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Nutfruit Veggie Wellington

This vegan Wellington is the star of any table 🌱✨ Packed with nuts, dried fruits, lentils, and rice, it combines plant-based protein, fiber, and healthy fats. Crispy on the outside and moist on the inside, it’s a healthy luxury that impresses everyone.

Created by:
1 hr
Easy
6 SERVERS

Nutrition per serving

Energy

815 kcal

Fat

32 g

Saturates

5.5 g

Carbs

80 g

Sugars

13 g

Fiber

11 g

Protein

14.5 g

Salt

0.5 g

Nutrition per serving

Energy

815 kcal

Fat

32 g

Saturates

5.5 g

Carbs

80 g

Sugars

13 g

Fiber

11 g

Protein

14.5 g

Salt

0.5 g
0%

PREP TIME

35 mins

0%

COOK TIME

25 mins

0%

TOTAL TIME

1 hr

Ingredients

For the filling:

For the topping layer:

For Wellington:

Method

For the filling:

    1. Chop the pecans and cashews. Cut the dried plums, apricots, and cranberries into small pieces. Set aside.
    2. Sauté the onion, carrots, and celery in a deep pan with a drizzle of olive oil. When the vegetables are tender, add the lentils and dried fruits.
    3. Pour in the vegetable broth and cook over medium heat until the liquid evaporates and the mixture is moist but firm. Add the brown rice and chopped nuts. Season with salt and black pepper.
    4. Wrap the filling in plastic wrap into a tight, thick cylinder and chill in the fridge for at least 2 hours.

For the topping layer:

    1. Sauté the minced garlic in a separate pan with a little olive oil. When slightly golden, add the mushrooms and spinach and season with salt. Cook until all the water has evaporated. Let cool.

For Wellington:

    1. Roll out one sheet of puff pastry. Spread the cooled mushroom-spinach mixture on top. Place the chilled filling cylinder in the center (remove the plastic wrap). Wrap the puff pastry around the filling to form a cylindrical shape.
    2. Cut the second sheet of puff pastry to cover the first cylinder. Use a small knife to make 2.5 cm cuts in a lattice pattern. Stretch this lattice over the Wellington. Brush with beaten egg and bake at 180°C for 25 minutes.

Tips

Add a sprinkle of fresh thyme on the puff pastry lattice before baking for an irresistible aroma. 🌿

Ingredients

For the filling:

For the topping layer:

For Wellington:

Method

For the filling:

    1. Chop the pecans and cashews. Cut the dried plums, apricots, and cranberries into small pieces. Set aside.
    2. Sauté the onion, carrots, and celery in a deep pan with a drizzle of olive oil. When the vegetables are tender, add the lentils and dried fruits.
    3. Pour in the vegetable broth and cook over medium heat until the liquid evaporates and the mixture is moist but firm. Add the brown rice and chopped nuts. Season with salt and black pepper.
    4. Wrap the filling in plastic wrap into a tight, thick cylinder and chill in the fridge for at least 2 hours.

For the topping layer:

    1. Sauté the minced garlic in a separate pan with a little olive oil. When slightly golden, add the mushrooms and spinach and season with salt. Cook until all the water has evaporated. Let cool.

For Wellington:

    1. Roll out one sheet of puff pastry. Spread the cooled mushroom-spinach mixture on top. Place the chilled filling cylinder in the center (remove the plastic wrap). Wrap the puff pastry around the filling to form a cylindrical shape.
    2. Cut the second sheet of puff pastry to cover the first cylinder. Use a small knife to make 2.5 cm cuts in a lattice pattern. Stretch this lattice over the Wellington. Brush with beaten egg and bake at 180°C for 25 minutes.

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Copyright © 2026International Nut & Dried Fruit Council. All rights reserved.
VISIT INC WEBSITE   | CONTACT   |   WHO WE ARE   |   LEGAL
Facebook Instagram Youtube Tiktok