Ingredients
– 1 sheet vegan puff pastry (about 10×13 inches), thawed if frozen
– 2 tablespoons ground flax meal mixed with 5 tablespoons water
– 2 tablespoons cooking oil (such as grapeseed oil)
– 1/2 medium onion, diced
– 2 small carrots, diced small
– 2 stalks celery, diced
– 4 cloves garlic, minced or crushed
– 1 teaspoon dried thyme
– 1 teaspoon ground sage
– 1/2 teaspoon dried rosemary
– 8 ounces mushrooms, minced or finely chopped
– 1.5 tablespoons low sodium tamari or soy sauce
– 1 can (15 ounces) chickpeas, drained well but not rinsed
– 3/4 cup unsalted walnuts, ground into a coarse meal (measured whole)
– 1/2 cup breadcrumbs (add more if needed)
– 2 tablespoons tomato paste
– 1.5 tablespoons Worcestershire sauce (vegan if needed)
– 1/2 teaspoon salt, more to taste
– Fresh cracked pepper, to taste
– 1 tablespoon melted vegan butter for brushing
Instructions
1-Preheat oven: Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
2-Flax mixture: Combine ground flax meal with water and let thicken for 10 minutes.
3-Sauté vegetables: Heat oil in a large skillet over medium heat; sauté onion, celery, and carrots until softened (6-8 minutes).
4-Add herbs: Add garlic, thyme, sage, and rosemary; sauté for 1 minute.
5-Cook mushrooms: Add mushrooms and cook until softened and moisture evaporates (5-7 minutes).
6-Stir in tamari: Stir in tamari sauce, cook for 1 more minute, then remove from heat and cool 10 minutes.
7-Mash chickpeas: Mash chickpeas in a large bowl to break them down while retaining texture.
8-Mix ingredients: Add cooled mushroom mixture, breadcrumbs, walnut meal, flax mixture, Worcestershire sauce, tomato paste, salt, and pepper; mix well. Adjust seasoning and add more breadcrumbs if mixture is too wet.
9-Shape mixture: Shape mixture into a solid log to fit the center of the pastry sheet.
10-Place on pastry: Place the mixture log in the center of the unrolled puff pastry.
11-Wrap pastry: Wrap pastry over the log, pressing gently to seal edges; brush seams with non-dairy milk if needed to help seal.
12-Roll and seal ends: Roll up ends and press to seal; trim excess dough if necessary.
13-Prepare for baking: Flip the loaf so sealed edges are down; brush top and sides with melted vegan butter.
14-Make slits: Make diagonal slits about 1 inch apart across the top in one direction, then cross them in the opposite direction.
15-Bake: Bake for 30-35 minutes until pastry is golden brown and heated through.
16-Rest and serve: Let rest 10 minutes before slicing along the slits. Serve with gravy if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥧 Most store-bought puff pastries are accidentally vegan and available frozen or refrigerated.
🍄 Clean mushrooms with a dry or lightly dampened paper towel to avoid sogginess.
❄️ Prepare the Wellington a day or two in advance and refrigerate unbaked; to freeze, wrap without brushing vegan butter and bake covered initially, then uncover and brush later.
🧈 Add more breadcrumbs or rolled oats if filling is too wet to firm it up.
⏲️ Rest the Wellington before slicing to prevent it from falling apart.
- Prep Time: 20 minutes
- Cook time: 40 minutes
- Category: Main Dish
- Method: Sautéing, assembling, baking
- Cuisine: Vegan, Vegetarian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 418 kcal
- Sugar: 4 g
- Sodium: 496 mg
- Fat: 27 g
- Saturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 0 mg