Gluten-Free Vegan Wellington

Gluten-free vegan Wellington is ideal festive important dish! It uses a straightforward, almond flour pastry crust 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 seek out gluten-free puff pastry, so we’re making a straightforward dough from scratch. In the event you can find the gluten-free puff pastry, you should utilize that on this recipe or in my other lentil mushroom Wellington recipe and it’ll work out just positive. 

In the event you can’t find gluten-free puff pastry, then use this almond flour crust to wrap your Wellington. The crust uses just a number of ingredients and takes just minutes to prep. It makes this amazing, gluten-free vegan Wellington! 

The crust obviously goes to be more delicate to work with in comparison with a puff pastry sheet, however it’s still pretty hardy, and you may shape it nevertheless you want. You’ll be able to just wrap all the Wellington up, or you may 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 bake for a lentil pecan meatloaf!

Why You’ll Love this Gluten-Free Vegan Wellington

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

More Vegan Holiday Entrees

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Gluten-Free Vegan Wellington

Gluten-free vegan Wellington is an ideal holiday important dish! It uses a straightforward, almond flour pastry crust and a pecan lentil loaf for a show-stopping holiday entree. Gluten-free soy-free with nut-free option.

Prep Time20 minutes mins

Cook Time40 minutes mins

Chilling Time15 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Holiday, Important

Cuisine: european

Servings: 8

Calories: 411kcal

Creator: Vegan Richa

Ingredients

For the Lentil Pecan Loaf

• 1/4 cup (24.75 g) pecans
• 2 cloves garlic
• 2 tablespoons chopped onion
• 15 ounce (425.24 g) can of lentils drained, or use 1 1/2 cups of cooked lentils
• 2 ounces (56.7 g) mushrooms white or cremini or portobello

For the Spices and Sauces

• 1 1/2 to 2 teaspoons Italian herbs
• 1/2 teaspoon salt or roughly based in your taste preference
• 3/4 teaspoon ground sage
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1 tablespoon ketchup
• 1 teaspoon balsamic vinegar, optional

For the Binders

• 2 tablespoons flaxseed meal
• 1 to 2 tablespoons cornstarch or other starch
• 2 tablespoons oats or use rice flakes or gf mix

For the Gluten-Free Wellington Crust

• 1 1/2 cups (150 g) blanched almond flour
• 1/3 cup (40 g) tapioca starch
• 1/2 teaspoon Italian herbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 1/2 tablespoons flaxseed meal mixed with 4 tablespoons of water
• 2 tablespoons melted coconut oil I take advantage of refined coconut oil for a neutral flavor.
• 1 teaspoon maple syrup

Instructions

Make the lentil pecan loaf.

• Preheat the oven to 400° Fahrenheit (205° C).

• In a food processor, add the pecans, onion, and garlic, and pulse until the mixture is a rough meal. Add the mushrooms and pulse to cut them up, then add half of the lentils and all the spices and the sauces, and pulse to combine every part. The mixture will grow to be like coarse pate, which is all right.

• Transfer the mixture to a bowl, and blend within the flaxseed meal, 1 tablespoon of corn starch, and the oats and remaining lentils. (You can too add in 2 tablespoons of green peas and a tablespoon of finely chopped carrots, when you like, for breaking up the look of the loaf). If the mixture continues to be very moist, then add in one other tablespoon of cornstarch or other starch and blend in. Don’t overmix! You would like there to be some texture within the mixture.

• Let this mixture sit for five minutes for the flax meal, starch, and the oats to soak up a few of the moisture.

• Using oiled hands, shape the mixture into two mini loaves, that are at the least 3/4” to 1” tall in height and place them on a parchment lined baking sheet. Then bake for 20 minutes or longer, until the highest is ready and beginning to get a bit golden.

Within the meantime, make your crust.

• In a bowl, add the almond flour, tapioca starch, all the spices and salt, and blend very well. Press and blend to interrupt the almond flour lumps.

• Add within the flax meal and water mixture(flax egg) , coconut oil, and the maple syrup and blend very well. It’ll feel like there’s not enough moisture initially, but don’t add any extra moisture just yet. Press and blend until you get a dough. If the dough is way too crumbly after attempting to mix it for greater than 1 minute, then add in sprinkles of water or non-dairy milk to assist it come together. You would like it to be type of like a pastry dough. If it’s too soft, then it’ll just be really hard to roll out and to work the dough into different shapes to wrap over the lentil loaf.

• Put the dough within the freezer for about 10 to quarter-hour for it to stiffen a bit bit.

Assemble and bake the Wellingtons.

• When your lentil loaf is finished baking, take it out of the oven and let it sit to chill to room temperature before wrapping.

• Then, take your crust dough out of the freezer, divide it in half, put the primary half between two parchment sheets, and roll it out. The dough needs to be very easy to roll out. You’ll be able to just use your hands to spread it out, or you should utilize a rolling pin. Just spread it out into somewhat of a rectangle. Cut the rectangle out and put the cut pieces back to the opposite dough.

• Once you may have your rectangle cut out, keep the width to be the length of your lentil loaf. Then, place the lentil loaf in the center, and now you may just either wrap the pastry completely over the loaf or you may make designs as you want. I often just cut the perimeters of the rolled out dough into ribbons, after which crisscross the ribbons over the lentil loaf. When you’re done with designing whatever you want over your lentil loaf, use a toothpick to interrupt a number of holes. You should utilize a few of the extra dough that you just removed while shaping it right into a rectangle to make different designs, like leaves etc and put it on top of the Wellington. Brush the highest of the Wellington with a bit little bit of oil, and repeat for the opposite lentil loaf.

• Bake the Wellingtons at 350° F (177° C) for 20 minutes or longer, until the crust is beginning to turn golden. You don’t need the dough to get overly golden brown else it would be too crisp and can fall off the loaf when slicing.

• Once the Wellingtons are done baking, remove them from the oven, brush a bit little bit of olive oil, sprinkle with some Italian herbs, or a sprinkle of thyme, after which slice, and serve it together with your favorite gravy. See notes below for storage and make ahead.

Notes

Make-ahead directions: You’ll be able to make the lentil loaf ahead of time and refrigerate for upto 3 days.  I might not make the crust and bake the Wellington ahead of time, since the crust will proceed to soak up moisture from the lentil loaf and can soften because it sits overnight. As an alternative, make the dough ahead of time and make the lentil loaf ahead of time, and keep them within the fridge for as much as 2 to three days. Then, when you’re ready, roll out the dough, place your lentil loafs in it, after which bake just before you’re ready to your party.
This loaf is pretty moist, depending on how long you bake it. In the event you bake it a bit too long, the crust might get a bit more crispy, so it definitely advantages from being served with a gravy.
Nutfree: This recipe gluten-free and soy free. If you need to make it without nuts, you may convert it right into a lentil loaf without the pastry, or when you can discover a gluten-free, nut-free puff pastry then use that. Also omit the pecans from the loaf and use pumpkin seeds as an alternative.

Nutrition

Nutrition Facts

Gluten-Free Vegan Wellington

Amount Per Serving

Calories 411
Calories from Fat 162

% Each day Value*

Fat 18g28%

Saturated Fat 3g19%

Sodium 313mg14%

Potassium 602mg17%

Carbohydrates 47g16%

Fiber 20g83%

Sugar 3g3%

Protein 20g40%

Vitamin A 103IU2%

Vitamin C 3mg4%

Calcium 98mg10%

Iron 5mg28%

* Percent Each day Values are based on a 2000 calorie weight loss program.

Ingredients and Substitutions

• pecans – For the loaf. You should utilize pumpkin seeds for nut-free.
• garlic and onion – For the loaf.
• lentils – You should utilize canned, drained lentils or homemade brown lentils.
• mushrooms – Gives the loaf a meaty texture.
• dried herbs and spices – Italian seasoning, salt, sage, smoked paprika, black pepper, and onion powder give the loaf a tremendous flavor! You’ll also use Italian herbs, garlic, powder, and salt to season the pastry dough.
• sauces – Ketchup and balsamic vinegar add umami, acid, tang, and moisture to the loaf.
• binders – Flax meal, corn starch (or other starch of selection, and oats help the loaf ingredients form a cohesive dough. Use gluten-free flour as an alternative of oats. Tapioca starch and flax meal mixed with water act because the binders for the crust.
• almond flour – For the crust. To make this nut-free, either omit the crust or use gluten-free, nut-free vegan puff pastry, when you can find it.
• melted coconut oil – Gives the crust a tremendous texture and adds moisture.
• maple syrup – Adds more moisture and just the lightest touch of sweetness.

Suggestions

• While you’re making the dough for the crust, it would seem too dry at first. Just keep mixing, and don’t add any additional moisture until after you press and blend for a minute or two.
• The crust dough shouldn’t be too soft, or it would be too hard to shape. You would like a pastry dough-like texture. It would firm up some whenever you chill, as well.
• It’s very necessary that you just cool the loaf before wrapping! Don’t wrap while still hot. Let the loaves come to room temperature.
• Have a good time with decorating your Wellington! Use excess dough to chop cute shapes and stick them on, if you may have time.

Make Gluten-Free Wellington

First, make the lentil pecan loaf, since that should cool before you wrap it within the dough.

Preheat the oven to 400° Fahrenheit (205° C).

In a food processor, add the pecans, onion, and garlic, and pulse until the mixture is a rough meal. Add the mushrooms and pulse to cut them up, then add half of the lentils and all the spices and the sauces, and pulse to combine every part. The mixture will type of grow to be like coarse pate, which is all right. 

Transfer the mixture to a bowl, and blend within the flaxseed meal, 1 tablespoon of corn starch, and the oats and remaining lentils.

You can too add in 2 tablespoons of green peas and a tablespoon of finely chopped carrots, when you like, for breaking up the look of the loaf.

If the mixture continues to be very moist, then add in one other tablespoon of cornstarch or other starch and blend in. Don’t overmix! You would like there to be some texture within the mixture. There’ll be some texture from the entire lentils that we added and the veggies.

Let this mixture sit for five minutes for the flax meal, starch, and the oats to soak up a few of the moisture. 

Using oiled hands, shape the mixture into two mini loaves, that are at the least 3/4” to 1” tall in height and place them on a parchment lined baking sheet. I just plopped the mixture onto a parchment lined baking sheet and shaped it with my hands. Then bake for 20 minutes or longer, until the highest is ready and beginning to get a bit golden.

Within the meantime, make your crust. 

In a bowl, add the almond flour, tapioca starch, all the spices and salt, and blend very well. Press and blend to interrupt the almond flour lumps. 

Add within the flax egg, coconut oil, and the maple syrup and blend very well. It’ll feel like there’s not enough moisture initially, but don’t add any extra moisture just yet. Press and blend until you get a dough. If the dough is way too crumbly after attempting to mix it for a few minute, then add in sprinkles of water or non-dairy milk to assist it come together. You don’t want the dough to be too soft. You would like it to be type of like a pastry dough. If it’s too soft, then it’ll just be really hard to roll out and to work the dough into different shapes to wrap over the lentil loaf.

Put the dough within the freezer for about 10 to quarter-hour for it to stiffen a bit bit.

When your lentil loaf is finished baking, take it out of the oven and let it sit to chill to room temperature before wrapping.

Then, take your dough out of the freezer, divide it in half, put the primary half between two parchment sheets, and roll it out. The dough needs to be very easy to roll out. You’ll be able to just use your hands to spread it out, or you should utilize a rolling pin. Just spread it out into somewhat of a rectangle. Even when it’s rolled out to another shape, you may just cut the rectangle out and put the cut pieces back to the opposite dough.

Once you may have your rectangle cut out, keep the width to be the length of your lentil loaf. Then, place the lentil loaf in the center, and now you may just either wrap the pastry completely over the loaf or you may make designs as you want. I often just cut the perimeters of the rolled out dough into ribbons, after which crisscross the ribbons over the lentil loaf.

When you’re done with designing whatever you want over your lentil loaf, use a toothpick to interrupt a number of holes. You should utilize a few of the extra dough that you just removed while shaping it right into a rectangle to make different designs, like leaves or strips or something like that, and put it on top of the Wellington, as well.

Brush the highest of the Wellington with a bit little bit of oil, and repeat for the opposite lentil loaf. 

Bake the Wellingtons at 350° F (177° C) for 20 minutes or longer, until the dough is beginning to turn golden. You don’t want the dough to get overly golden brown, but you do want it nearly golden. If it’s overly golden brown, it’ll grow to be a bit too crispy. In the event you like your crust to be very crispy,  then you definitely can bake it longer. the crust nevertheless might fall off if it’s too crispy. 

Once the Wellingtons are done baking, remove them from the oven, brush a bit little bit of olive oil, sprinkle with some Italian herbs, or simply a sprinkle of thyme, after which slice, and serve it together with your favorite gravy.

Steadily Asked Questions