Vegan wellington is the plant-based version of traditional beef wellington. It is surprisingly easy to veganize and adds panache to any gathering. The perfect main course for any holiday meal, this vegan loaf will satisfy everyone at your table!
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One of the trickiest parts of being new to a vegan lifestyle can be planning holiday meals.
With meats and animal products making up so many main courses for the end of year celebration, it can feel daunting to find a plant based option that fit your lifestyle and will delight everyone at your gathering- vegan or not.
This vegan Wellington does just that! It is a meatless version of beef Wellington that makes a stunning main for any holiday occasion. Not only will all of your guests love this vegan roast, but it isn’t difficult to make. With this recipe, you’re on your way to a very merry (and delicious) holiday meal!
Ingredients and Substitutions
Vegan wellington is packed with flavorful ingredients. When picking your ingredients, you’ll need to pay special attention to the puff pastry and Worcestershire sauce. Both of these ingredients are typically not vegan, which means you’ll have to look for vegan varieties. If you have trouble finding them at your local store, you can check online.
Here is everything you need.
Ingredient Notes
- Puff Pastry - Double check the ingredients and make sure it does not contain butter or other animal products. You can check the frozen foods section for vegan puff pastries.
- Diced Veggies- This recipe uses Mirepoix, which is a fancy way of saying a flavor base made of carrots, celery, and onion. Make sure to dice these veggies into roughly the same size pieces so they cook evenly.
- Dried Lentils - Brown or green lentils work well in this dish.
- Vegan Worcestershire Sauce - Most Worcestershire sauce is not vegan. Make sure to check the ingredients. If you can't find it at your local grocery store, pick some up online. (<<affiliate link)
- Liquid Smoke - You will find liquid smoke in the condiment aisle next to BBQ sauces.
Step-by-Step Instructions
Vegan wellington is very easy to make. You will need to brown the veggies, prepare the dough, and then bake it. The recipe is actually very simple, which means you could make this just about any day you feel like having a nice dinner.
Step One - Thaw the Puff Pastry
Before you get started, pull your puff pastry out of the freezer and let it thaw. If you plan to make it right away, you can thaw it on the counter. If you plan to make it the next day, thaw it overnight in the refrigerator.
Step Two - Make the Filling
In a large skillet, heat the olive oil over medium heat and add the onions and garlic. Sauté them until the onions are translucent, which should take about 5 minutes. Next, add the celery, carrots, and mushrooms and sauté for an additional 5 minutes.
Once the carrots and celery are tender, add the lentils, vegetable broth, tomato paste, liquid smoke, vegan Worchestire sauce, soy sauce, and spices. Bring the skillet to a boil and then reduce the heat to a simmer. Cover and simmer for about 30 minutes or until all the liquid has evaporated and the lentils are cooked all the way through.
Remove the skillet from the heat and stir in the pecans and ground oats. Taste the mixture and adjust seasonings.
Step Three - Fill and Seal
When the veggies are all cooked, preheat your oven to 400 degrees F.
Place your thawed puff pastry on a floured surface and carefully open it. Scoop the lentil mixture into the middle of the puff pastry. Pack the mixture tightly into a log shape.
Leave about ½ inch on the top and bottom to seal up the sides. Pull one side of the puff pastry over the lentil mixture. Cover with the other side and make sure you pull enough that it overlaps the first half by about an inch and pinch it together. Fold the top and bottom up and pinch it together.
Transfer the loaf to a parchment lined baking sheet with the seam side down. Score the wellington by making diagonal cuts about 1 inch apart. Then, turn and cut it the other way diagonally so that you have diamond shapes on your loaf.
Step Four - Bake and Serve
Brush with non-dairy milk or olive oil and bake for about 30 to 35 minutes or until the Wellington is golden brown on the outside.
Let the Wellington cool slightly before gently cutting it into slices with a serrated knife. Serve hot from the oven with potatoes and other side veggies.
Serving and Storing
Serving -Serving this delicious vegetable stuffed pastry straight out of the oven. It goes great with roasted potatoes, roasted veggies, vegan biscuits, and other vegetable side dishes.
Storing - Store the vegetable Wellington for about 3 to 5 days in the fridge. To do this, allow it to cool completely and then tightly wrap it in plastic wrap or place in an airtight container.
Reheating - When you are ready to serve it again, remove it from its wrapping and place it on aluminum foil in an oven heated to 325 degrees F. Heat for about 20 minutes or until warmed through.
Tips and Tricks
- Fully thaw your puff pastry before trying to work with it, if it is not thawed completely, it will break apart.
- Pack the vegetables in as tightly as possible to help keep it together as it bakes.
- Make sure you score the top of the Wellington. This allows the steam to escape and prevents the pastry from busting open.
- Brush the tops with non-dairy milk or oil to help it get a nice golden brown color while it cooks.
Frequently Asked Questions
Vegan wellington is a vegetable only take on beef wellington. The recipes are similar in the way you wrap the veggies or the steak in puff pastry. The main difference, of course, is the vegan variety ditches the meat for vegetables like carrots, mushrooms, and celery.
Not necessarily but vegan puff pastry should be easy to find. Just check the ingredients to make sure they did not use butter or other animal products in making the pastry.
Scoring the Wellington helps prevent steam from busting through the puff pastry at the seams or other weak areas on the log.
Yes! For an easy freezer meal, freeze the loaf for up to 4 months. Before freezing, allow it to cool completely and place in a freezer safe bag or airtight container.
More Holiday Entrées
As you prepare for your holiday get togethers, here are some more vegan recipe ideas to serve your guests this holiday season.
- Wild Rice Stuffed Acorn Squash
- Pomegranate Balsamic Portobello Steaks-
- Vegan Pot Pie with Tofu -
- Skinny Vegan Scalloped Potatoes
Get all my vegan holiday recipes for more inspiration.
Vegan Wellington
Ingredients
- 1 sheet vegan puff pastry
- 1 tbsp. olive oil
- 1 cup carrots, peeled and diced
- 1 stalk celery, diced
- ¼ cup yellow onion, diced
- 3-4 cloves garlic, minced
- 1 cup button mushrooms, sliced
- ½ cup dried lentils, brown or green
- 1 ½ cup vegetable broth
- 1 tbsp. soy sauce
- 1 tbsp. tomato paste
- 2 tsp. vegan Worcheshire sauce
- 1 ½ tsp. Italian seasoning
- 1 tsp. liquid smoke
- ¼ tsp. black pepper
- ½ cup toasted pecans, crushed
- ¼ cup ground oats
Instructions
- Pull the puff pastry from the freezer and set it out to thaw for 30 minutes.
- Heat the olive oil over medium heat in a large skillet. Add the onions and garlic and sauté until the onions are translucent, about 5 minutes. Add the celery, carrots, and mushrooms and sauté for an additional 5 minutes.
- Once the carrots and celery are tender, add the lentils, vegetable broth, tomato paste, liquid smoke, vegan Worcheshire sauce, soy sauce, and spices. Bring to a boil and then reduce heat to simmer. Cover and simmer for about 30 minutes until all the liquid has evaporated and the lentils are cooked all the way through. Remove from heat and stir in the pecans and ground oats. Taste and adjust seasonings.
- Preheat the oven to 400F. Once the puff pastry has thawed, transfer it to a floured surface, and gently open it fully. Scoop the lentil mixture into the middle of the puff pastry, packing it tightly into a log shape. Leave about ½ inch on the top and bottom to seal up the sides. Pull one side of the puff pastry over the lentil mixture. Cover with the other side, pulling enough that it overlaps the first half by 1 inch. Pinch it together. Fold the top and bottom up and pinch it together.
- Transfer the loaf to a parchment lined baking sheet, seam side down. Score the wellington by making diagonal cuts about 1 inch apart. Turn and cut it the other way diagonally so that you have diamond shapes on your loaf. Brush with non-dairy milk or olive oil and bake for 30-35 minutes, until the Wellington is golden brown.
- Let the Wellington cool slightly before gently cutting into slices with a serrated knife.
Notes
- Fully thaw your puff pastry before trying to work with it, if it is not thawed completely, it will break apart.
- Pack the vegetables in as tightly as possible to help keep it together as it bakes.
- Make sure you score the top of the Wellington. This allows the steam to escape and prevents the pastry from busting open.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Natalia says
I made it with shiitake mushrooms and it was SO good! The lentil mix gave me enough for 2 puff pastry sheets so I made the second one to freeze. Outstanding recipe!
Kate says
Another great recipe. Thanks so much. Made this for Xmas lunch and froze the left overs as I made 2. Re warmed in the over covered with foil. Just as good if not better.