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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!
Beth Villanueva
My husband and I are vegan but the rest of my family is not. I made this at Christmas and a couple of times since and even the meat eaters were impressed. It is delicious and flavorful!
Melissa Huggins
Hi Beth, I'm so glad it went over well with everyone. Thank you for making it and sharing your feedback. 🙂
Diane
Delicious fantastic I’m looking forward to having the leftovers 🌍🌏🌎✌️❤️❄️
Melissa Huggins
I'm so happy that you liked it! Thank you so much! 🙂
Cat
Hi!
Love this recipe. Just wondering if I could make this in advance up to the point that it is wrapped in pastry and cook from frozen? Would it get soggy?
Thanks so much!
Jennifer
I made this last night and it was absolutely fantastic. Being new to the vegan lifestyle, I am enjoying making so many new recipes and this is one of our favourites so far. My husband, who has gone vegan as well absolutely loved it. We already decided it will be our Christmas dinner next Christmas 🙂
Melissa Huggins
Hi Jennifer, thank you for giving it a try! I'm so happy you both loved it. Congratulations on your new vegan journey! 🙂
Noreen Harrington
This is a wonderful recipe., the third Vegan Wellington I made for my vegan daughter and her parrtner. They both loved it and voted it the best. I have to agree. It's delicious with dinner or cold with cranberry. Yum! Thank you.
Melissa Huggins
Hi Noreen, this is such a wonderful compliment! Thank you for giving it a try 🙂
Michael
Really delicious recipe, my non-vegan family enjoyed it immensely - as did I!
Thanks Melissa for sharing your awesome creation. 🙂
Melissa Huggins
You're most welcome, Michael! Thank you for trying out the recipe. Have a Happy New Year! 🙂
Kelly
I made this for our Christmas meal and it was absolutely delicious. I'm currently waiting on some of the leftovers to reheat - can't wait to eat it again! Thank you for sharing this fab recipe 🙂
Melissa Huggins
Hi Kelly, So glad you liked it! Thank you for giving it a try 🙂
Susan
I made this Wellington for Christmas! Everyone loved it- vegans and non-vegans alike! The flavors were wonderful and it held together very well once it was cut. It was the first time I’ve ever made a wellington and I was a little nervous to attempt it for a Christmas get together, but it was totally worth it. I actually made the filling and assembled it 2 days before and wrapped it in plastic and put in the fridge. I pulled it out a few ours before cooking so it could come to room temp.Thank you for the recipes!
Melissa Huggins
Hi Susan, I'm so happy everyone loved it! Thank you for making it and sharing your feedback 🙂
Joshua
This was amazing. For real. I brought to Christmas and encouraged family to at least try it. A couple of carnivores were really stunned by the flavor and texture. Personally, it was better than I had anticipated. I was so pleased. My wife loved it so much especially in concert with the v gravy. Seriously, great job on this recipe!
Melissa Huggins
Hi Joshua, thank you for the compliment. I'm so glad it worked well and some carnivore friends tried it too (that's always the hardest part). Thank you for making it. 🙂
Stephanie
Loved this recipe. I made it for Christmas dinner and it was absolutely delicious!! Thank you for the recipe. I will be making this many times in the future.
Melissa Huggins
Hi Stephanie, You're most welcome! Thank you for making it for your Christmas dinner. Have a Happy New Year! 🙂
Alyssa
This was such a big hit for Christmas dinner! Even the meat eaters were asking for the recipe 😋 will definitely be making again soon
Melissa Huggins
This makes me happy! Thank you for making it for your special dinner! Merry Christmas! 🙂
Narissa
My family vegan and non vegan raved about this dish! My Omni mom hated the tofurkey but absolutely loved this wellington and even took some leftovers ! Can't say enough good things about this . They said it tasted like meat not even like mushrooms ! Will be a regular in our home from now on, as it isn't too hard to make and faster than roasting a tofurkey or other store bought vegan roast.
Melissa Huggins
Hi Narissa, I'm so happy everyone loved it! Thank you for making it and sharing your feedback. Happy Holidays! 🙂
Jen
This came out delicious and looked beautiful! I love having an appealing vegan dish to present to those who aren’t vegan ;). Everyone thought it looked so fancy and they loved it. I followed the recipe exact and also made the gravy.
Melissa Huggins
Hi Jen, I'm so glad it went over well. It's one of my favorite recipes to make for the holidays. Thank you for giving it a try 🙂
Lori Galloway
This was very easy and off the chain delicious. My omnivore family couldn't believe it was plant base.
Melissa Huggins
Hi Lori, Yay! I'm so glad it was a hit with your family! Thank you for giving it a try. Happy Holidays! 🙂
Myrthe Kroes
I can't use the flax meal because of my IBS, if I use cornstarch, how much do I need?
Is 2 tbsp with 5 tbsp of water enough? Or do I need less?
Thanks!
Melissa Huggins
Hi Myrthe, I haven't tried it with cornstarch, so I'm not sure how well it will bind. It's worth a shot though. The chickpeas help the loaf stick fairly well, so you may be fine. You can also try a few tablespoons of oat or all-purpose flour. I hope this helps. Have a happy holiday! 🙂