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!

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!?

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.

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.

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.

Bake until golden and puffy. Dig in!

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.

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4.67 from 3 votes

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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

Keyword butternut squash, mushrooms, pecans, puff pastry, thanksgiving

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

• 1/2 cup brown rice
• 1 cup vegetable broth
• 1 teaspoon dried thyme
• 1/2 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
• 1/4 cup whiskey
• 1 cup chopped pecans
• 1/4 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 (1/6 of recipe))

Calories 368 Calories from Fat 147

% Daily Value*

Total Fat 16.3g 25%

Saturated Fat 6.1g 31%

Sodium 294mg 12%

Potassium 542mg 15%

Total Carbohydrates 44.6g 15%

Dietary Fiber 4.2g 17%

Sugars 4.3g

Protein 7.9g 16%

Calcium 4%

Iron 14%

* Percent Daily Values are based on a 2000 calorie diet.