Vegan Christmas Wellington with STRONG ROOTS

It’s that time of year again and I have the most delicious festive vegan wellington recipe for you! This is so good I am so excited for you guys to try this out. The Chargrilled Sprouts and Roast Butternut Squash Chunks against the crispy puff pastry and stuffing are a show stopper!

I made this recipe using STRONG ROOTS brand new Winter Collection; Roast Butternut Squash Chunks, Chargrilled Sprouts, and Winter Green Vegetables. Both the Chargrilled Sprouts and Winter Green Vegetables come with flavoured non-dairy butters to add delicious seasoning to your festive feast.

If you’re looking for an easy ALL IN ONE vegan dish to prep for the big day- this is it!

It’s also a good way to use up any left overs that you may have. STRONG ROOTS Winter Collection is available in all major supermarkets in the frozen section, for a limited time only.

This is a sponsored post.

Serves 2

Cooks in 45 Minutes


• 1 x roll vegan puff pastry (I used JUS-ROL it’s vegan and gluten free)
• ½ pack STR0NG ROOTS Chargrilled Sprouts
• ½ pack STRONG ROOTS Roast Butternut Squash
• ½ pack STRONG ROOTS Winter Green Vegetables
• 2 tbsp. cranberry sauce

Stuffing Ingredients (1 portion)

• ½ brown onion diced finely
• 1 sticks celery chopped thinly
• 4 fresh sage leaves – roughly chopped
• 1 large garlic clove peeled and diced finely
• 1 sprigs of rosemary – sprigs removed and leaves chopped
• 1 sprigs thyme leaves (sprigs removed and discarded)
• 1 tbsp. olive oil
• ½ small brambly apple – grated in large cuts
• 60g whole almonds
• 25g walnuts
• Pinch of salt


• Preheat the oven to 200°C
• Start by placing the STRONG ROOTS Roast Butternut Squash Chunks on a baking tray and baking for 18-25 minutes.
• Next place the STRONG ROOTS Chargrilled Sprouts onto a tray, spread the sprouts and vegan butter out evenly and cook for 20-25 minutes. Tossing halfway through to coat in the vegan butter.
• Lastly add the STRONG ROOTS Winter Green Vegetables onto a tray along with their vegan butter and cook for 10-12 minutes tossing halfway through.

Method For the stuffing which you could make in advance.

• Start by adding the oil into a saucepan over a medium heat. Add in the onions and sweat them with the lid on for 6 minutes until tender and almost translucent (do not let them brown).
• Next, stir in the celery, garlic and herbs and cook for 5 minutes combining all the flavours. The celery and onion should be cut very finely so that at this stage they have only a tiny bit of bite and are mostly tender. Stir in the grated apple and cook for 1 minute.
• Remove from the heat and leave to one side while you prepare the nuts.
• In a food processor add the walnuts and almonds and blend for 40 seconds to a 1 minute until they are broken down into a breadcrumb like texture.
• Stir the nuts and a pinch of salt.

To assemble the wellington

• Preheat oven to 200°C
• It’s important to follow the pastry instructions. e.g. Thaw properly and leave sit before rolling and baking for optimum results.
• Roll out the pastry on a large flat baking tray (keeping the baking paper which it comes in underneath, tug a little to stretch each edge).
• Start by spreading on the cranberry sauce along one side (length-ways), next spoon on the stuffing keeping it all on one side.
• Load on the winter veg, butternut squash chunks and charred sprouts.
• Fold over the other side of the pastry packing the vegetables in tightly and press the two sides into one another sealing them together. Score the top.
• Place into the oven on the baking tray to cook for 30-35 minutes until the pastry has puffed and is golden all over the top and edges.