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LoginVegan Easter Main Dish: Walnut And Lentil Wellington
6 Min
26/03/20266 Min26/03/2026
Beef Wellington can retire for a change as veganism takes centre stage at the Easter table this year, that too without your meat-loving Christian aunt having a meltdown (she might, but still). Meet the vegan Easter main dish: walnut and lentil Wellington, the plant-based glow-up of the classic Easter speciality. It gets its meatiness from the lentils, with toasted walnuts adding a deeply satisfying chew, fragrant herbs adding flavour, and everything getting wrapped in a golden crisp puff pastry.
Easter has always been synonymous with lavish mains like roasts and glazed hams that take hours to prepare and cost a small fortune. But here's the thing: a walnut and lentil mushroom mixture is fantastic on its own, and when you wrap it in buttery, golden puff pastry, you get something that commands the same reverence as anything that ever came out of a traditional Easter kitchen.
Lentils are one of the best plant-based protein sources, packing up to 12 grams into just a half-cup serving – so this isn't just a pretty centrepiece, it's genuinely filling. Walnuts, along with the lentils, add a nice, meaty, chewy texture that keeps even the most sceptical guests from missing the beef.
Lentils: Brown or green lentils work best, as the typical red lentils go mushy and don't hold their shape. Canned lentils are a perfectly good shortcut if you're pressed for time. Substitute: Black beans, slightly mashed with a potato masher.
Walnuts: The heart of the texture for this vegan Easter main dish is walnuts. Toasting the walnuts releases their oils, enhancing flavours that otherwise lie dormant and giving the finished filling a deep, roasty savoriness – don't skip this step.
Substitute: Chopped cashews or almonds work well, or the walnuts can be omitted entirely. For a nut-free version, use a mix of oats and toasted sunflower seeds, coarsely crushed, or use roasted chestnuts.
Mushrooms: Go for meaty mushrooms like portobello, flat cap, chestnut, or cremini, all work well. If using white button mushrooms, note that they may need longer cooking due to higher water content.
Puff Pastry: Most store-bought puff pastry sheets are totally vegan – just read the label. Thaw the pastry in the fridge rather than at room temperature; don't thaw for more than 30 minutes at room temp, as it can become too warm and sticky to roll.
Substitute: For a gluten-free version, use a gluten-free pastry or pie crust, or press the filling into a loaf pan, glaze with BBQ sauce, and bake as a meatloaf instead.
Egg wash (for brushing): Use non-dairy milk – brushing with non-dairy milk creates a golden crust just as an egg wash would. Mix in a pinch of turmeric for more colour.
Worcestershire sauce: Worcestershire sauce typically contains anchovies, but vegan brands exist. If unavailable, substitute with soy sauce, balsamic vinegar, miso or tamarind paste.
Prep Time: 25 minutes | Cook Time: 45 minutes | Serves: 6
For the filling:
Brown or green lentils (dried) or cooked lentils (drained): 1 cup
Walnuts (coarsely chopped): 1 cup
Mushrooms (portobello or cremini, finely chopped): 250 g
Medium onion (finely diced): 1
Large carrot (finely diced): 1
Garlic cloves (minced): 3
Olive oil: 1 tbsp
Soy sauce: 1 tbsp
Dijon mustard: 1 tsp
Fresh thyme (or ⅓ tsp dried): 1 tsp
Fresh rosemary (or ⅓ tsp dried): 1 tsp
Smoked paprika: ½ tsp
Salt: to taste
Black pepper: to taste
Breadcrumbs or rolled oats: ⅓ cup
For assembly:
Vegan puff pastry (thawed): 1 sheet
Non-dairy milk (oat or soy): 3 tbsp
Turmeric (for brushing): a pinch
Step 1: Cook the lentils (if using dried)
Rinse lentils, add to a saucepan, cover with water by an inch, bring to a boil, then simmer covered for 15-20 minutes until tender but not mushy. Drain well and set aside.
Step 2: Toast the walnuts
In a dry skillet over medium heat, toast the chopped walnuts for 3-4 minutes until fragrant. Don't walk away – they go from golden to burnt fast. Set aside to cool.
Step 3: Build the filling
Heat olive oil in a large pan over medium heat. Sauté onion and garlic, about 4 minutes. Add carrot and cook for another 3 minutes. Add mushrooms and cook until all the liquid has evaporated, roughly 7-8 minutes – this step is crucial; a wet filling will make your pastry soggy. Add walnuts, soy sauce, mustard, herbs, paprika, and lentils. Stir well and cook for 2 minutes. Mash some of the lentils lightly to help the mixture bind. Stir in breadcrumbs, season with salt and pepper. Remove from heat.
Step 4: Cool the filling
Spread the filling on a tray or wide bowl and let it cool completely – at least 20-30 minutes. If the filling is still warm when you wrap it, the mixture becomes too sticky to shape, and the butter in the pastry starts to melt, ruining the layers.
Step 5: Assemble
Preheat the oven to 200°C. Roll out the puff pastry on a lightly floured surface. Spoon the filling into the centre third of the pastry in a compact log shape. Fold the sides of the puff pastry over the top of the lentil mixture tightly, with about half an inch of overlap. Pinch, seal, and tuck the edges – use a little water to help create a more secure seal. Place seam-side down on a parchment-lined baking tray.
Step 6: Score and brush
Score diagonal lines across the top with a sharp knife – this lets steam escape and looks beautiful. Brush all over with the non-dairy milk and turmeric mixture.
Step 7: Bake the vegan wellington
Bake for 30 minutes or until golden brown. Let cool for about 5 minutes, then use a sharp knife to cut slices.
The walnut and lentil Wellington is not a sad or soggy excuse of a vegan Easter main dish. It is the centrepiece for those fond of healthier eating or who prefer plant-based spreads. Just like the gorgeous beef wellington, this dish too looks great in photographs, feeds a crowd, can be taken to a potluck, and converts even the committed carnivores at your Easter table. Make the filling the day before, assemble on the day, and watch it disappear before the hot cross buns.
