How to Make an Easy Vegetable Wellington

This flavour packed vegetable wellington is a Christmas dinner showstopper in it’s own right! Suitable for vegetarians and vegans alike, I guarantee no one will miss the meat when this is on the table. Team it up with some crispy roast potatoes and Christmas veggies? They’ll never want to leave!

Sweet potato cubes and red onion falling out of a vegetable wellington topped with rosemary sprigs

Going meat free has been around for many years but it’s becoming increasingly popular for so many reasons. Whether it’s environmental, health or just to try something different – this intensely flavourful vegetable wellington will surprise you and your guests this Christmas! 

Light and flaky pastry filled with tender sweet potato, protein packed chickpeas and flavourful red onion and garlic. Not enough flavour for you? How about we throw a load of punchy red pesto and some chilli flakes into the mix? I know, it sounds too good right?! 

Not only is it easy to make, it’s much healthier for you than meat (look at all those veggies!) and way more interesting that a boring Quorn roast. Well, variety is the spice of life right?!

A Baked, golden vegetable wellington on a lined baking tray topped with rosemary sprigs

Can I make vegetable wellington in advance?

You can cook and cool the vegetables the night before and cut out the pastry snowflakes. It’s one that I would definitely recommend baking on the day though as it’s best enjoyed fresh. Fear not though, it doesn’t take too long to prepare!

Sweet potato cubes and red onion falling out of a vegetable wellington topped with rosemary sprigs

Can I make a gluten free vegetable wellington?

Yes! You can now buy gluten free puff pastry from most supermarkets, so simply switch out the pastry and voila! Gluten free wellington.

Sweet potato cubes and red onion falling out of a vegetable wellington topped with rosemary sprigs

Is puff pastry really vegan?

Most premade puff pastry is accidentally vegan yes. Always check the label though, (I can’t stress how important this is, especially if you’re cooking for people with allergies) as different brands do vary. 

A Baked, golden vegetable wellington on a lined baking tray topped with rosemary sprigs

Top tips for making a vegetable wellington 

  • Keep the puff pastry chilled until 15 mins before using it. Warm pastry is messy, sticky and hard to work with.
  • Make sure the filling is completely cooled before adding it to the pastry. (See warm pastry comment above!)
  • Don’t forget to leave a 2cm border around the edge of the pastry base so you can seal it properly.
  • Brush the top with aquafaba to achieve a nice shine. (You can use egg wash if you don’t need it to be vegan.)
  • Don’t skip adding the 3 cuts to the top of the wellington before baking. This allows steam to escape and may prevent your wellington from leaking/exploding!

 

Sweet potato cubes and red onion falling out of a vegetable wellington topped with rosemary sprigs

Other Christmas recipes you might like

 

A Baked, golden vegetable wellington on a lined baking tray topped with rosemary sprigs

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How to Make an Easy Vegetable Wellington

(For a printer friendly version, see the recipe card at the end of this post)

Here is what you will need to serve 4 as a main.

  • 1 x Medium (360g | 12.7oz) Sweet Potato, peeled and cut into 1/2″ cubes
  • 2 x Red Onions, peeled and roughly chopped
  • 2 x Garlic Cloves, peeled and minced
  • 1-2 tsp Chilli Flakes
  • 1 tbsp Olive Oil
  • Salt
  • 375g (13.2 oz) Pre Rolled Puff Pastry
  • 3-4 tbsp Red Pesto *
  • 1/2 Tin (120g | 4.2 oz) Chickpeas, drained and rinsed

 

Essential Equipment

  • Roasting Tray
  • Snowflake Plunge Cutter (optional)
  • Baking Tray
  • Pastry Brush

 

*you can buy vegan red pesto from most supermarkets

 

Firstly, preheat your oven to 200°C/Fan 190°C and prep your vegetables if you haven’t already. Peel and cut the sweet potato (360g | 12.7oz) into 1/2 ” cubes, peel and roughly chop the red onions (x 2), peel and mince the garlic cloves (x 2).

Then add the sweet potato, red onion and minced garlic to a roasting tray and drizzle all over with the olive oil (1 tbsp), chilli flakes (1-2 tsp) and some salt for seasoning. 

Sweet potato. red onion and garlic coated in oil and salt in a roasting tray

Place it into the oven to roast for 20 minutes, until the onion is soft and the sweet potato is tender. I recommend giving it a stir half way through the cooking time. Allow the vegetables to cool completely before adding them to the pastry.

Roasted sweet potato, red onion and garlic in a roasting tray

Meanwhile, divide the ready rolled puff pastry (375g | 13.2 oz) into sections. Slice a rectangle one third the width of the pastry, slice a slim rectangle the width of your snowflake cutter and the remaining section should be just under two thirds the total width of the pastry. (See picture below.)

Puff pastry cut into 3 sections

If you are making the snowflake decorations, plunge out snowflakes from the smallest rectangle of pastry using a snowflake plunge cutter. About 8 should be enough to make it look really festive!

Snowflakes being cut out of puff pastry with a plunge cutter

Next, place the smallest remaining rectangle on a baking tray lined with baking paper and top with the red pesto (3-4 tbsp). Make sure you leave a 2cm border around the edge – this will make is easier to seal the wellington later.

A rectangle of puff pastry on a lined baking tray topped with red pesto

Then tip the cooled vegetables into a bowl and mix with the drained/rinsed chickpeas (1/2 Tin – 120g | 4.2 oz) and a little bit of salt to season. Save some of the chickpea liquid (aquafaba) for glazing later!

Chickpeas, roasted sweet potatoes, red onion and garlic mixed together in a metal bowl

Now it’s time to turn your wellington into a vegetable one! Pile as much of the vegetables as you can onto the top of the red pesto. Don’t worry if you can’t balance it all, just as much as you can.

A rectangle of puff pastry on a lined baking tray topped with red pesto and vegetables

A rectangle of puff pastry on a lined baking tray topped with red pesto and vegetables

Next, brush the exposed edges with the aquafaba we saved earlier. (You can use egg wash if you don’t need this to be vegan.) Then top with the remaining large rectangle of pastry and press the edges together slightly. You will probably have a slight overhang of pastry, don’t worry. Simply slice off any excess with a sharp knife.

Vegetable wellington topped with puff pastry with the edges being trimmed

How to Decorate a Vegetable Wellington

Time to seal it all up! Take a fork and carefully crimp the edges all the way around.

Vegetable wellington topped with puff pastry and the edges crimped with a fork

Brush the whole thing with aquafaba (egg wash for non vegan) then top with the pastry snowflakes if you made them. Brush those with aquafaba too. Finally, make 3 small slits along the top to allow steam to escape.

Vegetable wellington topped with puff pastry snowflakes and brushed in aquafaba

How to Bake a Vegetable Wellington

Now it’s time to bake! Place it into a preheated oven (it should still be on at 200°C/Fan 190°C) for approximately 25-30 minutes, until it’s golden brown all over. If you have hot spots in your oven, you may with to turn the tray round half way through the cooking time.

A Baked, golden vegetable wellington on a lined baking tray

Serve immediately to your (likely already salivating) guests! 

Sweet potato cubes and red onion falling out of a vegetable wellington topped with rosemary sprigs

 

Have you made this recipe? I want to know!

Will you be making this delicious vegetable wellington? I’d love to know if you are! Send me your pics and comments on Facebook, Twitter & Instagram or email me at misskitchenmason@gmail.com.

Sweet potato cubes and red onion falling out of a vegetable wellington topped with rosemary sprigs

 

Want to treat yourself this Christmas?

Check out my all time favourite Kitchen gadgets and tools that you should absolutely treat yourself to this Christmas! (Affiliate link)

 

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Sweet potato cubes and red onion falling out of a vegetable wellington topped with rosemary sprigs
Sweet potato cubes and red onion falling out of a vegetable wellington topped with rosemary sprigs

How to Make an Easy Vegetable Wellington

How to Make an Easy Vegetable Wellington

Yield: 4
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

This flavour packed Vegetable Wellington is PERFECT for Christmas! Suitable for vegetarians and vegans alike, I guarantee no one will miss meat with this on the table!

Ingredients

  • 1 x Medium (360g | 12.7oz) Sweet Potato, peeled and cut into 1/2″ cubes
  • 2 x Red Onions, peeled and roughly chopped
  • 2 x Garlic Cloves, peeled and minced
  • 1-2 tsp Chilli Flakes
  • 1 tbsp Olive Oil
  • Salt
  • 375g (13.2 oz) Pre Rolled Puff Pastry
  • 3-4 tbsp Red Pesto *
  • 1/2 Tin (120g | 4.2 oz) Chickpeas, drained and rinsed

Essential Equipment

  • Roasting Tray
  • Snowflake Plunge Cutter (optional)
  • Baking Tray
  • Medium Bowl
  • Pastry Brush

Instructions

  1. Preheat oven to 200°C/Fan 190°.
  2. Add sweet potato, red onion, garlic, chilli flakes, olive oil and salt to a roasting tray. Mix well then cook for 20 mins until tender. Cool completely.
  3. Divide the pastry by slicing a vertical line one third the total width. Slice another vertical line the width of your snowflake plunge cutter. The remaining pastry should be just under two thirds the total width.
  4. Cut snowflakes out of the smallest piece of pastry with your plunge cutter and set to one side.
  5. Place the smallest remaining rectangle of pastry onto a lined baking tray. Spread the red pesto over the top, making sure you leave a 2cm border all around the edge.
  6. In a bowl, mix the cooled vegetables with the chickpeas and some salt. (Reserve the chickpea liquid/aquafaba)
  7. Top the red pesto with the cooled vegetable mixture.
  8. Brush the edges with aquafaba (or egg wash for non vegan) and place the remaining pastry on top. Slice off any excess then press the top to the bottom gently.
  9. Crimp the edges with a fork then brush all over with aquafaba/egg wash.
  10. Top with the pastry snowflakes and brush those too. Make 3 slits along the top to allow steam to escape during cooking.
  11. Bake in the oven for 25-30 minutes until golden brown.

Notes

*you can buy vegan red pesto from most supermarkets

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 476 Total Fat: 32g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 24g Cholesterol: 12mg Sodium: 579mg Carbohydrates: 39g Net Carbohydrates: 0g Fiber: 7g Sugar: 10g Sugar Alcohols: 0g Protein: 11g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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