Mushroom and Lentil Wellington with Thyme Sauce
60 min 1 serving 610 kcal · 22 g proteinLevel: Expert
The nutritionist's note
610 kcal, 22 g of protein, 10.5 g of fibre: a fully plant-based celebration dish with 5.4 mg of iron. Lentils and mushrooms provide umami and complementary proteins. No B12: add a dedicated source during the day.
Ingredients
1 serving
- plant-based puff pastry80 g
- button mushrooms200 g
- cooked green lentils120 g
- shallot40 g
- fresh spinach60 g
- mustard5 g
- olive oil8 g
- thyme2 g
Method
- 1
Roughly chop the button mushrooms (200 g) with a knife and dry-fry them for 10 minutes, until all their water has evaporated: this is the key to not soaking the pastry.
- 2
Add the chopped shallot (40 g) and 8 g of olive oil, cook for 5 minutes, then add the spinach (60 g) for 2 minutes.
- 3
Stir in the cooked green lentils (120 g), mustard (5 g) and thyme (2 g), then mash a third of the mixture with a fork to bind the filling.
- 4
Let the filling cool completely: a warm filling will melt the fat in the pastry.
- 5
Roll out the plant-based puff pastry (80 g), lay the filling in a tight log down the centre, fold the edges over and seal with water.
- 6
Place the Wellington seam-side down, score the top with a knife and brush with plant milk.
- 7
Bake for 30 minutes at 200 °C, then rest for 8 minutes before slicing.
Nutrition facts
per serving
| Energy | 610 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 58 g |
| Fat | 28 g |
| Fibre | 10.5 g |
| Iron | 5.4 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- gluten
- legumes
- mustard
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