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This vegetable Wellington is loaded with healthy plant-based meat substitutes like lentils, mushrooms, and walnuts, then wrapped in a flaky, puff pastry crust. Enjoy as the perfect vegan holiday centerpiece with a side of vegan mashed potatoes and gravy.
What is a wellington?
Wellington is an English steak dish traditionally made by wrapping beef tenderloin in puff pastry and mixed vegetables (pâté and duxelles). We thought it would be fun to challenge ourselves to make a vegan Wellington that was capable of being the star of the show for your holiday tables and are excited to share the outcome!
Ingredients You’ll Need
- 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.
- Broth: In order to keep the vegetable Wellington filling oil-free, we opted for sauteing the aromatics in vegetable broth. If you prefer, substitute the vegetable broth for 1 tablespoon of your favorite cooking oil.
- Aromatics: We used a combination of onion, carrots, bell pepper, celery, garlic, and mushrooms. When cooked together, they create a beautiful, deep flavor and add nice texture to the filling.
- Herbs: For the best flavor, we highly recommend using freshly chopped rosemary, sage, and thyme but they can be substituted with ¼ teaspoon each of dried herbs.
- Vegan Worcestershire: Traditional Worcestershire sauce is not vegan-friendly as it is made with anchovies. With that being said, there are several vegan versions in grocery stores today to choose from. We used Edward & Sons, but Annie’s also makes a good one.
- Walnuts: Finely chopped walnuts add both texture and flavor to the loaf. Make sure to chop them fine enough so they mix well into the filling.
- Brown rice: Similar to the flax eggs, brown rice is used to bind the loaf together. It’s the perfect whole food plant-based, nutritious substitute for breadcrumbs. If you happen to have bread crumbs or panko breadcrumbs on hand that you’d like to use up, they can be substituted 1:1 for the brown rice.
- Lentils: Lentils are one of our absolute favorite healthy meat substitutes and work perfectly as a beef tenderloin substitute in vegan wellington. We used green lentils, but brown lentils would also work.
- Tomato paste: Adds a deep, rich flavor that ties all of the vegetable Wellington ingredients together.
- Garbanzo bean flour: Garbanzo bean flour, or chickpea flour, is used to absorb excess liquid. If needed or preferred, opt for using vital wheat gluten.
- Almond milk: Almond milk is essential to sealing the puff pastry around the vegetable wellington filling as well as giving the wellington a golden color after baking. Another unsweetened vegan milk would also work fine!
- Vegan puff pastry: Either store-bought or homemade will work here. We have not attempted to make our own puff pastry recipe, but there are many good ones out there! We used Pepperidge Farms accidentally vegan puff pastry sheets. You can find them in the freezer section of most grocery stores! Try our Puffed Pastry Cinnamon Rolls next!
- Rolling pin
- Baking sheet
- Parchment paper
- Large skillet
- Pastry brush
- Mixing bowls
- Kitchen knife
How to Make a Vegan Wellington
- Prep the puff pastry. Most store-bought puff pastry is frozen and needs to be thawed beforehand. When ready, the puff pastry should still be cold, but easy to unfold. Thaw your puff pastry according to the recommended package instructions and set aside.
- Make the flax eggs. In a small bowl, whisk together the ground flaxseed and water and set aside for 15 minutes to thicken.
- Begin to saute the vegetables. In a large skillet over medium heat, add 2 tablespoons of oil. Once warm, add in the onions, carrots, bell peppers, and celery, and cook for 3 minutes, or until the onions are translucent. Add the garlic and cook for another 3 minutes.
- Add the mushrooms, herbs, and vegan Worcestershire sauce. Add in the mushrooms and cook until the moisture has evaporated and the mushrooms have browned and cooked down. Mix in the rosemary, sage, thyme, and vegan Worcestershire sauce and cook for an additional minute.
- Mix together the vegetable Wellington filling. In a large bowl, mash half of the lentils until they become similar to a refried bean texture. Then add in the remaining lentils along with the mushroom mixture, flax eggs, crushed walnuts, brown rice, tomato paste, garbanzo bean flour, salt, and pepper.
- Chill the Wellington mixture in the freezer. Before wrapping in puff pastry, the vegetable filling must be completely cooled. Set the vegan Wellington in the freezer for 25-30 minutes, or until cool enough to use.
- Roll out the puff pastry. Using a rolling pin on a clean, floured work surface, roll out each sheet of puff pastry until it is about 12 x 15-inches. It does not need to be perfectly rectangular.
- Place the filling onto the puff pastry sheet. Remove the vegetable Wellington filling from the freezer and place it onto the pastry, forming a log that is 1-inch away from the top and bottom of the puff pastry sheet and 4-inches away from the left and right sides. The vegetable Wellington filling should be piled up high!
- Brush the pastry with almond milk. You want to do this on all exposed part of the pastry sheet. Then, fold the pastry over the left and right sides of the wellington.
- Place the second sheet of puff pastry over top. Liberally brush the second piece of pastry dough with almond milk, then carefully pick it up from the floured surface and flip it over onto the vegan wellington (brushed side down). Carefully tuck the hanging left and right ends of the top sheet under the wellington.
- Seal it shut! Cut the two sides off of each end so that both ends are in the shape of a “V”. Fold the “V” up onto the log and then carefully fold the top “V” down. Use your fingers and additional almond milk to seal the pastry together as needed.
- Freeze for 10 minutes. This is going to help set the wellington and seal the pastry.
- Brush with almond milk and agave and cut diagonal slits. In the small bowl with almond milk, add a squirt of agave. Using a pastry brush, brush a thin layer of the mixture all over the pastry, being sure not to miss any spots. Grab a sharp knife and cut diagonal slits into the pastry from the left to right of the log. Once you reach the end, start from the top again and cut diagonal slits going in the opposite direction. This will form nice diamonds in the vegan Wellington, and it will also help steam escape so that the pastry does not get soggy.
- Preheat the oven. While the oven preheats, place the vegetable wellington back into the freezer.
- Bake. Bake the vegan wellington for 45 minutes or until golden brown.
- Cool for 30 minutes. Once baked, remove from the oven and allow to cool for at least 30 minutes before carefully slicing and serving!
Make sure the filling is not excessively moist! When cooking the vegetables, particularly the mushrooms, saute them until the moisture they release has fully evaporated.
Puff pastry is traditionally made with butter and is not always vegan-friendly. However, there are several store-bought brands that are accidentally vegan and made with oil instead of dairy butter. Pepperidge Farms is our go-to store-bought brand.
If you’re planning to make your Wellington for Thanksgiving or Christmas and want to prep in advance, you have two options. First, you can prep the Wellington filling 1-2 days in advance and store it in an airtight container in the refrigerator.
Or, make and freeze the vegan Wellington before baking. Follow the recipe instructions right through baking and tightly wrap the wellington in plastic wrap, then foil and freeze for up to 3 months. Then bake the vegetable Wellington directly from frozen until warmed through and browned. This will likely take 10-20 minutes longer since Wellington is frozen.
Vegetable Wellington also pairs well with some of our other holiday classics: Vegan Green Bean Casserole, Vegan Stuffing, and easy vegan mac and cheese. Plan your full menu using our 50+ Vegan Thanksgiving Recipe Guide.
Vegan Wellington is best enjoyed the day of, but leftovers will store best in an airtight container in the refrigerator for up to 3 days.
To reheat, place individual slices of vegan Wellington in the toaster oven/conventional oven or microwave and heat until warmed through.
More Vegan Entree Recipes You May Enjoy:
- Vegan Holiday Roast
- Veggie Meatloaf
- The Best Vegan Lasagna
- Vegan Stuffed Shells
- Skillet Biscuit Pot Pie
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