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–+ servings
Vegan Wellington recipe placinta wellington

Vegan Wellington

A show-stopping vegan Wellington with three layers of savoury filling - herby soy mince, garlicky sautéed mushrooms and wilted spinach - all wrapped in golden puff pastry. It slices beautifully and makes a festive plant-based main for Christmas or any special dinner.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Choose Serving Size 4

Ingredients 

For the vegetable soup:

  • 700 ml water
  • 1 red onion
  • 1 clove garlic
  • 1 Tbsp dill
  • 2 mushrooms
  • 1 bay leaf
  • 1 parsley root
  • 1 carrot
  • 1 tsp smoked paprika
  • ½ bunch parsley
  • 1 tsp thyme
  • ½ tsp caraway
  • ½ tsp cumin
  • 1 chili pepper
  • salt and pepper to taste

For the mushrooms:

  • 250 g button mushrooms washed
  • 1 tsp vegan butter or regular butter, for the vegetarian version
  • 1 Tbsp olive oil
  • 3 Tbsp white wine
  • 1 tsp white pepper
  • 1 tsp garlic chopped
  • 1 sprig thyme fresh
  • ½ tsp salt

For the spinach:

  • 2 cups spinach fresh
  • 1 red onion sliced
  • 1 Tbsp olive oil
  • 2 Tbsp vegetable soup or water
  • salt and pepper to taste

For the soy mince:

  • 100 g textured soy protein granules
  • 3 Tbsp olive oil
  • 1 clove garlic
  • 1 carrot finely grated
  • 1 red onion finely chopped

For the assembly:

  • 1 sheet puff pastry
  • 1 Tbsp soy milk or regular milk, for the vegetarian version
  • 1 tsp black sesame seeds

Instructions

  • For the soup:
  • Add all the soup ingredients to a pot over medium heat. Once it comes to a boil, turn the heat to low and let it simmer for about 30 more minutes.
  • Strain the soup and set it aside.
  • For the soy mince:
  • Put the soy granules in a bowl, pour the hot soup over them and let them soak for about 20 minutes. Drain off any excess liquid.
  • Heat a pan with the oil over medium heat, add the onion, garlic and carrot and fry for about 5 minutes. Add the soaked soy granules and cook for 10 minutes, until the flavours come together and the colour turns brownish. Remove from the heat and set aside.
  • For the mushrooms:
  • In a pan over medium heat, add the olive oil and the vegan butter.
  • Once the butter has melted, add the mushrooms and sauté them for 5-7 minutes.
  • Add the garlic and sauté for another 2 minutes.
  • Add the wine and the rest of the spices.
  • Cook the mushrooms for 10 minutes, until they are soft and tender.
  • Remove from the heat and set aside.
  • For the spinach:
  • Heat a pan with the oil over medium heat, add the onion and sauté for 2 minutes, until translucent. Add the spinach and cook for another minute. Add the soup, salt and pepper, and cook until all the liquid has evaporated. Set aside.
  • Heat the oven to 200°C (400°F).
  • For the assembly:
  • Lay a sheet of baking paper on a clean surface and place the puff pastry sheet on top. Down the middle of the pastry, spoon the soy mince in a long line, then add the mushrooms and top everything with the spinach.
  • Wrap the puff pastry around the filling, folding in the sides first and then the middle. Brush it with soy milk and sprinkle with black sesame seeds.
  • Transfer it to a baking tray and put it into the oven.
  • Bake for about 20 minutes, or until golden.

Notes

Let all three fillings cool completely before you assemble - warm filling melts the pastry and steams it from the inside, so this is the single biggest factor in a crisp Wellington. Check that your puff pastry is dairy-free if you want to keep the recipe fully vegan, as many brands are made with butter. Leftovers keep in the fridge for up to 3 days; reheat in the oven at 180°C (350°F) for about 10 minutes to bring the crust back.