Ultimate Vegan Wellington

Taking all the hassle out of over thinking Christmas as a veggie or vegan and wrapping it up into an easy and incredible delicious wellington.

Filled with greens, roast sweet potato, mushrooms, and yes, the all-important stuffing!

Serves 10 large slices

Cooks in 45 Minutes


1 x puff pastry sheet (vegan available)

12 portobello mushrooms washed and stem removed

1 tbsp. Worcester sauce (vegan options available)

4 tbsp. olive oil

350g sweet potato peeled, washed, and diced into large chunks

100g spinach leaves


Vegan stuffing

4 large thick-cut slices of sourdough, blitzed into breadcrumbs

1 brown onion peeled and diced finely

2 cloves of garlic peeled and crushed

1 celery stick washed and diced finely

¼ apple grated

Leaves from 2 sprigs of thyme

Leaves from 1 sprig of rosemary diced

Pinch of sea salt

1 tsp ground black pepper



Cranberry sauce



Preheat the oven to 180º fan

Let the puff pastry thaw and prepare as per instructions on the pack.

Prepare the mushrooms in a large bowl. Add 2 tbsp of olive oil, Worchester sauce and rub over the mushrooms.

Place them on a flat baking tray to one side without overlapping them.

Add the sweet potatoes to the other side of the tray and drizzle over 1 tbsp of olive oil, season with salt and pepper.

Cook for 35 minutes, until tender. Remove and set to one side.

Turn the oven up to 220ºc

In a shallow frying pan add 1 tbsp olive oil, add the onion, and cook for 2 minutes stirring constantly to colour and crisp.

Toss in the garlic, celery, apple, and herbs and cook for 90 seconds.

Stir in the breadcrumbs cooking for 1 more minute. Remove and set to one side.

Prepare a large flat baking tray, add some greaseproof paper to line the tray. Place on your puff pastry stretching it slightly to pull the sides wider and a length longer.

To the right side add the mushrooms overlapping slightly in the formation of a long line.

Add a spoonful of the stuffing on top followed by the cooked sweet potato chunks and then next add the spinach leaves on top.  Fold over the pastry pressing the excess pastry at the sides together securely. Decorate the top as desired, scoring or creating lines using a knife.

Place in the oven and cook at 220 for 15 minutes, then lower the heat to 180 for the last 10- 15 minutes (total 25-30 minutes) until the pastry has risen and golden in colour.

Slice and serve with a big dollop of cranberry sauce.