This delicious vegan Wellington is stuffed with all the plant goodness and it is the perfect showstopper for your Christmas dinner table!
- 2 rolls of vegan-friendly puff pastry (320 g)
- 2–3 tbsp balsamic vinegar
- extra puff pastry for decoration
For the filling:
- 1 tbsp (15 g) rapeseed oil
- 1 small onion, finely diced
- 1/2 tsp salt
- 1 large carrot, finely diced
- 2 stalks celery, finely diced
- 5 garlic cloves, crushed
- 1 tsp finely chopped fresh sage
- 1 tsp finely chopped fresh thyme
- 1 tsp finely chopped fresh rosemary
- 2 tbsp tomato puree
- 2 tbsp Tamari soya sauce
- 50 g crushed walnuts
- 1 tin chickpeas, drained (240 g drained weight)
- 1/2 tin black beans, drained and mashed
- 25 g golden breadcrumbs
- salt & 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.
- Serving Size: per slice
- Calories: 385
- Sugar: 2.8
- Sodium: 916.3
- Fat: 22.7
- Saturated Fat: 3
- Unsaturated Fat: 19.7
- Trans Fat: 0
- Carbohydrates: 37.4
- Fiber: 5.7
- Protein: 9
- Cholesterol: 0
Keywords: Vegan Wellington, Wellington, vegan puff pastry Wellington, vegan puff pastry roast, vegan roast, vegan Christmas roast, plant based Wellington, plant based Christmas roast, roast, puff pastry, Wellington, vegetable Wellington, vegan Christmas, vegan vegetable Wellington, vegan Wellington recipe