mix like a log. We want it nice and tight.
    • Cut equal sized strips into the puff pastry, about ½ inch segments, either side of the log mix. Leave thicker strips at either end as shown in the photograph to enable proper sealing.
      Vegan wellington mix laid onto puff pastry. The puff pastry is cut ready for braiding
    • Mix the turmeric and plant based milk and brush the entire sheet with this.
    • Carefully bring the top end to cover the wellington mix and press down to seal the puff pastry. At this point you will have a double folded strip, cut it into the same size as the other strips. Repeat for the bottom end.
      Vegan wellington mix shaped into a log, sitting on puff pastry that has been cut ready for braiding 
    • Now braid the pastry. Starting from the top sealed end, pull the strip for one side up and diagonally over the centre of the lentil log, then bring the other side and cross over the previous strip and press down. Repeat this process till you reach the end of the lentil log.
      Vegan wellington with the pastry braiding complete
    • This is how the ends of the braided puff pastry should look
      Close up of the end of the wellington showing braided puff pasty
    • Brush the entire log with the plant milk and turmeric mix and refrigerate while you wait for the oven to preheat.
    • Preheat oven to 200ºC (fan assisted)
    • Place the wellington on a tray in the oven and cook for 20 to 25 minutes or until golden brown.
    • Remove from the oven and cool for at least five minutes before cutting and serving.
    Keyword christmas dinner, plantbased, vegan
    Tried this recipe?Please leave a review & rating
    Mention @kitchenandotherstories or tag #kitchenandotherstories!

    Vegan Wellington Recipe Notes

    The braiding of the wellington is to create a showstopper for your Christmas table. If you wish to skip that step you can just gently fold the pastry over the filling.

    The preparation time for this vegan wellington recipe is 30 minutes. You can save a bit of time by chopping the vegetables while the lentils are cooking. You can also buy pre-cooked tinned lentils to save time.

    Rose harissa gives this recipe the extra kick and flavour. If you are using my harissa recipe, you may find it quite hot. If you are using store-bought rose harissa it is usually relatively mild, so adjust as per your threshold. My rose harissa will require rose petals. If you are making this in the winter months and thus do not have access to rose petals, you can buy dried rose petals in stores.

    The lentil mix can be cooked in advance and stored in the fridge for up to three days. It can also be frozen in an airtight container and defrosted in the refrigerator overnight the day before you use it. The braided vegan wellington can also be made in advance and stored in the fridge in an airtight container or wrapped to keep the pastry from drying. Just brush it with plant milk again before baking.

    Spread The Love. Thank You So Much!

    More Main Course Recipes

    • Healing Beetroot Stew With Harissa.
    • Miso Stew With Haricot Beans and Cavolo Nero. Healthy and Nutritious.
    • Black-Eyed Peas and Mushroom Vegan Stew
    • Tartiflette Inspired Vegan Potato Dish

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. nimmi

      January 05, 2022 at 4:34 pm

      5 stars
      outstandingly delicious would recomend

      Reply

    Primary Sidebar

    Blog author behind lavender plant
    Chef Tripti

    Hi! Tripti here. I am a Michelin trained chef with over 20 years experience in the industry. My mission is to have you cooking fresh, nutritious food with simple recipes that deliver on creativity and taste. Food with heart and soul.

    More about me →

    Trending Recipes

    Popular recipes on Kitchen and Other Stories right now.

    • Spiced Apple Chutney With Red Onion
    • Make Your Own Free Natural Laundry Detergent From Conkers
    • How To Make Hawthorn Berry Bloody Mary Ketchup
    • Fall In Love With Marrow. Ghutva Marrow Recipe

    Easy, Cheap One Pot Recipes

    Fresh, healthy meal ideas on a budget.

    • Easy One-Pot Butterbean And Baby Spinach Stew
    • How To Make Ghugni: One Pot Spiced Mushy White Peas
    • Simple One-Pot Aubergine Daal Recipe
    • Dalia Upma: Healthy Breakfast In a Hurry.

    Footer

    ↑ back to top

    Legal

    • Privacy Policy
    • Disclaimers
    • Terms of use
    • Cookie Policy

    Connect

    • TikTok
    • YouTube
    • Pinterest
    • Instagram

    Contact

    • Contact / Work With Me

    As an Amazon Associate I earn from qualifying purchases

    Copyright © 2022 Kitchen And Other Stories

    Foodie Pro theme from Feast Design Co. Built on Genesis Framework. Powered by Wordpress