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It’s often tough to come up with a plant based dish that you can serve at a big, festive meal that isn’t too much work and will satisfy. It’s especially nice if the omnivores in the crowd have a taste and actually like what you’re serving. This Veggie Wellington is a twist on a classic Christmas dish that has everything you’re looking for.

The recipe calls for vegan puff pastry and we suggest that you keep things simple and buy it rather than making it. Plant based pastry is typically available at your local natural food store.

This is a pretty easy recipe. While it looks like there’s a lot going on with this veggie wellington, it’s quite straight forward. The ingredients are things that you most likely already have. So give this one a go, you’ll be glad you did.

For the version pictured we made the filling and turned it into a gluten free pie by using this pie crust and leaving out the maple syrup. While you’re at it, whip up a batch of vegan gravy to spread on top. Bon Appetite.

Veggie Wellington
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Veggie Wellington

Course: DinnerCuisine: VeganDifficulty: Medium
Servings

6

servings
Prep time

25

minutes
Cooking time

35

minutes
Total time

1

hour 

Ingredients

  • 1 sheet vegan puff pastry, Most Natural food stores will carry this

  • Flax egg (2 tablespoons ground flax meal mixed with 5 tablespoons water)

  • 1/2 of a medium sweet onion, finely diced

  • 1 medium carrot, finely diced

  • 2 celery stalks, finely diced

  • 2 cloves of garlic, minced

  • 8 oz of mushrooms, diced

  • 1 tsp of thyme

  • 1 tsp of sage

  • 1/2 tsp of rosemary

  • 2 Tbsp of soy sauce

  • 2 cups of cooked chickpeas (1 large can)

  • 3/4 of a cup of walnuts, finely chopped or blended into a coarse meal

  • 1/2 cup of bread crumbs

  • 2 Tbsp of tomato paste

  • 1 1/2 Tbsp of vegan worcestershire sauce

  • 1 block of extra firm tofu, cut into cubes or strips

  • Salt and pepper to taste

Directions

  • Preheat the over to 400° C and place a piece of parchment paper on a baking sheet.
  • Add a 1 tsp of oil to a frying pan and heat. Now add onion, celery, and carrots and sauté until for 6-8 minutes or until the vegetables begin to soften.
  • Add in the garlic, thyme, sage and rosemary and continue to cook for another 1 minute.
  • Add in the mushrooms and sauté until they release their moisture, and then cook until that moisture evaporates. This takes about 5-10 minutes.
  • Add in the tamari and cook for 1 minute and remove from heat. Let the pan cool for about 10 minutes.
  • To a large mixing bowl add the the chickpeas and mash roughly with a fork or potato masher. The mixture should be chunky and not over mashed.
  • Add the cooled veggie mixture, the breadcrumbs, walnut, flax egg, Worcestershire sauce, tomato paste, salt, and pepper and mix well.
  • Use your hands to shape the mixture into a well packed, compact log, a size that will fit in the pastry sheet while leaving a few inches all around.
  • Roll the puff pastry sheet onto the parchment lined baking sheet and place the log in the middle of the pastry sheet. Wrap one side of the pastry over the loaf and then the other side. Gently press along the seam to seal together. Now you can roll up the ends of the dough and press gently to seal. Flip the loaf over so the sealed edges are facing the baking sheet. 
  • Brush the top and sides with a little melted vegan butter, and then use a sharp knife to gently make diagonal slits across the whole top of loaf about 1-inch apart in a criss cross pattern. 
  • Bake for 30-35 minutes until the pastry is golden brown. Remove from the oven and let cool for 10 minutes. Serve with all your favourite holiday fixings. Enjoy! 

Notes

    Veggie Wellington
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