This Vegan Wellington is crispy and flaky, hearty and satisfying, and so full of flavour! It's a good source of protein and fibre, and is gluten-free too. A seriously satisfying plant-based showstopper that's perfect for Thanksgiving, Christmas, Easter and everything else in between!

How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Fry the onion and garlic for 10 minutes until softened.
- Add the mushrooms and fry for a further 5 minutes.
- Place all the ingredients in a food processor along with all the other ingredients.
- Blend briefly until just combined - you'll want it to be easy to stick together but still retaining some texture.
- Mix together all the ingredients for the pastry in a glass mixing bowl until it forms a firm dough.
Tip: Add the water a few tablespoons at a time so that you don’t add too much!
- Lay out a sheet of baking paper on a counter. Sprinkle the surface of the paper and a rolling pin with a generous amount of flour.
- Take the pastry dough and use the rolling pin to roll it into a square shape, as thin as you can without it breaking.
- Use your hands to shape the filling into a long sausage shape that’s just a little shorter than the pastry.
- Place this on the pastry, about a third of the way in from one side, making sure to leave a little bit of space at the top and bottom of the pastry sheet.
- Pick up the baking paper on one side and use it to roll the pastry crust over the top of the sausage shape.
- Do the same for the other side, then tuck in the top and bottom of the pastry.
- Line a rectangular baking tray with baking paper and carefully pick up the wellington with both hands and place it upside down on the tray, so that the nice smooth part of the pastry is on top.
- Mix together the agave syrup and almond milk in a small bowl, and use your fingertips, a pastry brush or a small spoon to spread it over the tops and side of the wellington.
- Sprinkle over mixed seeds, if desired.
- Bake in the oven for 35-40 minutes, until the pastry crust is firm to the touch and golden brown.
How long does this Wellington keep for?
This Wellington is best eaten fresh but leftovers keep covered in the fridge for a couple of days.
Serving suggestions
Here are some sauces you can serve with this Vegan Wellington with:
- This onion gravy or this creamy gravy.
- Cranberry Sauce.
Here are some side dishes you can serve with this Vegan Wellington:
- Cauliflower Cheese.
- Potato Dauphinoise Gratin.
- Creamy Mashed Potatoes.
- Scalloped Potatoes.
- Scalloped Sweet Potato Gratin.
Substitutions you can make
- You can replace the walnuts with almonds or sunflower seeds.
- You can replace the chestnuts with more white beans.
- You can use any type of mushrooms you like.
- You can replace the rosemary with any other herbs such as thyme or sage.
- You can replace the gluten-free flour with rice flour.
- If you're not gluten-free, you can replace the gluten-free flour with plain flour.
More vegan "meat" recipes
- Vegan Swedish Meatballs
- Vegan Chorizo Hot Dogs
- Vegan Meatloaf
- Vegan Mushroom Black Bean Burger
- Vegan Sausage Rolls
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Watch how to make this recipe
Vegan Wellington (Gluten-Free)
Ingredients
For the filling:
- 1 tablespoon coconut oil (or sub olive, vegetable or rapeseed oil)
- 1 onion , diced
- 4 garlic cloves , minced
- 140 g (5 oz) mushrooms , sliced
- 100 g (1 cup) walnuts (or sub almonds or sunflower seeds)
- 800 g (28 oz) tins of white beans , drained and rinsed (2 x 400g (14oz) tins - cannellini, haricot or butter beans)
- 85 g (â…” cup) cooked chestnuts (or sub more white beans)
- 2 tablespoons tomato purée
- Few sprigs fresh rosemary
- 1 teaspoon miso (ensure gluten-free if necessary)
- Salt + pepper to taste
For the pastry:
- 60 g (¼ cup) coconut oil
- 150 g (1 ¼ cup) ground almonds (almond meal) *
- 150 g (1 ¼ cup) gluten-free flour blend plus more for rolling (or sub rice flour, or plain all-purpose flour if not gluten-free)
- 14 tablespoons water
- 1 teaspoon agave syrup (or sub any other sweetener)
- 1 teaspoon unsweetened almond milk (or any other plant-based milk)
To decorate:
- 1 teaspoon mixed seeds (optional)
Instructions
For the filling:
- Heat up the oil and add the onion and garlic once hot.
- Fry for around 10 minutes until softened.
- Add the mushrooms and fry for a further 5 minutes until softened.
- Place the cooked onion, garlic and mushrooms in a food processor along with all the other ingredients, and blend briefly until just combined - you'll want it to be easy to stick together but still retaining some texture.
- Taste and adjust seasoning if necessary.
For the pastry:
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Mix together the coconut oil, ground almonds, gluten-free flour and water in a bowl until it forms a firm dough - add the water a few tablespoons at a time so that you don’t add too much!
- Lay out a sheet of baking paper on a counter. Sprinkle the surface of the paper and a rolling pin with a generous amount of flour.
- Take the pastry dough and use the rolling pin to roll it into a square shape, as thin as you can without it breaking.
- Use your hands to shape the filling into a long sausage shape that’s just a little shorter than the pastry.
- Place this on the pastry, about a third of the way in from one side, making sure to leave a little bit of space at the top and bottom of the pastry sheet.
- Pick up the baking paper on one side and use it to roll the pastry crust over the top of the sausage shape.
- Do the same for the other side, then tuck in the top and bottom of the pastry.
- Line a baking tray with baking paper and carefully pick up the wellington with both hands and place it upside down on the tray, so that the nice smooth part of the pastry is on top.
- Mix together the agave syrup and almond milk in a small bowl, and use your fingertips, a pastry brush or a small spoon to spread it over the tops and side of the wellington.
- Sprinkle over mixed seeds, if desired.
- Bake in the oven for 35-40 minutes, until the pastry crust is firm to the touch and golden brown.
- Tastes best when fresh, but keeps covered in the fridge for up to a couple of days.
Video
Notes
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
Colleen
Hi Rhian! Can’t wait to try this! Quick question about the coconut oil - should it be in liquid or solid form when you add it to the flour? I’m guessing liquid, but juuust want to make sure so it doesn’t get messed up lol.
Rhian Williams
Solid form is better!
TORRES
In any way, as you start to roll it, it will.meant. Good luck with the recipe
Deena
Hi, I’m looking forward to making this. Can I make it a day ahead and cook it day of?
Rhian Williams
Yes that should be ok!
Shela
If you are making this do NOT use the almond in the dough. It causes it to become crumbly, and the adhesion is not there. Our dough had holes and cracks in it without being as thin as a normal dough could be. Because of this, the dough also didn't cover over the top, either. Flavors were good, just need to adjust the dough.
Rhian Williams
Thank you so much for sharing your feedback! May I share what type of gluten-free flour you used? I think that may have been an issue too!