Vegan Wellington


Well, well, well what do we have here? A vegan Wellington! True confession up until I made this I have never had any sort of Wellington and I don’t why I waited so long to have one. It was not only extremely delicious but it was super very easy to make. It comes out pretty no matter what you do to it and I think it is rather fail proof. So get ready for an easy holiday dish that is sure to impress!



The first thing you need is puff pastry. There is accidental vegan puff pastry from Pepperidge Farm. Be sure to check the box before you buy it because some of them do have butter in it. That is the one I used you can find it in the freezer section of your grocery store usually by the desserts and frozen Cool Whip.


For the filling you can use any vegetables you like or a meat substitute. I kept it very simple with lentils, chickpeas, carrots, onions and fresh herbs. You can use mushrooms, other beans or even a vegan beef substitute. However, this filling was extremely delicious and I highly recommend you make it that way.


If you are gluten free there are gluten free puff pastries but some of them do contain egg so again be sure to check if you are vegan. The filling is soy free but some puff pastries do contain soybean oil. The recipe is also nut free as well.



Vegan Wellington
1 puff pastry sheet
2/3 cup dry lentils [170g]
1 can chickpeas, drained and rinsed [15.5 oz]
2 large carrots, peeled and chopped [135g]
1 large shallot, chopped [20g]
1-2 cloves garlic, chopped
1 sprig fresh rosemary, leaves removed from stem
2-3 sprigs fresh thyme, leaves removed from stem
1 1/2 tbsp vegan butter [20g]
1 tbsp garlic powder
1 tbsp onion powder
1/2 tsp salt
1/2 tsp black pepper
1 flax egg: 1 tbsp flax seed + 1 tbsp water
2 tbsp non-dairy milk
Pinch of turmeric

2 cups vegetable broth [500ml]
1 tbsp cornstarch
1/2 tsp salt
1/2 tsp black pepper
1 tbsp onion powder
1 tbsp garlic powder
2-3 sprigs fresh thyme
1 tbsp Grade A maple syrup


  1. In a pot add the dry lentils and cover with water and a bit of salt. Cook for 30 minutes until soft.
  2. In a large pan add the vegan butter, onion, carrot, garlic, chickpeas, thyme, rosemary, garlic powder, onion powder, salt and pepper. Cook for 10 minutes to soften. Stir it every so often.
  3. Once they are softened add everything into the blender. Blend to lightly chop everything but still leave texture.
  4. In a large bowl add the flax seed meal and mix with water to make flax egg.
  5. Once the flax egg has thickened add in the cooked lentils and blended mixture.
  6. Mix together. Give it a taste and add in additional seasonings if necessary.
  7. Add the filling on top of a some saran wrap. Use the saran wrap to help you roll it into a log and refrigerate for 20 minutes or until ready to use. This helps to firm it up.
  8. Preheat oven to 425F (218C).
  9. Take a thawed sheet of puff pastry and place it on a clean counter. Lightly roll it with a rolling pin.
  10. Unwrap the filling and place it in towards the end of the puff pastry. Roll it up.
  11. Seal the edges by using a bit of water to help fold it in.
  12. Place it on a baking sheet lined with parchment paper. OPTIONAL: brush it with a mixture of a non-dairy milk and turmeric to make it extra golden brown.
  13. Using a knife create a pattern on top if you like.
  14. Bake for 25-30 minutes until golden brown on top.
  15. Prepare the sauce by adding the thyme, seasonings, maple syrup and vegetable broth to a pot. Mix together the cornstarch with a bit of vegetable broth so that way it doesn’t clump up when you add it into the pot.
  16. Then add the cornstarch in. Let it come to a bubble and thicken. Taste it before serving to adjust any flavors.
  17. Once the Wellington is done slice it up and serve with vegetables and sauce.

Serves 5-6 people.

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vegan wellington YOUTUBE.png

8 thoughts on “Vegan Wellington

  1. The recipe lists Rosemary twice for the Wellington. In the directions it calls for Thyme and Rosemary. Can you please clarify how much Thyme and how much Rosemary. The recipe sounds great, btw!

    Thank you,

    Brian H


  2. We made this for an alternative main dish for vegetarians and vegans for Christmas and it was delicious! The flavors are outstanding! The gravy was so good, better than any meat based gravy I’ve ever had.
    We doubled the inside ingredients so we could possible make the loaf larger. We had enough leftovers of the loaf ingredients that later in the week we made nachos with this topping, and warmed some up and put an egg on top. We will use this recipe at every holiday meal and I am going to make it for a friend and her husband who just had a baby.
    Only changes we made was adding a few sautéed mushrooms, onions and red bell peppers.
    Thank you for such a great recipe!


    1. Hi Thea! I am so so glad to hear that the Wellington was enjoyed during your Christmas. That really means a lot and I am glad my recipe could be of help during the holidays! Wishing you a very happy and healthy 2020!


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