Beef Wellington and Salmon Wellington are things of the past, thanks to our Thanksgiving Wellington! Carrots, cashews, and lentils for meat, a traditional Mushroom Druxelle, topped with delicious gravy. This meal is a must-serve at your next holiday dinner.
Though we called it a Thanksgiving Wellington, it’s really an “any holiday” Wellington. We’ll be upfront, you’ll need to put a little bit of elbow grease into this recipe. That said, we promise it’s SO worth it! Both of our husbands loved this meal and they are hard to impress, trust us! Plus, when you think about how much work goes in to a “traditional” holiday meal, this Thanksgiving Wellington feels like a walk in the park.
To help make this recipe easier, we’ve pictures with the steps to show you how to roll up the Wellington. It looks complex, but it’s really pretty simple and repetitive. And did we mention worth it?? It’s worth it.
(Sorry about the quality of the step-by-step pictures, when you’re hands are covered in Wellington and the Phyllo pastry is drying quickly it makes for a real production to get pictures taken!)
Speaking of the Phyllo pastry, if you’ve never worked with it before, it dries really fast! In the recipe you’ll see that we recommend putting it under some plastic wrap and only pulling out the sheets you are working with. We hate working with plastic wrap but for now this is the best we could come up with, so we’re sorry!
When you’re making this Thanksgiving Wellington olive oil is definitely your friend. Make sure to brush each and every piece of pastry with the oil to keep it moist. Don’t use so much oil that the pastry becomes wet and soggy, but enough to keep it moist and easy to work with.
We did a lot of research and recipe testing to come up with the perfect flavour profile and rolling technique. There are so many ways to do this and so many flavours to make, but in our opinion this really is the best one!
So whatever holiday (or non-holiday) you’re celebrating, try wow-ing your friends and family with this Thanksgiving Wellington!
Try serving your Wellington with our Maple Tahini Carrots and Balsamic Glazed Brussel Sprouts for a real holiday meal! Finish everything off with a Triple Berry Cobbler or some Apple Betty, and go to bed feeling full and satisfied.
Thanksgiving Wellington
Ingredients
- 1 box Ready-made Phyllo Pastry Make sure it's vegan
- 1 tbsp Vegan Butter Melted
- 1 tsp Dried Thyme
For the Lentil and Cashew Meat
- 1 cup Salted Cashews
- 3 cups Water
- 1/2 Vegetable Bullion Cube
- 2 tbsp Rosemary Freshly Chopped
- 2 tbsp Thyme Freshly Chopped
- 1 can Green Lentils Drained & rinsed (540 ml)
- 1/4 cup Sunflower Seeds
- 1/4 cup Whole Oats
- 1 tbsp Olive Oil
- 1/2 package Cremini Mushrooms Roughly Chopped
- 1/2 small White Onion Roughly Chopped
- 3 cloves Garlic Crushed
For the Carrots
- 7 Carrots Peeled & cut in half lengthwise (ensure they are long & thin)
- 1/2 Vegetable Bouillon Cube
- 2 tsp Dried Thyme
- 1 tsp Salt
For the Mushroom Druxelle
- 1 tbsp Olive Oil
- 1 small White Onion Roughly chopped
- 1 package Cremini Mushrooms Roughly chopped
- 3 cloves Garlic Peeled & crushed
- 1/4 cup Dry Red Wine We used a Pinot Noir
- 2 tbsp Thyme Freshly chopped
- 2 tbsp Rosemary Freshly chopped
- 1 tsp Salt
Other Ingredients
- 1 batch Vegan Gravy
Instructions
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Add the cashews, 3 cups of water, 1 tablespoon fresh chopped thyme, 1 tablespoon fresh chopped rosemary and ½ vegetable bullion cube to a medium pot.
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Bring mixture to a boil, then reduce the heat slightly while keeping the water boil.
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Cover the pot and allow the cashews to boil for 40 minutes until nice and tender. By the time cashews are done all the water will be evaporated, you can add extra if necessary.
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In another pot add the carrots and fill with water. Add in the 1/2 vegetable bullion cube, thyme and salt.
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Bring carrots to a boil and then reduce heat to a simmer for 30 minutes or until nice and tender when poked with a fork.
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While the carrots and cashews are cooking, add 1 tablespoon of olive oil for the Mushroom Duxelle to a large pan over medium heat.
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Add in the onion and saute for about 5 minutes until starting to become translucent.
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Add in the mushrooms, garlic, red wine, 1 tablespoon thyme, 1 tablespoon rosemary and salt.
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Cook, stirring frequently until the mushrooms are cooked through and there is no liquid left in the pan. Approximately 7 to 8 minutes. Drain & set aside.
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Preheat your oven to 350.
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In another large pan add 1 tablespoon olive oil for the Lentil and Cashew meat over medium-high heat.
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Add in the onion and saute for 5 minutes until it starts to become translucent.
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Next add the mushrooms, garlic and remaining 1 tablespoon of thyme and 1 tablespoon of rosemary. Saute until cooked through, approximately 5 minutes.
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Once the cashews are done, drain any excess liquid and add them to a food processor. Pulse the cashews a couple of times until very roughly chopped.
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Add in the lentils, sunflower seeds and oats and pulse a few more times until combined and roughly chopped.
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Add in the mushroom mixtures and pulse a few last times to ensure everything is incorporated. The final mixture should look like ground meat, you don’t want it to be liquefied.
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To assemble find a flat surface and open your phyllo pastry.
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Cover all of the sheets with a big piece of plastic wrap to prevent it from drying. Pour a generous amount of olive oil into a bowl.
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Remove 1 sheet of pastry from under the plastic wrap and brush it thoroughly with olive oil.
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Working vertically, place ⅓ of the Lentil and Cashew meet 2 inches from the start of the phyllo dough. Create about a 2-inch log, and leave 1-inch on either side of the log.
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Gently roll the log up and brush the closing seam with olive oil to seal the log. Set aside.
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Take another piece of phyllo and brush it with olive oil. Place another sheet on top and brush it with olive oil. Repeat two more times.
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Working vertically, place all of the Mushroom Druxelle mixture onto the phyllo, starting 2-inches from the start of the dough and leaving 1-inch on either side.
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Cover all of the phyllo in the mixture evenly. Place the carrots evenly onto the mushroom mixture.
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Place the previously rolled Lentil and Cashew log on top, about 2-inches from the start of the dough. Roll the pastry into a thicker log and brush with olive oil to seal if necessary. Set off to the side.
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Create another phyllo layer by taking 4 more sheets and brushing them each with olive oil again.
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Place all of the remaining Lentil and Cashew mixture onto the pastry evenly. Leaving 2-inches around each side.
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Place the previous log onto the phyllo pastry about 3-inches from the top and roll to close. Brush the seal with olive oil to close if necessary.
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Take 6 pieces of phyllo pastry and brush each of them with olive oil and stack them on top of each other.
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Place the formed log of wellington 2-inches from the start of the pastry and roll up brushing with olive oil if needed to fully close. Slice thin indents in log if desired.
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Place the Wellington onto a lined baking tray.
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Whisk together the melted butter and dried thyme and brush the entire loaf in the mixture. Pinch the edges of the Wellington to bring closer together, the sides will not close completely.
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Place in the oven and bake for 45 to 50 minutes, turning the pan every 10 minutes to ensure an even cook. The Wellington should be golden brown when done.
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Serve with our gravy and enjoy!
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