Vegan Mushroom Wellington – makes 4 adult & 4 baby/toddler portions

Makes 4 adult & 4 baby/toddler portions (1 large or 2 medium wellingtons).

Our Vegan Mushroom Wellington recipe is delicious and nutritious. Made with a variety of ingredients, it provides essential vitamins and minerals, as well as protein and fibre. The Wellington is wrapped in a crispy and flaky puff pastry crust, creating a satisfying dish that’s perfect for any occasion.

This recipe is great for batch cooking. We love doubling the whole recipe to make 2 wellingtons and freezing in individual portions once cooked.

Benefits of lentils for babies

Lentils are a rich source of plant-based protein, which is important for muscle and tissue growth, as well as being an excellent source of iron, which is essential for healthy brain development and overall growth.

In addition to being high in protein and iron, lentils are also a great source of fibre, which helps regulate digestion and prevent constipation. They also contain a range of other important vitamins and minerals, including folate, potassium, and magnesium.

One of the best things about lentils is that they are incredibly versatile and can be used in a wide range of recipes, from soups and stews to purees and dips. They can be cooked and mashed for a smooth texture or left whole for a chunkier consistency, depending on your baby’s preferences.

When introducing lentils to your baby, it’s best to start with a simple recipe, such as lentil puree mixed with sweet potato or carrots. As your baby gets older, you can gradually introduce more complex recipes, such as lentil soup or lentil burgers.

Make sure to always consult with a paediatrician before introducing new foods to your baby’s diet, and start with a small amount to monitor for any potential allergic reactions.

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Vegan Mushroom Wellington

Prep Time 20

Cook Time 40

Servings 4 baby/toddler & 4 adult portions

Ingredients

The Wellington

2 Tbsp of olive oil
1 small onion (diced)
2 small carrots ( peeled and diced)
250g of mushrooms (diced)
4 garlic cloves (minced/crushed; can sub with 2 tsp dried)
1/2 tsp of dried rosemary
1 tsp of dried thyme
1 tsp of ground sage
1 x 400g can of lentils, drained (mashed, but leave some texture)
2 Tbsp of ground flaxseed/meal mixed with 2 Tbsp of water
1.5 Tbsp tamari or low salt soy sauce (omit for under 12 months)
2 Tbsp of tomato paste
1.5 Tbsp of Worcestershire sauce (check it’s vegan; omit under 12 months)
3/4 cup/ 115g of raw walnuts (blend to a meal/powder to remove chunks)
1/2 cup/55g of breadcrumbs or oat flour
A few cracks of black pepper

The pastry

2 sheets of puff pastry
1 Tbsp of soy milk (to brush)

Instructions

Add all the mushroom mix ingredients (except the herbs) to a pan and cook over medium heat for 10 minutes until soft, stirring occasionally.
Then add all of the remaining ingredients and cook a further 3-5 minutes until it is thick and no remaining liquid is in the dish (it should be able to form and hold it’s shape).
Allow the mix to cool to room temperature before adding to the pastry. Once cool, preheat the over to 200c/390f.
Defrost the pastry by placing it on the bench for 5 minutes to soften, then add the filling to one edge and fold the other edge over the Wellington, gently tucking it underneath to seal.
Gently score the top of the Wellington however you like, adding optional decoration - repeat for one more Wellington if making medium sized ones, or if you are making a large wellington place the extra puff pastry over the top and seal.
Brush with soy milk, then cook in the oven for 40-45mins until the pastry is golden.