Well, this is it people – the big one! It’s our main Christmas meal this year – and we’ve held nothing back. With drum rolls a plenty, we’re very proud to present: the vegetable wellington!
With turkeys everywhere, certainly a joint of beef or two and even the odd goose, meat isn’t exactly in short supply at Christmas.
It’s the time of year that can be tough on vegetarians (I still get the odd craving for pigs-in-blankets, but then I read this and remind myself why I don’t eat meat).
When I say a tough time of year, obviously I mean in a food sense. And I think the main reason for that is the lack of alternatives.
When we don’t have decent alternatives for something we like, we do one of the following:
- skip the ‘missed’ item altogether – for example we eat a Christmas roast, but without the main.
- eat a poor, packaged replacement we grab off the shelf at the last minute.
- give in and eat meat.
While none of these are the end of the world, wouldn’t it be great to have something to look forward to for that special occasion that is the equal of, or even better than meat?
The vegetable wellington is the answer.
This recipe has been lovingly developed and practised many times over the last few weeks, and we’re very pleased to put it out there.
This alternative is here to show that vegetarians no longer get the short straw – indeed, we’re in this for the win.
Vegetable Wellington – vegan or vegetarian?
Vegans, don’t look away yet! This recipe uses only one animal product – a small amount of soft cheese. If that isn’t your thing, simply don’t add it. The wellington still tastes GREAT.
And of course, the veggie wellington isn’t just for Christmas – it’s perfect for any occasion where you want to replace a cut of meat.
Instead, as it’s Christmas I’m off to work on my veggie pigs-in-blankets. Dates wrapped in aubergine haven’t quite cut it – yet. But I’ll get there. Have a great Christmas!
PS. If you’re looking to go vegetarian, or are already vegetarian and struggling, make sure you check out the 30 Day Veggie Challenge – it’s everything you need to keep you on the right track!
- 1 leek
- 1 onion
- 1 sweet potato
- 1½ cups chestnuts, cooked and peeled
- 2 cups spinach
- 2 tbsp butter
- 2 tbsp thyme, fresh (1 tbsp dried)
- 2 cloves garlic, diced
- 150 g salad cheese (a soft cow’s milk cheese, a little like feta. If you can’t find it, use feta instead)
- 600 g pack puff pastry (2 large sheets)
- Chop the leek and onion finely and fry softly in butter. While they’re cooking, dice the sweet potato and then add to the pan after five minutes, along with the garlic and thyme. Cook gently for another five minutes. Crush the chestnuts with a fork or masher and also add to the pan. Cook for another two minutes. Finally, add the spinach and turn off the heat, stirring often.
- After it’s cooled a little, crumble the soft cheese into the mixture.
Pour the cooled mixture into cling-wrap into a ‘log’ shape (one for each sheet of pastry).
- Wrap tightly and let cool in the fridge for an hour.
- Lay out your puff pastry and roll the filling into the middle.
- Use a brush a little water onto the edges of the pasty as you fold it together, then use a fork to squish the edges together.
- Cut off any leftover pastry into festive shapes and add to the wellingtons.
Bake for 35 mins on 180°C/360°F 🙂
Check out our Breakfast in Six Cookbook
Our beautiful ebook, Breakfast in Six is out! It’s our favourite 30 vegetarian and vegan breakfast recipes – all made with six or less ingredients. They’ve never been seen on the site before (and never will). Check it out!