With this Vegetarian Wellington dish, there’s no need for meat eaters to have all the fun! A classic beef Wellington is a crowd-pleasing celebration dish of succulent meat wrapped in golden, flaky pastry. But this vegetable Wellington is as equally succulent and delicious.
The delicious English Wellington recipe but for everybody!
A light pastry parcel bursting with flavorful veggies, it’s a lavish centerpiece for any occasion, especially during the holidays; and it is easier to make than you might assume.
It may take a little bit of time, but the end result is one that any home cook can be proud of.
What is Vegetarian Wellington
Wellington’s origin is England, but it has different type in French and Polish Cuisine. The recipes date back to the 19th century. The Polish version is served with Maderia Sauce.
If you don’t feel confident making your own pastry or simply don’t have the time, then you can absolutely use store-bought pastry instead as this is used in this recipe.
Most brands available these days are very high quality, and no one needs to know that you didn’t make it yourself!
Many of these brands are also dairy free, allowing you to easily make this recipe vegan.
Just make sure to choose a puff pastry as opposed to a pie crust or other shorter variety, as this won’t result in the same gorgeous flakiness that is the signature of a wellington.
To avoid any of the filling seeping out of your pastry, try not to overfill it. Leaving a border of at least ¼ an inch on each end a least 2 inches along the top before you roll it will help to combat any spillage.
It’s also key to pinch the ends of your Vegetarian Wellington to seal it and place it seam side down in the oven.
To rival its beef counterpart in the flavor stakes, this Vegetarian Wellington is bursting with earthy vegetables and punchy herbs and spices.
The key to avoiding soggy pastry in your Vegetarian Wellington is to make sure your filling isn’t too wet and to let it cool before assembling your dish (this will allow more liquid to come out of your vegetables).
Mushrooms in particular can hold a lot of water, so it’s important to fry them until as much liquid as possible has evaporated.
If you’re worried that they’re still looking a little wet, let them drain on paper towels as they cool.
The full recipe and the exact measurements are listed below in the recipe card. For now here’s a list of the ingredients that are used in this delicious Vegetarian Wellington.
White Sliced Mushroom: Replaces the meat in this dish.
Olive Oil: Is used to cook the veggies.
Black Pepper, Salt, Dijon Mustard: Are used as part of the seasoning.
Spinach, Onion, Carrot, Zucchini: Transform the dish from ordinary to extraordinary.
Puff Pastry: Homemade or store-bought will work.
Egg Yolk and Heavy Cream: Will help provide that golden yellow color.
Sugar and Salt: Are used to provide a sweet savory taste.
In a food processor, add the carrots, zucchini, and mushrooms. Roughly chop into small pieces. It is best to use the pulse button if possible, or chop button if you have one. These buttons will lessen the possibility of making blending the vegetables to a creamy or mushy texture.
Your vegetables should look like this when chopped in the food processor.
If you would prefer to not use the food processor, that’s perfectly fine. Another option is to slice and dice the vegetables before sauteing them.
Next, heat up a pan and add Olive Oil, add the vegetables and onions.
After sauteing for about 2 to 3 minutes, add the spinach. Be sure to stir constantly to avoid sticking to the pan.
Season the vegetables. Stir to combine and cook for about 3-5 minutes or until the spinach has wilted over medium heat.
After cooking, place a strainer or sieve over a suitable bowl, then pour the mixture in the strainer or sieve to allow the liquid to drain. Feel free to press the vegetables down slightly with a spoon to release more liquid.
If you do not have a strainer or sieve, you can pour the mixture onto a paper towel to get water of it or you may use a cheesecloth.
Using a store-bought puff pastry, spread Dijon Mustard on the Puff Pastry.
Then add vegetable mixture. Roll the stuffed puff pastry with using cling film carefully and close left and right side.
Combine egg wash’s ingredients and spread it all over the puff pastry.
Preheat the oven to 350 degrees F.
Bake the puff pastry or 35 minutes or until golden brown on all sides.
Ingredient Variations & Substitution
For Spinach, Kale can be used but it has bitter taste, we recommend season it much more.
For Portobello Mushroom, any type of mushroom can be used.
You may also use red onions. You can also use diced parsnips, asparagus – similar to the ones used in this air fryer asparagus recipe, cooked diced sweet potatoes, or yellow squash.
What To Serve With Vegetarian Wellington
For some simple sides, you can’t go wrong with some buttery southern mashed potatoes and broccoli, air green beans or peas. However, if you are making your Vegetarian Wellington for a special occasion, feel free to go all out!
Herby roast potatoes, Brussel sprouts with chestnuts and bacon and roasted asparagus all make for decadent sides and are even better accompanied with a glass of red wine.
If you want to rustle up a gravy to go with your Wellington, just make sure that you use vegetable stock instead of chicken or beef if you are having vegetarians over for dinner.
Other great sauce options include a classic hollandaise or a deep and rich red wine jus.
Tips For Making Vegetarian Wellington
These tips will ensure that you have the vegetable Wellington recipe.
Our recipe is a tried-and-true recipe that keeps on going as this recipe is often serve during the holiday season. Definitely, you cannot go wrong with recipe.
If you are using already made puff pastry, no need to let the pastry rest as all the work is already done for you.
Per Gordon Ramsey: You should brush your meat as well as the pastry with egg wash. However, since this is a vegetarian wellington, if you can, brush the top layer of the vegetables with egg was. This method will make the top layer of the pastry stick to the vegetables and stop it from rising and leaving a gap.
Use a fork or a spoon to help seal the edges. You will want to avoid piercing through the pastry.
Save the leftover pastry (if any) for other pie recipes. Or use the leftover pastry to decorate pies.
How long to cook Vegetable Wellington
The trick is to make sure that the vegetable wellington is nicely golden on the outside, while remaining moist on the inside.
This recipe calls for the vegetable wellington to be cooked at 350 degrees F for 30 to 35 minutes or until golden brown on all sides.
If you like, you can prepare your filling a day or two in advance, assembling and baking the dish on the day you want to serve it.
This Vegetarian Wellington is best served straight out of the oven, as the pastry will start to soften as the veggies inside begin to cool.
Storing & Reheating
For storing and reheating, after second egg wash, the Wellington can be store in the freezer in cling film.
For reheating, we do not recommend reheat it but if needed, just reheat it in oven for 5 minutes at 180 degrees.
More Holiday Dishes To Enjoy
If you loved this Vegetarian Wellington recipe, try one of these dishes next:
Also, we would appreciate if could give it a star rating below!
- 1 Cup White Sliced Mushroom
- 1 Zucchini
- 1 Large Carrot or 2 medium size carrots
- 2 Tbsp. Olive Oil
- ¼ Cup Chopped Onion
- 1 Tsp. Black Pepper or to taste
- 1 Tsp. Kosher Salt or to taste
- 1 Lb. Spinach
- 1 ½ Tbsp. Dijon Mustard
- 1 Sheet Puff Pastry
- 1 Egg Yolk
- 1 Tbsp. Heavy Cream
- 1 Tsp. Sugar
- ¼ Tsp. Kosher Salt
- In a food processor, add the carrots, zucchini, and mushrooms. Roughly chop into small pieces. It is best to use the pulse button if possible, or chop button if you have one. These buttons will lessen the possibility of making blending the vegetables to a creamy or mushy texture.Next, heat up a pan and add Olive Oil, add the vegetables and onions.After sauteing for about 2 to 3 minutes, add the spinach. Be sure to stir constantly to avoid sticking to the pan.Season the vegetables. Stir to combine and cook for about 3-5 minutes or until the spinach has wilted over medium heat.
- After cooking, place a strainer or sieve over a suitable bowl, then pour the mixture in the strainer or sieve to allow the liquid to drain. Feel free to press the vegetables down slightly with a spoon to release more liquid. See Notes Below.
- Using a store-bought puff pastry, spread Dijon Mustard on the Puff Pastry.Then add vegetable mixture. Roll the stuffed puff pastry with using cling film carefully and close left and right side. See Notes Below.Combine egg wash’s ingredients and spread it all over the puff pastry.Preheat the oven to 350 degrees F.Bake the puff pastry or 35 minutes or until golden brown on all sides.