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)
This Vegan Wellington is crispy and flaky, rich and hearty and so full of flavour! A seriously satisfying plant-based showstopper!
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Servings: 6
Calories: 640kcal
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
*You can alternatively use almond flour.
Nutrition Facts
Vegan Wellington (Gluten-Free)
Amount Per Serving
Calories 640
Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 12g60%
Sodium 91mg4%
Potassium 910mg26%
Carbohydrates 63g21%
Fiber 13g52%
Sugar 4g4%
Protein 21g42%
Vitamin A 80IU2%
Vitamin C 9.6mg12%
Calcium 193mg19%
Iron 6.8mg38%
* Percent Daily Values are based on a 2000 calorie diet.
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Melané Fahner-Botha
Hi Rhian, just a question about the pastry: why do you add sugar? Is there a particular purpose for the sugar or is it a taste thing? I like my pastry very hearty and on the salty side. Could I leave it out or would it flop horribly😛?
Thanks for your recipes!
Rhian Williams
Hi - the agave syrup is just for brushing the top of the pastry before baking it to give it a nice golden colour once it bakes. It can absolutely be omitted though!
Maureen
I loved this recipe. I made a test loaf and it was so good, I made it again for guests. I always rate my recipes specially if they are "guest" worthy. This is one for sure. My guest wanted the recipe too. I used aqua faba instead of oi in the pastry. Delicious. Thank you.
Rhian Williams
Yay thank you so much, so glad you liked it! And thank you for sharing your substitution, that's really helpful to know!
B
Is there anything I could substitute for chestnut?
Rhian Williams
More beans!
Eithne
I love your recipes. I wanted to make this one for Easter Sunday but could not find chestnuts in our local supermarkets. I have all the other ingredients to hand. Is there anything I can substitute for the chestnuts?
Rhian Williams
Thank you! Ah sorry to hear that. The chestnuts can be replaced with more beans!
Wendy @ Plantivores
This was so delicious! For those of you having trouble finding chestnuts, they sell them (already cooked) at Asian grocery stores in those plastic pouches. My husband bought some a while back and it sat in the pantry because I didn't know what to do with it. I definitely recommend using them because they added such a lovely flavor.
In the instructions for the pastry it says to mix all of the ingredients together. My son and I did that (including the almond milk and agave) and then I realized that was for brushing the top. It didn't negatively impact anything but it would be clearer to say "mix all pastry ingredients except for..." 🙂 I ended up brushing the top with almond milk and aquafaba and it came out a nice golden color.
I'll definitely be making this again!
Rhian Williams
Thank you so much for your feedback. I'm so glad you liked it. I'm sorry that part of the instructions wasn't clear, I've changed it now. Thank you so much for letting me know, I really appreciate it!