Go Back
+ servings
Print
vegan wellington on black slate plate

Vegan wellington with parsnip, chickpea and mushroom

A delicious festive vegan wellington made with parsnips, chickpeas and mushrooms. Dried cranberries add an extra festive touch. Beautiful with roast potatoes, vegan gravy and your favourite veggies.
Course Main Course
Cuisine British, Vegan
Keyword vegan wellington
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Chilling time 30 minutes
Total Time 2 hours 15 minutes
Servings 8 people

Ingredients

  • 3 tbsp olive oil
  • 2 large parsnips peeled and chopped into bite sized pieces
  • 1 onion finely chopped
  • 2 cloves garlic crushed
  • 1 tbsp 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 tbsp miso paste
  • 375 g sheet of ready rolled puff pastry
  • dairy free milk for brushing

Instructions

  1. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
  2. Soak 10g dried porcini mushrooms in hot water and set aside.

  3. 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.

  4. 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.
  5. 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.

  6. Season to taste with salt and pepper and allow to cool.
  7. Drain the porcini mushrooms. If you reserve the soaking liquid you can use this to add flavour to a risotto or gravy later.
  8. Finely chop the soaked porcini mushrooms.
  9. 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.

  10. 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.

  11. Once the filling is completely cool line a baking tray with non-stick paper.
  12. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6 again if you turned it off after roasting the parsnips.
  13. Unroll the sheet of puff pastry and place it on a large board.
  14. Spread half of the mushrooms along the centre of the pastry sheet.
  15. 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.

  16. Brush any pastry you can see with a little dairy free milk.

  17. 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.
  18. 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.
  19. Gently score the pastry in a criss-cross pattern with the tip of a sharp knife.
  20. Brush with dairy free milk. Chill for 30 minutes then bake in the oven for 45 minutes until golden brown.