Vegan Wellington

5 from 24 votes

An easy vegan wellington, ideal for a vegan Christmas dinner or even just a classic Sunday lunch! Don't forget the vegan gravy though!

Cook Time1

Total Time1

Course: Main Course

Cuisine: English

Servings: servings

Calories: 561kcal

250 g beetroot peeled and quartered
250 g parsnips peeled and cut into chunks
1 onion peeled and quartered
2 cloves garlic peeled
6 stems rosemary 2 stems finely chopped, the others whole
4 tablespoon olive oil
400 g vegan mince aka ground
10 sage leaves very finely chopped
6 sprigs thyme de-stalked and leaves very finely chopped
25 ml sherry
50 g dried apricots
1 teaspoon flaky sea salt
½ teaspoon ground black pepper
2 tablespoon vegan beef gravy granules I use Bisto, or sub for 1 vegan stock cube

Preheat the oven to 200 °C. Place the beetroot, parsnips, onion, garlic and 4 stems of rosemary in a roasting tray. Drizzle with the olive oil and place in the oven for 30 minutes. Once roasted, remove from the oven and allow to cool.
250 g beetroot, 250 g parsnips, 1 onion, 2 cloves garlic, 6 stems rosemary, 4 tablespoon olive oil
Remove the rosemary from the cooled, roasted veggies then transfer everything left in the roasting tin to a food processor. Pulse a few times until the veggies are very finely diced but not blended smooth.
Add all the remaining meat layer ingredients and pulse again a few times or until everything is evenly distributed but not blended.
400 g vegan mince, 10 sage leaves, 6 sprigs thyme, 25 ml sherry, 50 g dried apricots, 1 teaspoon flaky sea salt, ½ teaspoon ground black pepper, 2 tablespoon vegan beef gravy granules
Remove from the food processor and transfer to sheet of cling film. Roll the filling mixture into a tight cylinder and place in the freezer to chill while you make the mushroom layer.

Heat a large frying pan over medium heat and add the vegan butter. Once hot and melted, add all the remaining mushroom layer ingredients and fry until the mushrooms are starting to brown and all their water has evaporated from the pan.
50 g vegan butter, 1 onion, 2 cloves garlic, 500 g mushrooms, 1 vegan stock cube, 1 teaspoon marmite, 70 g walnuts
Remove from the heat and spread the mushroom mixture on a baking tray to help it to cool rapidly. Once no longer hot, transfer the mushroom mixture to the food processor and pulse until blended to a chunky pâté texture.
Spread the mushroom filling out over a sheet of cling film in one large square, slightly longer and 3x the width of your roll of vegan meat filling.
Remove the vegan meat filling from the freezer (don't worry if it's not frozen solid - it's not supposed to be). Very carefully unwrap it and place on the centre of the mushroom layer.
Use the cling film to lift the mushroom layer up and over the vegan meat filling, wrapping it around the entire circumference.

Preheat the oven to 200 °C. Unroll the puff pastry onto a baking tray lined with parchment. Carefully lift the mushroom-wrapped vegan meat filling using the cling film and roll it into the centre of the puff pastry.
550 g puff pastry
Wrap the pastry around the filling layers. Roll over so the smooth side is on top. Combine the soy milk and maple syrup in a small bowl and brush all over the top of the wellington. Score with a sharp knife and then bake for 40 minutes or until golden brown and crispy. Slice and serve hot.
4 tablespoon soy milk, 2 teaspoon maple syrup