Vegan Wellington
Prep time
Cook time
Total time
Here's how to make an a-m-a-z-i-n-g vegan Wellington at home - easy and healthy! Enjoy a delicious beef-like filling wrapped in buttery puff pastry and baked with love!
Recipe type: Main
Cuisine: English
Serves: 4+
  • For the vegetable soup:
  • 3 glasses of water
  • 1 small red onion
  • 1 clove garlic
  • 1 Tbsp dill
  • 2 mushrooms
  • 1 bay leaf
  • 1 parsley root
  • 1 small carrot
  • 1 tsp of smoked paprika
  • ½ bunch of parsley
  • 1 tsp of thyme
  • ½ tsp caraway
  • ½ tsp cumin
  • 1 chili pepper
  • salt and pepper to taste
  • For the mushrooms:
  • 250g Champignon mushrooms, washed
  • 1 tsp vegan butter
  • 1 Tbsp olive oil
  • 3 Tbsp white wine
  • 1 tsp white pepper
  • 1 tsp garlic, chopped
  • 1 fresh spring thyme
  • ½ tsp salt
  • For the spinach:
  • 2 cups fresh spinach
  • 1 red onion, sliced
  • 1 Tbsp olive oil
  • 2 Tbsp vegetable soup
  • salt and pepper to taste
  • For the soy mince:
  • 100g textured soy protein granules
  • 3 Tbsp olive oil
  • 1 garlic clove
  • 1 large carrot, finely grated
  • 1 medium red onion, finely chopped
  • For the assembly:
  • 1 sheet puff pastry
  • 1 Tbsp soy milk
  • 1 tsp black sesame
  1. For the soup:
  2. In a pot on medium heat, add all the ingredients for the soup. After it boils, turn the heat to low and let it boil for about 30 more minutes.
  3. Set aside.
  4. For the soy mince:
  5. In a bowl, add the soy granules. Pour the hot soup over the TSP granules and let them soak for about 20 minutes. Discard the excess liquid.
  6. Heat a pan with oil on medium heat and add the onion, garlic, and carrot and fry for about 5 minutes. Add the soy granules. Cook for 10 minutes until all the flavors are mixed and the color turns brownish. Remove from the heat and set aside.
  7. For the mushrooms:
  8. In a pan on medium heat, add oil and vegan butter.
  9. When the butter melts, add the mushrooms and saute them for 5-7 minutes.
  10. Add the garlic and saute for another 2 minutes.
  11. Add the wine and the rest of the spices.
  12. Cook the mushrooms for 10 minutes until they become soft and tender.
  13. Remove from heat and put aside.
  14. For the spinach:
  15. Heat a pan with oil over medium heat, add the onion and sautee for 2 minutes until translucent. Add the spinach and cook for another minute. Add soup, salt, and pepper and cook the spinach until all the liquid evaporates. Set aside.
  16. Heat the oven to 200°C
  17. For the assembly:
  18. Lay a sheet of baking paper on a clean surface. Lay your puff pastry sheet on it. In the middle of the sheet put the cooked soy mince in a long line, then add the cooked mushrooms and top everything with the spinach.
  19. Wrap your puff pastry around the filling, starting with the sides and then the middle. Brush it with soy milk and sprinkle with black sesame.
  20. Transfer it to a baking pan and put it into the oven.
  21. Cook for about 20 minutes or until golden.
Recipe by Gourmandelle | Vegetarian Blog at