Bosh Vegetarian Wellington Recipe for Easy Dinner Delight

If you’re on the hunt for a show-stopping vegetarian dish that’s both hearty and elegant, the BOSH Vegetarian Wellington is a must-try. Inspired by the popular vegan duo BOSH, this recipe transforms the classic Beef Wellington into a plant-based marvel packed with rich, savory flavors.

Wrapped in golden, flaky puff pastry, the Wellington is filled with a delicious medley of mushrooms, chestnuts, spinach, and lentils, making it perfect for festive occasions or an impressive weekend dinner.

Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your repertoire, this Wellington offers a fantastic balance of texture and taste. The combination of earthy mushrooms and nutty chestnuts with a hint of fresh herbs creates a satisfying bite every time.

Plus, it’s a great centerpiece that will wow your guests and leave everyone asking for seconds. Ready to elevate your dinner table?

Let’s dive into this delicious recipe!

Why You’ll Love This Recipe

This vegetarian Wellington recipe is more than just a meat-free alternative; it’s a celebration of flavors and textures. Here’s why it stands out:

• Rich, savory filling: A hearty mix of mushrooms, chestnuts, and lentils mimics the depth of a traditional Wellington filling without meat.
• Flaky pastry perfection: The golden puff pastry crust adds a satisfying crunch and buttery flavor that complements the filling beautifully.
• Nutritious and filling: Packed with plant-based protein and fiber, making it a nourishing meal.
• Impressive presentation: Looks stunning on any dinner table, perfect for holidays or special dinners.
• Flexible and customizable: Easily adapted with your favorite veggies or nuts for personal flair.

Ingredients

• 400g mixed mushrooms (chestnut, cremini, shiitake), finely chopped
• 100g cooked chestnuts, chopped
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g cooked lentils (brown or green)
• 100g fresh spinach, roughly chopped
• 1 tbsp soy sauce or tamari
• 1 tbsp olive oil
• 2 tsp fresh thyme, chopped (or 1 tsp dried thyme)
• 1 tsp fresh rosemary, chopped
• Salt and freshly ground black pepper, to taste
• 1 sheet of puff pastry (about 320g), thawed if frozen
• 1 tbsp Dijon mustard
• Plant-based milk, for brushing (optional)

Equipment

• Large frying pan or skillet
• Mixing bowl
• Wooden spoon or spatula
• Chopping board and sharp knife
• Baking tray lined with parchment paper
• Pastry brush
• Rolling pin (optional)
• Oven preheated to 200°C (390°F)

Instructions

1. Prepare the mushroom filling: Heat the olive oil in a large frying pan over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent.
2. Add the minced garlic, chopped mushrooms, and chestnuts. Cook for 10-12 minutes, stirring frequently, until the mushrooms release their moisture and it evaporates, leaving a rich, dry mixture.
3. Stir in the cooked lentils, soy sauce, fresh thyme, rosemary, salt, and pepper. Cook for another 3-4 minutes to combine the flavors.
4. Add the chopped spinach and cook until just wilted. Remove from heat and transfer the mixture to a bowl to cool completely. Cooling is essential to avoid soggy pastry later.
5. Prepare the puff pastry: Roll out the puff pastry on a lightly floured surface to a rectangle about 30x25cm (12×10 inches). If your pastry sheet is already rolled, simply lay it out on your baking tray lined with parchment paper.
6. Once the filling has cooled, spread the Dijon mustard evenly over the center of the puff pastry, leaving a 3cm (1 inch) border around the edges.
7. Place the cooled filling in a log shape along the mustard-coated center of the pastry.
8. Carefully fold the pastry over the filling from the long edges to encase it completely. Pinch the edges to seal and tuck in the ends, trimming any excess pastry if needed.
9. Turn the Wellington seam-side down on the parchment paper. Brush the top with plant-based milk for a beautiful golden finish.
10. Optionally, score the top of the pastry gently with a sharp knife to create a decorative pattern, being careful not to cut all the way through.
11. Bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.
12. Remove from the oven and let it rest for 10 minutes before slicing. This allows the filling to set slightly, making it easier to cut.

Tips & Variations

For an extra flavor boost, try adding a layer of caramelized onions or a smear of vegan pâté under the filling before wrapping in pastry.

If you want a nutty crunch, toss in some toasted walnuts or pecans with the mushrooms.

Use gluten-free puff pastry if you need to keep this dish gluten-free.

Leftovers can be reheated gently in the oven or enjoyed cold the next day.

Nutrition Facts

Serving Suggestions

This Wellington pairs wonderfully with a variety of sides. Consider serving it with a crisp green salad dressed in lemon vinaigrette or roasted root vegetables for a comforting meal.

For a festive touch, a creamy vegan mashed potato or a rich gravy works beautifully to complement the savory filling.

For dessert to round off your meal, try the indulgent Chocolate Heaven Cake Recipe or cool down with a refreshing Cinnamon Pecan Ice Cream Recipe. For an appetizer or snack, the Cheese Penny Recipe complements this meal nicely.

Conclusion

The BOSH Vegetarian Wellington is a delightful centerpiece that redefines what a vegetarian main course can be. It combines the richness and elegance of traditional Wellington with wholesome, plant-based ingredients, making it perfect for any occasion where you want to impress without compromising on flavor.

The layers of mushrooms, lentils, and chestnuts wrapped in flaky pastry deliver a satisfying and nutritious meal that even meat-eaters will love.

Whether you’re celebrating a holiday, hosting friends, or simply craving a comforting yet sophisticated dish, this Wellington recipe is a fantastic choice. Its versatility also encourages experimentation with different veggies and nuts, so feel free to make it your own.

Give it a try and add a bit of BOSH-inspired magic to your cooking repertoire!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “BOSH Vegetarian Wellington”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful vegetarian wellington packed with mushrooms, lentils, and nuts wrapped in golden puff pastry. Perfect as a festive main dish or a special dinner treat.”, “prepTime”: “PT30M”, “cookTime”: “PT45M”, “totalTime”: “PT1H15M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 tbsp olive oil”, “1 large onion, finely chopped”, “3 garlic cloves, minced”, “400g mixed mushrooms, chopped”, “100g cooked green lentils”, “75g walnuts, chopped”, “1 tbsp soy sauce”, “2 tsp fresh thyme leaves”, “200g spinach, wilted and drained”, “500g ready-rolled puff pastry”, “1 egg, beaten (for glazing)”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 200\u00b0C (400\u00b0F).”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan and saut\u00e9 onion and garlic until soft.”}, {“@type”: “HowToStep”, “text”: “Add mushrooms and cook until moisture evaporates.”}, {“@type”: “HowToStep”, “text”: “Stir in lentils, walnuts, soy sauce, thyme, salt, and pepper; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Mix in wilted spinach and remove from heat; cool slightly.”}, {“@type”: “HowToStep”, “text”: “Roll out puff pastry and place filling in the center.”}, {“@type”: “HowToStep”, “text”: “Fold pastry over filling, sealing edges, and place seam-side down on baking tray.”}, {“@type”: “HowToStep”, “text”: “Brush with beaten egg and score top lightly.”}, {“@type”: “HowToStep”, “text”: “Bake for 35-40 minutes until golden and crisp.”}, {“@type”: “HowToStep”, “text”: “Allow to rest for 10 minutes before slicing and serving.”}], “nutrition”: {“calories”: “380 kcal”, “proteinContent”: “12 g”, “fatContent”: “18 g”, “carbohydrateContent”: “40 g”}}