Sometimes it can be difficult to picture a vegan holiday dinner without the traditional main dishes: turkeys, ham etc… The side dishes are easy enough to veganize, but what can you serve as an impressive main? I present for your consideration: The Wellington.

Traditionally made with beef, this puff pastry dish is not only delicious but totally showstopping. It will really bring your plant-based holiday dinner together! Plus, it looks like you spent all day on it, but its honestly mostly assembly.


Did you know: many store bought pastries are vegan? Tenderflake Puff Pastry is made with oil instead of butter, and even Pilsbury Crescent Rolls are vegan. Definitely double check the ingredients, but you should be able to find a store bought vegan pastry for this dish at your local grocery store.

Mushroom & Beet Wellington (makes one Wellington, serves 4-6)

  • 4 portobello mushrooms
  • 4 cloves of garlic, chopped
  • 2 large yellow onions
  • 1 cup chestnuts, skinned
  • 1 cup walnuts
  • 2 cups chopped spinach
  • 2 beets, roasted, peeled & diced (I bought them pre-done from my grocery store)
  • 1/2 cup cashew spread (I used this one from Spread Em Kitchen, but any boldly flavoured spread will do, even dijon mustard)
  • 1 tbsp vegetarian stock paste (I used this one to give it a beefy flavour)
  • 1 tbsp vegan Worcestershire sauce (I used this one)
  • 2 sheets vegan puff pastry
  • 1/4 cup almond milk


Preheat your over to 375F.

Clean your portobellos and roast them in the oven for about 15 mins, top down, with a drizzle of olive oil, salt & pepper, and about 1 tbsp of your chopped garlic sprinkled on.

While they are roasting, add your onions to your food processor and pulse until finely chopped, not quite pureed. Saute the onions in a large non-stick frying pan until caramelized. This takes a while, around 30 mins, but its worth it. I found the spreading the onions across the pan in a flat layer, and letting it cook for 5-6 mins at a time helped brown them.

Pulse the chestnuts and walnuts in your food processor as well, then add them to the caramelized onions. Add the rest of the chopped garlic, the bouillon paste and the Worcestershire sauce. Cook for 5-6 mins. I used my food processor to finely chop the spinach as well, then added it to the nut/onion mixture. Turn the heat up to high and cook the spinach, letting the excess water evaporate and stirring constantly.  When the spinach is cooked and it is no longer watery, remove from heat and let cool completely, along with the mushrooms. Its important to let the filling cool down entirely before filling the puff pastry.

To fill: put down one sheet of puff pastry. Spread the cashew dip or dijon mustard (or whatever you’re using) down the middle of the sheet, leaving about an inch at either end. Sprinkle on the diced beets. Spread about half the nut/onion/spinach mixture right on top. Layer the portobellos down the centre, alternating top down/top up. Layer the remaining nut/onion/spinach mix on top of the mushrooms. Cover with the second sheet of puff pastry, trim and seal the edges. Gently score the top, or decorate with remaining pastry, then brush with almond milk for a nice sheen. Bake at 375F for 30 mins, then broil until golden brown. Once removed from the oven, let stand for 5 minutes before cutting, then serve slices immediately.

Enjoy! Let me know if you try this and what you fill it with! Try out a variety of winter vegetables: squash, kale, tofu ricotta, cranberries, stuffing, really so many combos would be delicious in this recipe.

I brought this dish to a Vegmas party hosted by Annie , there was so much delicious vegan food there! Check out my instagram to see more.



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