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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 possibility.

gluten-free vegan beef Wellington on a cutting board after baking and slicing
Desk of Contents

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 search out gluten-free puff pastry, so we’re making a easy dough from scratch. If you will discover the gluten-free puff pastry, you should use that on this recipe or in my different lentil mushroom Wellington recipe and it’ll work out simply tremendous. 

gluten-free vegan beef Wellington on a cutting board after baking and slicing and smothering with gravy

When you 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 elements 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’ll form it nevertheless you want. You’ll be able to simply wrap your complete Wellington up, or you may 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 possibility
  • gluten-free and soy-free with a nut-free possibility
gluten-free vegan beef Wellington on a cutting board after baking

Extra Vegan Vacation Entrees

gluten-free vegan beef Wellington on a cutting board after baking and slicing

Recipe Card

gluten-free vegan beef Wellington on a cutting board after baking and slicing

Print Recipe

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 possibility.

Prep Time20 minutes

Prepare dinner Time40 minutes

Chilling Time15 minutes

Complete Time1 hour 15 minutes

Course: Vacation, Predominant

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 based mostly in your style choice
  • 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, optionally available

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 blended with 4 tablespoons of water
  • 2 tablespoons melted coconut oil I take advantage of 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 change into 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 can too add in 2 tablespoons of inexperienced peas and a tablespoon of finely chopped carrots, for those who like, for breaking apart the look of the loaf). If the combination remains 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 fingers, form the combination into two mini loaves, that are at the very least 3/4” to 1” tall in top 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 little bit golden.

Within the meantime, make your crust.

  • In a bowl, add the almond flour, tapioca starch, all the spices and salt, and blend very 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 very 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 type of like a pastry dough. If it is too tender, then it will simply be actually laborious 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 little bit bit.

Assemble and bake the Wellingtons.

  • When your lentil loaf is finished 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 ought to be very easy to roll out. You’ll be able to simply use your fingers to unfold it out, or you should use a rolling pin. Simply unfold it out into considerably of a rectangle. Minimize the rectangle out and put the reduce items again to the opposite dough.

  • After you have your rectangle reduce out, maintain the width to be the size of your lentil loaf. Then, place the lentil loaf within the center, and now you’ll be able to simply both wrap the pastry fully over the loaf or you may make designs as you want. I often simply reduce the edges of the rolled out dough into ribbons, after which crisscross the ribbons over the lentil loaf. When you’re completed 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 simply eliminated whereas shaping it right into a rectangle to make totally different designs, like leaves and so on and put it on prime of the Wellington. Brush the highest of the Wellington with a little bit 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 don’t 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 completed baking, take away them from the oven, brush a little bit 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 beneath 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 an alternative, make the dough forward of time and make the lentil loaf forward of time, and maintain 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 occasion.
This loaf is fairly moist, relying on how lengthy you bake it. When you bake it a bit too lengthy, the crust may get a bit extra crispy, so it undoubtedly 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’ll be able to 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.

Diet

Diet Info

Gluten-Free Vegan Wellington

Quantity Per Serving

Energy 411
Energy from Fats 162

% Each 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%

* P.c Each day Values are based mostly on a 2000 calorie eating regimen.

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 home made 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 a tremendous 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 selection, and oats assist the loaf elements type a cohesive dough. Use gluten-free flour as a substitute of oats. Tapioca starch and flax meal blended 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 a tremendous texture and provides moisture.
  • maple syrup – Provides extra moisture and simply the lightest contact of sweetness.

Ideas

  • If you’re making the dough for the crust, it should appear too dry at first. Simply maintain mixing, and don’t add any extra moisture till after you press and blend for a minute or two.
  • The crust dough shouldn’t be too tender, or it is going to be too laborious to form. You desire a pastry dough-like texture. It is going to agency up some while you chill, as effectively.
  • It’s essential that you simply cool the loaf earlier than wrapping! Don’t wrap whereas nonetheless scorching. Let the loaves come to room temperature.
  • Have enjoyable with adorning your Wellington! Use extra dough to chop cute shapes and stick them on, when you have time.

The best way 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 type of change into like coarse pate, which is all proper. 

pecans, onion, and garlic in the food processor before running it
pecans, onion, and garlic in the food processor after running it
adding mushrooms and lentils to the food processor
mushrooms and lentils in the food processor, after running
adding binders and seasonings to lentil mixture in the food processor, before running it
spoon scraping up the lentil mixture to show the texture

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

lentil mixture in a bowl
adding sauces to the lentil mixture
adding whole lentils to the blended lentil mixture

You can too add in 2 tablespoons of inexperienced peas and a tablespoon of finely chopped carrots, for those who like, for breaking apart the look of the loaf.

adding oats and veggies to the lentil mixture

If the combination remains 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.

mixing the whole ingredients into the lentil mixture

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 fingers, form the combination into two mini loaves, that are at the very least 3/4” to 1” tall in top 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 fingers. Then bake for 20 minutes or longer, till the highest is about and beginning to get a little bit golden.

shaping the lentil loaf on the baking sheet

Within the meantime, make your crust. 

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

almond flour, spices, and starch in a bowl
mixed dry ingredients in the bowl

Add within the flax egg, coconut oil, and the maple syrup and blend very 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 tender. You need it to be type of like a pastry dough. If it’s too tender, then it’ll simply be actually laborious to roll out and to work the dough into totally different shapes to wrap over the lentil loaf.

adding wet ingredients to the bowl

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

gluten-free almond pastry dough after mixing

When your lentil loaf is finished baking, take it out of the oven and let it sit to chill to room temperature earlier than wrapping.

lentil pecan loaf after baking

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 ought to be very easy to roll out. You’ll be able to simply use your fingers to unfold it out, or you should use a rolling pin. Simply unfold it out into considerably of a rectangle. Even when it’s rolled out to another form, you’ll be able to simply reduce the rectangle out and put the reduce items again to the opposite dough.

transferring half the dough to parchment paper
dough after rolling out

After you have your rectangle reduce out, maintain the width to be the size of your lentil loaf. Then, place the lentil loaf within the center, and now you’ll be able to simply both wrap the pastry fully over the loaf or you may make designs as you want. I often simply reduce the edges of the rolled out dough into ribbons, after which crisscross the ribbons over the lentil loaf.

slicing dough for wrapping the Wellington
lentil pecan loaf placed on the dough
starting to wrap the loaf in the dough
loaf almost done wrapping in the gluten-free dough

When you’re completed 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 simply 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 effectively.

gluten-free vegan beef Wellington wrapped and ready to bake

Brush the highest of the Wellington with a little bit 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 change into a bit too crispy. When you like your crust to be very crispy,  then you’ll be able to bake it longer. the crust nevertheless may fall off if it’s too crispy. 

As soon as the Wellingtons are completed baking, take away them from the oven, brush a little bit 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.

gluten-free vegan beef Wellington on the cutting board after baking
gluten-free vegan beef Wellington on a cutting board after baking and slicing

Often Requested Questions

Is that this recipe allergy pleasant?

This recipe gluten-free and soy free. If you wish to make it with out nuts, use pumpkin seeds as a substitute of pecans and 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.

Can I make this forward?

You’ll be able to! Make the lentil loaf forward of time, however I might not make the crust and bake your complete factor 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 an alternative, make the dough and the lentil loaf forward of time, and maintain 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 occasion.

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