Vegan Wellington Recipe for Vegetarian Christmas Dinner and Vegan Thanksgiving
Vegan Wellington is the holiday centerpiece that combines festive flavors, golden puff pastry, and a hearty plant-based filling. The first time I baked it for a vegetarian Christmas dinner, the kitchen filled with the rich aroma of mushrooms sautéed with garlic, walnuts adding crunch, and herbs like thyme and sage creating that classic holiday flavor. When it came out of the oven, flaky and golden, no one missed the meat. This dish is perfect for vegan Thanksgiving, vegetarian holiday recipes, or any special gathering where you want to impress with a plant-based showstopper.
Vegan Wellington
Ingredients
Equipment
Method
- Heat olive oil in a skillet and sauté onion for 5 minutes until softened. Add garlic and mushrooms and cook until all liquid evaporates, about 8 minutes.
- In a large bowl, mix cooked mushroom mixture with rice, mashed beans, walnuts, breadcrumbs, parsley, thyme, sage, soy sauce, salt, and pepper. Mix until the filling holds together.
- Shape filling into a log and place in the center of puff pastry. Fold pastry over, seal the edges, and trim excess. Score the top for decoration.
- Preheat oven to 400°F (200°C). Place Wellington seam side down on parchment-lined baking sheet. Brush with plant-based milk and sprinkle sesame seeds if using.
- Bake for 30 to 35 minutes until golden and puffed. Remove from oven and let rest 10 minutes before slicing.
Nutrition
Notes
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Why you will love this Vegan Wellington
Vegan Wellington brings elegance and comfort together in one dish. The mushroom, rice, bean, and walnut filling is savory and satisfying, while the puff pastry adds a crisp, buttery texture. It is the kind of recipe that works beautifully for vegetarian Christmas recipes, vegan Christmas recipes, and even a vegetarian Thanksgiving spread. This dish is budget friendly, simple to customize, and it always looks stunning on the table. If you are planning vegan holiday recipes or vegetarian Christmas menus, this Wellington is guaranteed to shine.
Ingredients with tips and substitutions
| Ingredient | Measurement | Substitution Tips |
| Olive oil | 1 tbsp | Vegan butter adds richness |
| Onion | 1 large, finely chopped | Use shallots or leeks for sweetness |
| Garlic | 2 cloves, minced | Roasted garlic for a milder flavor |
| Cremini mushrooms | 8 oz, finely chopped | Portobello or wild mushrooms for depth |
| Cooked rice | 1 cup | Quinoa or wild rice for variation |
| Black beans | 1 can (15 oz), mashed | Lentils or chickpeas also work |
| Walnuts | ½ cup, chopped | Pecans or sunflower seeds for nut free option |
| Breadcrumbs | ¼ cup | Gluten free breadcrumbs if needed |
| Fresh parsley | 2 tbsp, chopped | Rosemary or basil for variety |
| Dried thyme | 1 tsp | Fresh thyme if available |
| Dried sage | 1 tsp | Poultry seasoning also works |
| Soy sauce | 1–2 tbsp | Use tamari if gluten free |
| Vegan puff pastry | 1 sheet (14 oz) | Ensure it is dairy free |
| Plant based milk | For brushing | Soy or oat milk for golden crust |
| Sesame seeds | Optional topping | Poppy seeds or hemp seeds as alternatives |
How to make Vegan Wellington step by step
- Heat olive oil in a skillet and sauté onion for 5 minutes. Add garlic and mushrooms and cook until liquid evaporates, about 8 minutes.
- Mix the mushroom blend with rice, beans, walnuts, breadcrumbs, parsley, thyme, sage, soy sauce, salt, and pepper. The mixture should hold when pressed.
- Shape the filling into a compact log and place it in the center of the puff pastry. Fold pastry over, seal edges, and trim excess. Score gently for decoration.
- Preheat oven to 400°F (200°C). Place Wellington seam side down on parchment. Brush with plant based milk and sprinkle with sesame seeds. Bake for 30 to 35 minutes until puffed and golden.
- Rest for 10 minutes before slicing and serving.
How to serve Vegan Wellington
Vegan Wellington is perfect for a vegetarian Christmas dinner or vegan Thanksgiving celebration. Serve it with roasted vegetables, creamy mashed potatoes, and mushroom gravy for a comforting plate. Add cranberry sauce for a festive holiday touch that balances the savory flavors. For lighter occasions, pair it with fresh salad and roasted Brussels sprouts. Whether part of vegan holiday recipes or vegetarian Christmas menus, it always feels celebratory.
Pro tips for the best Vegan Wellington
- Always cook mushrooms fully to prevent soggy pastry.
- Chill the filling before wrapping for easier handling.
- Score the puff pastry diagonally for a professional look.
- Use parchment paper to transfer the Wellington easily to the baking sheet.
- Add dried cranberries or chestnuts for a festive vegetarian Christmas variation.
Common mistakes to avoid
- Leaving mushrooms undercooked which leaves excess liquid.
- Adding too much filling which can split the pastry.
- Forgetting the milk wash which keeps the crust pale.
- Cutting immediately without resting which causes the filling to fall apart.
Storage and reheating
| Storage Method | How to Store | Reheating Instructions |
| Fridge | Keep in foil or an airtight container for up to 3 days | Reheat at 350°F (175°C) for 10 to 15 minutes |
| Freezer | Freeze unbaked and wrapped tightly for up to 2 months | Bake from frozen at 375°F (190°C) for 45 to 50 minutes |
Conclusion
Vegan Wellington is the ultimate centerpiece for vegetarian Christmas recipes, vegan Christmas recipes, and vegetarian Thanksgiving dinners. With its rich mushroom filling and golden pastry, it brings warmth and celebration to every table. Whether you are planning vegan holiday recipes or simply want a stunning dish to share, this Wellington is guaranteed to impress. Save this recipe to your holiday collection and share it with friends so everyone can enjoy a festive vegan Christmas or Thanksgiving feast.
