This vegetarian vegetable wellington is the perfect main dish for a special occasion. Tender roasted veggies are perfectly wrapped in flaky vegan puff pastry. Yum!
The holidays are my favorite time of year. I just love all the hustle and bustle, the festive music, and of course all the food. But of course finding a truly holiday-worthy vegan main dish worthy of your Thanksgiving or Christmas feast can be a challenge.
Enter this vegan-friendly vegetable wellington. This Mushroom Wellington has been one of the most popular recipes on the blog for years.
It was so loved by readers that it was shared over 346,000 times! Yes, that’s not a typo.
But every year I get a few questions from readers about what other vegetables they can bake into their vegan wellingtons. So I created this extra spin on the original recipe – full of fresh seasonal veggies!
(And I even made one the third version – this is vegan beet wellington!)
Jump:
Materials
Here’s what you need to make this totally delicious vegan wellington. As you can see, all the ingredients are simple, healthy, whole foods.
- Vegan Puff Pastry – You can use a store bought version or you can make your own homemade vegan puff pastry.
- Lentils – I used canned lentils for this recipe. But you can use dry lentils if you prefer – just soak and drain before following the directions.
- the carrot
- onion
- the pea
- Spinach
- garlic
- Italian seasoning – I am a fan of this brand.
- Dried and fresh parsley
- Olive oil, salt and pepper.
Suggestion: Don’t forget to defrost your puff pastry before you’re ready to cook! I move this recipe from my freezer to the refrigerator the night before I plan to make it.
See recipe card below for detailed measurements.
If you’re planning a meatless holiday menu here, be sure to check out our new Vegan Thanksgiving and Vegan Christmas cookbooks too!
How to Make a Vegan Vegetable Wellington – Step by Step
Although this wellington looks like it took all day to make, it’s actually quite easy to make in under an hour!
Cook the carrots until soft, then prepare the rest of the vegetable filling on the stove.
Lay out the puff pastry sheets. Top each with half of the vegetable filling and half of the carrots.
Fold the puff pastry around the vegetable wellington, sealing the loose ends.
Score the top of the puff pastry and bake the Vegan Wellington at 400°F for 30 minutes.
And ta-dah! You have a perfectly baked, deliciously flaky, golden brown vegan vegetable wellington. Try not to dig in until it cools down.
hints: Be sure to line your baking sheets with parchment paper to prevent your vegetable wellingtons from sticking to the pan. This makes cleaning really easy!
variety
Mix the vegetables. This recipe will work well as a base recipe that can be used with almost any type of vegetable. So feel free to use whatever is in season around you. For example, you can swap carrots for butternut squash or replace spinach with fresh kale.
Swap lentils. If lentils aren’t your thing, this would also work with beans like white cannellini beans or protein-rich chickpeas.
Add some spices. If you want to up the spice a bit, try adding some chopped jalapeños or crushed red pepper to the filling.
Try our other vegetarian wellingtons! For another spin on vegan Wellington, check out our Vegan Mushroom Wellington and Vegan Beet Wellington.
storage
You can save any leftover vegan wellingtons Refrigerate for 2-3 days in an airtight container. Reheat Bake in a 350 degree F oven until hot.
FAQ
Generally. Most common store-bought brands of puff pastry are vegan, even if not advertised. Always remember to check the label. And of course, you can make your own homemade vegan puff pastry too!
Yes, you can prepare vegan wellingtons up to 48 hours in advance. (Probably longer – but that’s how long I tested!) Just follow the directions for assembling the wellingtons, but not the baking. Wrap it in plastic wrap or foil and refrigerate until ready to bake. You may need to add 15-20 minutes to the baking time when starting with cold pastry.
More vegan recipes
If you love this vegetable wellington, be sure to check out these other delicious ideas:
And if you’re planning your holiday menu here, be sure to check out our complete Vegan Thanksgiving and Vegan Christmas cookbooks!
recipe
Vegan Vegetable Wellington
This vegetarian vegetable wellington is the perfect main dish for a special occasion. Tender roasted veggies are perfectly wrapped in flaky vegan puff pastry.
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Calories: 625kcal
6 serving
Special equipment
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A sheet used for baking something
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Parchment paper
instructions
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Preheat oven to 400 F.
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Bring a small pot of salted water to a boil, add the carrots and cook until just tender, drain and set aside.
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In a large skillet over medium heat, add olive oil and onion and cook until translucent, about 3-4 minutes.
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Add garlic, Italian seasoning, dried parsley and cook an additional 1-2 minutes.
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Add the lentils, peas and spinach and cook until the spinach is wilted and most of the liquid is cooked; Set aside
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Unwrap the two puff pastry sheets, then add ¼ of the lentil mixture to each, divide the carrots between the two puff pastry sheets, then top with the remaining lentil mixture.
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Fold the puff pastry carefully, sealing it thoroughly.
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Place seam side down on a parchment lined baking sheet, cut a few holes in the top and bake in the preheated oven for 25-30 minutes or until the pastry is golden brown.
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Garnish with fresh parsley if desired and let cool at least 10 minutes before slicing and serving.
Comment
This recipe makes two vegetable wellingtons, each serving three (about 2 slices).
Nutrition (approximate)
Calories: 625kcalSugars: 62gProtein: 15gFat: 36gSaturated Fat: 9gPolyunsaturated Fats: 5gMonounsaturated Fat: 21gSodium: 251mgPotassium: 649mgFiber: 10gSugar: 6gVitamin A: 8867IUVitamin C: 21mgCalcium: 73mgIron: 6mg