Gluten-Free Vegan Wellington

Gluten-free vegan Wellington is ideal festive essential dish! It makes use of a easy, almond flour pastry crust and a pecan lentil loaf for a show-stopping vacation entree. Gluten-free soy-free with nut-free choice.

You guys love my lentil mushroom Wellington and have been asking for a gluten-free model of it, so right here’s a gluten-free vegan Wellington!

It’s actually troublesome to seek out gluten-free puff pastry, so we’re making a easy dough from scratch. If you will discover the gluten-free puff pastry, you need to use that on this recipe or in my different lentil mushroom Wellington recipe and it’ll work out simply superb. 

For those who can’t discover gluten-free puff pastry, then use this almond flour crust to wrap your Wellington. The crust makes use of only a few substances and takes simply minutes to prep. It makes this superb, gluten-free vegan Wellington! 

The crust clearly goes to be extra delicate to work with in comparison with a puff pastry sheet, but it surely’s nonetheless fairly hardy, and you may form it nevertheless you want. You may simply wrap the complete Wellington up, or you can also make some fancy designs. 
Not up for making a wrapped Wellington? Simply 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 choice
• gluten-free and soy-free with a nut-free choice

Extra Vegan Vacation Entrees

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Gluten-Free Vegan Wellington

Gluten-free vegan Wellington is an ideal vacation essential dish! It makes use of a easy, almond flour pastry crust and a pecan lentil loaf for a show-stopping vacation entree. Gluten-free soy-free with nut-free choice.

Prep Time20 minutes minutes

Prepare dinner Time40 minutes minutes

Chilling Time15 minutes minutes

Whole Time1 hour hr 15 minutes minutes

Course: Vacation, Foremost

Delicacies: european

Key phrase: gluten-free vegan beef wellington

Servings: 8

Energy: 411kcal

Writer: Vegan Richa

Substances

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 primarily based in your style desire
• 3/4 teaspoon floor sage
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1 tablespoon ketchup
• 1 teaspoon balsamic vinegar, non-compulsory

For the Binders

• 2 tablespoons flaxseed meal
• 1 to 2 tablespoons cornstarch or different 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 combined with 4 tablespoons of water
• 2 tablespoons melted coconut oil I exploit refined coconut oil for a impartial taste.
• 1 teaspoon maple syrup

Directions

Make the lentil pecan loaf.

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

• In a meals processor, add the pecans, onion, and garlic, and pulse till the combination 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 combination will grow to be like coarse pate, which is all proper.

• Switch the combination to a bowl, and blend within the flaxseed meal, 1 tablespoon of corn starch, and the oats and remaining lentils. (You may also add in 2 tablespoons of inexperienced peas and a tablespoon of finely chopped carrots, should you like, for breaking apart the look of the loaf). If the combination continues to be very moist, then add in one other tablespoon of cornstarch or different starch and blend in. Don’t overmix! You need there to be some texture within the combination.

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

• Utilizing oiled palms, form the combination into two mini loaves, that are a minimum of 3/4” to 1” tall in peak and place them on a parchment lined baking sheet. Then bake for 20 minutes or longer, till the highest is about and beginning to get a bit of golden.

Within the meantime, make your crust.

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

• Add within the flax meal and water combination(flax egg) , coconut oil, and the maple syrup and blend rather well. It will really feel like there’s not sufficient moisture initially, however do not add any additional moisture simply but. Press and blend till you get a dough. If the dough is manner too crumbly after attempting to combine it for greater than 1 minute, then add in sprinkles of water or non-dairy milk to assist it come collectively. You need it to be form of like a pastry dough. If it is too mushy, then it’s going to simply be actually onerous to roll out and to work the dough into totally different shapes to wrap over the lentil loaf.

• Put the dough within the freezer for about 10 to fifteen minutes for it to stiffen a bit of bit.

Assemble and bake the Wellingtons.

• When your lentil loaf is completed baking, take it out of the oven and let it sit to chill to room temperature earlier than 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 must be very easy to roll out. You may simply use your palms to unfold it out, or you need to use a rolling pin. Simply unfold it out into considerably of a rectangle. Lower the rectangle out and put the lower items again to the opposite dough.

• After getting your rectangle lower out, hold the width to be the size of your lentil loaf. Then, place the lentil loaf within the center, and now you may simply both wrap the pastry fully over the loaf or you can also make designs as you want. I normally simply lower the edges of the rolled out dough into ribbons, after which crisscross the ribbons over the lentil loaf. When you’re performed with designing no matter you want over your lentil loaf, use a toothpick to interrupt just a few holes. You should use a few of the additional dough that you just eliminated whereas shaping it right into a rectangle to make totally different designs, like leaves and many others and put it on prime of the Wellington. Brush the highest of the Wellington with a bit of little bit of oil, and repeat for the opposite lentil loaf.

• Bake the Wellingtons at 350° F (177° C) for 20 minutes or longer, till the crust is beginning to flip golden. You do not need the dough to get overly golden brown else it is going to be too crisp and can fall off the loaf when slicing.

• As soon as the Wellingtons are performed baking, take away them from the oven, brush a bit of little bit of olive oil, sprinkle with some Italian herbs, or a sprinkle of thyme, after which slice, and serve it together with your favourite gravy. See notes under for storage and make forward.

Notes

Make-ahead instructions: You can also make the lentil loaf forward of time and refrigerate for upto 3 days.  I might not make the crust and bake the Wellington forward of time, as a result of the crust will proceed to soak up moisture from the lentil loaf and can soften because it sits in a single day. As a substitute, make the dough forward of time and make the lentil loaf forward of time, and hold them within the fridge for as much as 2 to three days. Then, when you’re prepared, roll out the dough, place your lentil loafs in it, after which bake simply earlier than you’re prepared in your get together.
This loaf is fairly moist, relying on how lengthy you bake it. For those who bake it a bit too lengthy, the crust may get a bit extra crispy, so it positively advantages from being served with a gravy.
Nutfree: This recipe gluten-free and soy free. If you wish to make it with out nuts, you may convert it right into a lentil loaf with out the pastry, or if you will discover a gluten-free, nut-free puff pastry then use that. Additionally omit the pecans from the loaf and use pumpkin seeds as a substitute.

Vitamin

Vitamin Info

Gluten-Free Vegan Wellington

Quantity Per Serving

Energy 411
Energy from Fats 162

% Every day Worth*

Fats 18g28%

Saturated Fats 3g19%

Sodium 313mg14%

Potassium 602mg17%

Carbohydrates 47g16%

Fiber 20g83%

Sugar 3g3%

Protein 20g40%

Vitamin A 103IU2%

Vitamin C 3mg4%

Calcium 98mg10%

Iron 5mg28%

* % Every day Values are primarily based on a 2000 calorie food plan.

Substances and Substitutions

• pecans – For the loaf. You should use pumpkin seeds for nut-free.
• garlic and onion – For the loaf.
• lentils – You should use canned, drained lentils or selfmade brown lentils.
• mushrooms – Offers the loaf a meaty texture.
• dried herbs and spices – Italian seasoning, salt, sage, smoked paprika, black pepper, and onion powder give the loaf an incredible taste! You’ll additionally 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 different starch of alternative, and oats assist the loaf substances kind a cohesive dough. Use gluten-free flour as a substitute of oats. Tapioca starch and flax meal combined with water act because the binders for the crust.
• almond flour – For the crust. To make this nut-free, both omit the crust or use gluten-free, nut-free vegan puff pastry, if you will discover it.
• melted coconut oil – Offers the crust an incredible texture and provides moisture.
• maple syrup – Provides extra moisture and simply the lightest contact of sweetness.

Ideas

• Once you’re making the dough for the crust, it is going to appear too dry at first. Simply hold mixing, and don’t add any further moisture till after you press and blend for a minute or two.
• The crust dough shouldn’t be too mushy, or it is going to be too onerous to form. You need a pastry dough-like texture. It is going to agency up some once you chill, as properly.
• It’s essential that you just cool the loaf earlier than wrapping! Don’t wrap whereas nonetheless sizzling. Let the loaves come to room temperature.
• Have enjoyable with adorning your Wellington! Use extra dough to chop cute shapes and stick them on, you probably have time.

Find out how to Make Gluten-Free Wellington

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

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

In a meals processor, add the pecans, onion, and garlic, and pulse till the combination 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 combination will form of grow to be like coarse pate, which is all proper. 

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

You may also add in 2 tablespoons of inexperienced peas and a tablespoon of finely chopped carrots, should you like, for breaking apart the look of the loaf.

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

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

Utilizing oiled palms, form the combination into two mini loaves, that are a minimum of 3/4” to 1” tall in peak and place them on a parchment lined baking sheet. I simply plopped the combination onto a parchment lined baking sheet and formed it with my palms. Then bake for 20 minutes or longer, till the highest is about and beginning to get a bit of golden.

Within the meantime, make your crust. 

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

Add within the flax egg, coconut oil, and the maple syrup and blend rather well. It’ll really feel like there’s not sufficient moisture initially, however don’t add any additional moisture simply but. Press and blend till you get a dough. If the dough is manner too crumbly after attempting to combine it for a few minute, then add in sprinkles of water or non-dairy milk to assist it come collectively. You don’t need the dough to be too mushy. You need it to be form of like a pastry dough. If it’s too mushy, then it’ll simply be actually onerous to roll out and to work the dough into totally different shapes to wrap over the lentil loaf.

Put the dough within the freezer for about 10 to fifteen minutes for it to stiffen a bit of bit.

When your lentil loaf is completed baking, take it out of the oven and let it sit to chill to room temperature earlier than 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 must be very easy to roll out. You may simply use your palms to unfold it out, or you need to use a rolling pin. Simply unfold it out into considerably of a rectangle. Even when it’s rolled out to another form, you may simply lower the rectangle out and put the lower items again to the opposite dough.

After getting your rectangle lower out, hold the width to be the size of your lentil loaf. Then, place the lentil loaf within the center, and now you may simply both wrap the pastry fully over the loaf or you can also make designs as you want. I normally simply lower the edges of the rolled out dough into ribbons, after which crisscross the ribbons over the lentil loaf.

When you’re performed with designing no matter you want over your lentil loaf, use a toothpick to interrupt just a few holes. You should use a few of the additional dough that you just eliminated whereas shaping it right into a rectangle to make totally different designs, like leaves or strips or one thing like that, and put it on prime of the Wellington, as properly.

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

Bake the Wellingtons at 350° F (177° C) for 20 minutes or longer, till the dough is beginning to flip golden. You don’t need the dough to get overly golden brown, however you do need it nearly golden. If it’s overly golden brown, it’ll grow to be a bit too crispy. For those who like your crust to be very crispy,  then you may bake it longer. the crust nevertheless may fall off if it’s too crispy. 

As soon as the Wellingtons are performed baking, take away them from the oven, brush a bit of little bit of olive oil, sprinkle with some Italian herbs, or only a sprinkle of thyme, after which slice, and serve it together with your favourite gravy.

Continuously Requested Questions