Vegetarian Wellington Steak with Lentils
Jessica Alcántara
This Wellington steak made with lentils and quinoa is delicious and super easy. It has a crispy puff pastry crust with a filling that tastes like Christmas like no other dish. You can serve it with roasted Brussels sprouts and broccoli.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cups lentils, cooked
  • 1 cup quinoa, cooked
  • 1/4 cups vegetable broth, for seasoning
  • 1 cup onion, chopped
  • 3/4 cups celery, chopped
  • 3 cloves garlic, finely chopped
  • 1 cup breadcrumbs
  • 2 teaspoons fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon basil, dry
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoons dried oregano
  • 1 pinch salt
  • 1 pinch pepper
  • 2 eggs, or 2 tablespoons of flaxseed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cider
  • 500 grams puff pastry, vegetarian or gluten-free
  • 2 tablespoons butter, for brushing, can be Ghee or coconut oil
  • 1 tablespoon vegetable oil
Preparation
20 mins
20 mins
Low
  • Preheat the oven to 180°C.
  • Heat the vegetable broth over medium-high heat in a skillet.
  • Add the onion and celery until they cook and become translucent.
  • Add the garlic, thyme, basil, and oregano. Cook for another two minutes, adding a bit more vegetable broth if the vegetables start to stick. Remove from heat.
  • If you are not going to use egg, mix the flaxseed with 2 tablespoons of water and refrigerate until hydrated for 15 minutes.
  • In a large bowl, mash the lentils. Add the quinoa and stir. Add the cooked vegetables, breadcrumbs, parsley, salt, pepper, eggs (or hydrated flaxseed), Dijon mustard, and cider. If necessary, add more breadcrumbs until you achieve a firm mixture. Taste and season with more salt or herbs to your liking.
  • Roll out your puff pastry with a rolling pin and cover with plastic wrap. Pour the lentil mixture onto the plastic wrap and wrap it into a cylinder shape. Once it has a firm shape, slowly remove the plastic wrap and place the lentil cylinder on the pastry. Then, wrap the cylinder with the puff pastry, first one side and then the other.
  • Cut the excess pastry and twist the ends of the cylinder to seal it and keep it well wrapped. Wrap with plastic wrap and ensure it has a uniform burrito shape, twisting both ends to seal perfectly so the filling doesn't leak out.
  • Refrigerate for at least 20 minutes. Remove the roll from the refrigerator and carefully peel off the plastic wrap. Combine the butter and oil to brush the roll. Place on a baking tray and bake for 25 to 30 minutes until the pastry is golden.
  • Remove from the oven and let cool for 15 minutes before slicing.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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