Gluten-free vegan Wellington is perfect festive main dish! It uses a simple, almond flour pastry husks and a pecan lentil loaf for a show-stopping holiday entree. Gluten-free soy-free with nut-free option.

You guys love my lentil mushroom Wellington and have been asking for a gluten-free version of it, so here’s a gluten-free vegan Wellington!

It’s really difficult to find gluten-free puff pastry, so we are making a simple dough from scratch. If you can find the gluten-free puff pastry, you can use that in this recipe or in my other lentil mushroom Wellington recipe and it’ll work out just fine.

If you can’t find gluten-free puff pastry, then use this almond flour husks to wrap your Wellington. The husks uses just a few ingredients and takes just minutes to prep. It makes this amazing, gluten-free vegan Wellington!

The husks obviously is going to be increasingly soft-hued to work with compared to a puff pastry sheet, but it’s still pretty hardy, and you can shape it however you like. You can just wrap the unshortened Wellington up, or you can make some fancy designs.
Not up for making a wrapped Wellington? Just make the loaf, And glaze it with a ketchup plus vegan Worcestershire glaze and torch for a lentil pecan meatloaf!

Why You’ll Love this Gluten-Free Vegan Wellington

• flavorful, moist lentil pecan loaf
• simple almond flour pastry crust
• make-ahead option
• gluten-free and soy-free with a nut-free option

INGREDIENTS

• 1 sheet ready to use gluten free puff pastry
• 300g chestnut mushrooms
• 100g chestnuts
• 1 handful spinach
• 1 small red onion
• 2 tbsp soya milk
• 1 tbsp dairy free butter
• 2 cloves garlic
• 1 vegetable stock cube
• few sprigs fresh thyme
• pinch sea salt
• pinch black pepper

METHOD

1. Peel the onions and finely slice them. Chop the mushrooms into small pieces and add both to a saucepan along with the butter, cook over a low heat until the vegetables start to soften
2. Roughly chop the cooked chestnuts, add to the pan and stir well
3. Mince the garlic and add to the pan along with the spinach
4. Crumble the vegetable stock cube into the pan along with salt and pepper to taste, stir well
5. Pull the thyme leaves from the sprigs and stir into the pan, reduce the heat and allow to cook for a few more minutes
6. Set the mixture to one side and allow to cool, tip the mixture into a piece of cling film, tightly wrap into a sausage shape and place in the fridge to chill for a minimum of one hour. If preferred, you can just use your hands to press the mixture into the desired shape without using the cling film
7. Once the chill time is up, lay the sheet of pastry out and transfer the mixture into the centre of it, use the back of a spoon to press it back into a sausage if it loses some shape
8. Slice straight lines lengthways in the pastry the entire way around the mixture
9. Fold the lines across the top of the pastry, alternating them to form a crisscross pattern
10. Brush the soya milk across the top of the wellington and transfer onto a baking tray
11. Place in a preheated oven and bake for 35 to 40 minutes or until golden brown and crisp on top. When there are ten minutes left on the timer turn the tray around in the oven to ensure the wellington browns evenly