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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!
Genie
Is there anything I can substitute for flax meal? It’s the only ingredient I couldn’t find!
Melissa Huggins
You can try using 2-3 tablespoons of oat flour, all-purpose flour, chickpea flour or breadcrumbs to help bind it better. I hope this helps. Happy Holiday! 🙂
Kate
As the sole veg in a tribe of carnivores, I'd like to make this for Christmas dinner, both as an entree for me and a side for the rest of the family. I'm hard pressed for time,because we are hosting both holiday dinners so I plan on making the filling today and freeze, thawing Christmas Eve day and then completing the recipe for Christmas night. As the mushrooms are cooked ahead of time I'm hoping they will hold up to this process Have you or any of your readers tried to make ahead? Please say Yes!
Thanks for your advice, I enjoy ready and cooking from your blog.
Melissa Huggins
Hi Kate, I'm so glad you want to make this for Christmas dinner. Yes, you can make it ahead, 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. I haven't tried freezing the loaf yet though. I think it will work, but I just don't have instructions for you. I will try and experiment this holiday. I'd love to hear how it turns out for you. Have a Merry Christmas! 🙂
Ruby
I was so disappointed with this recipe as Worcestershire sauce contains anchovies so it’s neither vegetarian or vegan.
Melissa Huggins
Hi Ruby, there are many vegan Worcestershire brands on the market today and many are vegan by default. Are you in the US? I'm not sure if it's available in different parts of the world. If you can't find it, you can omit it or add 1/2-1 teaspoon of miso paste for the umami flavor. Thanks for stopping by 🙂
Adelaida Laguer
Excellent recipe! My fiance loved it! I've never eaten Beef Wellington, but this was great! I added chopped baby marrows. Will make this again! Niece is adking for recipe! Thank you! Will look thru your other recipes!
Melissa Huggins
I'm so glad you liked it! Thank you for giving it a try and sharing your feedback! Happy Holidays! 🙂
EvilVegan
Are lentils an option to sub chickpeas?
Melissa Huggins
Sure, you can use lentils instead. The texture will be slightly different, but still delicious! Thanks for stopping by 🙂
Alex Devon
Can this be made without the walnuts, or what could I substitute? Great recipe!
Melissa Huggins
Yes, you can use rolled oats instead. 🙂
Lisa
Due to a severe tree but allergy, have to avoid walnuts. Do you think pepitas or sun seeds would work? Other ideas?
Lisa
Nut, dang auto correct
Melissa Huggins
Hi Lisa, yes, seeds will work nicely, or you can use rolled oats too. I hope this helps. Thanks for stopping by 🙂
Andy Huggins
Made this last night for the first time and all I can say is WOW! Easy to prepare and tastes amazing. Thanks for sharing the recipe
Melissa Huggins
Hi Andy, I'm so happy you liked it! Thank you for making it and sharing your feedback. Have a lovely weekend 🙂
Kathy Zingone
This recipe is delicious! The blend of flavors is amazing and it's not a difficult process! I will surely be making this again (and again!)
Melissa Huggins
Hi Kathy, this is such a nice compliment! Thank you for trying it out 🙂
Troy Tomlinson
Made this for Thanksgiving. It was excellent.
Melissa Huggins
I'm so glad you liked it! Thank you for giving it a try 🙂
Christine
made for my husband and he completely loved it. Am looking for an alternative to gravy though. Has anyone tried any other vegan sauces??
Cenk
I mix dried mushrooms, cashews, vegetable stock, water. I boil it, then simmer for 15 minutes, then blend it. I really like the texture and taste.
Shelley
I made this for my Mom and she LOVED it!! I like to switch it up and make a garlic mushroom cashew cream sauce to serve with it when I don't make a gravy.
Karen
This was amazing. Eve my meat eaters couldn’t get enough. Just amazing and so yum
Londyn
Do you think I could make the filling the light before, put it in the fridge, then assemble the day of?
Melissa Huggins
Yes, you that will work great or you can make the entire loaf up until the baking point, then cover and chill. I hope this helps. Thank you for stopping by 🙂
Lissa
Hi. Have you tried freezing this ? Trying to plan for the holidays. Thank you!
Melissa Huggins
Hi Lissa, I haven't tried freezing it yet, but I have prepared it up to the baking point and refrigerated it in cling wrap overnight. I baked it a little lower at 375 °F and a little longer. I wish I could be more help. I'll have to try freezing it this holiday. Thanks for stopping by 🙂
Richelle Felix
Absolutely delicious and easy to make! I’d love to know if there is any way to substitute the walnuts for my nephew who has a nut allergy? Thank you!
Melissa Huggins
I'm so glad you liked it! Thank you! You can add 1/2-3/4 cups of rolled oats. It won't be the same but it will give the loaf a bit of chew like the walnuts. Have a great weekend!
Cindy Young
This sounds like a totally awesome vegetarian Thanksgiving main. Have put this recipe in my holiday rotation. I really appreciate being able to make some things a day or two ahead of the holiday and was wondering if that can be done, refrigerating the unbaked wellington till ready to use. What do you think, Melissa?
Cindy Young
Oh gosh...I had skipped right down to the recipe and didn't read any of the above print. Guess I found my answer!!! Thanks.
Melissa Huggins
Hi Cindy, I'm glad you found the answer to your question. Thank you for stopping by 🙂