Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Incredible Vegan Wellington Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 10 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Diet: Vegan

Description

This Incredible Vegan Wellington is a savory plant-based twist on the classic holiday dish, featuring a hearty filling of shredded tofu, rehydrated shiitake mushrooms, sunflower seeds, and aromatic vegetables, all wrapped in flaky puff pastry. Perfect for special occasions or a luxurious vegan main course, this recipe delivers rich flavors and a satisfying texture without any animal products.

Ingredients

Filling

  • 8 ounces super firm tofu (shredded on a box grater, about 1/2 block)
  • 2 ounces dried shiitake mushrooms
  • 3/4 cup unroasted unsalted sunflower seeds (or sub walnuts)
  • 1 small yellow onion (peeled, cut in half and quartered)
  • 2 stalks celery (cut into 2-inch pieces)
  • 1/4 cup olive oil
  • 2 tablespoons tomato paste
  • 5-7 cloves garlic (minced)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 teaspoon paprika
  • 1/2 teaspoon freshly cracked black pepper (plus more to taste)
  • 1/2 cup dry red wine
  • 1 tablespoon tamari (or soy sauce)
  • 1 tablespoon dark soy sauce (for color; or substitute more soy sauce)
  • 3 tablespoons ground flax meal
  • 2 tablespoons nutritional yeast

Puff Pastry

  • 1 sheet puff pastry (thawed according to package instructions)
  • All purpose flour (for dusting)
  • Extra olive oil or melted vegan butter (for brushing the pastry)

Instructions

  1. Rehydrate the Mushrooms: Place dried shiitake mushrooms in a large bowl. Boil 4 cups of water and pour over mushrooms, submerging completely with a smaller bowl or plate. Let soak for 10 minutes, then drain and set aside.
  2. Chop Ingredients: Using a food processor, pulse sunflower seeds until coarse meal forms and set aside with shredded tofu. Pulse onion and celery until finely chopped and place in separate bowl. Finally, pulse soaked mushrooms until finely chopped and set aside with sunflower seeds and tofu. Alternatively, finely chop all by hand.
  3. Preheat Oven and Prep Puff Pastry: Preheat oven to 415°F (210°C). Line a baking sheet with parchment paper. Thaw one sheet of puff pastry and let sit briefly, avoiding over-softening (no more than 30 minutes).
  4. Sauté Onion and Celery: Heat olive oil in a large sauté pan over medium heat. Add onion and celery and cook for 5-7 minutes until softened and translucent, stirring occasionally.
  5. Add Aromatics: Stir in tomato paste, garlic, thyme, paprika, and black pepper. Continue to sauté for another 5-7 minutes until moisture evaporates and brown bits form on the bottom.
  6. Combine Filling and Deglaze: In a small bowl, mix red wine, tamari, and dark soy sauce. Add shredded tofu, chopped mushrooms, and sunflower seeds to the pan, mixing thoroughly. Pour wine and soy mixture over filling to deglaze, stirring frequently for 5-7 minutes to blend flavors and reduce moisture.
  7. Thicken Filling: Remove pan from heat. Sprinkle ground flax meal and nutritional yeast over filling and mix well. Let the mixture cool and thicken for 10 minutes.
  8. Roll Puff Pastry: On a floured surface, roll puff pastry into a 12 x 14-inch rectangle. Optionally, score the pastry with a lattice cutter or knife for decorative patterning after assembly.
  9. Assemble Wellington: Spoon filling into the center of the pastry and shape into a log about 4-5 inches wide and 10 inches long, leaving 1 inch of pastry at top and bottom. Fold the top and bottom pastry over the ends, then wrap left and right sides toward the center to seal. Carefully flip seam-side down onto the baking sheet and score a pattern for venting.
  10. Chill Wellington: Refrigerate or freeze the assembled Wellington for at least 10 minutes to firm the pastry.
  11. Bake: Brush the top with olive oil or melted vegan butter. Bake in preheated oven for 25-30 minutes, or until pastry is golden brown and crisp.
  12. Serve and Store: Let the Wellington rest for 10 minutes before slicing. Serve with mushroom gravy or preferred accompaniments. Store leftovers in airtight container in refrigerator up to 5 days or freeze pre-sliced up to 2 months. Reheat in oven, toaster oven, or air fryer for best texture.

Notes

  • Make sure not to over-soften puff pastry when thawing; it should remain cool enough to handle easily.
  • Use dark soy sauce to add color to the filling, but regular soy sauce can be substituted.
  • Sunflower seeds can be replaced with walnuts for a different texture.
  • The flax meal acts as a binder and thickener; do not skip this step for best results.
  • Chilling the assembled Wellington ensures that the pastry remains flaky and does not become soggy during baking.
  • Leftovers reheat best in dry heat methods like an oven or air fryer to maintain the crisp pastry.
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Vegan, Western

Find it online: https://saraflavors.com/incredible-vegan-wellington-recipe/