This gorgeous Vegan Wellington will be an absolute hit amongst everyone at the Holiday table this year! It looks so elaborate and uses a few ingredients to really build up the flavors, yet the steps are surprisingly easy. I’ve been perfecting this recipe over the last 3 years, and I don’t think it gets any better than this! We’ve really layered the flavors and textures with toasted nuts, mushrooms, fresh herbs, aromatics, and everything in between. Trust me, this is the center piece your Christmas table deserves!!
Why I Love This Recipe
- Deliciously Flavorful: The combination of sauteed vegetables, herbs, mushrooms, and toasted nuts creates a complex 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.
- A Healthier Option: The filling is loaded with nutritious ingredients like lentils, vegetables, nuts, and mushrooms and won’t leave your guest feeling heavy afterward! It’s both satisfying and nourishing.
- Prep-Friendly: You can prepare it the day before for a relaxing hosting experience, and it freezes very well! This recipe makes for 8 servings, divided between 2 lovely loaves. Even if there are only 2 or 4 people at your table, I would still recommend making the 2 loaves, as it requires a few ingredients. Freeze the other loaf before baking for up to 3 months. You can even freeze individual slices after they have been baked and reheat in the oven whenever you feel like a slice!
Main Ingredients
Lattice Ingredients
Ingredient Notes
- Vegan Puff Pastry: Provides a light, flaky base for the rich filling. Most puff pastries in grocery stores are accidentally vegan. Make sure to check the ingredients. In the USA, Pepperidge Farm puff pasty is vegan.
- Walnuts and Cashews: Add a delightful crunch and nutty flavor.
- Mushrooms: Shiitake and brown mushrooms offer a meaty texture and luxurious earthy and umami flavor.
- Lentils: Add a hearty, protein-rich element to the dish. They’re very effective as plant-based meat in this vegan Wellington.
- 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.
Step-By-Step Instructions
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. 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 with oats, the flaxseed mixture, and nuts. Lightly process half of the mixture and add back to the rest of the mixture, mixing and combining.
Shape the filling on puff pastry, creating a lattice pattern. Brush with our vegan “egg wash” and bake until golden brown.
Variations and Tips
- Swap the mushroom: I really like the combination of shiitake and Swiss brown mushrooms, but if they are not available to you, any mushroom mix will work!
- Golden Crust: Don’t forget to use our vegan “egg wash” made of maple syrup and dairy-free milk.
- Perfect Shape: Allow the Wellington to rest after baking for a firmer structure, making it easier to slice.
- Frozen Dough: I find the puff pastry easier to work with when it’s still slightly frozen, so I take it out of the freezer only 10 minutes before using it and take the second sheet once I’m almost done prepping the first Wellington!
- Enhance with Sauce: Serve with our mushroom gravy 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 Mushroom Gravy, our Baked Harvest Salad, our stunning Holiday Salad, these Maple Glazed Carrots, or our Cream Cheese Carrot Lox Canapés.
Why You’ll Love This Vegan Wellington TLDR
- Stunning
- Delicious
- 100% vegan
- Easy to prepare in advance
- A nourishing take on the classic Christmas Wellington
Vegan Wellington
Impress your guests at the Christmas table with this easy yet stunning Plant-Based Wellington, featuring layers of flavors from toasted nuts, mushrooms, and aromatic herbs. A delicious vegan dish that will leave everyone wanting more!
Video
Equipment
Ingredients
Filling
- 3 tbsp (45 ml ) olive oil - divided
- ⅔ cup (67 g) raw walnuts
- ⅓ cup (43 g) raw cashews
- 2 tbsp (14 g) grounded flaxseed
- 5 tbsp (75 ml) hot water
- 1 carrot - finely chopped
- 1 leek - finely chopped
- 2 medium brown onions - finely chopped
- 4 garlic cloves - minced
- 3.5 oz (100 g) shiitake mushroom - finely chopped
- 7 oz (200 g) Swiss brown mushrooms - finely chopped
- 6 sprigs of fresh thyme
- 3 leaves (3) sage - finely chopped
- ½ tsp (3 g) sea salt flakes
- 1 tbsp (15 ml) tamari
- 1 tbsp (15 ml) vegan Worcestershire sauce
- 1.5 cups (300 g) cooked brown lentils
- ¾ cup (60 g) oats
- ⅓ cup (20 g) fresh parsley - finely chopped
- salt and pepper to taste
Pastry
- 2 (330 g) squares of store-bought vegan puff pastry
- 2 tsp (13 ml) maple syrup
- 1 tbsp (15 ml) dairy-free milk
Instructions
- Wash and chop all the vegetables using a knife or larger chopping setting of a food processor. Remove the thym from its sprig. Roughly chop the walnuts and cashews.
- Prepare the flaxseed "egg": Add the grounded flaxseed and hot water to a bowl, stir well and let rest for 5 minutes.
- Prepare the filling: To a large pan on medium heat, add 1 tbsp of olive oil, the walnuts, and cashews, and cook for about 5 minutes, until slightly golden, stirring frequently. Keep an eye on them to avoid burning. Set aside
- To the same pan, on medium heat, add 2 tbsp of olive oil, the carrot, leek and onions. Cook for 10 minutes, stirring regularly.
- Add the garlic, mushrooms, salt, thyme, sage, and salt. Cook for a further 10 minutes, stirring regularly.
- Add the tamari, Worcestershire sauce, and lentils. Reduce the heat and cook for 10 more minutes.
- Transfer the filling to a large 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 (refer to the blog photos for visual clues). Transfer back to the mixing bowl and combine. Taste and adjust salt and pepper to taste. Transfer to the fridge to cool down for 20 minutes, this will make it easier to shape.
- Assemble the Wellington: Preheat the oven on fan assist at 375 degrees F (190 C).Take the puff pastry out of the freezer 10 minutes before using.
- 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 a log. Leave about 1 cm (1/3 inch) of dough at the top and bottom.
- Using a sharp knife, score diagonal strips 4 cm long and 1cm apart from top to bottom along the pastry on each side (use the blog photos for visual clues). Fold the pastry at the top and bottom over the log. 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.
- Repeat steps 10 and 11 with the second square of puff pastry and the rest of the mixture to create a second Wellington.
- Prepare the "egg-wash": Combine the maple syrup and milk, and lightly brush over the wellington.
- Bake in the oven for 35 to 40 minutes until golden, rotating your baking tray halfway to ensure even baking. If you have multiple dishes in the oven, it might take a little longer. The Wellington is ready when it looks golden. Let it rest for 10 minutes before slicing. Enjoy!
Notes
This recipe makes 8 servings, divided between 2 Wellingtons, each serving 4 people. If you’re adjusting the serving size, I recommend sticking to multiples of 4, as it’s difficult to make half a Wellington.
Given the larger quantity of ingredients and steps involved (compared to my usual recipes) and how absolutely delicious this dish is, I suggest making the full 8 servings—even if you’re hosting fewer guests. This recipe is also freezer-friendly! You can freeze an entire loaf before baking or individual slices after they’ve been baked.
Per Serving
Calories 390kcalCarbohydrates 36gProtein 12gFat 21gSodium 422mgFiber 6gVitamin A 99IUVitamin C 14mgCalcium 61mgIron 3mg
FAQ
Is this recipe gluten-free?
If you’re using gluten-free puff pastry, it can be made gluten-free. Ensure tamari and Worcestershire sauce are gluten-free.
Is this dish freezer-friendly?
This recipe is freezer-friendly! You can freeze an entire loaf before baking or individual slices after they’ve been baked. Reheat in the oven when ready to eat!
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 you can prepare it a day ahead. Wrap it in cling film or store it in an airtight container in the refrigerator. Brush with the egg wash when ready to bake.
For a soy-free version:
Replace the tamari with coconut aminos, and add extra salt.
It looks delicious. Is there a possible substitute for the mushrooms?
I have not tried, but you could potentially just add a bit more of all the other ingredients 🙂
This came out very well and extremely delicious, what a great recipe!
I’m so happy you loved it 💚
Can I substitute with red lentils? Can’t find the brown☹️!
I have not tried, if you do I would recommend to let them drain thoroughly before adding to the pan, but I can’t guarantee the same result. I’m surprised you can’t find it, it’s the most commonly found lentils where I am, the one you find in the can, here’s a link to see what it looks like https://www.woolworths.com.au/shop/productdetails/195100/annalisa-lentils
Looks delicious! Can you please provide the recipe for the sauce you put on top of the vegan Wellington?
It’s my mushroom gravy 🙂 I’ll put the link below, it’s also linked above the recipe, if there’s an accompanying recipe you will always find it linked in the “tips and variation” section of the article.
https://plantbaes.com/easy-vegan-mushroom-gravy-recipe/
Hope you love it 💚
Hi! This looks d delicious! My first Xmas as a vegan!!!.. if freezing in advance, do you cook it from frozen, and how much longer would it need or defrost overnight first and then cook it? Thank you so much, I can’t wait to try it!
That’s so exciting! I’ve just realised I forgot to write down the time when I tested it 🫣 I have one more in the freezer, I’ll cook it this week and will get back to you 💚
Is there an alternative to the lentils? They are a severe migraine trigger so I have to avoid them 100%.
Chickpeas might be good if you can have them? I would used canned one (rinse well), or cook them a little longer if you cooked from dried, so they are very soft, and gently crush them a bit with a fork before adding to the pan. Hope you love it!
Hi. Where might I find the vegan puff pastry?
You will be surprised a lot of the puff pastry in the frozen section are actually vegan, and do not use butter! If you’re in Australia, the one I used is called Pampa and I got in from Woolworth. Hope you love it!
Everything looks delicious, what is the name of the thick sauce that you add when it is served on the plate? Please
It’s a mushroom gravy 😍 here’s the link to the recipe https://plantbaes.com/mashed-potatoes-mushroom-gravy/
I love your channel!! I can’t wait to try theae recipes!!!bless you!
You’re so sweet, thank you so much Liss 💚