When I saw a photo of this newstalgic recipe hack, I instantly realized how many plusses it embodies! It’s plant-based! It’s super nutritious! It’s umamified to the max! And it’s much cheaper than Beef! It’s a ‘Vegan Roast’ with lentils and mushrooms!
It’s Romy London’s nouveau-classique Lentil and Mushroom Wellington, from her latest cookbook, The Ultimate Guide to Vegan Roasts.
We’ve all heard of so-called ‘veggie ‘roasts. The legendary (for all the wrong reasons) Tofurkey comes immediately to mind…
But London has made a study of the veggie roast concept and offers dozens of examples. Some – such as Smoky Jackfruit Seitan Brisket – will surprise and amaze. And she even offers complementary sides such as Red Wine Gravy, Brandy Peppercorn Sauce, Maple-Roasted Sweet Potatoes, Pecan and Apple Stuffing and Creamy Cauliflower Bake…
About that Wellington…
“For vegan Wellingtons, there are several delicious fillings, but this mushroom and lentil combination is a personal go-to of mine,” Romy confides. “The mushrooms add a savoury taste and meat-like tex-
Prep plus cooking time will probably total about an hour and a half. That’s definitely an investment. But it’s definitely worth it. Even meat lovers among your family and guests will ask for seconds. Also, it serves 6 – 8. So, you’ll have some left over the lunch the next day.
Important tips:
Make sure the filling is room temperature or cooler before assembling the Wellington.
Let the assembled wellington rest for at least an hour in the fridge before baking.
If you can’t get Tamari at your supermarket, try the nearest Asian grocery. Don’t leave it out; it adds a special flavour something the lentils and mushies need to really shine…
If you’re not specifically vegan, you can loosen up considerably on London’s vegan ingredient prescriptions.
And if you’re allergic to nuts, avoid the walnuts. But if you’re not, go for them. Folks who know will tell you walnuts are a classic third Musketeer to lentils and mushrooms!
My take
This is an inexpensive, flavourful, umami-packed Wellington you’ll want to add to your regular – and seasonal – repertoires. And it’s a great way to get your family ready for the coming, inevitable evolution from animal- to plant-based proteins!
~ Maggie J.