top of page

Vegan Wellington

✨VEGAN WELLINGTON ✨ still looking for the perfect vegan dish to add to your holiday dinner? This vegan Wellington is it and it’s super easy to make! I added everything to a food processor to be chopped and cooked the filling ahead of time then stored it in the fridge. When it came time to make it I had the whole thing done in less than an hour!


Vegan Wellington

Cook time: 18min Bake time: 45min

Recipe by: Crave with Ave


  • 1 Onion

  • 2 Garlic Cloves

  • 3-4 medium carrots

  • A handful or two of chopped mushrooms

  • ⅓ cup walnuts

  • A can of lentils

  • ⅓ cup frozen corn

  • ½ cup frozen peas

  • Seasonings: 1 tsp sage, 2 tsp thyme, 1/2 tbsp Rosemary, Salt & pepper to taste

  • 1/4 cup tamari or coconut aminos

  • 2 tbsp tomato paste or tomato sauce

  • 1 tbsp Dijon mustard (liquid)

  • 1 cup veggie broth

  • 2 tbsp of arrowroot powder

  • 1 large vegan puff pastry sheet or 2 small ones

  • Vegan butter


  1. Preheat your oven to 400F.

  2. Prepare the Filling: Add the onions, garlic, mushrooms, walnuts, and carrots to a food processor and chop until fine. In a large pan, sauté the chopped veggies in a bit of olive oil until softened (about 8 minutes on high)

  3. Add in the drained lentils, frozen corn, and frozen peas.

  4. Add sage, thyme, rosemary, salt and pepper, tamari (or coconut aminos), tomato paste, dijon mustard, and vegetable broth. Simmer for 10 minutes on medium heat.

  5. Thicken the Filling: Stir in the arrowroot powder to thicken the filling. Allow it to simmer for an additional 2-3 minutes. Remove from heat and let it cool slightly and continue to thicken

  6. Assemble the Wellington: Roll out the vegan puff pastry on a pan lined with parchment paper. If using two sheets, overlap them slightly and press the seams together.

  7. Spoon the cooled filling onto the center of the pastry, leaving space around the edges. Fold the two ends of the pastry over onto the filling. Then using scissors cut the sides of the unfolded pastry into 1-inch thick strips and layer them over the filling in a crisscross shape. 

  8. Brush the top with melted vegan butter for a golden finish. Bake in the preheated oven for 45min.  Allow the Wellington to cool for a few minutes before slicing. Serve with your favorite vegan gravy or sauce. Enjoy!


bottom of page