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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.
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!
Christina
Amazing! Will make again and again!
Support @ Vegan Huggs
Hi Christina! We are so glad you loved it 🙂 Thanks for trying it out!
Heidy
Omg it was so amazing!!! We loved it! What a treat for Easter!! Thanks for sharing such a great recipe!!
I did add extra spices (cumin, smoked paprika and garlic powder) but that’s just my latin roots coming up lol - It was possibly the best meal of the year!! 💗💗💗
Support @ Vegan Huggs
Hi Heidy! Thank you for taking the time to come back and leave this review! What an amazing compliment 🙂
Lysandra H Maldonado
I made this tonight. It is sooo yummy.. it's the perfect holiday recipe. Absolutely loved it. Thanks for sharing
Support @ Vegan Huggs
Hi Lysandra! We are so happy you loved the wellington! Thank you so much for giving it a try 🙂
Sally Webb
I do NOT eat mushrooms and I’m the furthest from a vegan. However, I made this for my daughter’s visit and it was DELISH! I made the mushroom gravy linked to the recipe and it was delicious as well. It’s a fair bit of prep work but well worth the effort. I will definitely prepare this on a regular basis and it is one of my new favourite meals.
Thank you so much!
Sally
Support @ Vegan Huggs
Hi Sally! What a wonderful compliment, thank you so much! We are so happy to hear that you loved the recipe, thanks for trying it out 🙂
Leah
Loved this, made it for dinner few weeks ago and it was delicious.
Support @ Vegan Huggs
Hi Leah! Thanks for trying out the recipe, we are so happy you loved it 🙂
Christina
Amazing! Thanks for the recipe! Will be on repeat for special
Occasions at our house!
Support @ Vegan Huggs
Hi Christina! We are so happy to hear that you love the recipe! Thanks for trying it 🙂
Stephanie
Just tried this recipe and it’s delicious! I’m wondering if I can freeze it?
Melissa Huggins
Hi Stephanie, I'm so glad you liked it. Yes, you can freeze the leftovers for 2-3 months. The texture may change slightly, but it's still really delicious. Thank you for trying the recipe. 🙂
Dan Davidson
This recipe was a definite winner! Pretty enough for company but easy enough for weekend meal prep! Thank you for the recipe!
Support @ Vegan Huggs
Hi Dan! Thank you for the review - we are so happy to hear that you loved the recipe! 🙂
Annmarie Rousseaux
Hi! This looks delicious but is there a way to sub out the mushrooms? What do you recommend?
Melissa Huggins
Hi there, I haven't tried it with anything else yet, but It may work with crumbled tofu. Use extra firm and press it for 30 minutes. Cook it the same way as the mushrooms. I hope this helps. Thanks for stopping by. 🙂
Ashley
Can I just leave out the walnuts or what would be a suitable substitution? We have tree-nut allergies in my home.
Melissa Huggins
Hi Ashley, you can replace them with 1/3 cup rolled oats, sunflower, or pumpkin seeds. This will provide that extra chew that the walnuts provide. I hope this helps. Thank you for stopping by.
judy
hi!
Could I use a regular egg (or two?) instead of the flax meal? I don't have any 🙁
Melissa Huggins
Hi Judy, I haven't tried it, but I believe it could work with one egg. You can also use ground chia seeds or even 1/4 cup chickpea flour to replace the flax egg. Thanks for stopping by and Happy New Year! 🙂
Elizabeth Bruce
I have made this for Christmas Dinner for the last 2 years, it is superb
Support @ Vegan Huggs
Hi Elizabeth! We are so happy to hear that you have made this recipe multiple times and love it! Thanks so much for stopping by 🙂
Raiza
I just have to say Oh. My. Effin'. GOD!! Sorry for my French, but this dish is one of the most amazing things I've ever made! I'm from the Caribbean and "beef" Wellington is not something we eat over there. But this year I wanted to make something else, something nice for Christmas. It's my second Christmas as a vegan. Even my non-vegan sister loved it and took a second round and even took some home. It was just the two of us this year so lots of leftovers. I still have a small piece left for tomorrow. I paired it with a French red wine balsamic vinegar cranberry sauce and it complimented it very very well. So I just want to say THANK YOU! I will definitely check out your other recipes.
Support @ Vegan Huggs
Hi Raiza! We are so happy to hear that you both loved the recipe so much! Thank you so much for taking the time to leave such an amazing review! 🙂
Michelle
This was a great recipe! Easy to follow, I prepped in advance and did suggested 375 F for 50 min. This was a Christmas Eve hit for myself and vegan husband as well as 2 carnivores who were there. I also added in 3 well chopped Gardein breakfast sausages to the filling for a little extra savory hit. This will definitely be the traditional meal I make!
Support @ Vegan Huggs
Hi Michelle! We are so happy to hear that everyone loved the Wellington! Thanks for giving it a try 🙂
Anamaria
Hi!!! Thank you for recipe! I made a small log, can a i i freeze the rest?Thanks!!!
Melissa Huggins
Yes, you can freeze it. The texture of the mushrooms will change slightly, but it's still delicious. Happy New Year! 🙂
Emily Green
This is incredible! The recipe is so perfectly written, everything worked out beautifully. This is my first ever Wellington and it is so delicious and pretty! I plated it with the mushroom gravy linked in the recipe and cranberry sauce and green beans for a holiday meal. The best!
Support @ Vegan Huggs
Hi Emily! Thank you for your kind words, we are so happy to hear that you loved the Wellington! Thanks for giving it a try! 🙂
Annette
My non-vegan relatives loved this last Christmas, and I’m serving it again this year! It’s yummy and substantial with the chickpeas and nuts. Plus, beautiful!
Support @ Vegan Huggs
Hi Annette! We are so happy to hear that you all love the recipe! Thanks so much for the lovely review 🙂
Ruth
Hi, can dried mushrooms be used instead?
Thanks
Melissa Huggins
Hi Ruth, I haven't tried it with dried mushrooms. It may work, but I don't know the amount to use or the texture it will provide. I'm sorry I couldn't be more help.