The wellington is an absolutely classic British dish.
Traditionally made with beef, our vegan version uses bold flavours and wonderful textures to create the perfect plant-based substitute.
Butternut squash is the hero here and we create a lovely mushroom, walnut and thyme stuffing.
We also use shop-bought pastry to makes things super easy.
And with Christmas right around the corner, there’s no better time to treat yourself and your loved ones to this decadent centrepiece!
We love to serve our wellington with homemade gravy (get the recipe for the gravy here), roasties and glazed veggies.
Oh, and btw, do you follow us on YouTube? Head over there and subscribe to find exclusive videos and recipes!
Hope you enjoy,
Roxy & Ben
Things to know
- Use gluten free puff pastry and tamari to make the recipe gluten free.
Butternut Squash Wellington
Butternut Squash Wellington 🎄 Our debut cookbook So Vegan In 5 is finally coming out in the US! Pre-order your copy today 🇺🇸 sovegan.co/amznusPosted by So Vegan on Thursday, 5 December 2019
- 1 large butternut squash
- salt & pepper
- olive oil
- 60g / 2.1oz walnuts
- 3 shallots
- 400g / 14oz chestnut mushrooms
- 4 garlic cloves
- 8 sprigs fresh thyme
- 1 tbsp soy sauce, or tamari for gluten-free
- 1 tbsp dijon mustard
- 2 large handfuls of spinach
- plant-based milk for glazing
- 2 x 320g / 11.3oz pre-rolled vegan puff pastry, use gluten free for gf option
- Preheat the oven to 200°C fan / 425°F.
- Trim the top off the butternut squash, carefully slice it in half lengthways, then peel and remove the seeds.
- Cut off the bulbous part from each half of the butternut squash (where the seeds were) leaving you with two long pieces and 2 bulbous pieces. Roughly chop the bulbous parts and transfer all the butternut squash to a baking tray. Drizzle with olive oil, season with salt and pepper, and roast for 30 minutes.
- Remove the tray from the oven, add the walnuts and roast for another 5 minutes.
- Add a drizzle of olive oil to a frying pan on a medium heat. Peel and dice the shallots, then add to the pan and fry for 8 minutes.
- Slice the mushrooms, and peel and dice the garlic. Add both to the frying pan and fry for 10 mins.
- Pick the leaves off the thyme and add to the frying pan, along with the soy sauce. Fry for 5 mins.
- Transfer the mushroom mixture to a food processor along with the dijon mustard, generous pinches of salt and pepper, as well as the walnuts and roughly chopped pieces of squash from the oven (leave the long pieces of squash to one side for later). Process until mostly broken down.
- Add the spinach along with a tbsp of water to a pan on a medium heat. Cook for a few minutes until wilted, then drain any excess water from the spinach.
- Before assembling the wellington make sure the mushroom mixture has mostly cooled.
- To assemble the wellington, roll out the first roll of pastry onto a large baking tray lined with baking paper. Spoon 2/3rds of the mushroom mixture down the middle of the pastry, around 3 inches wide, leaving a couple of inches clear at the top and bottom.
- Pop the wilted spinach over the mushroom mixture and place the long roasted pieces of butternut squash on top. Spread the remaining mushroom mixture over and around the butternut squash, filling in any gaps.
- Roll out the second sheet of pastry and place it over the wellington.
- Press down with your fingers to seal the two sheets of pastry together. Trim the excess pastry with a knife and use a fork to crimp the edges (you can use the excess pastry to decorate the wellington and store the excess for a couple of days in an air-tight container to use in another recipe). Then make three cuts to the top of the wellington to allow the moisture to escape.
- Brush the wellington with plant-based milk and bake for 35-45 minutes at the same temperate (200°C fan / 425°F) or until the pastry is golden brown.
- Serve up for Christmas dinner, Thanksgiving, or Sunday roasts.
Can I make this ahead and be ready to pop in oven but instead freeze the whole thing? To thaw and bake later??
Hey Ellen! Good question. We haven’t tested this freezing it so we can’t guarantee, but there isn’t anything in the recipe which should prevent you doing this! The only slight issue is that thawing sometimes causes moisture to escape – so the mushroomy stuffing might be more ‘wet’. Worth keeping an eye on.
Do you have a recipe for vegan gravy? Thank you in advance!
Hey Katerina. We include a recipe for our red wine gravy here. Thanks! https://www.wearesovegan.com/so-vegans-easy-christmas-dinner/
Could you leave out the walnuts? We have a couple of guests who can’t eat nuts.
Ah, the mixture might be too moist if you leave out the walnuts. Maybe try adding breadcrumbs and oats instead. Thanks!
This looks amazing! Would it tolerate being made the day before and put in the fridge before cooking? Going to be part of Christmas supper.
I would also love to know this!
Good question! We haven’t tested this so we can’t be so sure. The only issue we imagine is the spinach making the base a little too moist, so maybe wilt them a little longer to remove as much moisture as possible. Then the wellington should be fine for a day in the fridge before cooking it
Hey Ben and Roxy! You got this delicious looking sauce that goes with this recipe! But I can‘t find the recipe for it though 🙁 Would you mind sharing it? Thanks in advance guys!
Can this recipe be made a day ahead and left in the fridge?
Can I assemble today but not complete the cooking (the final roast stage) until tomorrow and store overnight in fridge?
Such a great recipe! Making it right now for my Christmas dinner and I cannot WAIT to taste it. It looks and smells awesome. Thanks!!
I’m quite low impressed I made this! Tasted great!
Thank for this recipe! It was our Xmas meal and a delicious winner among everyone!
Thank you Antonio, glad everyone enjoyed it!
I made this vegan Wellington for our xmas supper : il was absolutely perfect!
Thank you for this amazing recipe!!
Thank you so much!
I made it as an accomplishment to the rest of my meal . Even the non vegans loved it.
Hi . I saw the video on Instagram and at the end you pour a brown sauce … can you tell me what is it ? Thanks
The brown sauce that you pour at the end is balsamic vinegar ?
Hey Patricia. We include a recipe for our red wine gravy here. Thanks! https://www.wearesovegan.com/so-vegans-easy-christmas-dinner/
Made this on the weekend….what a success ! Taste as good as it looks.
Hi! Would love to try this recipe for my husband.
Can i replace butternut squash with pumkin or something else?
Hey Arzoo. Yes any type of squash could work, however the butternut squash has the ideal shape to create a wellington, so you might have to slice the pumpkin into smaller pieces and build the wellington slightly differently.
Hello, my husband is allergic to walnuts, can I use hazelnuts ?
What do you do with the rough chopped squash from the bulbous part?
Oops. Just read through the instructions again and noticed where to use the chopped squash.
I made this for Thanksgiving (USA). I substituted pecans for the walnuts since my wife is allergic to walnuts. I also made your red wine gravy. Our dinner was delicious, although my Wellington wasn’t as pretty as yours.
Would you have any suggestions for someone who doesn’t like mushrooms? I was thinking more nuts, through maybe there’s a substitution you might be able to recommend?
Or maybe lentils would work. I think I’ll give that a try.
Hi, this looks delicious!! I would really like to make this for Christmas Eve. One question: could I sub the mushrooms for vegan ground beef or something else? I really don’t like them unfortunately.. 🙁
A total triumph for Christmas lunch! Will definitely make this again!
Great recipe and so easy to make. Thank you