Vegan Wellington
If you are looking for an Vegan Wellington recipe, then look no further. With homemade pastry and an amazing nut roast filling, this is one recipe that you will use again and again. Full of festive flavour, it’s a great Christmas centrepiece.
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.
Nutrition
Calories: 670kcalCarbohydrates: 65.1gProtein: 15.3gFat: 38.8gSaturated Fat: 10.3gFiber: 5.5g
Tried this recipe?Let us know how it was!