Easy Vegan Wellington

Prep time: 45 mins
Cook time: 1hr 15 mins
Serves: 6


  • 90g dried porcini mushrooms
  • 2 tbsp olive oil
  • 1 large onion, finely chopped 
  • 250g chestnut mushrooms, finely chopped 
  • 2 garlic cloves, crushed 
  • 500g sweet potatoes (about 2 large), peeled and cut into 2cm chunks 
  • 1 tbsp finely chopped Rosemary
  • 1 tbsp finely chopped sage, plus 4 whole leaves 
  • 100g soft white breadcrumbs 
  • 2 tbsp pomegranate molasses
  • 40g chopped walnuts or pecans 
  • 40g dried cranberries
  • grating of nutmeg
  • 2 x 320g sheets dairy-free puff pastry 
  • Plain flour, to dust 
  • 3 tbsp plant-based milk 
  • 1 tbsp English mustard or Dijon mustard with a pinch of turmeric 


Step 1: Put the dried mushrooms in a heatproof bowl and pour over 500ml boiling water from the kettle. Stir and press them down so they’re well covered, before then leaving them to soak. 

Step 2: Heat the olive oil in a large frying pan over a medium heat, and fry the onion and chestnut mushrooms until very soft and the mushrooms look wilted and reduced - this should take around 20 minutes. 

Step 3: Stir in the garlic and sweet potatoes, then add the rehydrated mushrooms and their soaking liquid, leaving the last of the liquid in the bowl (this may contain grit from the mushrooms). Cover and cook for 15 minutes until the sweet potatoes are softened, and most of the liquid has evaporated. You can add a splash more water halfway through if the liquid evaporates too quickly. 

Step 4: Remove the lid and stir in the chopped herbs, breadcrumbs, molasses, nuts and cranberries. Season well and sprinkle in the nutmeg. The mixture should be stiff enough to resemble stuffing, but not dry – all the breadcrumbs should be coated and have absorbed some of the liquid. Remove from the heat and leave to cool in the pan. 

Step 5: Once cool, unroll one of the puff pastry sheets onto a lightly floured non-stick baking sheet or baking tray lined with baking parchment. Whisk the milk and mustard together with a pinch of salt and set aside. 

Step 6: Spoon the cooled filling onto the middle of the pastry sheet in a neat line, leaving a 5cm border around the edges. Use the mustard-milk mix to brush the borders, then top with the second pastry sheet. Press the pastry around the filling to remove any air pockets, then crimp to seal the sides. Trim off any excess pastry with a sharp knife and use a fork or your fingers to make a pattern around the edge of the wellington. 

Step 7: Cut a small steam hole in the top of the middle, then brush the top with the mustard-milk mix. Chill in the fridge on the sheet or tray for 30 minutes. 

Step 8: Heat the oven to 200C/180C fan/gas 6. Remove the wellington from the fridge and brush with more of the mustard-milk mix. Score a pattern into the top of the pastry with a cutlery knife or fork, if you like, then bake for 35-40 minutes until golden, puffed up and crisp. If you feel it is browning too quickly, you can cover with foil. Arrange the whole sage leaves on top of the wellington and stick them down with the mustard-milk mix, then return to the oven for a further 10 minutes.

Step 9: Remove from the oven and leave to rest on a board or platter for 10 minutes before cutting into chunky slices to serve. 

Recipes BBC Good Food

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