Vegan Wellington

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Vegan Wellington is a wonderful dish that brings together flavors from the earth in a way that’s hearty, satisfying, and completely plant-based. Imagine tender vegetables and legumes all wrapped up in flaky, golden pastry. This delightful meal is not only a feast for the taste buds but also a colorful centerpiece for any gathering. Whether you’re celebrating a holiday or just want to impress your family with a delicious homemade dinner, Vegan Wellington is the perfect option.

What You’ll Need for Vegan Wellington

To create this show-stopping dish, gather the following ingredients:

Olive Oil: 3 tbsp (divided)
Walnuts: ⅔ cup (about 85g)
Cashews: ⅓ cup (about 45g)
Ground Flaxseed: 2 tbsp
Hot Water: 5 tbsp
Carrot: 1 (finely chopped)
Leek: 1 (finely chopped)
Yellow Onions: 2 (finely chopped)
Garlic Cloves: 4 (minced)
Shiitake Mushrooms: 3.5 oz (about 100g, finely chopped)
Swiss Brown Mushrooms: 7 oz (about 200g, finely chopped)
Fresh Thyme: 6 sprigs
Sage Leaves: 3 (finely chopped)
Sea Salt Flakes: ½ tsp
Tamari: 1 tbsp
Vegan Worcestershire Sauce: 1 tbsp
Cooked Brown Lentils: 1.5 cups (about 240g)
Oats: ¾ cup (about 70g)
Fresh Parsley: ⅓ cup (finely chopped)
Salt and Pepper: to taste
Vegan Puff Pastry: 2 squares
Maple Syrup: 2 tsp
Dairy-Free Milk: 1 tbsp

Step-by-Step Vegan Wellington Recipe

Prep the Veggies: Start by washing and chopping all the vegetables. For efficiency, you can use a food processor on a larger chopping setting. Remove the leaves from the thyme sprigs, and roughly chop the walnuts and cashews.
Make the Flaxseed Egg: In a bowl, combine the ground flaxseed and hot water. Stir well and let it sit for about 5 minutes to thicken.
Cook the Nuts: In a large pan over medium heat, add 1 tbsp of olive oil, walnuts, and cashews. Cook for about 5 minutes until they’re slightly golden, stirring frequently to avoid burning. Set aside.
Sauté the Vegetables: In the same pan, add 2 tbsp of olive oil, followed by the chopped carrot, leek, and onions. Cook for 10 minutes, stirring regularly.
Add More Flavor: Stir in the minced garlic, shiitake and Swiss brown mushrooms, sea salt, thyme, and sage. Continue cooking for another 10 minutes, stirring often.
Mix in Sauce and Lentils: Add the tamari, Worcestershire sauce, and cooked lentils to the pan. Lower the heat and simmer for an additional 10 minutes.
Combine the Filling: Transfer the mixture to a large mixing bowl and mix in the oats, chopped parsley, flaxseed egg, and the previously cooked nuts. Stir until everything is well combined.
Blend for Texture: Transfer half of the filling into a food processor and pulse lightly (you should see some texture). Mix it back into the bowl with the rest of the filling. Taste and adjust with salt and pepper as needed. Cool the mixture in the fridge for 20 minutes for easier handling.
Preheat the Oven: Set your oven to 375°F (190°C) using the fan assist option.
Assemble the Wellington: Take the puff pastry out of the freezer around 10 minutes before using. Place one square of pastry on baking paper and pour half of the filling onto the center, shaping it into a log. Leave about 1 cm of space at both ends.
Create the Lattice: With a sharp knife, score diagonal strips on the pastry about 4 cm long and 1 cm apart along each side. Fold the top and bottom pastry flaps over the log, then crisscross the strips over the filling to form a lattice until you reach the end.
Repeat for Second Wellington: Follow the same steps with the second puff pastry square and the remaining filling.
Prepare the Glaze: Mix the maple syrup and dairy-free milk, then lightly brush the mixture over the assembled Wellingtons.
Bake: Place the Wellingtons in the oven and bake for 35 to 40 minutes until golden brown. Rotate the baking tray halfway through for even cooking. They are ready when golden and delicious!
Let it Rest: Allow your Vegan Wellington to sit for about 10 minutes before slicing. This waiting time enhances the flavors.

How to Serve Vegan Wellington

Once your Vegan Wellington is ready, it’s time to plate it up! Slice the Wellington into generous portions and serve with a side of your favorite greens or a tasty salad. A rich vegan gravy or a tangy cranberry sauce can also complement this dish beautifully. Garnishing with fresh herbs adds a nice touch and enhances the presentation. Enjoy it as part of a festive meal or a cozy dinner at home; it’s sure to impress everyone at the table!

Make It Your Own

Add Extra Veggies: Feel free to throw in any leftover vegetables you have on hand. Spinach, kale, or bell peppers can all make great additions!
Spice It Up: Adding a pinch of smoked paprika or cayenne pepper can give your filling a nice kick.
Swap the Nuts: If you have a nut allergy or prefer different flavors, try using sunflower seeds or pumpkin seeds instead.

Vegan Wellington FAQs

Can I make this dish ahead of time?
Absolutely! You can prepare and assemble the Wellingtons in advance and refrigerate them. Just bake them when you’re ready to serve.

What can I serve with Vegan Wellington?
This dish pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, or a crisp green salad.

Can I freeze Vegan Wellington?
Yes, you can freeze the assembled Wellingtons before baking. Just wrap them tightly in plastic wrap and store them in an airtight container. Bake them directly from the freezer, adding a few extra minutes to the cooking time.

Give this Vegan Wellington a try! It’s not just a meal; it’s an experience filled with wonderful flavors and textures that everyone can savor. Enjoy your cooking adventure, and don’t forget to share your results!

Vegan Wellington

A hearty, satisfying, and completely plant-based dish featuring tender vegetables and legumes wrapped in flaky pastry, perfect for any gathering.

Vegetable Filling

3 tbsp Olive Oil (divided)
⅔ cup Walnuts (about 85g)
⅓ cup Cashews (about 45g)
2 tbsp Ground Flaxseed
5 tbsp Hot Water
1 Carrot (finely chopped)
1 Leek (finely chopped)
2 Yellow Onions (finely chopped)
4 Garlic Cloves (minced)
3.5 oz Shiitake Mushrooms (about 100g, finely chopped)
7 oz Swiss Brown Mushrooms (about 200g, finely chopped)
6 sprigs Fresh Thyme
3 Sage Leaves (finely chopped)
½ tsp Sea Salt Flakes
1 tbsp Tamari
1 tbsp Vegan Worcestershire Sauce
1.5 cup Cooked Brown Lentils (about 240g)
¾ cup Oats (about 70g)
⅓ cup Fresh Parsley (finely chopped)
Salt and Pepper (to taste)
2 squares Vegan Puff Pastry
2 tsp Maple Syrup
1 tbsp Dairy-Free Milk

Preparation

Wash and chop all the vegetables. Use a food processor for efficiency. Remove leaves from thyme sprigs, and chop walnuts and cashews.
In a bowl, combine ground flaxseed and hot water. Stir well and let it sit for about 5 minutes to thicken.

Cooking

In a large pan over medium heat, add 1 tbsp of olive oil, walnuts, and cashews. Cook for about 5 minutes until slightly golden, stirring frequently. Set aside.
In the same pan, add 2 tbsp of olive oil, followed by the chopped carrot, leek, and onions. Cook for 10 minutes, stirring regularly.
Stir in minced garlic, shiitake, and Swiss brown mushrooms, sea salt, thyme, and sage. Continue cooking for another 10 minutes, stirring often.
Add tamari, Worcestershire sauce, and cooked lentils to the pan. Lower the heat and simmer for an additional 10 minutes.

Filling Assembly

Transfer the mixture to a mixing bowl and mix in oats, chopped parsley, flaxseed egg, and cooked nuts. Stir until well combined.
Transfer half of the filling into a food processor and pulse lightly for texture. Mix it back into the bowl with the rest of the filling. Taste and adjust with salt and pepper as needed. Cool the mixture in the fridge for 20 minutes.

Oven Preparation

Preheat the oven to 375°F (190°C) using the fan assist option.

Assembling the Wellington

Take the puff pastry out of the freezer around 10 minutes before use. Place one square of pastry on baking paper and pour half of the filling onto the center, shaping it into a log.
Score diagonal strips on the pastry about 4 cm long and 1 cm apart along each side. Fold the top and bottom pastry flaps over the log, then crisscross the strips over the filling to form a lattice.
Repeat with the second puff pastry square and the remaining filling.
Mix maple syrup and dairy-free milk, then brush the mixture over the assembled Wellingtons.