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Impress your guests with this gorgeous Vegan Wellington! The filling is meaty, satisfying and ever-so-tasty! It's surprisingly easy to make too!
If you haven't tried a Vegan Wellington before, you may want to try it out this year. It really makes a statement! You'll need very simple ingredients that you can find at your local grocery store.
The base of the filling is made with mushrooms and chickpeas that are broken down for a nice meaty texture. Then I mixed it together with perfectly sautéed veggies, mouth-watering seasonings and then wrapped it all in a puff pastry. It's heavenly!
If you want to get crazy, you can make this Vegan Holiday Roast that I posted last week, too. Options are always nice to have!
For sides, you can serve Sourdough Stuffing, Sautéed Veggies, Apple Cranberry Sauce, and a big festive salad. Oh, and you gotta have Savory Mushroom Gravy too!
Is puff pastry vegan?
YES!! Most store-bought puff pastry sheets are accidentally vegan. Can you believe it? You can find them in the freezer section and some are in the refrigerated section.
Pepperidge Farm is the most readily available and can be found at most grocery stores and I believe Walmart and Target carry it too.
Aussie Bakery has cleaner ingredients than most puff pastry brands and it's nice to work with too. However, it's almost impossible for me to find. I purchased at Whole Foods a few times, but I haven't seen it in a long while.
Wewalka can be found in the refrigerated section and it's by far, my favorite puff pastry to work with. It's soft, pliable and can easily be sealed with your hands. The ingredients are fairly clean and I think it tastes the best too. *note: on the package, it says "may contain traces of milk". I called the company and they confirmed that they don't use any animal ingredients in their puff pastry.
How to make Vegan Wellington Filling
(printable version in recipe card below)
STEP 1 - Sauté onion, celery, and carrots over medium heat until softened.
STEP 2 - Add garlic, thyme, sage, and rosemary and sauté for one minute.
STEP 3 - Now add mushrooms and sauté until softened and their moisture is fully released. The pan should be dry.
STEP 4 - Add the tamari sauce and cook for one minute more. Remove from heat and let the mixture cool.
STEP 5 - Mash chickpeas in a large bowl just enough to break down beans. Leave lots of texture.
STEP 6 - Add the cooked mixture, breadcrumbs, walnut meal, flax mixture, Worcestershire, tomato paste, salt, and pepper to the bowl. Combine well. Taste for seasoning and add more if preferred.
How to wrap puff pastry
If your pastry sheet is frozen, you'll need to thaw for about 30 minutes before beginning. Also, you may need to roll it out to approximately a 10x13 size.
Shape the mixture into a solid log and place it in the middle of the pastry sheet. Pick up one side and wrap it over the loaf and repeat on the other side. Gently press to seal together. *If it doesn't seal easily, just brush a little non-dairy milk in that area and seal.
Roll up each end and press gently to seal. If you have a lot of extra length, trim the dough first before sealing to avoid a doughy texture at the ends. I cut a V-shape out of the top flap of each end (see above photo).
Flip the loaf over so and brush the top and sides with melted vegan butter. Now gently cut diagonal slits across the whole top of loaf about 1-inch apart and repeat in the opposite direction.
Place in the oven until heated throughout and the pastry is golden brown (about 30-35 minutes.) Let sit 10 minutes before gently cutting with a sharp knife. Don't forget the gravy! ENJOY!!
Can Vegan Wellington be made ahead?
Absolutely!! Just prepare it up to the baking point and refrigerate it in cling wrap or a tightly sealed container.
The baking time will be approximately 20-30 minutes longer and I would reduce the heat to 375 °F. You can turn the heat up the last 15 minutes if the top needs more browning.
To reheat fully cooked leftovers, cover the portion you'll be eating and heat in the oven at 375 °F until heated throughout.
Need more holiday dinner inspiration? You'll find so many tasty options in this recipe roundup by Stacey Homemaker. They are all unbelievably drool-worthy!
I'd love to hear from you
If you make this Vegan Wellington, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Recipe
Vegan Wellington
Ingredients
- 1 sheet vegan puff pastry , thawed if frozen (about 10X13)
- 2 tablespoons ground flax meal + 5 tablespoons water
- 2 tablespoons grapeseed oil , or preferred cooking oil
- ½ medium onion , diced
- 2 small carrots , diced small
- 2 stalks celery , diced
- 4 cloves garlic , minced or crushed
- 1 teaspoon dried thyme
- 1 teaspoon ground sage
- ½ teaspoon dried rosemary
- 8 ounces mushrooms , minced or finely chopped
- 1.5 tablespoons tamari sauce , low sodium (sub soy sauce)
- 1 15 oz can chickpeas (garbanzo beans) , drained well but NOT rinsed
- ¾ cup unsalted walnuts , ground into a course meal (measured whole)
- ½ cup panko breadcrumbs , more if needed
- 2 tablespoons tomato paste
- 1.5 tablespoons vegan worcestershire sauce
- ½ teaspoon salt , more to taste
- Fresh cracked pepper , to taste
- 1 tablespoon vegan butter , melted
Instructions
- Preheat oven to 400 °F (200 °C). Line a rimmed baking sheet with parchment paper and set aside.
- Combine the ground flax and water in a small bowl. Set aside for 10 min. It will thicken and gel up a bit.
- Heat oil in a large skillet over medium heat. Now add onion, celery, and carrots. Sauté until softened about 6-8 minutes.
- Add garlic, thyme, sage, and rosemary. Sauté for 1 minute.
- Add mushrooms and sauté until they soften and release their moisture about 5-7 minutes. You want the pan to be dry. Now add the tamari and cook for 1 minute. Remove from heat and set aside to cool for 10 minutes.
- Add chickpeas to a large mixing bowl and mash with a potato masher. Don't over mash - just mash enough to break down whole chickpeas, but leave lots of texture.
- Now add the cooled mixture, breadcrumbs, walnut meal, flax mixture, Worcestershire, tomato paste, salt, and pepper. Combine well with a spatula and use your hands if needed. Taste and add more seasoning if preferred. (If the mixture seems too wet, you can add another ¼ cup of breadcrumbs or rolled oats - You should be able to form it with your hands easily)
- Using your hands, shape the mixture into a solid log that will fit in the middle of the pastry sheet (with a few inches of slack). Make sure log is packed well.
- Unroll puff pastry sheet and lay it over the baking sheet (or a flat surface if you need to roll it first). Place the loaf in the middle of the pastry sheet. Pick up one side and wrap it over the loaf and repeat on the other side. Gently press to seal together (don't force if it doesn't close, just thin & lengthen the loaf or remove some mixture and form again). *If pastry doesn't seal easily, just lightly brush a little non-dairy milk in that area and seal.
- Now roll up the ends and press gently to seal. If you have a lot of extra length, you may want to trim the dough first before sealing. Otherwise, the ends of the loaf will be very doughy. Flip the loaf over so the sealed edges are facing the baking sheet.
- Brush the top and sides with melted vegan butter. Using a sharp knife, gently make diagonal slits across the whole top of loaf about 1-inch apart. Now repeat going the other direction to criss-cross slits (see process photos in post above).
- Place in the oven for 30-35 minutes until heated throughout and the pastry is golden brown. Let sit 10 minutes before gently cutting with a sharp knife. I felt it was easiest to cut into the slits that were made earlier. Serve with Gravy if desired. Enjoy!
Richard
I’m surprised that nobody has brought this up but Worcestershire sauce is made with fermented fish.anchovies to be exact. Therefore not vegetarian or vegan. That being said, many years ago I came up with a substitute for Worcestershire sauce, by mixing tomato catchup, prepared mustard, and balsamic crema. About 70% catchup 18% mustard, 7% crema.tastes very very similar.
Melissa Huggins
Hi Richard, Are you in the U.S? There are many vegan Worcestershire sauce versions here without anchovies (some by default too, such as Kroger). Your version sounds lovely though. Thank you for sharing it. 🙂
Jen
I made this easy to follow recipe for the first time last night and it was Delicious!! 😋 It’s one of my new favorites! Thanks for sharing!
Melissa Huggins
HI Jen, I'm so happy you loved it! Thank you for sharing wonderful feedback. 🙂
Mary
I made this for the first time, as is, and it was delicious. I will make again. Thank you!
Melissa Huggins
Hi Mary, thank you for giving it a try. I'm so happy you'll be making it again. 🙂
TJ Jackson
Can you recommend a gluten free version and do you recommend a grocery store for sourcing all the ingredients?
Melissa Huggins
Schar and Sweet Loren both have gluten-free puff pastry. Not sure if you're in the U.S, but the stores I have found them in are Whole Foods, Sprouts, Safeway, Fry's and Albertsons (many Kroger stores should carry at least one of them). I hope this helps. 🙂
Danielle Siedlecki
We’ve made these a few times now. They are absolutely delicious. We host an all vegan Christmas. Last year we made 3 and everyone loved them. Can they be made in advance and frozen?
Melissa Huggins
What a wonderful compliment! I'm so happy everyone loved it! Thanks so much for sharing feedback.
Yes, you can freeze it before baking and when it's wrapped in the pastry. To bake the from frozen, just wrap it in foil and bake it at 375 F. for about 30-40 minutes (or until heated throughout). Then turn the heat up to 400 F and remove the foil to brown the pastry. Cook until golden. 🙂
Danielle Siedlecki
We decided to make the Wellington yesterday and then refrigerate it (without the dough). How long do you think it can stay that way? Thanks!!
Melissa Huggins
Hi Danielle, you can store the filling in the fridge for 3-4 days. You can also freeze it for 2-3 months. 🙂
Daniel
I'm preparing myself mentally to be the family chef for Christmas, just wondering if this would work if I half the recipe? There's 3 vegans I'll be cooking for, cooking for 6 feels a little wasteful.
Melissa Huggins
Hi Daniel, I haven't tried halving the recipe, but it should work fine. However, you'll have a good amount of puff pastry leftover so maybe it would be best to make 2 smaller wellingtons and freeze one for a later date. You can also send a guest home with one. Meat eaters typically go for this dish too. I hope this helps. 🙂
Simone Clarke
Could this be made and then frozen ?
Melissa Huggins
Yes, you can fully assemble and freeze it for 2-3 months. 🙂
Christine
Really want to try this for Thanksgiving this year, cannot have walnuts. What substitute do you feel is best without changing flavor profile too terribly much?
Melissa Huggins
Hi Christine, the best alternative would be pecans. Can you have those?
Ellen
This is exactly the kind of dish I’ve been wanting to make but I’ve never made walnut meal. I have a can of diamond brand in the cupboard. Should I roast them first and remove any skins? I assume they go in the food processor but for how long and what kind of texture is best? Thanks so much for this wonderful recipe!
Melissa Huggins
Hi Ellen, no, you don't have to roast them first...the skins are fine. Just pulse them a few times in a food processor until you get a course meal. You want to have some texture because it adds a slight chew to the "meat". Let me know if you have any other questions. 🙂
Faye
Can I use oyster mushrooms for this recipe?
Melissa Huggins
Hi Faye, I haven't tried it but it should work fine. The cook time and texture may vary slightly. Hope this helps. 🙂
Martha
HI - THis looks ut of this world!! Do you think it can be made in an airfryer? And just to confirm theentire wellington can be prepared the day before and it won't get soggy.
Melissa Huggins
Hi Martha, I haven't made it in an airfryer yet. If you have a baking setting, I'm sure it'll work...just not sure how fast the outside will brown...you may need to cover it. Let me know if you give it a try. 🙂
sara
Hi! do you think I could swap the chickpeas for cooked lentils or would that ultimately change the dish too much?
Melissa Huggins
Hi Sara, The chickpeas really help hold things together and add the right texture. Lentils will work, but I just don't know how well it will hold. I'll have to experiment one day soon. Let me know if you give it a try. 🙂