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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!
Patty Clark
Thanks for this amazing sounding recipe. I'm going to make it for Christmas.
Do you know if I can make it ahead of time and then bake it maybe an hour or so later?
Melissa Huggins
Hi Patty, yes, you can prepare it fully up until the baking step. Just wrap and chill. It may need to cook longer. If the top is browning too much, you can cover it with foil.
Abi neve
Gblue- some puff pasty is vegan. If you are in UK then jus-roll is vegan. celebrations all roundddd
Rudy Gizzi
This was delicious!
Support @ Vegan Huggs
Thank you Rudy, we are so happy that you like it!
Barbara Berry
Can I make this a week ahead and freeze to bake Christmas Day?
Charlotte
Amazing recipe, we loved it so thank you! Can it be made up, frozen and then cooked at a later date?
ruth
Can dried mushrooms be used or i am best to stick to fresh? Thank you
Cristina
I’m not one who cooks often. The directions were very easy to follow and the overall taste was amazing. I also made the mushroom gravy to accompany it. We had some leftover and ate it the next day......and I have to say the flavors were even better the next day! Love this recipe, it’s absolutely delicious and easy enough to make.
Support @ Vegan Huggs
Hi Cristina! We are so happy to hear that you loved the recipe! Thanks so much for giving it a try 🙂
leah
This was really easy to make and very tasty. Loved it
Support @ Vegan Huggs
Hi Leah! We are so happy to hear that you found it easy to make and that it was a hit! Thank you for trying it out 🙂
gblue
This is not Vegan. Puff pastry is not Vegan. It's got butter in it. - From Cows
Melissa Huggins
Yes, this recipe is entirely vegan. If you read the post above, you will find detailed information on which brands are vegan. This is in the US, so I'm not sure if you will find the same brands worldwide. It's worth looking into though.
Abi neve
Some puff pastry is vegan. Often restaurants don't use vegan puff which is annoying but theres plenty of brands including Jus-roll which is vegan.
LisaRose
I would not call this quick or easy prep. That said, it is f-bomb delicious! 😋 Thanks for a great recipe.
EvilVegan
Hi! I only have poultry seasoning (ew) which is rosemary, sage, thyme and marjoram as opposed to the three separate herbs. How much do you recommend I add? I like well-seasoned food. Thanks in advance.
EvilVegan
I have poultry (ew) seasoning to use rather than the three separate herbs and need to use that. Any suggestion as to how much to add? I like a lot of flavor. Thanks in advance.
Melissa Huggins
I would use about 1 tablespoon of fresh thyme and sage. Then about 1 1/2 teaspoons of fresh rosemary. I hope this helps 🙂
Ashley
I have a bit allergen. Any other ideas for replacing the walnuts?
Thank you!
Melissa Huggins
Hi Ashley, can you have pecans? They would work well too. 🙂
Angie
I substituted pumpkin seeds for the walnuts, and it turned out great!
Support @ Vegan Huggs
Hi Angie! We're so happy to hear that the substitution worked out and that you liked the recipe! Thanks for stopping by 🙂
Màire Hayes
Is it possible to freeze the Wellington for later use
Stephen
Has anyone replaces the tamari with coconut aminos and the nut meal with crushed cashews?
Melissa Huggins
Hi Stephen, I haven’t tried it with the cashews, so I’m not sure if it’ll have a similar texture. I have used pecans and they work perfectly. You can definitely replace the Tamari with coconut aminos. I hope this helps. Thanks for stopping by.