This is what I serve most often on Christmas Day. My vegan wellington is a great centrepiece for the Christmas table.
The middle is a festive nut roast which is made with nuts, chestnuts, cranberries and seasonal herbs. It’s then all encased in a lovely homemade pastry.
It really is a great main course for Christmas dinner and one you will want to make again and again.
Is vegan pastry easy to make?
Yes definitely. You simply mix the flour with the chilled vegan butter block until fully combined, add some oat milk and a little salt and mix until it comes together in a ball. For ease, I like to do this in my food processor, but you can also mix by hand.
Once you’ve made it, refrigerate for about 30 minutes and when you are ready, roll as required.
It also freezes well so you can make the pastry in advance if that helps.
I don’t use vegan butters very often, but if you use an organic vegan baking block, it works very well and makes a nice shortcrust pastry.
How to make a vegan wellington
First up make the pastry. This can sit in the fridge whilst you make the filling. For the filling, fry off the onion with the herbs until soft. Next, blend the nuts and add to the pan and fry for a couple of minutes. Add the breadcrumbs and the cranberries and stir through.
Put the chestnuts in the blender (not need to wash it from the nuts), add in the milk and marmite and blend until it forms a soft paste. Add this to the pan and combine it fully.
Once the pastry has rested, flour your work surface and roll the pastry out until it’s about 3 mm thick and a large rectangle. You can use two sheets of parchment paper if your pastry sticks to the surface of the rolling pin too much.
Once rolled, place the filling onto one half of the pastry, leaving about a 2-3 cm gap around the outside. Use your hands to firm the mixture into a smooth log shape. Fold over the pastry to make a tight parcel. Turn the pastry over so the seals are at the bottom.
Bake for 45 minutes until golden brown.
Why is it called a wellington?
It’s a traditional British dish with a ‘meaty’ middle (usually beef), which is cooked in pastry. There are a few variations of why it’s called a wellington, but most think it was created in celebration the Duke of Wellington’s victory at the Battle of Waterloo in 1815.
Do you need a food processor or blender to make this vegan wellington?
I use a food processor to blend the nuts and the breadcrumbs to make the filling. This can also be done in a blender.
For the pastry, you can make this by hand. However, I prefer to use a food processor for the first step of the pastry.
How long does the vegan wellington last for?
Once cool, any leftovers can be stored in the fridge. It will last for about 4-5 days.
The wellington can be frozen too and will last for up to 3 months in the freezer. This is better done before cooking.
What Ingredients do you need to make vegan wellington
- Plain (all purpose) flour
- Vegan butter
- Sea salt
- Oat milk
- Onion
- Olive oil
- Nuts
- Cranberries
- Breadcrumbs
- Chestnuts
- Rosemary & sage
- Marmite
Plain (all purpose) flour
I use an organic plain flour. This provides the structure to the pastry.
Vegan butter
As you may know I’m not a huge fan of plant-based butters. They are usually highly processed and have lots of ingredients. However, using an organic baking block made from coconut oil is a good substitution. Try and avoid margarines or spreads that are very soft – the pastry needs a hard baking block.
Onion
They add depth and some natural sweetness to the filling. Onions are rich in antioxidants and are a great prebiotic.
Nuts
I like to use pecans and cashews but use your favourites. The nuts add protein and healthy fats to this wellington. They are also a good source of omega-3 fatty acids
Cranberries
I like to add dried cranberries as they are very festive. They add a pop of colour and sweetness too. They’re high in antioxidants and vitamin C but if you would prefer it less sweet you can leave them out.
Chestnuts
I love chestnuts. They’re a really traditional festive ingredient for me. They’re a good source of fibre, vitamin C, and B vitamins too so win win.
Sage and Rosemary
The perfect combination of festive herbs. They really add to the flavour profile.
Marmite
Yes, I know you either love it or hate it, but it adds a great depth of flavour to the wellington. Marmite is a savoury spread made from yeast extract, salt, vegetable juice concentrate and is a staple in most British households. If you can’t get hold of it, use vegemite or something like soy sauce or tamari.
Recipe Tips:
Keep the vegan butter hard: To achieve a good pastry, make sure you use a vegan baking block that is hard. Chilling the pastry dough for at least 30 minutes before rolling also helps maintain a good texture for the pastry.
Don’t overwork the dough: Handle the pastry as little as possible to prevent it from becoming tough. Mix the ingredients until they just come together.
Make ahead: Both the pastry and filling can be prepared in advance. Store the pastry in the fridge for up to three days or freeze it for later use. The filling can be made in advance too.
Use fresh or dried herbs: Either will work in this dish. I’ve used dried for ease, but if you can get hold of fresh herbs, this is a great replacement.
Try it for yourself and let me know what you think in the comments!
If you liked this vegan wellington recipe, you might want to try these other festive options:
Vegan Wellington
Ingredients
Pastry ingredients
- 110 g vegan butter (hard baking block) (4oz)
- 225 g plain flour (8oz)
- Pinch sea salt
- 4 tbsp oat milk
Ingredients for the nut roast filling:
- 1 tbsp olive oil
- 1 large onion
- 1 tsp salt
- 1 tbsp dried sage
- 1 tbsp dried rosemary
- 100 g pecans (1 cup)
- 140 g cashews (1 cup)
- 60 g dried cranberries (2oz)
- 140 g fresh breadcrumbs (5oz)
- 180 g cooked chestnuts (6¼oz)
- 120 ml oat milk (½ cup)
- 2 tbsp marmite
- Salt and pepper to taste
Other ingredients:
- 2 tbsp oat milk
- 1 tbsp maple syrup
- 2 tsp sesame seeds
Instructions
- To make the pastry, chop the butter into cubes and mix with the flour in a large bowl. Using your fingertips, mix the two together until it resembles breadcrumbs. This can also be chopped in a food processor. Add the salt and oat milk and gently mix until it comes together in a large ball. Wrap in parchment paper and refrigerate for 30 mins.
- To make the nut roast for the filling, finely chop the onion. Heat the oil in a large frying pan and add the onion and salt. Cook for 5-10 mins, until the onion is starting to brown.
- Add the herbs to the pan and fry for another 2 mins.
- Grind the nuts in a food processor or blender until fully ground. Add them to the pan and stir to combine for a minute or two. Chop the cranberries into small pieces and add to the pan with the breadcrumbs. Mix well. Turn the heat right down so it doesn’t catch.
- Add the chestnuts to the blender (no need to wash it from the nuts), add in the milk and marmite and blend until it forms a soft paste. Add this to the pan and combine it fully. Season well with salt and pepper. Take off the heat and set aside to cool whilst you roll out the pastry.
- Preheat the oven to 180C/350F fan. Roll out the pastry into a large rectangle that’s about 3-4mm thick. Put the pastry onto a large baking tray and spoon the stuffing mixture onto one side of the pastry. There should be a 2-3cm gap around the outside. Use your hands to firm the mixture into a smooth log shape.
- Fold the other half of pastry over the filling towards the other side to make a tight parcel. Seal the edge and turn the pastry over so the seals are at the bottom. If there seems too much pastry as you seal, you can cut some off.
- Mix the oat milk and maple syrup together. Brush the pastry with the milk mixture and sprinkle over some sesame seeds. You can also use any pastry cut offs to cut out some stars for the top.
- Bake for 45 mins until golden brown. Leave to cool slightly before cutting. Serve in thick slices with all the festive trimmings.
Notes
- The vegan butter I use is an organic baking block made from coconut oil. It is hard and you use it straight out of the fridge. Don’t use a margarine or softer butter.
- It’s a great idea of make the filling the day before so it is cool before using.
- Leave the Wellington to cool slightly before serving. This will ensure the filling has a chance to firm up.
- The cooked wellington can be stored in the fridge for about 4 days.
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