Portobello Wellington (Vegan)

This vegan Portobello Wellington is pretty enough to serve as a main course for Thanksgiving or Christmas. It features layers of rich beluga lentils, whole portobello muchrooms and sauteed garlic spinach.. The dish was a huge success, pretty AND delicious. Just add mashed potatoes and cranberry sauce! 🙂

goodmotherdiet

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This vegan Portobello Wellington is pretty enough to serve as a main course for Thanksgiving or Christmas. It features layers of rich beluga lentils, whole portobello muchrooms and sauteed garlic spinach. I made a vegan Wellington last year using chestnuts and portobello mushrooms as the predominant ingredients.  While the dish was beautiful, it wasn’t as tasty as I thought it should be.  So this time, I scrapped the chestnuts which are difficult to find, and a bit dry, and layered lentils,  mushrooms and spinach instead.  The dish was a huge success, pretty AND delicious.  Just add mashed potatoes and cranberry sauce!  🙂

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A traditional Beef Wellington is a fillet steak coated with pâté and duxelles, which is then wrapped in pastry and baked.  In this reimagined vegan  version, whole portobellos stand in for the ‘steak’  and the lentils with shallots and garlic would be the ‘pate’ with duxelles, which is just…

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