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Home » Recipes » Vegan Main Dishes

Vegan Wellington

Published: Dec 8, 2022 by Lexi

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This Vegan Wellington is a delicious and impressive main dish for the holidays! It has a hearty mushroom and lentil filling that's wrapped in flaky puff pastry, and a flavorful mushroom sherry gravy for serving.

Side view of finished vegan wellington on a platter cut open with fruit and herbs.
A show-stopping vegan main dish for the holidays!

If you're looking for the perfect vegan main dish for the holidays or special occasion, look no further than this vegan wellington! It's an absolute showstopper, and it's easier to make than it looks.

Traditional wellington consists of beef tenderloin wrapped in pâté, a mushroom mixture, prosciutto and finally, puff pastry. Our vegan version has a mushroom lentil filling that's absolutely packed with flavor. The texture is, of course, different than meat, but we think it's equally delicious!

Jump to:
  • Why We Love This Recipe
  • Ingredients
  • Ingredient Notes
  • Instructions
  • Pro Tips and Notes
  • FAQs
  • More Vegan Main Dishes to Enjoy
  • 📖 Recipe

Why We Love This Recipe

  • Make ahead friendly: You can make the mushroom lentil filling (as well as the gravy) several days ahead of time. When you're ready to serve, wrap it in puff pastry, bake and enjoy! A great option for a stress free holiday.
  • Not as difficult as it looks: I can't speak for regular wellington, but our vegan wellington is surprisingly easy to make. Most of the work is in prepping the ingredients. The only slightly tricky part is wrapping it in puff pastry, but we've included a step-by-step guide below to make sure it goes as smoothly as possible.
  • Great for vegans and non vegans alike: We tested this vegan wellington recipe on our extended family and it was a hit with everyone!

Ingredients

Here's what you'll need to make this vegan wellington:

Vegan wellington ingredients including mushrooms and carrots.
Store-bought puff pastry is the key to making this recipe more approachable!

Ingredient Notes

  • Mushrooms: We are using both chanterelle and cremini mushrooms in this vegan wellington. You can really use any variety of mushroom you'd like, as long as they are chopped finely. We often make this with just cremini mushrooms since they're less expensive than other varieties. But if you're making for a special occasion, it can't hurt to add in some more flavorful wild mushrooms! Learn about the different varieties here.
  • Vegetable broth: Feel free to use low sodium if preferred. (You can also make your own with vegetable scrap leftovers!)
  • All purpose flour: This helps thicken up the filling so it's not too runny. If you're gluten free, feel free to sub with your favorite gluten free AP flour. In a pinch, cornstarch will work too.
  • Lentils: We use brown lentils for this vegan wellington filling. They're our favorite choice for a recipe like this as they don't turn to mush! As you can see in the photos, they retain their shape perfectly and add a bit of texture to the filling. French green lentils would also be a great option.
    • Make sure NOT to use yellow or red lentils – they will not retain their shape and will turn into mush.
  • Shallot: You can substitute with an equal amount of yellow onion.
  • Butter: We used vegan butter, but of course if you're not vegan, regular butter is fine. You can also sub with olive oil if preferred.
  • Puff pastry: We definitely do not recommend making this from scratch unless you're a pastry whiz! We typically use Pepperidge Farm puff pastry, which is naturally vegan and is available in most grocery stores across the US.
  • Breadcrumbs: We prefer using panko breadcrumbs in this recipe, but feel free to substitute with regular breadcrumbs if that's what you have on hand.
  • Sherry: This is an essential ingredient for depth of flavor in both the filling and the gravy. If you don't have any on hand, you can try subbing with dry vermouth or dry marsala wine.
Overhead view of vegan wellington on platter with fruits and herbs.
Perfect for Thanksgiving, Christmas or any special occasion.

Instructions

PREP: Remove puff pastry sheets from the freezer and let them sit out at room temperature for about 40 minutes to thaw while you make the filling. Cook lentils according to package directions. Drain well and set aside.

(1) While the lentils are cooking, add butter to a large skillet over medium heat. Once melted, add the shallots and sauté for 4-5 minutes. Add in the garlic and continue cooking for 2-3 minutes.

Add in mushrooms, celery, carrots, parsley, thyme, salt, and pepper. Cook for 7-8 minutes until the vegetables begin to soften. Increase the heat to medium high and cook for additional 4-5 minutes.

Left: cooking the onion and garlic. Right: mixing in the vegetables.
Make sure to chop all of the vegetables finely so they are evenly-sized in the filling.

(2) Reduce heat to medium. Make a well in the middle of the mixture and pour in the sherry. Stir and let it boil for 15-20 seconds. 

Add in the dijon mustard, cooked lentils, and the breadcrumbs. Stir well and cook for 7-8 more minutes, stirring several times. Remove from heat and let cool. (For best results, refrigerate the mixture for ~1 hour.)

Preheat oven to 400˚F/ 205˚C.

(3) Divide the filling mixture in half. Place one sheet of puff pastry on a cutting board. Shape the filling into an oval on one of the short ends of the puff pastry, leaving 1-2 inches of space around the border.

Left: mixing in the lentils to the veggie mix. Right: placing the lentil mix in the puff pastry.
This process works best if you refrigerate the filling for 1 hour to let the breadcrumbs soak up moisture.

(4) Fold the puff pastry over the filling. Trim off most of the excess – you should only have enough to just tuck the puff pastry under the filling so it doesn't burst open while cooking. Pinch the seam together. 

Wrapping the mixture in the puff pastry.
Make sure to secure the filling tightly so it doesn't fall apart when slicing.

Fold the flaps inward (like wrapping a present) and trim the puff pastry on the bottom of the flap. Fold the top down and tuck it under the puff pastry. Repeat with other side. Repeat with remaining filling + remaining puff pastry sheet. 

Left: cutting the ends off of the puff pastry. Right: folding the puff pastry together.
It's important to trim the excess pastry. If it's too thick, it won't cook all the way through the bottom.

(5) Transfer both wellingtons to a parchment paper-lined baking sheet. Score the top of each wellington with a knife. Brush with nondairy milk and (optional) sprinkle with some flaky salt. 

Bake for 50-55 minutes until the puff pastry is golden brown. Let cool at least 30 minutes before slicing.

Left: wellington before cooking. Right: wellington after baking.
Scoring the puff pastry helps it cook evenly all the way through.

While your vegan wellington is baking, add butter to a small saucepan over medium heat. Add shallots and sauté for 3-4 minutes, then stir in the mushrooms, thyme, salt and pepper. 

In a small bowl, whisk together the flour and broth until no lumps remain. Add to the mushroom mixture with sherry and bring to a boil, stirring often. Reduce heat to medium low and cook for 5 minutes, until it starts to thicken. Reduce to low and cook for additional 10 minutes. Serve warm over the wellington.

Mushroom gravy in a small saucepan.
The gravy takes about 15 minutes to thicken.

Pro Tips and Notes

  • This recipe makes two vegan wellingtons. This is simply because of the size of store-bought puff pastry. The sheets are too small to fit the entire filling, but if you cut the recipe in half, it only serves around 4 people. Since this recipe is often made for the holidays, we decided to use both puff pastry sheets and simply divide the filling between both. If you're using a larger sheet of puff pastry (or a homemade version), you may be able to fit all of the filling on one sheet.
  • Trim any excess puff pastry! The first time we tested this recipe, we didn't trim the excess and the bottom ended up not cooking through because it was too thick. Nobody wants gloopy, undercooked pastry, so be sure to trim as much as you can!
  • Shape the filling as tightly as possible. If it's loosely shaped, your vegan wellington may fall apart slightly when you slice it. The tighter you pack it together, the better it will cut.
  • Check throughout the cooking process: To ensure that the puff pastry gets that signature golden brown color, make sure to check the wellington throughout the baking process. We typically find the perfect time is around 55 minutes for the exterior and interior to be fully cooked. It may look like it's done around 45 minutes, but the extra 10 minutes allows the bottom to finish cooking.
  • Serving: For a stunning main dish, we like to serve our vegan wellington on a platter surrounded by fresh seasonal produce and herbs. It's completely optional, but makes for a gorgeous centerpiece for your holiday table! Serve the gravy warm on the side so each guest can decide how much they want.
  • Serve this vegan wellington with other holiday classics like mashed potatoes, green beans, cranberry sauce, Waldorf salad and more.
Finished vegan wellington on a platter with herbs and fruits.
Garnishing your platter is optional, but makes for an extra beautiful vegan wellington!

FAQs

Can you prep vegan wellington ahead of time?

Prep the entire filling and the gravy up to a few days ahead of time. You can store these items easily in the refrigerator for several days. When you're ready to make the rest of the dish, this will majorly cut down on prep time. You should be able to finish up the rest of the recipe in under an hour!

How do you store and reheat leftovers?

Store individual slices (or the entire wellington) in an airtight container in the refrigerator for up to 5 days. Store the gravy separately. Reheat in a 350˚F oven until the exterior is crispy and the filling is warmed through.

Slices of the wellington topped with the sauce.
The gravy is optional, but adds even more flavor to this vegan wellington.

More Vegan Main Dishes to Enjoy

  • Vegan Lentil Shepherd's Pie
  • Vegan Meatloaf
  • Roasted Cauliflower Steaks
  • Vegan Stuffed Acorn Squash

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

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Finished vegan wellington on a fruit filled platter.

Vegan Wellington


  • Author: Lexi
  • Total Time: 2 hours 30 minutes
  • Yield: 10 servings 1x
  • Diet: Vegan
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Description

This Vegan Wellington is a delicious and impressive main dish for the holidays! It has a hearty mushroom and lentil filling that's wrapped in flaky puff pastry, and a flavorful mushroom sherry gravy for serving. 


Ingredients

Units Scale

Wellington:

  • 2 sheets store bought puff pastry (17.3 ounce package)
  • ¾ cup uncooked brown lentils, cooked according to package directions
  • 3 tablespoons vegan butter
  • ¾ cup minced shallots (~2 small shallots)
  • 1 tablespoon minced garlic
  • 16 ounces finely chopped mushrooms
  • ¾ cup finely diced celery
  • ½ cup finely diced carrots
  • ¼ cup finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh thyme
  • 1 ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 ½ tablespoons dry sherry
  • ½ cup panko breadcrumbs
  • 1 tablespoon dijon mustard
  • 1-2 tablespoons nondairy milk (for brushing on puff pastry)

Mushroom Sherry Gravy (optional): 

  • 1 tablespoon vegan butter
  • 2 tablespoons finely minced shallot
  • 4 ounces finely chopped mushrooms
  • ½ teaspoon finely chopped fresh thyme
  • ½ teaspoon kosher salt
  • Pepper to taste
  • 2 tablespoons all purpose flour
  • 1 ½ cups vegetable broth
  • 3 tablespoons dry sherry

Instructions

Vegan Wellington Filling:

  1. Remove puff pastry sheets from the freezer and let them sit out at room temperature for about 40 minutes to thaw while you make the filling.  
  2. Cook lentils according to package directions. Drain well and set aside.
  3. While the lentils are cooking, add butter to a large skillet over medium heat. Once melted, add the shallots and sauté for 4-5 minutes. Add in the garlic and continue cooking for 2-3 minutes.
  4. Add in mushrooms, celery, carrots, parsley, thyme, salt, and pepper. Cook for 7-8 minutes until the vegetables begin to soften. Increase the heat to medium high and cook for additional 4-5 minutes.
  5. Reduce heat to medium. Make a well in the middle of the mixture and pour in the sherry. Stir and let it boil for 15-20 seconds. 
  6. Add in the dijon mustard, cooked lentils, and the breadcrumbs. Stir well and cook for 7-8 more minutes, stirring several times. Remove from heat and let cool. (For best results, refrigerate the mixture for ~1 hour.)
  7. Preheat oven to 400˚F/ 205˚C.
  8. Divide the filling mixture in half. Place one sheet of puff pastry on a cutting board. Shape the filling into an oval on one of the short ends of the puff pastry, leaving 1-2 inches of space around the border. (Step-by-step photos in blog post.)
  9. Fold the puff pastry over the filling. Trim off most of the excess – you should only have enough to just tuck the puff pastry under the filling so it doesn't burst open while cooking. Pinch the seam together. 
  10. Fold the flaps inward (like wrapping a present) and trim the puff pastry on the bottom of the flap. Fold the top down and tuck it under the puff pastry. Repeat with other side. Repeat with remaining filling + remaining puff pastry sheet. 
  11. Transfer both wellingtons to a parchment paper-lined baking sheet. Score the top of each wellington with a knife. Brush with nondairy milk and (optional) sprinkle with some flaky salt. 
  12. Bake for 50-55 minutes until the puff pastry is golden brown. Let cool at least 30 minutes before slicing.

Mushroom Sherry Gravy (optional): 

  1. While the wellington is baking, add butter to a small saucepan over medium heat. Add shallots and sauté for 3-4 minutes, then stir in the mushrooms, thyme, salt and pepper. 
  2. In a small bowl, whisk together the flour and broth until no lumps remain. Add to the mushroom mixture with sherry and bring to a boil, stirring often. Reduce heat to medium low and cook for 5 minutes, until it starts to thicken. Reduce to low and cook for additional 10 minutes. Serve warm over the wellington.

Notes

This recipe makes two wellingtons. This is simply because of the size of store-bought puff pastry. The sheets are too small to fit the entire filling, but if you cut the recipe in half, it only serves around 4 people. Since this recipe is often made for the holidays, we decided to use both puff pastry sheets and simply divide the filling between both.

Trim any excess puff pastry! If you don't, the bottom will be too thick and the puff pastry won't cook through, no matter how long you keep it in the oven.

Shape the filling as tightly as possible. If it's loosely shaped, it may fall apart slightly when you slice it. The tighter you pack it together, the better it will cut. 

Make ahead: You can make the mushroom lentil filling (as well as the gravy) several days ahead of time. When you're ready to serve, wrap it in puff pastry, bake and enjoy!

  • Prep Time: 90 minutes
  • Cook Time: 1 hour
  • Category: Main dishes
  • Method: Oven
  • Cuisine: English

Nutrition

  • Serving Size:
  • Calories: 432
  • Sugar: 4.5 g
  • Sodium: 572.9 mg
  • Fat: 24.2 g
  • Carbohydrates: 44.1 g
  • Fiber: 4.1 g
  • Protein: 10.4 g

Keywords: Vegan wellington

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Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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