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Gluten-Free Lentil and Mushroom Meatless Wellington

Name: Gluten-Free Lentil and Mushroom Meatless Wellington
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: British-inspired
Ingredients: 1 cup green or brown lentils, rinsed and drained; 2 1/2 cups vegetable broth; 1 tablespoon olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 8 ounces cremini mushrooms, finely chopped; 1 large carrot, finely grated; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme); 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary); 1/2 cup walnuts, finely chopped (optional for texture; omit if nutfree); 2 tablespoons gluten-free tamari or soy sauce; Salt and freshly ground black pepper, to taste; 1 package (14 oz) gluten-free puff pastry, thawed; 1 tablespoon gluten-free breadcrumbs (optional, for texture); 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg); Olive oil spray or extra olive oil for brushing

By Freeflourish Editorial TeamPublished May 12, 2026 | Updated Jul 7, 2026

British-inspired 70 mins glutenfreesavoryfamilyfriendlymaincourseeasyholidayclassic

Gluten-Free Lentil and Mushroom Meatless Wellington with measured ingredients, 70-minute timing, 6-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 25 min

Cook 45 min

Total 70 min

Servings 6

Difficulty easy

Cuisine British-inspired

Ingredients

Servings 6

1 cup green or brown lentils, rinsed and drained
2 1/2 cups vegetable broth
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
8 ounces cremini mushrooms, finely chopped
1 large carrot, finely grated
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
1/2 cup walnuts, finely chopped (optional for texture; omit if nutfree)
2 tablespoons gluten-free tamari or soy sauce
Salt and freshly ground black pepper, to taste
1 package (14 oz) gluten-free puff pastry, thawed
1 tablespoon gluten-free breadcrumbs (optional, for texture)
2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
Olive oil spray or extra olive oil for brushing

FreeFlourish Gluten-Free High-Protein Lentil and Mushroom Meatless Wellington ingredients

Instructions

Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
In a medium saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain any excess liquid and set aside.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add garlic, mushrooms, and grated carrot to the skillet. Cook until mushrooms release their moisture and it evaporates, about 8-10 minutes, stirring occasionally.
Stir in the cooked lentils, thyme, rosemary, tamari, and walnuts (if using). Cook for another 5 minutes until everything is well combined and most moisture has evaporated. Season generously with salt and pepper. Remove from heat and let cool completely.
On a lightly floured surface (using gluten-free flour), roll out the gluten-free puff pastry into a rectangle roughly 12x15 inches.
If using gluten-free breadcrumbs, sprinkle them evenly in the center third of the pastry to absorb extra moisture and prevent sogginess.
Spoon the cooled lentil and mushroom mixture in a log shape down the center of the pastry, leaving about 2 inches of pastry on the sides.
Whisk flaxseed and water together to form a flax egg. Brush the edges of the pastry with half of the flax egg.
Fold the long sides of the pastry carefully over the filling, then fold the short ends and seal tightly, pressing edges to crimp.
Place the Wellington seam-side down on the prepared baking sheet. Brush the entire pastry with the remaining flax egg and lightly spray or brush with olive oil for a golden finish.
Using a sharp knife, score shallow diagonal lines or decorative patterns on top of the pastry without cutting through to the filling.
Bake for 35-40 minutes until the pastry is puffed and golden brown.
Remove from the oven and let rest for 10 minutes before slicing and serving. This Wellington pairs beautifully with steamed greens or a rich vegetable gravy for a festive and comforting main course.