This vegan vegetable wellington is the perfect main dish for a special occasion. Tender roasted veggies are wrapped up in a perfectly flaky vegan puff pastry. Yum!
The holidays are my favorite time of year. I just love all the hustle and bustle, festive music, and of course all the food. But of course it can be a challenge to find a truly holiday-worthy vegan main dish that's worthy of your Thanksgiving or Christmas feast.
Enter this vegan-friendly Vegetable Wellington. This Mushroom Wellington has been one of the most popular recipes on the blog for many years.
It's so well loved by readers that it's been shared over 346,000 times! Yes, that's not a typo.
But each year I get some questions from readers about what other veggies they could bake into their vegan wellington. So I've created this additional spin on the original recipe - packed full of fresh seasonal veggies!
(And I even made a third version - this vegan beet wellington!)
Here is what you'll need to make this totally delicious vegan wellington. As you can see, all of the ingredients are simple, healthy, whole foods.
- Vegan Puff Pastry - You can use a store bought version or you can make your own homemade vegan puff pastry.
- Lentils - I used canned lentils for this recipe. But you can use dried lentils if you prefer - just soak and drain them before following the instructions.
- Italian Seasoning - I'm a fan of this brand.
- Dried & Fresh Parsley
- Olive Oil, Salt, and Pepper.
Tip: Don't forget to defrost your puff pastry before you're ready to cook! I move mine from the freezer to the refrigerator the night before I plan to make this recipe.
See recipe card below for detailed measurements.
How to Make a Vegan Vegetable Wellington - Step by Step
While this wellington looks like it took all day to make, it's actually pretty simple to make in under an hour!
Cook the carrots until tender, then prepare the rest of the vegetable filling on the stovetop.
Lay out the puff pastry sheets. Top each with half of the vegetable filling and half of the carrots.
Fold the puff pastry around the vegetable wellingtons, sealing up the loose edges.
Score the tops of the puff pastry, and bake the vegan wellington at 400 degrees Fahrenheit for 30 minutes.
And ta-dah! You have a perfectly baked, deliciously flaky, golden brown vegan vegetable wellington. Try not to dig in until it cools.
Hint: Be sure to line your baking sheets with parchment paper so your vegetable wellington doesn't stick to the pan. This also makes clean up really easy!
Mix up the veggies. This recipe will work well as a base recipe to use with just about any type of veggies. So feel free to use what's in season near you. For example, you can swap the carrots for butternut squash or replace the spinach with fresh kale.
Swap the Lentils. If lentils aren't your thing, this will also work with beans such as white cannellini beans or protein rich chickpeas.
Add some spice. If you want to amp up the spice a bit, try adding some sliced jalapenos or crushed red pepper to the filling.
You can store any leftover vegan wellington in the fridge for 2-3 days in an airtight container. Reheat in the oven at 350 degrees Fahrenheit until warmed through.
Usually. Most common store bought brands of puff pastry are vegan, even if not advertised as such. Always be sure to check the label. And of course, you can make your own homemade vegan puff pastry too!
Yes, you can prepare the vegan wellington up to 48 hours in advance. (Possibly longer - but that's as long as I tested!) Just follow the instructions through assembling the wellington, but not baking. Wrap it in plastic wrap or foil and refrigerate until ready to bake. You may need to add 15-20 minutes to the baking time when starting with a cold pastry.
More Vegan Recipes
If you love this vegetable wellington, be sure to check out these other delicious ideas:
- Vegan Mushroom Wellington
- Vegan Beet Wellington
- 45+ Vegan Christmas Recipes
- 55 Vegetarian Thanksgiving Recipes
Vegan Vegetable Wellington
- 4 large carrots peeled and cut into 4” strips
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon Dried Parsley
- 15 oz canned lentils rinsed and drained
- 1 cup peas
- 4 cups spinach fresh
- salt and pepper to taste
- 2 sheets vegan puff pastry thawed
- Fresh chopped parsley for garnish, optional
- Baking Sheet
- Parchment paper
- Preheat oven to 400 F.
- Bring a small pot of salted water to a boil, add the carrots and cook until just tender, drain and set aside.
- In a large skillet over medium heat, add the olive oil and onion and cook until translucent, about 3-4 minutes
- Add the garlic, Italian seasoning, dried parsley and cook an additional 1-2 minutes.
- Add the lentils, peas, and spinach and cook until the spinach is wilted and most of the liquid has cooked out; set aside.
- Unfold the two puff pastry sheets, then add ¼ of the lentil mixture to each of them, divide the carrots between the two puff pastry sheets, then top with remaining lentil mixture.
- Fold the puff pastry up carefully, sealing it thoroughly.
- Place seam side down on a parchment lined baking sheet, cut a few venting holes on top, and bake in preheated oven 25-30 minutes, or until pastry is golden brown.
- Garnish with fresh parsley if desired and allow to cool at least 10 minutes before slicing and serving.