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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!
lynne
Have just made this for my son and it’s delicious!!
Melissa Huggins
Hi Lynne, I'm so glad it was hit! Thank you for giving it a try. 🙂
Sophie
HI Melissa,
I could not find fresh (unfrozen) puff pastry, but still wanted to make the recipe in advance and freeze it. If I make the filling in advance and freeze it, can I then wrap it with the thawed puff pastry and cook them together (the frozen filling wrapped with the thawed puff pastry)? What would you suggest as for the cooking time and heat?
Thank you! 🙂
Sophie
Melissa Huggins
Hi Sophie, I haven't tried it that way before, but I have fully assembled it with the pastry and froze it before baking. Then just popped it in the oven from frozen at 400F. I loosely cover it in foil for at least 30-40 minutes. Then remove and bake until golden. I hope this helps.
Trish
Family really liked it! A lot easier to make than it looked! Very tasty!!!!
Melissa Huggins
Hi Trish, I'm so glad it was a hit with your family. Thank you for giving it a try and sharing feedback. 🙂
Stef
Hello!! This looks awesome but my partner HATES mushrooms - to the point we can’t even cook them in the house because of the smell haha. Is there anything else I can substitute for the mushrooms?!
Danielle
I loved this meal! I want to make it again while hosting Christmas. A few questions, my dough was thin and some pieces ended up without any on the top when cutting. Would it work if I doubled it up? Can you make in advance and freeze? What dough brand do you recommend? Thanks!
Melissa Huggins
Hi Danielle, I'm so happy you loved the recipe. That's so weird because I felt like my dough was somewhat thinner this year too. It didn't roll out the same this time so I wound up making two smaller loafs. I typically use Pepperidge Farm because it's easier to find everywhere (Jus-Rol is good too).
Doubling the pastry could possibly make it too thick and puffy, but I'd have to try it. Maybe just adding some of the other sheet to make it wider/longer could work. Then you won't have to roll it out much to fit the loaf. Another tip I discovered this year was too score the top going just one way instead of crosshatching. I felt like it held together so much better and it didn't overly crack open. I hope this helps. Feel free to reach out with any other questions. 🙂
Danielle Siedlecki
Thanks for the tips! Have you ever tried cooking in advance and freezing?
Melissa Huggins
I haven't fully baked it and froze it yet, but I have fully assembled it and froze it before baking. Then just popped it in the oven from frozen. I loosely cover it in foil for at least 30 minutes. Then removes and bake until golden. I hope this helps. 🙂
Sarra
My mushrooms were slimy, so I subbed 2 Beyond burgers instead. It was so good!
Melissa Huggins
Hi Sarra, I'm so glad you loved the recipe and it worked well with the Beyond meat. Thank you for making it and sharing your modification. 🙂
Ann
Can you make the day before?
Melissa Huggins
Hi Ann, yes, you can prepare the loaf fully assembled the day before. Just skip the baking and wrap it well and pop it in the fridge. 🙂
Tami
Delicious and beautiful alternative for roast at Thanksgiving!! Have you prepared it, then frozen it to bake later? If so, can you give baking instructions?
Shelaki
I made this as a vegan alternative for a roast beef supper at my church. It was a huge hit, including with the carnivores who all wanted to try it!
It looks beautiful and really tastes great. Thank you so much
Melissa Huggins
I'm so happy it was a hit with everyone. Thank you for making it and taking the time to share feedback. 🙂
Shonda
Love this. I am making it for a friendsgiving and want make 6 individual portions so everyone gets their own whole little wellington. How long would you suggest to cook them?
Melissa Huggins
Hi Shonda, what a great idea! I'm not sure how long the smaller portions will take. The puff pastry takes some time to brown so maybe you could try reducing the heat to 375F and try for 30-40 minutes. The inside is already cooked so you just want to make sure it's warm throughout and the pastry is golden.
Jasna
This is my go-to recipe for Thanksgiving and has been for about 4 years now. THE BEST vegan Wellington I have tried and everyone loves it, even my non-plant-based friends. Thank you for sharing. I give the link to your recipe to everyone interested. Thanks again and all the best!
Melissa Huggins
Hi Jasna, this is such a wonderful compliment! I'm so happy everyone loves it. Thank you for making it a part of your holiday dinner. 🙂
Emer Glynn
Great recipe.
Melissa Huggins
Thanks Emer! 🙂
Sophia
Made it for New Years dinner and everyone loved it! Thank you for sharing and Happy New Year to you and your family!
Melissa Huggins
Happy New Year to you and your family as well, Sophia! Glad you all enjoyed the Wellington. 🙂
Kathryn
Yes, ultimate Wellington sums it up. Though time-consuming it is Ifun to make, looks amazing and is incredibly tasty.. a real winner and a meal I will repeat again and again and ...
Melissa Huggins
Thanks for the great feedback Kathryn! Hope you can try more of the recipes! Happy New Year. 🙂
Sam Mills
This was so delicious!! 😋 I have a bit of the filling left over as I could t fit it all into the puff pastry sheet. Do you know how long will it be okay for? Many thanks! Sam x
Melissa Huggins
Hi Sam, It should be good for a few days in the fridge. 🙂