Lentil Walnut Wellington with Carrot Cream

Ingredients by component

Mushroom Wellington

• 400 g button mushrooms
• 250 g cooked brown lentils
• 120 g onion
• 50 g walnuts
• 25 ml olive oil
• 20 g breadcrumbs
• 275 g vegan puff pastry
• 20 ml unsweetened soy milk
• 3 g salt

Carrot purée

• 400 g carrots
• 100 ml unsweetened oat milk
• 15 ml olive oil
• 10 ml lemon juice
• 2 g salt

Parsley oil

• 30 g parsley leaves
• 50 ml olive oil
• 1 g salt

Quick-pickled radish

• 120 g radishes
• 50 ml apple cider vinegar
• 50 ml water
• 10 g sugar
• 2 g salt

Preparation and assembly

1. Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.
2. Mushroom Wellington: Sauté chopped onion in 15 ml oil for 6 minutes. Add finely chopped mushrooms and salt; cook for 12–15 minutes until the pan is almost dry.
3. Mushroom Wellington: Drain lentils well. Mash half roughly, then mix with mushrooms, chopped walnuts and breadcrumbs. Cool the filling completely so it does not soften the pastry.
4. Mushroom Wellington: Unroll pastry on baking paper. Shape filling into a log, wrap, place seam-side down and cut three steam vents. Brush with soy milk and remaining oil.
5. Mushroom Wellington: Bake at 200°C for 35–40 minutes until deep golden. Rest for 10 minutes and slice with a serrated knife.
6. Carrot purée: Clean the vegetables, cut into small even pieces and boil for about 22 minutes until completely tender.
7. Carrot purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.
8. Carrot purée: Keep warm in a covered bowl over barely simmering water and stir before serving.
9. Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.
10. Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.
11. Quick-pickled radish: Bring vinegar, water, sugar and salt to the boil and take off the heat. Slice radishes very thinly.
12. Quick-pickled radish: Pour over radishes and stand for 25 minutes. Drain the amount needed for plating; the pickling liquid is not part of the serving.
13. Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates.

Tip

Always sieve purées for a fine texture. Add reductions gradually and taste a complete bite before adding salt. Time includes the stated resting and chilling periods and is an editorial estimate.