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!
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?!
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!
Yes! You can now buy gluten free puff pastry from most supermarkets, so simply switch out the pastry and voila! Gluten free wellington.
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.
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(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.
*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.
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.
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.)
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!
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.
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!
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.
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.
Time to seal it all up! Take a fork and carefully crimp the edges all the way around.
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.
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.
Serve immediately to your (likely already salivating) guests!
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*you can buy vegan red pesto from most supermarkets
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As featured on Julia’s Simply Southern Meal Plan Monday #195
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