This Vegan Wellington is a stunning plant-based twist on the classic baked centerpiece, featuring a crispy, flaky puff pastry crust wrapped around a rich, savory filling made with seasoned plant-based mince, sautéed spinach, caramelized onions, and melted vegan cheese. Inspired by the visual richness of traditional Wellington recipes, this version delivers the same golden layers and hearty texture — without any animal products.
Perfect for holidays, dinner parties, or an elegant vegan comfort meal, this recipe is protein-rich, dairy-free, egg-free, and 100% vegan, yet indulgent enough to satisfy even non-vegans. The inside stays juicy and flavorful while the pastry bakes to a glossy, bakery-style finish.
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Vegan Wellington Ingredients (Serves 4–6)
For the Filling
- 2 cups plant-based ground meat (soy, pea, or lentil-based)
- 1 cup mushrooms, finely chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup fresh spinach (roughly chopped)
- ½ cup vegan shredded cheese (cheddar-style or mozzarella-style)
- 1 tbsp soy sauce or tamari
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- ½ tsp dried thyme or Italian seasoning
- 1 tbsp nutritional yeast (optional, for umami)
- 1 tbsp tomato paste
For Assembly
- 1 sheet vegan puff pastry (thawed)
- 2 tbsp plant milk (for brushing)
- 1 tsp maple syrup or olive oil (for shine)
- Optional: sesame seeds or flaky salt
How to Make Vegan Wellington (Step-by-Step)
Prepare the Filling
- Heat olive oil in a pan over medium heat. Add onion and garlic and sauté until soft and fragrant. Add mushrooms and cook until moisture evaporates.
- Stir in plant-based ground meat, soy sauce, tomato paste, spices, and nutritional yeast. Cook for 5–7 minutes until browned and flavorful.
- Add spinach and cook just until wilted. Turn off heat and let the mixture cool slightly. Fold in vegan cheese.
Assemble the Wellington
- Roll out the vegan puff pastry on parchment paper.
- Place the filling in the center lengthwise, shaping it into a compact log.
- Carefully wrap the pastry over the filling, sealing the edges underneath. Score the top diagonally for a classic Wellington look.
Brush & Bake
- Mix plant milk with maple syrup and brush over the top for a glossy golden finish.
- Bake at 200°C (400°F) for 30–35 minutes, or until deeply golden and flaky.
- Let rest for 10 minutes before slicing.
| Nutrient | (Per Slice – Approximate) |
|---|---|
| Calories | 320 kcal |
| Total Fat | 18 g |
| Total Carbs | 26 g |
| Fiber | 4 g |
| Protein | 16 g |
| Sugar | 3 g |
