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4.82 from 11 votes
Close Up of Two Slices of Vegan Vegetable Wellington on a Plate
Vegan Vegetable Wellington
Prep Time
30 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
 

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
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*
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.