This vegan Wellington is wrapped with buttery puff pastry and filled with ground apple-sage vegan sausage, lentils, and more. It’s kissed with sage and thyme and encased in duxelles. This three-part prep is easy, fun, and perfect for the holiday table!
Original publication date: November 2012
If you are looking for the perfect recipe for the holiday table, this vegan Wellington is fun to make with friends and family, and so delicious! Field Roast apple sage sausage, lentils, celery, carrots, onion, sage, and thyme are key ingredients that make this festive dish shine.
How To Make A Vegan Wellington
This vegan Wellington boasts a flavorful mix of ground Field Roast apple-sage sausage, minced celery, onions, carrots, lentils, and a touch of sage and thyme, giving it that perfect holiday feel. For an extra layer of texture and hearty flavor, it’s generously scattered with duxelles—a minced mushroom and shallot mixture.
This super savory filling is enveloped in vegan puff pastry, simply braided, brushed with plant-based butter, and baked to golden perfection. The result? A dish that not only smells amazing but is also surprisingly easy to make when you break it down into three parts: the filling, the duxelles, and the pastry. Together, they create a plant-based Wellington that just might become your new holiday go-to dish!
How To Make The Vegan Wellington Filling
The filling for this recipe is easy to prep. Place all of the prepped ingredients into individual bowls for a super-organized cooking process!
Field Roast Apple Sage Sausage: This plant-based sausage is perfect here, offering a holiday-ish feel of apple and sage flavors. Its savory profile adds depth to the Wellington, providing a hearty texture and richness.
Lentils: These add a contrasting texture and are a great source of plant-based protein. Their earthy taste works so well with the other ingredients.
Minced Celery and Carrots: Finely minced celery and carrots contribute a nice crunch and some freshness to the filling. Their combination adds both texture and a subtle sweetness.
Onions: Chopped onions offer a savory and slightly sweet flavor, creating a flavorful base for the Wellington filling. As they cook, they meld with other ingredients, contributing to the rich, complex taste.
Sage and Thyme: These dried herbs infuse the filling with aromatic and earthy undertones. They complement the savory elements.
Panko Crumbs: These Japanese-style breadcrumbs help hold the mixture together, and I think they add a stuffing-like texture to the filling.
How To Make The Vegan Mushroom Wellington Filling (Duxelles)
A traditional duxelles is a finely chopped mixture of mushrooms, shallots, and herbs, usually cooked in butter, and often used as a flavorful filling in Wellingtons. This classic preparation adds a savory blend, contributing to its depth and complexity.
A vegan duxelles follows the same principle. It typically involves finely chopped brown mushrooms, minced shallots, garlic, and a medley of herbs like sage and thyme. Plant-based butter is used to achieve a similar richness, and cooking wine is added for depth of flavor. The result is a savory, umami-rich mixture. It works so well here with the lentil and vegan sausage filling!
Chopped Brown Mushrooms: The heart of the duxelles, chopped brown mushrooms bring a meaty texture and rich, umami flavor. As they cook down, they create a savory and deeply flavorful base for your dish.
Shallots: When minced, these add a mild onion-garlic flavor to the duxelles. Their subtle sweetness and aromatic profile enhance the overall complexity of the mixture.
Garlic: Minced garlic contributes a pungent and robust flavor to the duxelles, creating a harmonious balance with the mushrooms and shallots.
Sage and Thyme: These herbs provide the duxelles with earthy and herbal undertones, elevating the overall aroma and taste. Their presence adds a nuanced complexity to the mixture.
Plant-Based Butter: Vegan butter brings richness and a creamy texture to the duxelles. The buttery component adds a luxurious touch!
Cooking Wine: This adds depth and acidity to the duxelles, helping to deglaze the pan and concentrate flavors. The wine contributes a nuanced complexity, balancing the richness of the mushrooms and vegan butter.
Puff Pastry (Also, Is Puff Pastry Vegan?)
I used Pepperidge Farm puff pastry sheets here, and they are vegan. If buying a different brand, just check the label to confirm that the ingredients are vegan.
Thaw according to package instructions, and be sure to keep the pastry dough cold so it develops a flaky texture when baked.
How To Wrap The Vegan Wellington
This recipe is easy to make if you think of it in three parts: the filling, the duxelles, and the puff pastry. Follow these steps for a beautiful and delicious plant-based Wellington!
Step One: Once your filling and duxelles are cooled and your puff pastry is pliable but also chilled, you are ready to assemble. Place a layer of the duxelles onto the pastry, then mold half of the filling mixture into a rectangular shape and place on top of the duxelles.
Step Two: Cover the top of your filling with more of the duxelles, then cut using the pattern below. You won’t need the top two corners, but save them in case you need to patch up any areas once you’ve braided your Wellington.
Step Three: Start to braid your pastry, slightly pulling on the strips and wrapping them around the filling.
Step Four: Transfer the Wellington to a well-oiled cast iron pan or baking sheet. Brush the top all over with melted vegan butter,
Bake Your Vegan Wellington
Preheat Your oven to 425. Bake for 20 minutes, remove from the oven, brush again with some melted vegan butter, then bake for 5-10 minutes more, or until it’s golden all over.
How To Serve This Dish
This vegan Wellington is perfect with a side of mashed potatoes, gravy, your favorite holiday vegetable dishes, and stuffing. This recipe makes enough filling for two small Wellingtons that serve about 6.
More Vegan Holiday Recipes!
- Make this shiitake bacon & roasted Brussels sprouts for a delicious and savory vegetable side dish.
- I love this vegan crockpot stuffing. It’s the lightest, fluffiest stuffing you’ll ever taste!
- These roasted cauliflower steaks have the crispiest edges and the softest interior. Smother in vegan gravy for a delicious side or main.
- I packed this vegan pot pie with vegetables and mushrooms to make a hearty side dish or light main dish!
- Smother everything in this vegan mushroom gravy.
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This vegan Wellington is perfect for the holidays and is packed with wholesome ingredients. The braiding is easy to do, and you’ll have a fantastic main that can be baked in about 25 minutes! This recipe makes two medium-sized Wellingtons.
for the filling:
- 2 teaspoons plant-based butter
- 1/2 medium-sized carrot, minced
- 1/2 cup minced celery
- half of a large onion, processed in a food processor until fine (do not process into a paste)
- 1/2 tsp ground sage
- 1/2 tsp dried thyme
- 1/2 cup canned lentils, rinsed and drained
- 1/2 tsp vegan bouillon
- 1 TB olive oil
- one apple sage Field Roast sausage, ground in a food processor
- 3/4 cup panko crumbs
for the duxelles
- 1 TB plant-based butter
- 1/4 cup plus 1 TB minced shallots
- 2 cloves garlic, minced
- 1/2 ground sage
- 1/2 ground thyme
- 6 cups chopped brown mushrooms
- 1–2 TB cooking wine
for the puff pastry
- flour, for dusting your work surface
- two sheets of puff pastry, thawed according to package instructions
- olive oil, for oiling the pan
- melted vegan butter, for brushing the pastry
to make the filling:
- Preheat a medium-sized, wide pan over medium heat. (I used enameled cast iron.)
- Add the vegan butter to the pan and allow to melt.
- Add the carrots and saute until slightly soft, about 2 minutes.
- Add the celery and saute for about 3 minutes.
- Add the onion and saute for about 5 minutes.
- Add the sage and thyme and stir. Allow to saute for 2 minutes more.
- Add the lentils, and stir for one minute.
- Add the vegan bouillon, and stir until combined. Allow to saute for one minute more.
- Transfer the mixture to a large prep bowl, scraping everything off the pan.
- Return the pan to the stovetop and add the olive oil.
- Add the ground vegan sausage to the pan. Allow to slightly brown for about 3 minutes.
- Transfer it to the large prep bowl, stir, then fold in the panko crumbs.
- If you’d like to cool down the mixture right away, transfer it to a baking sheet and set aside.
to make the duxelles:
- Preheat a large pot or pan (I used an enameled cast iron pan) over medium-low heat.
- Add the plant-based butter to the pan and allow to melt.
- Add in the shallots and saute until softened, for about 3 minutes.
- Add the garlic, stirring occasionally for about 3 minutes.
- Increase the heat to medium and add in the sage and thyme.
- Add the mushrooms, and stir to coat with the shallots, garlic, and herbs. Allow the mushrooms to soften for about 10 minutes while stirring occasionally.
- Once most of the liquid has been evaporated and the mushrooms are starting to develop a little color, increase the heat to medium-high.
- After about one minute, deglaze the pan with the wine. Remove from the heat once all of the moisture has evaporated.
- Set aside to cool to room temperature.
to assemble the vegan Wellington:
- Preheat oven to 425.
- Dust your work surface with a little flour.
- Gently unroll the pastry sheet once it’s pliable.
- Half the room-temperature duxelles into two portions.
- Place some of the duxelles into a rectangular shape in the center of the puff pastry.
- Divide the room-temperature filling into two portions.
- Mold the filling into a small rectangle-shaped loaf, and place it on top of the duxelles.
- Scatter the rest of duxelles over the top of the filling.
- Referring to the photos in the post, make 1-inch cuts in a diagonal line on both sides of the pastry.
- There should be enough space at the top and bottom to fold a little flap over the top and bottom of the filling.
- You can cut away the triangle shapes in each corner, but save them in case you need to patch any spots in your Wellington once braided.
- Referring again to the photos, fold the bottom flaps over the top and bottom. Then, start braiding from the top, using a criss-cross pattern. You may need to slightly and gently pull on the braiding strands before folding them across to ensure they are long enough to cover the sides.
- The Wellington should have narrow gaps between the braids. This allows steam to escape while baking.
- Oil the bottom of a cast iron pan or baking sheet. Pick the Wellington up with a large spatula and transfer to the pan.
- Brush the tops and all over with the melted vegan butter.
- Repeat the process with the remaining filling, duxelles, and pastry sheet.
- Bake for 20 minutes. Remove from the oven and brush the top again with more vegan butter. Bake for an additional 5-10 minutes, or until the tops are golden brown.
- Let the vegan Wellingtons rest for a few minutes before cutting. Serve with mashed potatoes, vegan gravy, and vegetables for a festive holiday dinner!
- Be sure to cut the carrots and celery into a small, even mince. This allows them to cook quicker while also adding just the right amount of texture and crunch.
- I used Pepperidge Farm brand puff pastry, which is accidentally vegan.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéed, Baked
- Cuisine: American, British
Keywords: best vegan wellington, easy vegan wellington, mushroom wellington, vegetarian wellington