Holiday Vegan Wellington

I can’t tell you how much I love this Vegan Wellington—it’s one of those dishes that feels fancy but is actually so fun to make! The flaky, golden puff pastry wrapped around a rich, savory mushroom and lentil filling is pure perfection. Every bite is packed with flavor, and it’s the kind of recipe that makes any occasion feel extra special. Whether it’s a holiday feast or a cozy family dinner, this Vegan Wellington always steals the spotlight.

This stunning Vegan Wellington is guaranteed to steal the show at your holiday table! While it looks like an elaborate masterpiece, it’s actually much simpler to make than you’d think. Over the past 2 years, I’ve been tweaking and perfecting this recipe, and I’m confident it’s reached absolute perfection. From the toasted nuts to the earthy mushrooms, fresh herbs, and aromatic vegetables, every layer adds incredible depth and texture. Trust me, this Wellington isn’t just a dish—it’s the centerpiece your Christmas table has been waiting for! Once you try it, you’ll want to make it again and again!

Why I Love This Recipe

• Make-Ahead Friendly: Hosting made easy! Prep it a day in advance, or freeze one of the two loaves for up to 3 months. You can even bake slices and reheat them later. It’s perfect for any dinner size, big or small.
• Packed with Flavor: The filling is a mouthwatering mix of sautéed veggies, earthy mushrooms, fragrant herbs, and toasted nuts. Every bite is bursting with deliciousness!
• Perfect Texture: You get the best of both worlds—crisp, golden puff pastry on the outside and a rich, hearty filling on the inside. It’s a texture lover’s dream.
• Showstopper Presentation: The beautiful lattice top makes this Wellington a true centerpiece for any occasion. It’s almost too pretty to eat (but trust me, you’ll want to!).
• Nutritious and Light: Made with lentils, fresh veggies, mushrooms, and nuts, this Wellington is satisfying without being heavy, leaving everyone feeling good after the meal.

What is Vegan Wellington?
A Vegan Wellington is a plant-based twist on the classic Beef Wellington. Traditionally, a Beef Wellington features a beef fillet coated with pâté and duxelles (a finely chopped mushroom mixture), wrapped in puff pastry, and baked until golden. In my vegan version, the meat is replaced with a hearty, flavorful filling made from ingredients like mushrooms, lentils, nuts, sautéed vegetables, and fresh herbs.

Ingredients Needed

• Olive Oil or Vegan Butter: For sautéing and adding richness.
• Puff Pastry: The star of the show! Make sure to use a vegan-friendly puff pastry for that golden, flaky crust.
• Mushrooms: A key player in creating that rich, meaty flavor and texture.
• Lentils: Cooked lentils add heartiness and protein to the filling.
• Nuts (like cashews or walnuts): Toasted nuts bring a wonderful crunch and earthy flavor to the dish.
• Aromatics (Garlic and Onion): These create a savory base for the filling, enhancing the overall flavor.
• Herbs (Thyme, Rosemary, or Parsley): Fresh herbs elevate the taste with their vibrant and fragrant notes.
• Spinach or Kale: Adds a fresh, green layer to balance the richness of the filling.
• Soy Sauce or Tamari: A splash adds depth and umami to the mixture.
• Bread Crumbs: Helps bind everything together for a perfect filling texture.
• Plant-Based Milk: Used for brushing the pastry to get that beautiful golden crust.
• Flax Eggs: These are a fantastic plant-based alternative to traditional eggs and serve as the binder in this recipe, helping to hold the vegetable filling together beautifully. Always opt for ground flaxseed rather than whole flaxseeds. Whole seeds don’t absorb water properly and won’t create the gel-like consistency needed for binding. If you only have whole flaxseeds, no problem! Just grind them in a blender or food processor for a few seconds. Ground flaxseed can spoil quickly, so keep it fresh by storing it in the fridge or freezer.

Tools You’ll Need

• Pastry brush
• Large mixing bowls
• Medium saucepan
• Food processor (optional, for chopping)
• Rolling pin
• Baking sheet lined with parchment paper

How to Make Vegan Wellington:

Step 1: Prepare the Flax Eggs

Start by making the flax eggs. In a small bowl, mix the ground flaxseed with water. Stir it well and let it sit for about 5 minutes to thicken. This will help bind the filling together.

Step 2: Sauté the Veggies

Heat olive oil in a large pan over medium heat. Add the finely chopped onion, grated carrots, and celery. Sauté the mixture for about 5 minutes until the veggies soften. Then, add the garlic and cook for another minute until fragrant.

Step 3: Cook the Mushrooms

Add the chopped mushrooms to the pan and cook until they release their moisture and start to brown, about 5-7 minutes. This step adds a rich, savory flavor to the filling.

Step 4: Add the Lentils and Seasonings

Once the mushrooms are browned, stir in the cooked lentils, tomato paste, soy sauce or tamari, parsley, rosemary, and thyme. Season with salt and pepper to taste. Let everything cook together for another 2-3 minutes, then remove from heat.

Step 5: Add the Flax Eggs and Cashews

Stir the flax egg mixture into the filling, making sure everything is well combined. Then, fold in the chopped toasted cashews. These will give the Wellington an extra crunch and add richness to the filling.

Step 6: Assemble the Wellington

Preheat your oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface. Spoon the cooled filling onto the center of the pastry, shaping it into a log. Be sure to leave a border around the edges so you can fold the pastry over the filling.

Step 7: Seal the Pastry

Brush the edges of the puff pastry with a plant-based milk, then fold over the sides to seal the Wellington. You can trim any excess pastry, but leave enough to fully encase the filling. If you like, you can create a decorative lattice pattern on top using extra pastry strips and sprinkle with sesame seeds if desired.

Step 8: Bake the Wellington

Transfer the Wellington to a baking sheet lined with parchment paper. Brush the top with olive oil to help it brown. Bake for 35-40 minutes, or until the pastry is golden and crispy.

Step 9: Serve and Enjoy

Once the Wellington is out of the oven, let it cool for 5 minutes before slicing. Serve it with your favorite side dishes, and watch it disappear!

Why You’ll Love This Recipe

• Flavorful & Satisfying: A hearty mix of lentils, mushrooms, and nuts creates a deliciously savory filling.
• Creamy & Rich Texture: The cashew sauce adds a creamy element that blends perfectly with the mushroom filling.
• Perfectly Flaky: The puff pastry is golden and crisp, offering the ideal contrast to the rich, flavorful filling.
• Herb-Packed Flavor: Fresh herbs and spices elevate every bite, making it even more irresistible.
• Holiday Showstopper: Impress your guests with this beautiful and tasty vegan Wellington that’s easy to prep ahead.