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  • Writer's pictureDaniel Welstead

Vegan Wellington Recipe

I'm excited to share my latest kitchen adventure with you – a Vegan Wellington recipe that will seriously change the gamer at Christmas. Trust me, even as a die-hard fan of all things plant-based, this one's a game-changer.


I'm all about making food that's not just good for you but also ridiculously tasty. And this Vegan Wellington? It's just that. Think rich, savoury flavours wrapped in a perfectly crispy pastry – the kind of dish that'll have everyone asking for seconds, vegans and meat-eaters alike.


I've kept this recipe straightforward because who has time for complicated cooking? It's all about having fun in the kitchen and creating something that looks impressive without the fuss.


So, grab your apron, and let's get cooking. This Vegan Wellington will be a hit, whether for a special dinner or just a way to spice up your weekly meal routine. You can serve it with some roasted veg, horseradish and gravy.

Vegan Wellington Recipe

How to Roll a Wellington Perfectly

Preparation:

  1. Prepare the Filling: Before you start rolling, make sure your filling (mock meat and beetroot mixture) is cooked and cooled. Hot filling can make the pastry soggy.

  2. Roll Out the Pastry: On a lightly floured surface, roll your puff pastry into a rectangle. The pastry should be large enough to completely encase the filling with extra space at the edges.

Assembly:

  1. Layer the Filling: Spread the filling in the center of the pastry. Leave a margin around the edges for sealing.

  2. Egg Wash (or Vegan Alternative): Brush the edges of the pastry with a little water or a vegan egg wash alternative. This helps to seal the pastry.

  3. Roll the Wellington: Lift one side of the pastry and drape it over the filling. Then, bring the other side over to meet the edge. Press down gently to seal the edges. Make sure the seam is at the bottom when you finish rolling.

  4. Seal the Ends: Pinch and fold the ends of the pastry to seal. You can trim any excess pastry if needed. Ensure the ends are sealed well to prevent the filling from leaking during baking.

Finishing Touches:

  1. Score the Pastry: Gently score the top of the Wellington with a sharp knife. This not only adds a decorative touch but also helps in even cooking.

  2. Egg Wash for Shine: Brush the top with an egg wash (or a vegan alternative like almond milk or soy milk mixed with maple syrup) for a golden shine.

  3. Chill Before Baking: Place the Wellington in the fridge for about 15-30 minutes before baking. This helps the pastry to set and ensures it doesn’t become soggy.

Baking:

  • Preheat your oven and bake according to your recipe’s instructions until the pastry is golden and flaky.

Remember, the key to a perfect Wellington is a tight roll without squeezing the filling too much. This ensures a neat, uniform shape when sliced. Happy cooking!


Ingredients

For the Mock Meat:

  • 500g mock meat (like seitan or plant-based mince)

  • 200g beetroot, finely grated

  • 1 onion, finely chopped

  • 2 garlic cloves, minced

  • 1 tbsp soy sauce

  • 1 tsp thyme

  • 1 tsp rosemary

  • Salt and pepper, to taste

  • Olive oil for frying

For the Duxelle:

  • 500g mushrooms, finely chopped

  • 2 shallots, finely chopped

  • 2 garlic cloves, minced

  • 2 tbsp fresh parsley, chopped

  • 2 tbsp vegan butter

  • Salt and pepper, to taste

For the Wellington:

  • 1 sheet of vegan puff pastry

  • 1 tbsp Dijon mustard

  • Soy milk or almond milk, for brushing

Instructions

Prepare the Mock Meat:

  • Heat olive oil in a pan. Sauté onions and garlic until soft.

  • Add mock meat, grated beetroot, soy sauce, thyme, rosemary, salt, and pepper. Cook until the mock meat is browned and the beetroot is tender. Set aside to cool.


Make the Duxelle:

  • In a separate pan, melt vegan butter. Add shallots and garlic, sautéing until soft.

  • Add the mushrooms, cooking until all the moisture has evaporated and they are nicely browned. Stir in parsley and season with salt and pepper. Set aside to cool.

Assemble the Wellington:

  • Preheat your oven to 200°C (390°F).

  • Roll out the puff pastry on a floured surface. Spread the duxelle evenly, leaving a border around the edge.

  • Place the mock meat mixture on top of the duxelle.

  • Brush the edges of the pastry with Dijon mustard.

  • Carefully roll the Wellington, sealing the edges with a little water. Tuck the ends under to seal.

  • Place on a baking tray, seam-side down. Brush the top with soy or almond milk for a golden finish.

Bake the Wellington:

  • Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.

  • Allow to cool slightly before slicing and serving.


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