Being the only vegan/vegetarian at the party is never easy...
Luckily, Healthy Luxe has you covered with this plant-based version of Beef Wellington, filled with delicious lentils, spices, brown rice and Amazonia Tender Jack Original! If you haven't tried it before, jackfruit has a tender, meaty texture (similar to pulled pork) and a subtle taste so it's perfect for adding to all your favourite savoury dishes.
Serve this Jackfruit Lentil Wellington with roast potatoes and vegetables and you’ve got a hearty meat-free dish that’ll feed the whole family. If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Jackfruit & Lentil Wellington
1 tbsp olive oil
2 tsp cumin seeds
6 shallots, chopped lengthwise
1/2 cup raw red lentils, soaked in filtered water for 2 hours
1 1/2 cups vegetable stock
2 tsp ground coriander
2 tsp nigella ground seeds
1/2 tsp Himalayan salt and pepper (add to taste)
1 pack Amazonia Tender Jack Original
1 cup organic cooked brown rice
375 grams (1 sheet) frozen store-bought puff pastry (thawed as per instructions)
Preheat oven to 200 degrees C.
Heat olive oil in heavy based pan. Add cumin seeds, heat for approx. 3 minutes.
Add shallots and sauté for a further 5 minutes.
Add lentils, stock and spices.
Simmer for approx. 20 minutes, stirring regularly, adding more liquid (water or vegetable stock) if required, until lentils are soft.
Add jackfruit and rice, stir well, simmering for a further 5 minutes.
Cut pastry to create base of wellington. Line a tray with baking paper and place pastry sheet on the paper.
Place pastry sheet in the oven to bake for approx. 10 minutes.
Remove from oven and place jackfruit mix on top of base. Cover with remaining puff pastry, piercing the top.
Return to the oven and cook for 10 minutes, or until risen.
Reduce temperature to 180 degrees C and continue cooking a further 10 minutes, or until golden.
Serve with roasted vegetables of choice. Enjoy!
We have used organic puff pastry (choose gluten free/vegan as required).