A delicious festive vegan wellington made with parsnips, chickpeas and mushrooms. Dried cranberries add an extra special touch. Beautiful with roast potatoes, vegan gravy and your favourite veggies. Also great enjoyed with a roast at any time of year.
A vegan wellington is a great recipe to make at Christmas or for a winter feast. My recipe is filled with parsnips, cranberries and chickpeas and a layer of miso mushrooms.
It has plenty of sweetness from the parsnips and cranberries, protein from the chickpeas and tons of umami flavour from the mushrooms.
Serve with your favourite sides for vegan roast dinner perfection.
Is it difficult to make a wellington?
It's not difficult to make a wellington but there are a few stages involved so be sure to give yourself enough time.
- Make the parsnip filling and the mushroom filling in advance. Both fillings need to be cool before adding to the pastry anyway so getting ahead like this is a good idea.
- Using ready rolled puff pastry will save you time as well.
- When rolling the pastry around the filling use the baking paper to help you keep it tightly wrapped around the filling. This will reduce the chance of the pastry tearing.
- Similarly when scoring the pastry to make a criss-cross pattern be sure not to press too hard.
For full recipe please scroll to the recipe card at the end of this post.
You will need the following ingredients to make this recipe:
- Olive oil
- Nutritional yeast
- Dried cranberries or sultanas
- Flat leaf parsley
- Salt and pepper
- Dried porcini mushrooms
- Chestnut mushrooms
- Miso paste
- Ready rolled puff pastry
- Dairy free milk
What to serve with vegan wellington
My parsnip, chickpea and mushroom wellington goes perfectly with any of your favourite roast dinner side dishes. If you're looking for inspiration why not try one of these ideas:
- rosemary roast potatoes
- mashed potatoes
- balsamic Brussels sprouts
- red cabbage
- butterbean and celeriac mash
- maple roasted carrots
- mashed parsnips
- mashed swede
- maple balsamic roasted parsnips and carrots
- roast parsnips
A good vegan gravy is essential to go alongside my chickpea, parsnip and mushroom wellington.
- Leftovers can be stored in the fridge for up to three days. Reheat until piping hot.
- The fillings can be made up to two days in advance and stored in the fridge. They can also be frozen and stored for up to a month.Defrost thoroughly before using.
- In theory the whole wellington can be frozen but the texture of the pastry can change so I don't recommend this. Instead freeze the filings and construct the wellington when you're ready to serve.
How to make vegan wellington
For full recipe please scroll to the recipe card at the end of this post.
1. Soak the dried porcini mushrooms in hot water.
2. Roast the parsnips with oil, salt and pepper until soft.
Making the parsnip filling
3. Fry the onions until soft.
4. Add the garlic.
5. Place in a mixing bowl with the roasted parsnips, chickpeas, nutritional yeast and parsley. Season with salt and pepper.
6. Mash well then stir through the dried cranberries.
Cooking the mushrooms
7. Sauté the dried porcini mushrooms with miso paste.
8. Add chopped chestnut mushrooms and fry until soft.
Leave the fillings to cool down.
Assembling the wellington
9. Once your fillings have cooled unroll your sheet of puff pastry and spread a thin layer of mushroom mixture along the centre.
10. Cover with the parsnip mixture and shape into a log shape.
11. Add the remaining mushroom mixture to the top of the parsnip filling.
12. Bring the short sides of the pastry up and fold over the top of the filling. Repeat with the long sides and press the seams together. Use the tip of a sharp knife to carefully add a criss cross pattern to the top of the pastry, brush with dairy free milk and chill for 30 minutes before baking.
If you have made this recipe and loved it please consider leaving a comment and rating below.
Please do not reproduce this recipe without permission.
Vegan wellington with parsnip, chickpea and mushroom
- 3 tablespoons olive oil
- 2 large parsnips peeled and chopped into bite sized pieces
- 1 onion finely chopped
- 2 cloves garlic crushed
- 1 tablespoon nutritional yeast optional
- 400 g tinned chickpeas drained and rinsed
- 75 g dried cranberries or sultanas
- 30 g flat leaf parsley chopped
- salt and pepper
- 10 g dried Porcini mushrooms soaked in hot water for 10-15
- 300 g chestnut mushrooms chopped
- 1 tablespoon miso paste
- 375 g sheet of ready rolled puff pastry
- dairy free milk for brushing
- Please note that you will need to allow the fillings to cool before constructing the wellington.
- Preheat the oven to 180°C (fan)/200°C/gas mark 6
- Soak 10g dried porcini mushrooms in hot water and set aside.
For the parsnips
- Peel two large parsnips and cut into bite sized pieces. Discard the core. Place your chopped parsnip in a small roasting dish with 1 tbsp olive oil and roast for 30-40 minutes until soft. Stir halfway through the cooking time.
- Meanwhile heat 1 tbsp olive oil in a frying pan and sauté one chopped onion for 10 minutes until soft. Add two cloves crushed garlic and fry for a further minute.
- Remove from the heat and add to the roasting dish with the cooked parsnips. Add the drained tin of chickpeas and 30g chopped flat leaf parsley. Roughly mash together. Stir through 75g dried cranberries or sultanas.
- Season to taste with salt and pepper and allow to cool.
For the mushrooms
- Drain the porcini mushrooms. If you reserve the soaking liquid you can use this to add flavour to a risotto or gravy later.
- Finely chop the soaked porcini mushrooms.
- Heat the remaining 1 tbsp olive oil in a frying pan. Fry the chopped porcini mushrooms with 1 tbsp miso paste for 3-4 minutes.
- Add 300g chopped chestnut mushrooms and fry for 10 minutes or until cooked, stirring often. Although it maybe appear dry at first the mushrooms release a little water while cooking so don’t worry. Cook until water has evaporated. Season with black pepper and salt if required. Allow to cool.
To construct the wellington
- Once the filling is completely cool line a baking tray with non-stick paper.
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6 again if you turned it off after roasting the parsnips.
- Unroll the sheet of puff pastry and place it on a large board.
- Spread half of the mushrooms along the centre of the pastry sheet.
- Cover with the parsnip mixture and finally top with the remaining mushrooms. Shape into a rough log shape with your hands and don’t worry if the parsnips and mushrooms get mixed up a little.
- Brush any pastry you can see with a little dairy free milk.
- Bring the short sides of the pastry up and fold over the top of the filling. Repeat with the long sides and press the seams together.
- Place the lined baking tray on top of the wellington and flip over so that the area where the pastry joins together can’t be seen.
- Gently score the pastry in a criss-cross pattern with the tip of a sharp knife.
- Brush with dairy free milk. Chill for 30 minutes then bake in the oven for 45 minutes until golden brown.
- Nutritional information is approximate and intended as a guide only.
- Making ahead - you can make the parsnip filling and the mushroom filling up to three days in advance and store in the fridge. The entire wellington can be constructed up to 24 hours in advance and stored in the fridge.
Pin vegan wellington with parsnips, chickpeas and mushrooms for later
If you like this you might also like these vegan mushroom meatballs.
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