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Samantha Garstin Yoga / Vegetable Wellington

Vegan & Gluten-Free Wellington

Samantha Garstin
Perfect as a meat fee alternative for Sunday dinner. This Vegetable Wellington is loaded with lentils, mushrooms and more! A pastry crust wrapped around the perfect savory and satisfying filling. Perfect for vegans and nonvegans alike!
Prep Time 40 mins
Cook Time 40 mins
Course Main Course
Servings 5


  • Large flat baking tray
  • Greece proof paper


  • 1 Pack Mrs Crimbles pastry mix Or pastry mix of choice
  • 2 Sticks Celery Finely diced
  • 2 Medium Spring Onions Finally chopped
  • 8 Medium Chestnut Mushrooms Finely diced
  • 3 Medium Carrots Finely diced
  • 1 Block Cauldron Tofu Crumbled
  • 1 Cup Lentils Cooked
  • 2 Chia Egg See notes
  • 1/2 tsp Sage
  • 1/2 tsp Thymn
  • Salt and Pepper
  • Garlic Granuals


  • Pre heat oven to 180 C
  • Put the lentils on to cook, use packet instructions. Any but red lentils will work. Even a packet mix with rice or another grain would be suitable.
  • Chop all the veggies. I actually cheated and popped it all in the Tefal mini chopper I have. Make sure if you do use a food processor or the like that you don't over do it. Aim for a fine dice.
  • Fry the celery, spring onion and herbs. You can use any onion but this is more FODMAP friendly. Fry until they soften.
  • Add the rest of the vegtables.
  • Crumble in the Tofu. Add a touch of liquid at this point if it begins to stick.
  • When all the veg has softened, add in the lentils.
  • Turn the heat off and allow the mix to cool.
  • Make the pastry using the packet instructions.
  • Add the chia egg.
  • When the pasty is ready, roll out. Ccut a piece of baking paper the lenght of your baking tray.
  • Roll the pastry out on top of the paper to the length of your baking tray and approx 12 inches wide.
  • Add the filling to one half of the pastry running length ways.
  • Carfully using the backing paper, fold the other half of the pastry over.
  • Seal the pasty with water or a dairy free milk of choice.
  • Glaze the top with a little more dairy free milk. I like to season the top with salt and peper too.
  • Bake for 30 - 40 mins or until golden.
  • Seve with Rosties and Sunday roast trimmings.


A chia egg is 1 tablespoon of chia seeds mixed with 3 tablespoons of water. Let the mixture sit for 15 to 20 minutes before use. 
Keyword gluten-free, pastry,, vegan, vegetarian, Wellington,