DinnersParty
by Ben, So Vegan
The wellington is an absolutely classic British dish.
Traditionally made with beef, our vegan version uses bold flavours and wonderful textures to create the perfect plant-based substitute.
Butternut squash is the hero here and we create a lovely mushroom, walnut and thyme stuffing.
We also use shop-bought pastry to makes things super easy.
And with Christmas right around the corner, there’s no better time to treat yourself and your loved ones to this decadent centrepiece!
We love to serve our wellington with homemade gravy (get the recipe for the gravy here), roasties and glazed veggies.
Oh, and btw, do youfollow us on YouTube? Head over there and subscribe to find exclusive videos and recipes!
Hope you enjoy,
Roxy & Ben
Things to know
- Use gluten free puff pastry and tamari to make the recipe gluten free.
Butternut Squash WellingtonButternut Squash Wellington 🎄Our debut cookbook So Vegan In 5 is finally coming out in the US! Pre-order your copy today 🇺🇸 sovegan.co/amznus
Posted by So Vegan on Thursday, 5 December 2019
Serves: 6 people Prep Time: Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
- salt & pepper
- olive oil
- 60g / 2.1oz walnuts
- 3 shallots
- 400g / 14oz chestnut mushrooms
- 4 garlic cloves
- 8 sprigs fresh thyme
- 1 tbsp soy sauce, or tamari for gluten-free
- 1 tbsp dijon mustard
- 2 large handfuls of spinach
- plant-based milk for glazing
- 2 x 320g / 11.3oz pre-rolled vegan puff pastry, use gluten free for gf option
Method
- Preheat the oven to 200°C fan / 425°F.
- Trim the top off the butternut squash, carefully slice it in half lengthways, then peel and remove the seeds.
- Cut off the bulbous part from each half of the butternut squash (where the seeds were) leaving you with two long pieces and 2 bulbous pieces. Roughly chop the bulbous parts and transfer all the butternut squash to a baking tray. Drizzle with olive oil, season with salt and pepper, and roast for 30 minutes.
- Remove the tray from the oven, add the walnuts and roast for another 5 minutes.
- Add a drizzle of olive oil to a frying pan on a medium heat. Peel and dice the shallots, then add to the pan and fry for 8 minutes.
- Slice the mushrooms, and peel and dice the garlic. Add both to the frying pan and fry for 10 mins.
- Pick the leaves off the thyme and add to the frying pan, along with the soy sauce. Fry for 5 mins.
- Transfer the mushroom mixture to a food processor along with the dijon mustard, generous pinches of salt and pepper, as well as the walnuts and roughly chopped pieces of squash from the oven (leave the long pieces of squash to one side for later). Process until mostly broken down.
- Add the spinach along with a tbsp of water to a pan on a medium heat. Cook for a few minutes until wilted, then drain any excess water from the spinach.
- Before assembling the wellington make sure the mushroom mixture has mostly cooled.
- To assemble the wellington, roll out the first roll of pastry onto a large baking tray lined with baking paper. Spoon 2/3rds of the mushroom mixture down the middle of the pastry, around 3 inches wide, leaving a couple of inches clear at the top and bottom.
- Pop the wilted spinach over the mushroom mixture and place the long roasted pieces of butternut squash on top. Spread the remaining mushroom mixture over and around the butternut squash, filling in any gaps.
- Roll out the second sheet of pastry and place it over the wellington.
- Press down with your fingers to seal the two sheets of pastry together. Trim the excess pastry with a knife and use a fork to crimp the edges (you can use the excess pastry to decorate the wellington and store the excess for a couple of days in an air-tight container to use in another recipe). Then make three cuts to the top of the wellington to allow the moisture to escape.
- Brush the wellington with plant-based milk and bake for 35-45 minutes at the same temperate (200°C fan / 425°F) or until the pastry is golden brown.
- Serve up for Christmas dinner, Thanksgiving, or Sunday roasts.
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
Christmas recipesWatch videos
Previous post
Rich Ragu LasagneNext post
Easy Chickpea CurryYou may also like
Miso Ginger Tofu + Kimchi Mayo
April 9, 2024
Beetroot Pastrami Sandwich
April 2, 2024
Hoisin Tofu Baguettes
March 13, 2024
Miso Mushrooms With Butter Bean Purée + Chimichurri
March 7, 2024
Refined Sugar Free Chocolate Cake
March 4, 2024
15 Minute Chilli Tofu Noodles
February 29, 2024
15 Minute Chana Saag
February 27, 2024
Chipotle Cauliflower Steaks
January 25, 2024
Thai-Style Tempeh Noodle Soup
January 17, 2024
Butter Bean Curry
January 14, 2024
36 Comments
EllenDecember 10, 2019 - 1:14 am
Can I make this ahead and be ready to pop in oven but instead freeze the whole thing? To thaw and bake later??
Reply
Ben, So VeganDecember 10, 2019 - 11:55 am
Hey Ellen! Good question. We haven’t tested this freezing it so we can’t guarantee, but there isn’t anything in the recipe which should prevent you doing this! The only slight issue is that thawing sometimes causes moisture to escape – so the mushroomy stuffing might be more ‘wet’. Worth keeping an eye on.
Reply
Katerina LiakopoulouDecember 10, 2019 - 12:55 pm
Do you have a recipe for vegan gravy? Thank you in advance!
Reply
Ben, So VeganDecember 12, 2019 - 9:53 am
Hey Katerina. We include a recipe for our red wine gravy here. Thanks! https://www.wearesovegan.com/so-vegans-easy-christmas-dinner/
Reply
LauraDecember 11, 2019 - 12:30 am
Could you leave out the walnuts? We have a couple of guests who can’t eat nuts.
Reply
Ben, So VeganDecember 12, 2019 - 9:53 am
Ah, the mixture might be too moist if you leave out the walnuts. Maybe try adding breadcrumbs and oats instead. Thanks!
Reply
SabrinaDecember 12, 2019 - 4:27 pm
This looks amazing! Would it tolerate being made the day before and put in the fridge before cooking? Going to be part of Christmas supper.
Reply
Marlon De GastDecember 16, 2019 - 4:41 pm
I would also love to know this!
Reply
Ben, So VeganDecember 18, 2019 - 12:16 pm
Good question! We haven’t tested this so we can’t be so sure. The only issue we imagine is the spinach making the base a little too moist, so maybe wilt them a little longer to remove as much moisture as possible. Then the wellington should be fine for a day in the fridge before cooking it
Reply
Tim KolbeDecember 20, 2019 - 6:09 pm
Hey Ben and Roxy! You got this delicious looking sauce that goes with this recipe! But I can‘t find the recipe for it though 🙁 Would you mind sharing it? Thanks in advance guys!
Reply
JennaDecember 21, 2019 - 11:06 pm
Can this recipe be made a day ahead and left in the fridge?
Reply
MarkDecember 24, 2019 - 9:34 am
Can I assemble today but not complete the cooking (the final roast stage) until tomorrow and store overnight in fridge?
Reply
VanessaDecember 24, 2019 - 3:59 pm
Such a great recipe! Making it right now for my Christmas dinner and I cannot WAIT to taste it. It looks and smells awesome. Thanks!!
Reply
AntonioDecember 28, 2019 - 6:10 pm
Thank for this recipe! It was our Xmas meal and a delicious winner among everyone!
Reply
Ben, So VeganJanuary 2, 2020 - 2:05 pm
Thank you Antonio, glad everyone enjoyed it!
Reply
GenevièveDecember 30, 2019 - 5:13 pm
I made this vegan Wellington for our xmas supper : il was absolutely perfect!
Thank you for this amazing recipe!!
Reply
Ben, So VeganJanuary 2, 2020 - 2:05 pm
Thank you so much!
Reply
AngieDecember 21, 2022 - 5:33 pm
I made it as an accomplishment to the rest of my meal . Even the non vegans loved it.
Reply
Sonia GomezJanuary 10, 2020 - 5:57 pm
Hi . I saw the video on Instagram and at the end you pour a brown sauce … can you tell me what is it ? Thanks
Reply
PatríciaJanuary 28, 2020 - 1:11 am
The brown sauce that you pour at the end is balsamic vinegar ?
Reply
Ben, So VeganJanuary 28, 2020 - 11:43 am
Hey Patricia. We include a recipe for our red wine gravy here. Thanks! https://www.wearesovegan.com/so-vegans-easy-christmas-dinner/
Reply
Gabe OtleyFebruary 5, 2020 - 12:30 pm
Made this on the weekend….what a success ! Taste as good as it looks.
Reply
Arzoo PatankarNovember 19, 2020 - 8:58 am
Hi! Would love to try this recipe for my husband.
Can i replace butternut squash with pumkin or something else?
Reply
Ben, So VeganNovember 24, 2020 - 1:48 pm
Hey Arzoo. Yes any type of squash could work, however the butternut squash has the ideal shape to create a wellington, so you might have to slice the pumpkin into smaller pieces and build the wellington slightly differently.
Reply
MonicaNovember 24, 2020 - 11:01 pm
Hello, my husband is allergic to walnuts, can I use hazelnuts ?
Reply
ChristineNovember 25, 2020 - 4:37 pm
What do you do with the rough chopped squash from the bulbous part?
Reply
ChristineNovember 26, 2020 - 10:21 pm
Oops. Just read through the instructions again and noticed where to use the chopped squash.
Reply
Frank RoddyNovember 27, 2020 - 4:26 am
I made this for Thanksgiving (USA). I substituted pecans for the walnuts since my wife is allergic to walnuts. I also made your red wine gravy. Our dinner was delicious, although my Wellington wasn’t as pretty as yours.
Reply
HLRDecember 3, 2020 - 2:30 am
Would you have any suggestions for someone who doesn’t like mushrooms? I was thinking more nuts, through maybe there’s a substitution you might be able to recommend?
Reply
HLRDecember 3, 2020 - 2:47 am
Or maybe lentils would work. I think I’ll give that a try.
Reply
KirstenDecember 11, 2020 - 10:02 am
Hi, this looks delicious!! I would really like to make this for Christmas Eve. One question: could I sub the mushrooms for vegan ground beef or something else? I really don’t like them unfortunately.. 🙁
Reply
JúliaDecember 25, 2020 - 3:09 pm
A total triumph for Christmas lunch! Will definitely make this again!
Reply
WaspDecember 14, 2021 - 9:41 pm
Great recipe and so easy to make. Thank you
Reply
Running BeanDecember 25, 2023 - 4:41 pm
This was fantastic. Thank you for sharing.
For those asking for a sauce, we made a spicy tomato sauce, which went beautifully with the wellington.
Reply
BezDecember 25, 2023 - 10:04 pm
Hey happy xmas, I made it today for a vegan centrepiece to christmas dinner. It was gorgeous. Thank you for your creativity and your energy to research and post. Much love and gratitude
Reply
