This delicious vegan Wellington is stuffed with all the plant goodness and it is the perfect showstopper for your Christmas dinner table!
Vegan Wellington Recipe
Christmas and other festive meals have always been a difficulty for new vegans - these meals are simply focused on comfort foods lots of people grew up with. Let me give you a delicious option for a vegan Christmas main this year: Vegan Wellington! This festive main dish is filled with veggies and beans, making it a delicious option on the dinner table this Christmas - not just for the vegans!
The wellington is wrapped in wonderfully crisp, golden puff pastry, making it easy to slice and portion it, and it's simply divine served alongside roast potatoes, vegan Yorkshire Puddings and delicious vegan gravy.
This Vegan Christmas Wellington Recipe is:
- 100% vegan and plant-based
- simple to make
- great for Christmas or Thanksgiving!
- perfect for sharing with friends and family
- wonderful for Christmas dinner
Wellington always runs very high on my list of favourite vegan roasts for Christmas dinner! Throughout the years, I have made my fair share of vegan wellingtons with all kinds of fillings, but admittedly, the simple veg best brings the Wellington to shine in its brightest colours.
This feeling Wellington only uses a couple of simple ingredients:
- vegan-friendly puff pastry sheets, plus a little extra for decorating your Wellington - I like to use vegan store-bought puff pastry, such as Jusrol
- balsamic vinegar
For the filling:
- rapeseed oil
- small onion
- large carrot
- fresh sage
- fresh thyme
- fresh rosemary
- tomato puree
- Tamari soya sauce
- crushed walnuts
- tinned chickpeas
- tinned black beans
- golden breadcrumbs
- salt and pepper to taste
This recipe can be created in just a few simple steps. Please read the full instructions before starting on this recipe!
Step 1: Create the Wellington filling
To create the filling for your Christmas Wellington, let's start by heating the rapeseed oil in a large skillet over medium heat. Sauté them for 4-5 minutes or until they are softened.
Next, add in the diced carrot and celery and cook for a further 4-5 minutes before adding the crushed garlic.
After roughly a minute, the garlic should become fragrant. Sprinkle in the finely chopped herbs: sage, thyme, and rosemary. Cook for another minute, then reduce the heat to a low setting. Stir in the tomato puree and tamari soya sauce. Add the walnuts and chickpeas, then stir through the mashed black beans.
Remove the mixture from the stove and stir in the golden breadcrumbs. Season to taste with salt and black pepper, then place the filling aside to cool down entirely. Best place it into a bowl and allow for it to cool down in the fridge for at least 30 minutes. For the next step it's important that the mix is cold.
Step 2: Cool down & baking preparation
Whilst your filling is cooling down in the fridge, remove your puff pastry sheets from the fridge and let it sit at room temperature to soften, so that you can carefully unroll it without breaking the pastry.
In the meantime, preheat your oven to 190°C (374°F).
Step 3: Fill the Wellington
Unroll the first sheet of vegan-friendly puff pastry on a lined baking tray.
Place your filling onto the middle of the sheet and create a firm log shape, leaving a few inches free around the edges. Shape your Christmas Wellington to your liking, but ensure the filling is tightly packed into the middle.
Unroll the second puff pastry sheet and place it onto the top, covering the filling entirely. Gently press it down onto the filling to tightly wrap it.
Using a sharp knife or a pizza cutter, cut off any excess pastry around the edges, but leave about 1-2 inches of pastry around the log shape. Using either your fingers or the back of a fork, firmly crimp the edges of your Wellington to seal it.
Step 4: Decorate the Wellington
You can use any excess pastry to decorate your Wellington, or simply leave it as it is. You could, for example, use festive cookie cutters to create pastry shapes. Brush the back of a shape with a little plant milk, then gently press it onto the Wellington to secure it.
Step 5: Roasting
Brush the entire Wellington with balsamic vinegar - this is what will give your Christmas roast the wonderful golden colour during roasting. If you want to add an extra crunch, sprinkle sesame seeds onto your Wellington.
Transfer the vegan Wellington to the oven and roast in the middle of the oven for 20-25 minutes or until golden.
Step 6: Serving
Place the Wellington onto a serving dish and slice to serve.
This vegan Wellington is deliciously served alongside vegan roast potatoes, vegan Yorkshire puddings and your favourite gravy!
Frequently Asked Questions
The feeling for that vegan Wellington is naturally gluten-free as long as you swap out the vegan breadcrumbs for a gluten-free alternative. In some countries you can also get vegan-friendly gluten-free puff pastry from the fridge aisle of the supermarket, so if your local grocery store stocks gluten-free vegan puff pastry, then yay!
In this case, it is a simple swap. For the base recipe, all you need is two sheets of puff pastry, thank you are good to go!
There's only one nutty ingredient in this Wellington: walnuts! You can easily swap this out for pumpkin seeds or sunflower seeds (or a mix of both) if you can't have walnuts./
If you're still looking for the perfect vegan appetizer to serve at your Christmas or Thanksgiving meal, try this pumpkin cheese ball!
If you've made this recipe, I would love for you to leave a review below 😊
- 2 rolls vegan-friendly puff pastry (320 g)
- 2-3 tbsp balsamic vinegar
- extra puff pastry for decoration
For the filling:
- 1 tbsp rapeseed oil (15 g)
- 1 small brown onion finely diced
- 1/2 tsp salt
- 1 large carrot finely diced
- 2 stalks celery finely diced
- 5 garlic cloves crushed
- 1 tsp fresh sage chopped
- 1 tsp fresh thyme chopped
- 1 tsp fresh rosemary chopped
- 2 tbsp tomato puree
- 2 tbsp tamari soya sauce
- 50 g walnuts crushed
- 1 can cooked chickpeas (240 g - drained weight) drained
- 1/2 can cooked black beans drained and mashed
- 25 g golden breadcrumbs
- salt and pepper to taste
- Heat the rapeseed oil in a large skillet over medium heat and sauté the onion for 4-5 minutes or until softened. Sprinkle in the salt, then add the diced carrot and celery.
- Cook for 4-5 more minutes until softened, then add the crushed garlic.
- Sprinkle in the finely chopped herbs and cook for a further minute until fragrant.
- Reduce the heat to low and stir in the tomato puree and tamari. Add the walnuts and chickpeas, then stir through the mashed black beans.
- Remove from the heat and sprinkle in the breadcrumbs. Season to taste with salt and pepper, then set aside to cool down entirely.
- In the meantime, remove your puff pastry from the fridge and let it soften slightly at room temperature.
- Preheat your oven to 190°C.
- Unroll the first sheet on a lined baking tray and place your filling into the middle of the sheet and create a firm log shape.
- Top with the second puff pastry sheet, gently pressing it down onto the filling to create the Wellington shape. Cut off any excess pastry around the Wellington, leaving a 1 cm edge. Carefully seal the edges with a fork.
- Use the remaining pastry to decorate your roast. Brush the entire Wellington with balsamic vinegar and sprinkle with sesame seeds (optional).
- Roast in the middle of the oven for 20-25 minutes or until golden.
- Remove from the oven and slice to serve alongside roast potatoes, vegan Yorkshire puddings and your favourite gravy!
- You can easily prepare this Vegan Wellington in advance! Simply cook up your Wellington filling up to 3 days before and store it in an air-tight container in the fridge until you're ready to assemble your Wellington.
- This recipe can easily be made gluten-free by swapping for gluten-free, vegan puff pastry.
- Ensure the puff pastry is cold and your filling cooled down completely before spooning it onto your pastry.
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