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Vegetarian Wellington

Savory Vegetarian Wellington: Festive Flavor That Delights

Discover the delightful Vegetarian Wellington perfect for festive gatherings, bursting with flavorful ingredients, proving that plant-based cooking can be both accessible and impressive.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 slices
Course: Baking
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 each Butternut Squash (15-20 cm neck) Ensure dimensions fit pastry dimensions
  • 3 tbsp Olive Oil Replace with coconut oil for a different flavor profile
  • 1.25 tsp Salt Flakes Adjust according to taste
  • 3 each Escallion Shallots (finely diced) Substitute with yellow onions if needed
  • 20 each Fresh Sage Leaves (chopped) Dried sage can be used as a substitute (1 tbsp)
  • 4 each Thyme Sprigs (leaves picked) Can replace with oregano for variation
  • 2 each Rosemary Sprigs (finely chopped) Use dried rosemary if fresh is unavailable
  • 6 each Garlic Cloves (finely diced)
  • 1 each Bramley Apple (finely diced) Any tart apple can serve as a substitute
  • 0.25 tsp Black Pepper Adjust to taste
  • 0.25 tsp Nutmeg (grated) Replace with allspice if desired
  • 2 tbsp Maple Syrup Honey can be used for non-vegan version
  • 300 g Ready Roasted Chestnuts Can substitute with cooked mushrooms or walnuts
  • 100 g Toasted Pecans Can be replaced with almonds
  • 2 tbsp Cranberry Sauce or Oven Roasted Cranberries Omit for a less sweet filling
For the Pastry
  • 1 sheet Vegan Puff Pastry Ensure it is certified vegan
  • 1-2 tbsp Soy Milk (for glazing) Helps achieve a golden-brown color on pastry

Equipment

  • Baking Tray
  • Pan
  • mixing bowl
  • oven

Method
 

How to Make Vegan Butternut Squash Wellington
  1. Preheat your oven: Set your oven to 200°C (392°F) and have a baking tray ready with parchment paper.
  2. Sauté shallots: Heat the olive oil in a pan and sauté the escallion shallots until they are soft and translucent; this usually takes about 3-4 minutes.
  3. Add garlic and herbs: Stir in the minced garlic, fresh sage, thyme leaves, and diced Bramley apple, cooking for another 2-3 minutes until fragrant.
  4. Mix the filling: In a large bowl, combine your sautéed mixture with roasted chestnuts, toasted pecans, black pepper, salt, nutmeg, maple syrup, and cranberry sauce. Stir well to ensure all flavors meld together.
  5. Roll out the pastry: On a floured surface, roll out your vegan puff pastry. Place your filling in the center, leaving enough margin on all sides to seal it well.
  6. Fold and seal: Gently fold the pastry over the filling, pinching the edges together to seal. Brush with soy milk on top.
  7. Bake to perfection: Place your Wellington in the oven and bake for approximately 30-35 minutes.
  8. Prepare cider gravy: While your Wellington is baking, simmer some cider and thicken with cornstarch if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 600mgPotassium: 450mgFiber: 5gSugar: 4gVitamin A: 1000IUVitamin C: 12mgCalcium: 40mgIron: 2mg

Notes

Ensure the filling is completely cool before wrapping it in pastry to prevent a soggy crust. Use soy milk generously for the glaze.

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