Slow Cooker Vegan Lentil & Chestnut Wellington
Slow Cooker Vegan Lentil & Chestnut Wellington is a comforting, hearty dish that blends earthy lentils and nutty chestnuts with vibrant vegetables, all encased in a flaky vegan puff pastry. Perfect for cozy dinners or special occasions, this visually stunning Wellington is simple to prepare and sure to impress even the most devoted meat lovers.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow cooking and baking
- Cuisine: Vegan
Ingredients
Scale
- 1 cup green lentils
- 1 cup cooked chestnuts
- 1 cup diced carrots
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 sheets vegan puff pastry
- 1 teaspoon dried thyme
- 1 cup low-sodium vegetable broth
Instructions
- Rinse green lentils under cold water until clear. Dice carrots and onion; mince garlic.
- In a skillet, heat a splash of vegetable broth. Sauté onions until translucent, then add garlic and carrots until fragrant.
- In a slow cooker, combine lentils, sautéed vegetables, chestnuts, thyme, and vegetable broth. Cook on low for 4 hours or until lentils are tender.
- Roll out puff pastry on a floured surface; place cooled filling on one half. Fold over and seal edges.
- Preheat oven to 400°F (200°C). Bake Wellington on parchment-lined sheet for 25–30 minutes or until golden brown.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: For added flavor, mix in fresh herbs like rosemary or spinach into the filling. To achieve a crispy exterior, brush the pastry with plant-based milk before baking.