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 (⅔ 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.
Luisa Carmela Donataccio
These gf vegan.recipes are much appreciated.
Thank you and have a great 2019
Rhian Williams
Aw great thank you so much, so glad you like them! Hope you have a great 2019 too!
Jesse-Gabriel
Klingt großartig super das du Gramm angibst so kann ich es als Deutscher auch super nachmachen, danke!
Grüße,
Jesse-Gabriel
Anne
Thank you for this delicious recipe. The directions were clear and easy to follow. I used pecans as they were the only nuts I had on hand. My 12 year old meat eating son came back for thirds- he loved it so much! Happy New Year!
Rhian Williams
Thank you so much, I'm so glad you liked the recipe!
Karen Rajan
Hi Rhian, we are vegetarians. But my family members are not. So I was delighted to find this vegetarian Wellington recipe. I made it for Thanksgiving. It was delicious!! Since my husband is from India I added a bit of Indian spice (though not too much) to the filling. One comment: the pastry was not flakey at all but hard. Did I bake it too long? Or was it the particular brand of gluten free flour? I used Namaste brand. Thank you for all your wonderful recipes!!! We are gluten free and sugar free folks!! Peace and Light to you! Karen Johnson
Rhian Williams
Hi Karen, thank you so much for your feedback! I'm so glad to hear you liked my recipe! It might have been the brand of gluten-free flour you used. I've never used Namaste, but I usually use Dove's Farm or Bob's Red Mill 1:1!
Serena
Are you able to make up the meat-like mixture before hand and freeze? If so would I cook straight from frozen or defrost, assemble and cook?
Or can I make the whole thing up and freeze? Again would you recommend cooking straight from frozen?
Rhian Williams
Hi! Yes that would work. If freezing, I would recommend just making the mixture and putting it into a tupperware or some other container. Then defrost it in the fridge overnight, wrap it in pastry and bake. I would recommend that over freezing the whole thing as the pastry does taste best fresh!