FREE delivery from Sidney to Sooke - Order Online & Pickup in Store
Vegan Squash Wellington

Vegan Squash Wellington

Vegan Squash Wellington

This loaf will please everyone at the table! Non meat/meat eaters alike - the filling is flavorful and filling and a healthier alternative main course for any holiday meal!

Difficulty: 1 / 5

  • 1/3 cup green lentils
  • 1 cup pecans or walnuts, chopped
  • 2 tablespoons Wild Mushroom and Sage Olive Oil
  • 1½ cups cubed butternut squash, 1” cubes
  • 1½ cups red onions, finely chopped
  • 1½ cups celery, finely chopped
  • 4 garlic cloves, finely minced
  • 2 cups cremini mushrooms, finely chopped
  • 2 cups kale, thinly sliced
  • 1½ cups panko
  • 1 tbsp fresh rosemary, finely chopped
  • 2 tsp fresh thyme, chopped
  • 1 tsp Mexican Oregano
  • ½ cup vegetable broth
  • 1 tsp Mountain Mushroom Salt
  • 1 sheet of puff pastry, thawed (if frozen)

Step 1 - Cook green lentils in a saucepan with enough cold water to cover lentils by 1" for 30 minutes, with ¼ tsp fleur de sel, 1 bay leaf and 1 garlic clove. Drain and set aside. Bring a pot of water to a boil again with 1 tsp fleur de sel and add cubed squash. Cook squash for 15 minutes, or until fork tender. Drain and set aside.

Step 2 - In a non-stick pan, warm olive oil over medium heat and begin sauteing onions and garlic for 4-5 minutes. Add in mushrooms, kale, rosemary and dried oregano and cook for 8-10 minutes, allowing liquids to cook off and vegetables are dry. Add fresh thyme, stock and panko, stirring to combine, and cook for 8-10 more minutes.

Step 3 - Preheat oven to 400*F and roll out puff pastry to 1/2" thick and lay on a parchment paper lined baking sheet. Spread filling down the middle of the pastry, pressing together to form a log. Flatten top and sides, then fold up pastry over top, pressing the seams together. Brush loaf 3 tsp olive oil and sprinkle with a little bit more salt and cracked black pepper.

Step 4 - Bake loaf on baking sheet for 30-35 minutes, until pastry is golden brown. Remove from oven and cool for 10 minutes before serving.

  • Wild Mushroom and Sage Olive Oil
  • Mexican Oregano
  • Mountain Mushroom Salt