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    You are here: Home / Entrees / Vegan Vegetable Wellington

    LAST UPDATED: November 24, 2018 • FIRST PUBLISHED: November 12, 2018

    Vegan Vegetable Wellington

    Jump to Recipe Print Recipe
    Vegan Vegetable Wellington

    Flaky puff pastry is stuffed with a sweet and savory mixture of mushrooms, butternut squash, pecans and rice to make this mouth-watering vegan vegetable Wellington. This stunning holiday main dish that will please vegans, vegetarians, and omnivores alike!

    Close Up of Two Slices of Vegan Vegetable Wellington on a Plate

    This recipe is carb-o-riffic. But hey, if there's a day when you can go all out on the carbs, it's got to be Thanksgiving.

    Vegan Thanksgiving recipes certainly take the cake (ha ha! Um, sorry.) when it comes to carbing things up. This one is puff pasty stuffed with carbs. And it's SO good.

    This dish is kind of based on beef Wellington, but it's also kind of not. I've wanted to create a vegan beef Wellington (or at least a vegan beef Wellington-inspired dish) forever, but didn't know where to start. See, beef Wellington is basically a big piece of meat and a few other fixings wrapped in puff pastry. Great! So I'll wrap some vegan food in puff pastry. But just about anything you wrap in puff pastry is delicious. So what would I use? See my dilemma!?

    Sliced Vegan Vegetable Wellington on a Cutting Board

    In the end I decided to go with carbs. Puff pastry isn't exactly health food, and since we're already going there, why not go all out and indulge? Great, let's do just that!

    I decided to assemble a bunch of sweet and savory fillings, wrap it up and call it a day. I ended up with a whiskey-spiked mixture of mushrooms, butternut squash, pecans and herbed brown rice.

    Start by roasting your squash and mushrooms. Roasting is the most efficient way to cook up butternut squash, and while you're at it, might as well throw the mushrooms in too.

    Butternut Squash and Mushrooms on a Baking Sheet for Making Vegan Vegetable Wellington

    While that happens, cook up the rice in veggie broth with some savory herbs.

    Here's where all the fillings come together. Sauté some onion and garlic in olive oil, and add the whiskey. Once that cooks off, throw everything else in: the rice, the mushrooms and squash, and some pecans. Sprinkle with a bit of flour (this helps with binding) and mix everything up.

    Collage Showing Steps for Making Vegan Vegetable Wellington Filling: Sauté Onions and Garlic, Add Whiskey, Add Rice, Pecans, Mushrooms and Butternut Squash, and Stir in Flour

    Roll a sheet of puff pastry into a large square, and then pile your filling up along the center. Fold the ends over your filling, and then the sides, pinching all of your seams to seal them up. Brush the whole thing with melted vegan butter and score it a few times with a sharp knife so steam can escape while it bakes.

    Collage Showing Steps for Assembling Vegan Vegetable Wellington: Spoon Filling Onto Puff Pastry, Fold Edges and Brush with Vegan Butter

    Bake until golden and puffy. Dig in!

    Vegan Vegetable Wellington on a Plate with Brussels Sprouts and Cranberry Sauce

    Tips for Making Amazing Vegan Vegetable Wellington

    • This dish is best eaten right away, since puff pastry loses it's crisp, flaky texture as it sits.
    • You can make the filling a day or two in advance though.
    • I'm also betting you could assemble the whole dish in advance and freeze it before baking. Then, on the day of serving, thaw it out and bake it according to the recipe.
    • This recipe makes a lot of filling. It should all fit (press it together tightly!), but if not, don't force it — you'll run the risk of your puff pastry tearing. Just squeeze in as much as you can.
    • Wait, doesn't puff pastry have butter in it? Surprisingly, lots of commercial brands of puff pastry do not! Pepperidge Farm is pretty readily available and it's vegan.
    • Can I skip the whiskey? It adds a delicious flavor, but if you're not down with alcohol (keeping in mind that the alcohol will cook off), feel free to leave it out.
    • Feel free to substitute your favorite variety of rice. I really like the texture of brown rice in this dish, but just about anything will work.
    • You can also substitute a different variety of winter squash (like pumpkin or kabocha) for the butternut. Even sweet potato should work.
    • For anyone who hates mushrooms: just leave them out and include some extra squash and/or pecans.

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Close Up of Two Slices of Vegan Vegetable Wellington on a Plate
    4.86 from 14 votes
    Print

    Vegan Vegetable Wellington

    Flaky puff pastry is stuffed with a sweet and savory mixture of mushrooms, butternut squash, pecans and rice to make this mouth-watering vegan vegetable Wellington. This stunning holiday main dish that will please vegans, vegetarians, and omnivores alike!

    Course Entree
    Cuisine American
    Prep Time 30 minutes
    Cook Time 1 hour 10 minutes
    Total Time 1 hour 40 minutes
    Servings 6
    Calories 368 kcal
    Author Alissa Saenz

    Ingredients

    • ½ cup brown rice
    • 1 cup vegetable broth
    • 1 teaspoon dried thyme
    • ½ teaspoon dried rosemary
    • 1 teaspoon rubbed sage
    • 2 tablespoons olive oil, divided
    • 3 cups diced butternut squash
    • 3 cups finely diced cremini mushrooms
    • 1 medium onion, diced
    • 2 garlic cloves, minced
    • ¼ cup whiskey
    • 1 cup chopped pecans
    • ¼ cup all-purpose flour
    • 1 sheet (about 9 ounces) frozen puff pastry, thawed
    • 1 tablespoon vegan butter, melted

    Instructions

    1. Place the rice, broth, thyme, sage and rosemary into a small saucepan and set it over high heat.

    2. Bring the liquid to a boil, lower the heat and cover. Allow the rice to simmer for about 40 minutes, until the liquid is fully absorbed.

    3. Remove the pot from heat and allow it to sit with the lid on for at least 5 minutes before uncovering.

    4. While the rice cooks, preheat the oven to 400° and line a baking sheet with parchment paper.

    5. Toss the squash with 1 teaspoon of olive oil and and toss the mushrooms with 2 teaspoons of oil. Arrange them separately on the baking sheet.

    6. Place the baking sheet into the oven and bake until the squash and mushrooms are tender, about 20 minutes.

    7. Remove the baking sheet from the oven but leave the oven on.

    8. Coat the bottom of a large skillet with the remaining tablespoon of olive oil and place it over medium heat.

    9. When the oil is hot, add the onion and sauté until soft and translucent, about 5 minutes.

    10. Add the garlic and sauté another minute, until very fragrant.

    11. Add the whiskey and let it simmer for about 2 minutes, until most of the liquid has cooked off.

    12. Add 1 cup of the cooked rice (you might have a tiny bit leftover. Use it for something else, or make a snack of it.), squash, mushrooms and pecans to the skillet. Stir a few times to mix everything up.

    13. Sprinkle the flour over the mixture and stir to incorporate. Remove the skillet from the heat.

    14. Line a baking sheet with parchment paper.

    15. Place the puff pastry on a lightly floured work surface and roll it to about a 12-inch square. Transfer it to the baking sheet.

    16. Pile the filling on the puff pastry, forming a long rectangle extending down the center of the puff pastry sheet. Shape the filling with your hands and pack it in. It should seem like a lot, but you can remove some if it's way too much.

    17. Fold the top and bottom ends of the puff pastry over the filling, then wrap the sides overtop to form a log shape, pinching tightly at the seams to form a seal.

    18. Brush the pastry with the melted butter and poke a few holes to allow steam to escape.

    19. Bake the log until golden and puffy, 30-35 minutes.

    20. Allow it to cool just for a couple minutes, then slice and serve.

    Nutrition Facts
    Vegan Vegetable Wellington
    Amount Per Serving (1 slice (⅙ of recipe))
    Calories 368 Calories from Fat 147
    % Daily Value*
    Fat 16.3g25%
    Saturated Fat 6.1g31%
    Sodium 294mg12%
    Potassium 542mg15%
    Carbohydrates 44.6g15%
    Fiber 4.2g17%
    Sugar 4.3g5%
    Protein 7.9g16%
    Calcium 40mg4%
    Iron 2.5mg14%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Dijon Brussels Sprouts
    Spiced Wine Cranberry Sauce »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Lyn says

      November 13, 2018 at 1:09 am

      If you are alcohol free or a recovering alcoholic do not eat food cooked with alcohol. It is a myth that it cooks out. Yes, you can get drunk eating food made with alcohol. YouTube/New Scientist If you've ever been told that cooking "burns off" any alcohol in the food you're eating, be forewarned: That's entirely untrue. ... As it turns out, many popular foods cooked with wine or liquor still contain alcohol.Jun 11, 2016
      Can food cooked with alcohol make you drunk? - Business Insider
      https://www.businessinsider.com › can-fo...

      Reply
    2. Carla says

      November 13, 2018 at 5:20 am

      Can I come live at your house for the month of November? I think this will be somewhere on our holiday menu this year. Keep it up!

      Reply
      • Alissa Saenz says

        November 13, 2018 at 9:27 am

        Lol. I could certainly use some help getting rid of all the Thanksgiving dishes I've stashed away in the freezer! I hope you enjoy this!

        Reply
    3. kj says

      November 13, 2018 at 5:46 am

      you are my "go to" place for the best recipes and ideas for my kind of dishes. Thank you for always presenting the very best!

      Reply
      • Alissa Saenz says

        November 13, 2018 at 9:26 am

        Aww...thank you so much! I'm so glad to hear that!!

        Reply
    4. Tina says

      November 13, 2018 at 7:30 am

      What can I use for the whiskey? I cannot have any because of a family who needs to avoid alcohol.

      Reply
      • Alissa Saenz says

        November 13, 2018 at 9:26 am

        You can simply leave it out. :)

        Reply
      • Natalie says

        December 01, 2018 at 11:11 pm

        I added Apple juice instead! It was lovely :)

        Reply
    5. Lauren says

      November 14, 2018 at 10:07 am

      Do you think you could use whatever blend of veggies desired as long it totals 6 cups? I was thinking mushrooms, carrots and peas. Or mushrooms and sweet potatoes!

      Reply
      • Alissa Saenz says

        November 18, 2018 at 5:36 pm

        Yup! Just about anything will work! Just keep in mind that softer veggies will roast quicker, or in some cases (like with peas) might not require roasting at all. Enjoy!!

        Reply
    6. Kei says

      November 17, 2018 at 10:10 am

      5 stars
      I bet this would be great in a spring roll wrapper!!!

      Reply
      • Alissa Saenz says

        November 18, 2018 at 5:23 pm

        I love that idea!

        Reply
    7. Lisa says

      November 19, 2018 at 9:21 pm

      I would like to make this into small mini puffs for a party....more like mini appetizers. Have you done that? How did it turn out. This sounds delicious.

      Reply
      • Alissa Saenz says

        November 20, 2018 at 4:50 pm

        I haven't, but I think it would work well! You could use this recipe for guidance on filling and baking: https://www.connoisseurusveg.com/vegan-spinach-puffs/

        Reply
    8. Lori says

      November 22, 2018 at 12:57 pm

      4 stars
      A couple of things: the written portion of this recipe says ‘roast squash and rice’.... I guess you mean squash and mushrooms which is pictured,..? Also, what is the baking temp? I must have missed it somewhere.
      I am making and bringing to non-vegan house for Thanksgiving - should be a hit... nothing bad here!
      Thank you!

      Reply
      • Alissa Saenz says

        November 24, 2018 at 1:49 pm

        Thanks for catching the "squash and rice" thing! I just corrected that! The baking temp is 400° - step 4 says to preheat the oven to that temp and then step 7 says to leave the oven on after the squash and mushrooms come out. I hope you enjoyed the dish!

        Reply
    9. Jason says

      November 29, 2018 at 9:59 am

      About how many oz of mushrooms are needed to get to three cups diced?

      Reply
      • Alissa Saenz says

        December 02, 2018 at 10:59 am

        About 8 ounces should do it!

        Reply
    10. Natalie says

      December 01, 2018 at 11:09 pm

      5 stars
      Thank you so much for sharing this recipe! I wowed my non-vegetarian friend, she was very impressed! I didn’t have any whiskey, but I subbed in apple juice and I think it worked in a similar way! And I’m allergic to nuts so I added seeds instead. It was amazing! You’re amazing! Thanks again :)

      Reply
      • Alissa Saenz says

        December 02, 2018 at 10:47 am

        Yay!! I'm so glad you both enjoyed it! Thanks so much Natalie!

        Reply
    11. Kristin says

      December 16, 2018 at 2:26 am

      Would you recommend some sort of gravy with this, or is it moist / hearty enough on its own?

      Reply
      • Alissa Saenz says

        December 16, 2018 at 10:42 am

        We ate it without gravy and loved it, but I think it would be great with gravy as well! This one would work nicely: https://www.connoisseurusveg.com/vegan-gravy/

        Reply
    12. Jennifer says

      December 20, 2018 at 10:20 am

      I’m wondering if I can add some cooked French or black lentils to this to up the protein? Maybe instead of the mushrooms?

      Reply
      • Alissa Saenz says

        December 20, 2018 at 3:04 pm

        I think that would work very nicely. I'd love to hear how it turns out if you try it!

        Reply
    13. Renee says

      December 24, 2018 at 10:59 pm

      5 stars
      This dish is amazong. I made it with a friend to see if it would be appropriate for Christmas and it definitely fits the bill! Imwas wonderingmif it's possible to assemble the whole thing in the morning and refridgerate until ready to bake and serve so i dont need to be preparing while after guests arrive.

      Reply
      • Alissa Saenz says

        December 30, 2018 at 6:43 pm

        I'm so glad you like it! I think assembling it in advance should work out fine. :)

        Reply
    14. Mimi bee says

      December 25, 2018 at 6:10 pm

      5 stars
      This was a delicious and photo-worthy Christmas dinner. This will be a new tradition for the family. Thanks so much!

      Reply
      • Alissa Saenz says

        December 30, 2018 at 6:42 pm

        Awesome!! I'm so glad you enjoyed it!

        Reply
    15. Daphne says

      December 25, 2018 at 7:26 pm

      5 stars
      Holy moly, this was good. I’m vegetarian and volunteered to make the main dish for my family’s Christmas dinner—they’re omnivores and picky so I knew I had to make something savory and homey! This was labor intensive but a smashing success. I added chopped carrots to the squash and mushroom pan, toasted the pecans a bit before adding them in, and mixed in Parmesan cheese at the very end. SO tasty, they all loved it! Thanks for your recipe, it definitely saved Christmas!!

      Reply
      • Alissa Saenz says

        December 30, 2018 at 6:41 pm

        Yay! I'm so glad it was a hit! Thanks so much Daphne!

        Reply
    16. Ann Gartland says

      April 30, 2019 at 11:36 am

      5 stars
      Made this for Easter and my non vegetarian family members loved it. I made it earlier in the week and froze it until Easter Sunday. Made my prep time very easy.

      Reply
      • Alissa Saenz says

        May 05, 2019 at 2:16 pm

        I'm so happy to hear that! Thanks Ann!

        Reply
      • Jan says

        August 13, 2019 at 5:37 pm

        How much longer did this take to cook after being frozen or did you defrost before cooking?

        Reply
        • Maureen Cram says

          October 29, 2019 at 3:44 am

          5 stars
          I have always thawed Wellingtons out in the fridge for an hour or two before baking - otherwise the pastry will look brown but the inside will not be hot.

          Reply
    17. Natalie Grimaldi says

      October 15, 2019 at 10:19 pm

      5 stars
      This is amazing! Any thoughts on how to make the filling into a stuffing for Thanksgiving? I have carnivore family members. Wondering how to use this filling in different ways because it's that's good :)

      Reply
      • Alissa Saenz says

        October 20, 2019 at 2:29 pm

        I'm so glad you like it! The only modification I might make to the filling is to leave the flour out. I think it should work just fine as stuffing!

        Reply
    18. Doug says

      December 24, 2019 at 8:03 pm

      What are your thoughts on adding some dried cranberry’s for Christmas? It tastes bland (I’m not a cook so I suspect it’s me and not the recipe ... highly suspect)

      Reply
      • Alissa Saenz says

        December 29, 2019 at 3:40 pm

        I think that would work well! Have you tried just adding more salt? That often does the trick! Good luck and enjoy!

        Reply
    19. Renee says

      December 29, 2019 at 10:42 am

      5 stars
      We made this for Christmas dinner -- It was absolutely amazing -- as an app we did a butternut squash ravioli with a vegan version of a maple cream sauce -- we used the left over maple cream sauce and put it on top of the wellington when it was done cooking -- it just completed the wellington --

      Reply
      • Alissa Saenz says

        December 29, 2019 at 3:06 pm

        I'm so glad you enjoyed it! The butternut squash ravioli sounds delicious! Must have been a wonderful meal!

        Reply
    20. Pauline says

      July 13, 2020 at 5:10 pm

      4 stars
      Great recipe. I halved it though as there is only two of us, just needed to trim the pastry a bit as used ready rolled. Needed to add a bit more liquid to the rice when cooking. Flavours were lovely and it turned out really well, it looked impressive on the table. Thanks

      Reply
    21. Crystal says

      November 21, 2021 at 6:21 pm

      I don’t use refined oils when I’m cooking. I know that the puff pastry already has oil in it, so I would really like to avoid any more oil. I can do all the veggies just fine without, but how will the puff pastry do if I don’t brush it with vegan butter? Will it still get golden and crispy?

      Reply
      • Alissa Saenz says

        November 22, 2021 at 1:08 pm

        You can skip the butter if you'd like! It should still get crispy - it just might turn out a little lighter colored than if you used butter. You could also try using non-dairy milk instead of the butter. That sometimes helps with browning.

        Reply
    22. Nadine Zackodnik says

      November 21, 2021 at 8:19 pm

      What do you use for puff pastry? I have a rough time finding vegan versions in Canada.

      Reply
      • Alissa Saenz says

        November 22, 2021 at 1:13 pm

        I usually buy Pepperidge Farm puff pastry, but I'm not sure if it's available in Canada. You could try making your own. Here's a recipe that I bookmarked a while back: https://heartofabaker.com/how-to-make-vegan-puff-pastry/. Another option would be to substitute phyllo, as most phyllo brands I've come across have been vegan. You'll just need to layer the sheets (maybe 10 or 12 of them) with some oil or vegan butter before wrapping your wellington.

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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