Veggies Recipe | Vegan Wellington

Vegan Wellington

1 frozen puff pastry sheet
1 large carrot peeled and chopped
1 large celery stalk chopped
2 tsp vegan butter or oil or 1/4 cup veg stock
2/3 cup dry lentils green or brown
2 cups water
1.5 tsp vegetable or "no beef" bouillon see notes
1 tsp onion powder
1.5 tsp garlic powder

  1. Set the puff pastry out to thaw.
  2. In a medium-sized pot, saute the carrots and celery in the vegan butter/oil or vegetable stock until tender.
  3. Add in the lentils, water, bouillon, onion powder, garlic powder, vegan Worcestershire sauce, paprika, sage, thyme, and pepper.
  4. etc
  5. etc

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