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This classic and rustic vegan Wellington is loaded with Fall vegetables like butternut squash, chestnuts, mushrooms, and plenty of herbs! It makes a delicious main for the holidays, plus it takes just 50 minutes to prepare! Vegan, easy to make, and so hearty!
⭐️ Why You Should Try This Recipe
- It’s incredibly flavorful, and even meat-eaters love it. With melty chunks of butternut squash, nutty chestnuts, and plenty of herbs, this Wellington certainly doesn’t lack flavor!
- It’s all about vegetables! There is no need for seitan, tofu, lentils, or even beans. It’s perfect for those who can’t tolerate legumes or want a soy-free option!
- It’s quick and easy to make. We are all busy during the holidays and always have a lot of things to prepare. This vegan Wellington takes less than 50 minutes to prepare and just 30 minutes to bake. Plus, you can even prepare the filling ahead of time.
📘 What is a Wellington
The original dish, Beef Wellington, is an English dish that consists of a steak wrapped in puff pastry and baked. There are many different variants. Some include paté, duxelles, ham, etc.
This version is vegetarian and relies exclusively on vegetables (and a few nuts and raisins) for the filling!
🌰 Ingredient Notes
Here are the ingredients that you will need to make this delicious vegan Wellington:
- Butternut squash – I went with a medium butternut squash (about 15 ounces). You can substitute it with acorn squash, pumpkin, or delicata squash. Sweet potatoes are also a great option.
- Butter – For richness. You can use store-bought vegan butter or homemade vegan butter.
- Garlic and shallots – For a natural sweetness and a deeper flavor. If you are not a fan of shallots, feel free to use onions.
- Chestnuts – If you’re not into chestnuts, hazelnuts can make a good substitute, although the texture and flavor will be different. Alternatively, you can omit them.
- Dried raisins – For sweetness. Feel free to use chopped dried dates or figs!
- Walnuts – Walnuts bring a meaty and chewy texture. In addition, they provide another layer of savory umami flavor. Substitute them with sunflower seeds if you want to make this recipe nut-free.
- Soy sauce – For saltiness and umami. Use coconut aminos for a gluten-free version.
- Dried herbs – Rosemary and thyme add a woodsy depth of flavor to the filling.
- Salt and pepper – To season. I like to use ground black pepper for a hint of earthiness, but white pepper also works.
- Vegan puff pastry – To make it easier, I recommend using store-bought puff pastry. While homemade puff pastry indeed tastes a bit better, it requires a long and tedious process. You can find vegan puff pastry in the frozen or refrigerated section of almost every supermarket.
🥣 How to Make Vegan Wellington
Roast the butternut squash
Start by roasting the butternut squash. Roasting brings a toasted flavor as opposed to steaming or boiling. To do so:
- Toss with seasonings. Transfer the diced butternut squash to the baking sheet and drizzle with the oil. Sprinkle with salt, and use your hands to coat the diced butternut squash with the oil. Spread the cubes into an even layer.
- Roast. Bake for 25-30 minutes or until the butternut squash is fork-tender. Remove from heat and set aside.
Make the filling
Next, it’s time to sauté the vegetables:
- Sauté the aromatics. Heat the butter in a large, non-stick skillet over medium heat. Once melted, add the minced garlic and shallots, and sauté for 2-3 minutes.
- Cook the mushrooms. Add the diced mushrooms and sauté for another 5 minutes.
- Add the remaining ingredients. Next, add the roasted butternut squash, cooked chestnuts, dried raisins, walnuts, soy sauce, herbs, black pepper, and salt. Stir to mix everything and cook for another 5 minutes. Remove from heat and taste the filling. Adjust the seasonings to taste. Feel free to add more herbs, salt, and/or ground black pepper.
- Mash the filling. Use a potato masher or a large spatula to mash about half of the filling. Doing this will help prevent the filling from crumbling once wrapped in the puff pastry.
Wrapping and Baking
Finally comes the wrapping step! To wrap your Wellington:
- Roll out a rectangle of vegan puff pastry on a lightly floured surface.
- Place the filling in the center of the pastry and shape it into a thick log.
- Fold the long edges of the pastry over the filling and lightly press to seal. Do the same with the top and bottom ends. Note: Feel free to cut out the excess dough if needed. You don’t want a doughy loaf!
- Flip the Wellington, brush with almond milk, and use a sharp knife to create a pattern. This gives the Wellington a nicer look and helps some steam escape during baking. Just make sure not to cut all the way through the pastry.
- Bake. Finally, bake for 30-35 minutes or until golden brown.
📔 Tips
- Prepare ahead of time! You can definitely prepare the filling a day or two in advance and keep it in the fridge. Then, the day you plan to serve the Wellington, simply wrap the filling with the puff pastry and bake!
- Slightly mash half of the filling. Use a spatula to slightly mash some of the butternut squash and chestnuts. This will help the filling hold together better and prevent it from crumbling.
- Want to make small individual pies? Simply divide the filling into 6 equal parts and wrap each one individually with puff pastry.
🫕 What to Serve It With
Although this vegan vegetable Wellington is delicious on its own, you can serve it with mashed potatoes, mashed sweet potatoes, or mashed cauliflower, and with your favorite gravy!
❄️ Storing and Reheating
- To store: This vegetable Wellington will keep for up to 3 days in the refrigerator.
- To freeze: You can freeze the Wellington wrapped in puff pastry unbaked. Thaw overnight in the refrigerator before baking according to the recipe instructions. Baked Wellington can also be frozen and kept in the freezer for up to 3 months.
- To reheat: Cover with aluminum foil and place it in a 350°F (175°C) preheated oven for 25-30 minutes.
💬 FAQ
If you want to add a meaty texture to your Wellington, feel free to add about 3/4 cup of chopped vegan chick’n, tempeh, or your favorite vegan ground “beef.”
Yes, simply use a gluten-free puff pastry. Nowadays, it’s very easy to find gluten-free options for puff pastry in the refrigerated section of most supermarkets.
You can simply omit the walnuts.
While this Wellington is best served the same day, it will keep for up to 3 days in the refrigerator. To reheat, cover with aluminum foil and place in a 350°F (175°C) preheated oven for 25-30 minutes.
If you are looking for a quick and flavorful vegan main dish for the holidays, you are going to love this recipe! It’s easy to prepare, requires basic ingredients that are easy to find, and it’s definitely a crowd-pleaser!
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Vegan Vegetable Wellington
Ingredients
Roasted Butternut Squash
- 1 medium butternut squash (about 15 ounces diced)
- 1 tbsp oil
- 1/4 tsp salt
The Rest
- 1 tbsp vegan butter
- 3 cloves of garlic minced
- 1 medium shallots minced
- 7 ounces cremini or white button mushrooms diced in 1/2-inch cubes
- 2/3 cup cooked chestnuts from a can or a Vacuum-sealed bag
- 1/4 cup dried raisins
- 1/4 cup walnuts
- 1 tsp soy sauce
- 1/2 tsp each: dried rosemary, dried thyme
- 1/4 cup chopped parsley or cilantro
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1 roll of vegan puff pastry about 9 ounces
Instructions
Roasted Butternut Squash
- Prepare the butternut squash: slice off the ends and discard. Next, cut the squash in half. Using a sharp vegetable peeler, peel off the skin and discard. Note: you can also use a sharp knife to cut off the skin.Use an ice cream scoop or spoon to scoop out the seeds and pulp. Discard.Finally, dice the butternut squash into 1-inch cubes.
- Preheat oven to
425 °F(220°C) and line a baking sheet with parchment paper. Transfer the diced butternut squash to the baking sheet and drizzle with the oil. Sprinkle with salt, and use your hands to coat the diced butternut squash with the oil. Spread the cubes into an even layer. - Bake for 25-30 minutes or until the butternut squash is fork-tender. Remove from heat and set aside.
The Rest
- Heat the butter in a large non-stick skillet over medium heat. Once melted, add the minced garlic and shallots, and sauté for 2-3 minutes.
- Next, add the diced mushrooms and sauté for another 5 minutes.
- Add the roasted butternut squash, cooked chestnuts, dried raisins, walnuts, soy sauce, herbs, black pepper, and salt. Stir to mix everything and cook for another 5 minutes. Remove from heat and taste the filling. Adjust the seasonings to taste.
- Using a large spatula, or potato masher, roughly mash about half of the filling. This step will help the filling hold together better and prevent it from crumbling.
- Preheat oven to350 °F(175°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, unroll the puff pastry. You should have a rectangle of about 12×8 inches. Arrange the filling in the center of the puff pastry and shape it into a long and tall log. Wrap the long sides of the pastry over the filling and lightly press to seal. Then, fold the top and bottom ends over it.Note: if you end up having too much puff pastry, simply use a knife or a pair of scissors to cut the excess.
- Carefully flip the Wellington and place it on the prepared baking sheet. Brush the top and sides with almond milk (or vegan butter). Next, using a sharp knife, make diagonal slits. Repeat in the other direction to create a pattern.
- Bake the Wellington for about 30 minutes or until golden brown. Let it sit for about 15 minutes before cutting and serving. Serve with mashed potatoes and/or gravy!
Notes
- Prepare ahead of time! You can definitely prepare the filling a day or two in advance and keep it in the fridge. Then, the day you plan to serve the Wellington, simply wrap the filling with the puff pastry and bake!
- Slightly mash half of the filling. Use a spatula to slightly mash some of the butternut squash and chestnuts. This will help the filling hold together better and prevent it from crumbling.
- Want to make small individual pies? Simply divide the filling into 6 equal parts and wrap each one individually with puff pastry.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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Leave a Comment
This is a lovely delicious recipe. We used homemade pastry. Your recipes are so appetizing and inspiring Thomas. I so appreciate your plant based email newsletters. Thank you! 🪷
Thanks for your feedback Julie 🙂
I’m glad you are enjoying the recipes!
Here in Berkeley we can get almost any fruit, vegetable or nut. But I haven’t seen chestnuts at even our best markets. Do you mean canned? Is there a substitute or can they simply be omitted? Also, there are easier ways to peel butternut squash than the one in these instructions. Another alternative, but pricey, is to buy them already peeled and diced. We use a method that involves briefly microwaving before peeling. No vegetable peeler we have found works on a butternut squash as purchased and chef’s knife peeling can be risky.
Hi Ruchama,
I updated the recipe regarding the chestnuts. You can use canned ones or those sold in vacuum-sealed bags.
I never heard about microwaving the butternut before peeling as I very rarely use the microwave, but will definitely take a look, sounds interesting! Personally, I use a knife and never had any issues 😉 Hope you will enjoy the recipe!
Hello, I signed up for the newsletter but for some reason I haven’t been getting any emails yet. I was looking forward to the cheese guide. Is there a way you can manually add me?
So delicious! Brought this to a Chinese Bible study and everyone loved it, even though it’s not typical Chinese fare! I think it would appeal to anyone with the rich combination of ingredients.
Thanks for your feedback, Laura! Glad everyone loved it 🙂
Looks amazing. Must try it on weekend for my family. Thank you.
Thanks Emy, hope you will like it!