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!
🥣 How to Make Vegan Wellington
We start by preparing the filling that consists of roasted butternut squash and sautéed veggies.
To roast the butternut squash: dice your butternut squash into cubes, coat with oil, and sprinkle with salt. Bake in the oven for 25-30 minutes or until fork tender.
Next, sauté the aromatics: garlic and shallots in vegan butter for a few minutes. Add diced mushrooms and sauté for another 5 minutes.
Then, add the roasted butternut squash, cooked chestnuts, raisins, walnuts, and seasonings.
To season, I went with soy sauce for umami, dried thyme and rosemary for an herby flavor, and ground black pepper for earthiness and sharpness.
Once the filling is cooked, taste and adjust the seasonings to your liking. Feel free to add more herbs, salt, and/or ground black pepper.
At this point, 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 not only gives the Wellington a nicer look but also helps some steam escape during baking. Just make sure not to cut all the way through the pastry.
Bake for 30-35 minutes, or until golden brown, and serve with mashed potatoes or mashed cauliflower, and your favorite gravy!
- 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.
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!
Roasted Butternut Squash
- 1 medium butternut squash (about 15 ounces diced)
- 1 tbsp oil
- 1/4 tsp salt
- 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
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.
- 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 to 350 °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!
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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