This gorgeous plant-based Vegan Wellington will be an absolute hit amongst everyone at the Christmas table this year! It looks so elaborate yet is surprisingly easy to put together. We’ve really layered the flavors with toasted nuts, mushrooms, aromatics, and everything in between.
Why This Recipe Works
Deliciously Flavorful: The combination of fresh vegetables, herbs, and spices creates a taste that is absolutely divine.
Perfect Texture: Crispy puff pastry encases a rich, hearty filling, offering a lovely contrast in textures.
Visually Stunning: The lattice pattern on top makes this Wellington a gorgeous centerpiece for any table.
Healthy and Nourishing: Loaded with nutritious ingredients like lentils and mushrooms, it’s both satisfying and nourishing.
Adaptable: Easily customizable with your choice of nuts, mushrooms, and herbs to suit your taste.
Vegan Puff Pastry: Provides a light, flaky base for the rich filling. Most puff pastries in grocery stores are accidentally vegan. In the USA, Pepperidge Farm puff pasty is vegan.
Walnuts and Cashews: Add a delightful crunch and nutty flavor.
Ground Flaxseed: A nutritious egg substitute that helps bind the ingredients.
Mushrooms: Shiitake and brown mushrooms offer a meaty texture and luxurious earthy flavor.
Lentils: Add a hearty, protein-rich element to the dish. They’re very effective as plant-based meat in this vegan Wellington. We opted for green lentils, though brown lentils are equally suitable for this dish.
Flax eggs: Flax eggs are used as a binder to hold the vegetable filling together. Make sure to use ground flaxseed – whole flaxseeds do not absorb water in the same way and do not make a good binder. You can grind them yourself if needed, by processing them in a blender for a few seconds. Keep in the fridge once ground.
Begin by bringing the puff pastry to room temperature. Preheat your oven for optimal cooking. Chop all the vegetables finely. Cook walnuts and cashews until fragrant, then chop them. Combine flaxseed with hot water to form an egg-like mixture. Sauté carrots, leek, and onions, then add garlic, mushrooms, and herbs. Stir in the tamari, vegan Worcestershire sauce, and lentils. Mix this with oats, the flaxseed mixture, and nuts, then lightly process half of it. Shape the filling on puff pastry, creating a lattice pattern. Brush with melted butter and bake until golden brown.
- Is this recipe gluten-free? With gluten-free puff pastry, it can be made gluten-free.
- Can I make it nut-free? Substitute nuts with seeds like sunflower or pumpkin.
- Is this dish freezer-friendly? Yes, it can be frozen and reheated in the oven, although freshly baked would be best. I like to slice the leftovers and freeze straight away.
- What can replace Worcester sauce? Lots of Worcester sauce are accidentally vegan these days, but if you cannot find it, tamari or soy sauce is a great alternative.
- Can I prepare this in advance? Yes! Simply prepare it until it’s ready to bake, then wrap it in cling film or store it in an airtight container in the refrigerator. The baking duration will extend by about 20-30 minutes, and I’d recommend lowering the temperature to 375 °F. If additional browning is needed on the top, increase the heat during the final 15 minutes.
Variations and Tips
Explore Mushroom Varieties: Experiment with different mushrooms like portobello or cremini for unique flavors.
Golden Crust: Brush the pastry with plant-based milk before baking to achieve a beautiful golden crust.
Perfect Shape: Allow the Wellington to rest after baking for a firmer structure, making it easier to slice.
Enhance with Sauce: Serve with a vegan gravy or sauce to complement and elevate the flavors.
Food Processor: You can dice the vegetables using a knife or a food processor. If you’re not using a food processor, mash the lentils using a fork and use quick oats.
If you’re looking for some other delicious items to add to your Christmas lunch or dinner menu, check out our Mashed Potatoes & Mushroom Gravy, our stunning Holiday Salad, these Maple Glazed Carrots, some Cream Cheese Carrot Lox Canapés or our simple, delicious vegan Mini Pavlovas with vanilla custard for dessert!
Why You’ll Love This Vegan Wellington
- 100% vegan
- Easy to prepare in advance
- A nourishing take on the classic Christmas Wellington
- 2 blocks of store-bought vegan puff pastry
- 4 tbsp vegan butter (divided )
- ⅔ cup walnuts
- ⅓ cup cashews
- 2 tbsp grounded flaxseed
- 5 tbsp hot water
- 1 carrot finely diced
- 1 leek finely diced
- 2 onions finely diced
- 4 garlic cloves minced
- 100 g shiitake mushroom minced
- 200 g brown mushrooms minced
- 4 sprigs of fresh thyme
- 3 leaves sage diced
- ½ tsp salt
- 1 tbsp tamari
- 1 tbsp vegan Worcestershire sauce
- 1.5 cups cooked lentils
- ¾ cup rolled oats
- ⅓ cup chopped fresh parsley
- salt & pepper to taste
- Take the pastry out of the freezer two hours before using it and leave it covered at room temperature.
- Preheat the oven on fan assist at 375 degrees F (190 C).
- Wash and dice all the vegetables using a knife or larger chopping setting of a food processor.
- Add 1 tbsp of butter to a pan on medium heat, add the walnuts and cashews and cook for 3 to 5 minutes, until brown and fragrant, stirring frequently. Allow to cool down. Roughly chop the nuts using a knife. Reserve.
- Add the grounded flaxseed and hot water to a bowl, stir well and let rest for 5 minutes.
- To a large pot on medium heat, add 2 tbsp of butter, the carrot, leek and onions. Cook for 5 minutes, stirring regularly.
- Add the garlic, mushrooms, salt, thyme, and sage. Cook for 10 minutes, stirring regularly.
- Add the tamari, Worcester sauce, and lentils. Reduce the heat and cook for 10 minutes.
- Transfer to a mixing bowl. Add the oats, parsley, flaxseed egg, and chopped nuts and stir well until combined.
- Transfer half of the mixture to a food processor and lightly process. Transfer back to the mixing bowl and combine. Adjust salt and pepper to taste.
- Place a square of puff pastry onto some baking paper. Pour half of the filling mixture onto the middle of the paper and shape it into the form of a regular Wellington.
- Using a sharp knife, score diagonal strips 4 cm long and 1cm apart from top to bottom along the pastry on each side. Crisscross each strip of pastry across the filling to form a lattice. Continue this process, alternating strips over the log until you reach the end, and seal by pressing the pastry together gently.
- Repeat steps 11 and 12 with the second square of puff pastry and the rest of the mixture to create a second Wellington.
- Melt 1 tbsp of butter in the microwave and brush it over both of them.
- Bake in the oven for 35 to 40 minutes. Let them rest for 10 minutes before slicing.