The Perfect Vegetarian Vegetable Wellington Recipe
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We came up with this vegetable wellington because we wanted to have a delicious vegetarian main dish available for a special occasion like Christmas!
Festive meals tend to be meat dominated, so it’s easy to feel hard done by if you aren’t eating meat! However, this does not need to be case.
You can still enjoy an indulgent Christmas dinner without waiving your commitment to vegetarianism! Let me show you how!
There are many options for a vegetarian Christmas dinner centre piece. The classic is a nut roast, which I absolutely love. However, you might want to switch it up a bit if you’re used to eating nut roasts every year.
That’s where a vegetable wellington comes in. Crispy, golden flaky pastry decorated with festive star shapes, wrapping a hearty vegetable mixture with feta – what’s not to love?
Plus, it’s a healthier option than some of the heavily processed fake ‘meats’ that you can find on the shelves near Christmas time. I don’t want to even think about all the weird ingredients that go into making that ‘meaty’ flavor!
Not to mention that, in my opinion anyway, they are usually quite bland tasting…I’d pick a flavorful vegetable wellington over fake turkey any day!
I love leeks for their sweet, rich, oniony flavor, and soft texture. They complement the sweet potatoes beautifully.
These add bulk and a pop of color to the wellington stuffing, aside from the obvious – their delicious flavor! Feel free to substitute for butternut squash if that is all you have access to! The effect is much the same.
A festive favorite! Sweet, soft, buttery chestnuts are the perfect addition to this veggie wellington. If you want to up the festive flavors even more, why not throw in a handful of dried cranberries too? If you need a replacement, tried chopped portobello mushrooms, walnuts or smoked tofu!
Spinach is a great healthy addition to any dish and I love it in this wellington. If you don’t have spinach, some finely chopped kale will also work!
Fresh thyme adds a gorgeous herbaceous flavor to this dish. You are welcome to use dried thyme if you can’t get hold of the fresh stuff, or to switch it out for rosemary or sage. Or whack them all in and see what happens!
Salad cheese is a soft cow’s milk cheese, a little like feta. If you can’t get hold of any, then feta will also do the job. The sharpness of the cheese balances the earthy, mild flavors of the nuts, veggies and thyme.
Flaky puff pastry is what makes this dish so irresistible and indulgent. It is easiest to buy ready made pastry (though you are of course welcome to try to make it yourself!). What’s more, if you buy vegan puff pastry and cut out the cheese, then you have yourself a vegan Christmas dinner!
How many calories are in this vegetable wellington?
This vegetable wellington contains 776 calories per serving, and it contains 13g protein per serving.
Here’s a quick overview of 1 serving:
I’m not too worried about the health benefits for holiday meal! It’s Christmas after all – if there is any time to put aside those concerns and indulge yourself, it’s the festive season!
So this isn’t one of our super lean, protein packed, calorie controlled dishes. However, you can rest assured that it is made of healthy whole food ingredients and is considerably healthier than a classic beef wellington.
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How to make the best vegetable wellington?
- Chop the leeks and onions and fry in butter in a large skillet over a medium heat. To lower the saturated fat, fry in olive oil instead.
- Dice the sweet potato and add to the frying pan with garlic and thyme. Cook for 5 minutes.
- Crush the chestnuts with a fork and add to pan. Cook for a couple of minutes.
- Add the spinach and turn off the heat. Keep stirring. Let it cool.
- Crumble the cheese into the mix.
- Pour onto a sheet of cling film spread out on your work surface.
- Shape the mixture into a ‘log’.
- Wrap the clingfilm tightly around the ‘log’ and store in the fridge for an hour.
- Lay the sheet of puff pastry out and slide the log of filling into the center of the puff pastry.
- Wrap the pastry around the filling, dabbing a little water at the edges and pressing down with a fork to help them stick together.
- Cut any leftover pastry into fun festive shapes and decorate the top of the wellington. If you want, use a pastry brush to apply an egg wash now.
- Bake for 35 minutes on a sheet of parchment paper, with your oven temperature at a medium-high heat! Serve in thick slices.
If you have any questions about preparing/storing/reheating this vegetable wellington, we have answers for you here!
Can I make this ahead?
Yes! You can make the filling ahead and store it in the fridge in an airtight container / plastic wrap for a few days. However, I would not recommend assembling the wellington in the pastry until the day you intend to cook it, as it will get soggy and not become golden brown and crispy.
How to store and reheat?
Store leftovers in the fridge or freezer and reheat in the oven! You can store this in the fridge for up to 3/4 days, or in the freezer for a month. You can also microwave your leftovers, but this will make the pastry go soggy.
What to serve with vegetable wellington?
Roast potatoes or roast vegetables are nice to serve with vegetable wellington. And all your usual Christmas side dishes work too! Roast potatoes, roast vegetables, gravy, brussel sprouts, cranberry sauce etc. You don’t even need to serve it with anything, as it works well by itself.
What does Wellington mean in food?
Wellington refers to a dish where meat or vegetables are wrapped in pastry in a long cylindrical shape and baked. It can either be made in individual portions or as a large pastry to be sliced into individual portions.
The classic wellington is a beef wellington, but there are many a vegetarian-friendly version of beef wellington.
What is vegan wellington made of?
Any vegan filling of your choice and vegan pastry (easy to buy in shops – vegan pastry simply uses a plant-based source of fat instead of butter). You can get creative with fillings and try different mixes of vegetables, legumes, maybe tofu even!
Can you freeze a vegetable wellington?
Yes! I recommend slicing it into individual portions first before freezing as this makes it easier to reheat when you need it.
Vegetable wellington variations and alternatives
To make a vegan vegetable wellington, cut the cheese and either replace with smoked tofu, a vegan feta alternative, or just leave it out completely. Choose flaky pastry that is made without butter (easily accessible in most big supermarkets!). Fry your vegetables in olive oil instead of butter.
To make this gluten-free, choose a gluten free pastry alternative, of which there are quite a few!
You can also experiment with fillings – a mushroom mixture can be a delicious option, or you can try various other vegetables such as diced bell peppers, red onions, butternut squash, carrots etc.
Why not experiment with cheese as well? Goat cheese makes an awesome alternative to feta. And instead of chestnuts, you could use walnuts or pecans.
More festive vegetarian and vegan recipes
If you enjoyed this vegetarian wellington recipe, why not try some of my other festive favorites, such as this incredible nut roast, this banging brussel sprouts with balsamic vinegar recipe or these awesome vegetarian pigs in blankets.
I’ve even got a whole list of vegan Christmas recipes for all courses, complete with suggested set menus!
- 1 leek
- 1 onion
- 1 sweet potato
- 1 ½ cups chestnuts (cooked and peeled)
- 2 cups spinach
- 2 tbsp butter
- 2 tbsp thyme, fresh (1 tbsp dried)
- 2 clove garlic (diced)
- 5.3 oz salad cheese (a soft cow’s milk cheese, a little like feta. If you can’t find it, use feta instead)
- 21 oz puff pastry (1 large sheet per 3 people)
- Chop the leek and onion finely and fry softly in butter. While they’re cooking, dice the sweet potato into small pieces and then add to the pan after five minutes, along with the garlic and thyme. Cook gently for another five minutes to ten 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.1 leek, 1 onion, 1 sweet potato, 1 ½ cups chestnuts, 2 cups spinach, 2 tbsp thyme, fresh, 2 clove garlic, 2 tbsp butter
- After it’s cooled a little, crumble the soft cheese into the mixture.5.3 oz salad cheese
- 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.21 oz puff pastry
- Use a brush with a little water to brush 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 🙂
I hope you enjoyed this vegetable wellington recipe – it’s one of my favorite main courses ever! Let me know what you thought in the comments.
Are you able to make it so your recipes can be pinned? I’m able to save you as someone to follow on Pinterest but I’m not able to save this for future.
I can’t wait to try your recipes!
Hi Sarah! Our recipes should be able to be pinned (I just tested a couple and they’re working fine). Could it be a browser blocker, perhaps? What happens when you try to pin at the moment? Thanks!
Hi What temperature should the oven be?
Hi Valerie! Good question, thanks for pointing it out. It should be at 180°C/360°F, I’ve just updated it in the recipe 🙂
Hi, wanting to make this for Christmas meal, have you tried freezing or making in advance please?
Hi Jane! I haven’t actually tried freezing it myself yet, but that’s a very good question, and I will. I think the best way to do it would be to cook all the ingredients and then place them in the pastry as usual. Then freeze. Then when you get it back out of the freezer the pastry will cook ‘fresh’ and the insides will be hot again too. I will definitely try this myself in advance, thanks for the question!
This recipe looks great! I don’t think I’ll be able to find chestnuts where I live. Any suggestions for a substitution?
Hi Jenny! Glad you like the look. If you can’t get hold of chestnuts (more and more places seem to sell them pre-cooked and vacuum packed these days) then I’d use another nut like walnut – chopped up. That would fit nicely. You could also try some smoked tofu – I haven’t tried it myself but I bet the flavour fits well!
Hi. Would mushroom be OK to replace the chestnuts?
Hi Jade! Well, my personal fear of mushrooms would stop me doing that, but otherwise yes! Some peeps have already tried it and said it worked perfectly with mushrooms :). Enjoy!
Hi there, it says roll into ‘a log shapes’ – is this meant to create 2 separate wellingtons with the 2 sheets of pastry??
Hi Sally, well spotted! Yes, these ingredients are to make two wellingtons – making about six servings. I’ll update that now! Enjoy!
Thankyou!! I didn’t see the reply in time and it actually worked well as one wellington – joining 2 sheets of pastry together – a hit and will definitely make again :0)
I’m really happy it worked so well, Sally! Yayyy. We made it for our main Christmas lunch, too! 🙂
Does anyone have a tasty and easy sauce recipe to go with this please?
I normally just serve it with vegetarian gravy, but I don’t have a recipe – yet! Will keep my eyes peeled and share as soon as I do 🙂
Tried this recipe last Christmas and it was gorgeous. Actually made it as well as a normal beef Wellington and they complement each other brilliantly Did you ever try freezing it?
Hi Vicky, yes I froze it last Christmas, too! Came out absolutely fine. I’m really happy you enjoyed it!
I am thinking of making it, what kind of gravy will go with this? As i have never tried before i don’t know with which kind of sauce will that go well? Please advice
Honestly I’m quite lazy with gravy and usually make instant stuff . Whatever you normally use on a roast will be absolutely fine!
I made this last Christmas and my adult vegetarian daughter has been begging me to make it all year. I held out, making this a greatly anticipated classic. I used chopped walnuts as moldy pre packaged chestnuts are a big “no go”.
Amazing hold-out skills! I’m sure it was even-more appreciated then 😀
I just made this but added cranberries, chilli flakes and chestnut mushrooms too. I’ll serve it with red onion gravy. I also roasted my sweet potato first. Can’t wait to have it tomorrow.
How did I miss this comment? That sounds awesome – hope you enjoyed! I’m already looking forward to having this again this Christmas
I don’t think that we can’t eat starfish. But really tasty! Thank you for your detailed recipe. It’s very tasty and good for health. It includes all vegetables that I like, especially sweet potatoes. The crispy crust. I will try to make some other shapes.
Well as long as it’s only starfish-shaped, it should be fine, right?! Christmas trees would look good, too 😀
HI getting ready for Canadian Thanksgiving 2020 can you make just the filling in advance and leave in the refrigerator for a few days? We’re all under pandemic restrictions so I want to make something special for the vegetarian in our family (and the rest of us will be thankful for it as well as we’re all trying to eat more veggie based proteins). Many thanks
Hi Susan! The best thing to do would be to freeze it in the pastry (still uncooked) and then when you’re ready to cook, let it defrost for a couple of hours beforehand. Then cook in the oven as normal. Enjoy Canadian Thanksgiving!
You recently shared a Vegan Wellington with totally different ingredients, now I’m torn. Which one do you find tastier? Originally I was going to substitute vegan feta for the cheese, Or just splurge for the holiday and use the real cheese.
Hey Cheri, personally I’d go for this one with vegan feta! This is one of my all-time fave Christmas recipes and I’m already looking forward to it this year 😀
Thanks so much! And thanks for your quick reply!
You’re very welcome – enjoy!
First attempt at making a Wellington. This turned out wonderful. We did not have leeks or chestnuts. But we used lentils to bulk it out. Served with gravy! Can’t wait to make again and try different fillings!
Woo, yay! Really happy to hear it :). And now you get to make it again 😀
My husband and I are not vegetarian, but we try to eat healthy and have one or two meatless dishes each week. I am always finding great dishes on your site and this one was no exception! It was delicious! I substituted mushroom for chestnuts and used goat cheese because I love the creaminess of it. I’ll definitely be making it again.
Ah thank you Kathleen. Really glad we’re helping you get in a veggie meal or two per week, that’s exactly what we hope for! Thanks for writing 🙂
This was really good. I used onion, sweet potato, spinach, walnuts, and lentils.
I cooked the filling two days in advance, made the logs and left them in the fridge wrapped in film. The day we ate, I wrapped them in puff pastry about four hours earlier and left them in the fridge again. Then I brushed them with an egg and baked for 40 minutes. Thanks!
Hooray! Really glad to hear it worked out. I LOVE this recipe and am already looking forward to eating it in December, like every year :D. Thanks for the comments and feedback method, that will be very helpful for other readers!
Looking forward to making this recipe for Christmas Day- can i just checked the spinach, is it meant to be 2 cups of cooked spinach or in its raw form?
Sorry I meant- “Can I just check …”
No problem Jaimini! It’s meant to be 2 cups of fresh spinach (about 60g). Looking forward to your feedback on this recipe!