Vegan Butternut Squash Wellington with Lentils
Crispy puff pastry encases a savory filling of roasted butternut squash, green lentils, chestnuts, and mushrooms, bound with breadcrumbs, soy sauce, and umami-rich Marmite. The pastry is brushed with olive oil and baked until golden. Serve with roast potatoes and gravy for a show-stopping vegan centerpiece.
Ingredients
- 1 large butternut squash, halved, peeled, deseeded, cubed
- 1 tablespoon olive oil, for coating squash
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon chilli flakes
- 1 pinch salt and pepper
- 1 onion, peeled and finely chopped
- 3 cloves garlic, peeled and crushed or finely grated
- 7 oz chestnut mushrooms, finely choppedbutton mushrooms1:1veganvegetablefungi
milder flavor, slightly less earthy
- thyme, a few sprigs, leaves used, stem discarded
- 6 ½ oz cooked chestnuts, chopped
- 4 oz cooked green or brown lentils, drained
- 1 slice wholemeal bread, whizzed into breadcrumbsregular bread1:1vegangrain
lighter texture, less nutty
- 2 teaspoons soy sauce
- 2 teaspoons tomato puree
- 1 teaspoon Marmite or VegemiteVegemite1:1umamivegancondiment
similar salty yeast flavor
- salt and pepper, a good grinding
- 2 x 320 g, ready-rolled puff pastry sheets
- 7 tablespoons hummus
- 2 tablespoons red onion chutney or cranberry saucecranberry sauce1:1vegancondimentsauce
tangy sweetness with slight tartness
Instructions
- 1
Preheat oven to 425°F or 400°F fan or 425F or.
- 2
Halve, peel, and deseed the butternut squash, then cut into cubes.
- 3
Coat squash cubes in paprika, cumin, oregano, chilli flakes, salt, pepper, and olive oil.
- 4
Roast squash on a baking tray for 25 to 30 minutes until soft and charred at the edges. Set aside to cool.
- 5
While squash roasts, saute onion and garlic in a large pan with olive oil until soft.
- 6
Add chopped mushrooms and cook until soft, seasoning with thyme, salt, and pepper.
- 7
Add chopped chestnuts and drained cooked lentils and mix well.
- 8
Add breadcrumbs and mix.
- 9
Add soy sauce, tomato puree, and Marmite, season with salt and pepper, and mix well. Add a splash of water if needed. Cook for a few minutes.
- 10
Leave filling to cool.
- 11
Spoon cooled squash into a bowl and mash at least half, leaving some pieces whole.
- 12
Add nut and lentil filling to squash and mix well to combine. Cool for a few minutes before using.
- 13
Mix hummus with red onion chutney in a small bowl.
- 14
Unroll first puff pastry sheet on parchment paper.
- 15
Spread hummus paste along the middle in a fat rounded oblong shape, leaving a good border.
- 16
Pile cooled filling on top of paste to make a mound. Rub a little water around the edge of the mound.
- 17
Place second pastry sheet on top and tuck it around the mound like tucking a blanket.
- 18
Use a fork to seal the edges of pastry around the wellington mound.
- 19
Cut around the outside of the wellington with a sharp knife, outside the fork marks, and remove excess pastry.
- 20
Cut 3 or 4 slits in the top of the wellington to let steam escape.
- 21
Decorate with excess pastry, sticking on with a little water.
- 22
Brush wellington with a little olive oil.
- 23
Move to a large baking sheet and bake for 30 to 35 minutes until golden brown.
- 24
Serve with roast potatoes, vegetables, and gravy.
Tips
Do not fill pastry while filling is hot; allow to cool for a few minutes first.
Mash only half the roasted squash to retain some texture and prevent the filling from becoming too smooth.
Rub water around the mound edge before adding the top pastry sheet to ensure a secure seal.
Cut slits in the top to allow steam to escape during baking, preventing a soggy pastry interior.
Good to Know
Store cooled wellington wrapped in foil in the refrigerator for up to 2 days. Reheat gently in a 180C oven until warmed through.
Prepare filling and assemble wellington up to 4 hours in advance. Cover loosely with plastic wrap and refrigerate. Bake from cold, adding 5 to 10 minutes to baking time.
Slice with a sharp serrated knife. Serve with roast potatoes, seasonal vegetables, and vegan gravy.
Common Mistakes
Do not skip cooling the filling before pastry assembly; hot filling will soften the pastry prematurely.
Do not omit water rub around mound edges; pastry will separate during baking without proper sealing.
Do not forget steam slits in top pastry; pastry will not crisp without steam escape.
Do not overfill the mound; excess filling will overflow during baking.
Substitutions
similar salty yeast flavor
lighter texture, less nutty