Vegan Butternut Squash Wellington

❤️ Why you’ll love it

When it comes to flavor, this vegan wellington definitely delivers! It has the most delicious savory sauteed rosemary mushroom-walnut filling, perfectly matching the crispy vegan puff pastry. 

What is best is that this recipe does not use store-bought processed meat or mock meat to get that classic delicious taste and texture. I prefer using whole foods and real veggies; that is exactly what we have used here. But you will not miss the meat at all. The savory mushroom walnut filling works beautifully.

The roasted butternut squash in the middle of the vegan Wellington gives it a classic touch and lovely flavor. The sweet, moist, nutty taste takes this vegan dish to a whole new level, making it hearty and satisfying. 

This vegan wellington recipe is not only delicious but also incredibly easy to make. I made this recipe with simplicity in mind that delivers big on flavor. It makes this a great option for beginners and seasoned cooks alike. It is the perfect centerpiece for a vegan feast, and even meat-eaters will reach for seconds!

🧾 Key ingredients

This vegan butternut squash wellington is a delicious combination of flavors, brought to life by ingredients that are easily found in your local grocery store or even your pantry. 

Puff pastry is the perfect shell, creating a crispy, golden exterior. I usually use Schar puff pastry dough to make this meal vegan and gluten-free.

Butternut squash is the heart of this dish. When roasted, it offers a sweet, nutty flavor that pairs beautifully with the savory filling. You only need the neck part, so feel free to use leftovers to make pumpkin soup or Emese’s delicious baked vegan pumpkin cheesecake.

Button mushrooms are a key ingredient in the filling. They do tend to release a lot of moisture, so they can be cooked off on the stovetop. Alternatively, you could use shiitake or oyster mushrooms. They have less water content.

Walnuts add a meaty crunch to the filling, complimenting the softness of the mushrooms and squash. They also add a hint of earthiness that balances the sweetness of the squash. You can also use pecans instead.

Rosemary (both fresh and dry) infuses the dish with a fragrant, delicious flavor. It is used in roasting the squash and in the walnut-mushroom filling, tying the flavors together beautifully. It is a must-have ingredient of any wellington recipe.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

🥘 Equipment

For this vegan wellington recipe, you will need a reliable food processor. It will help you chop your walnuts and mushrooms finely for the perfect texture for your filling. Remember that I use it to chop the ingredients finely, but do not puree them. The latter can happen if you process it too much.

👩‍🍳 Instructions

Preparing the ingredients

STEP 1
While the squash is baking, prepare your walnut-mushroom filling. Start by peeling and chopping your onion and garlic. If you have a walnut meal, you can use that. Or you can chop walnuts finely in a food processor.

STEP 2
Clean your mushrooms with a paper towel or clean kitchen cloth, chop them finely using a food processor. Be careful not to turn them into a puree.

Making vegan wellington

STEP 1
Start by washing the butternut squash and patting it dry. Peel it and cut off the neck.

STEP 2
You will only use the neck part. Now, slice it lengthwise into two halves.

STEP 3
Brush the halves with olive oil, sprinkle with salt and pepper, and top with fresh rosemary leaves. Preheat your oven to about 395°F (202°C) and bake the squash for about half an hour until it is almost tender.

STEP 4
Cook your chopped onion and garlic in olive oil until they’re soft and glassy.

STEP 5
Add the chopped walnuts, mushrooms, and your seasonings: dried ground rosemary, nutmeg, salt, and pepper.

STEP 6
Stir continuously and cook on low/medium heat until all moisture is absorbed. This should take around half an hour.

STEP 7
Preheat your oven again to around 395°F (202°C). Place a ready-rolled puff pastry sheet on a non-stick baking tray or a sheet pan lined with parchment paper. Spread half of your walnut-mushroom filling in the middle of the pastry sheet.

STEP 8
Place the roasted butternut squash halves on top.

STEP 9
Cover them with the remaining filling.

STEP 10
Roll the puff pastry over both long sides and press the sides to seal the edges. You can use a fork to ensure the edges are sealed properly. Cut off any excess dough.

STEP 11
Brush the wellington with dairy-free milk, melted vegan butter, or aquafaba. Bake it in the oven for about half an hour until the pastry shell is golden brown.

💡 Expert tip

The key to a perfect vegan wellington is all about pre-cooking the butternut squash and the mushroom filling. Skipping this step will result in a hard, uncooked squash and a soggy puff pastry.

It is important to also be mindful not to overfill the puff pastry. Leaving enough dough for the ends to overlap and avoiding any filling around the edges will guarantee a proper seal and prevent the pastry from cracking during baking.

🔄 Variations

For a nut-free version, replace the walnuts in the mushroom filling with sunflower seeds or pumpkin seeds. These seeds will still provide a nice crunch and are a great alternative for those with nut allergies. 

If you are not a fan of puff pastry, try using pie crust instead. This will still give your vegan wellington a crispy exterior.

Consider adding fresh thyme to your walnut-mushroom filling for a more earthy flavor. Thyme pairs wonderfully with mushrooms and will give your wellington an additional layer of flavor.

If you want to add more protein to your meal, consider adding cooked lentils to your walnut-mushroom filling. They will blend seamlessly with the other ingredients while boosting the protein content.

🥣 Serving ideas

Serve your vegan wellington while it is hot. The moisture from the mushroom filling will soften the puff pastry over time, so it is best enjoyed immediately.

Pair it with delicious roasted vegetables on the side, like roasted asparagus, potatoes, brussels sprouts, beets, or sweet potatoes work great with the flavors in this dish.

For a classic meal, consider serving it with something simple like vegan mashed potatoes. Other mashed veggies like cauliflower or carrots also work well with this dish.

You can also serve this plant-based wellington with a delicious casserole like a savory vegan sweet potato casserole, creamy vegan scalloped potatoes, or green beans casserole. It is a classic holiday combination that never goes out of style!

❄️ Storing tips

Storing and reheating this vegan wellington is straightforward and does not compromise the flavor. In fact, the flavors tend to deepen and meld further when stored properly, making it even more delicious the next day.

To store, allow it to cool completely. Once cooled, transfer it to an airtight container and place it in the refrigerator overnight. Storing more than that will lead to a soft puff pastry due to the moisture from the mushroom filling.

Unfortunately, I do not recommend freezing it due to the puff pastry’s nature and the filling’s moisture content. When thawed and reheated, the pastry can become soggy and lose its flaky texture.

To reheat, preheat your oven to a moderate temperature. Place the wellington on a baking sheet and heat for around ten to fifteen minutes, or until it is heated through and the pastry is crispy again. Make sure to keep a close eye on it to prevent it from burning.

🤔 FAQs

More vegan holiday dinner recipes

Do you need more vegan recipes for the holidays? Browse through these vegan Thanksgiving recipes or these vegan Christmas dinner recipes to find your favorite one. I do recommend one from the below list to start with:

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Vegan Butternut Squash Wellington

Nandor Barta

This delicious vegan wellington is a plant-based spin on the classic British dish. It’s packed with a savory sauteed rosemary walnut-mushroom filling encased in a crispy vegan puff pastry. The roasted butternut squash takes it to the next level for an exquisite main course for Thanksgiving, Christmas, or any holiday!

4.2 from 19 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Baking time 30 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Main Course

Servings 8 servings

Calories 318kcal

Equipment

• Food processor
• Non-stick baking sheet
• Non-stick baking sheet
• Regular parchment paper
• Silicone brush

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 10 oz Puff pastry vegan & gluten-free if needed
• ▢ 1-2 Tbsp Dairy-free milk for brusing

Roasted butternut squash

• ▢ ½ Butternut squash at least a 4-5 inches (10-11 cm) long neck part cut in half
• ▢ 1 Tbsp Olive oil
• ▢ 2 sprigs Rosemary (fresh)
• ▢ Salt and Pepper to taste

Walnut-mushroom filling

• ▢ 1 Tbsp Olive oil
• ▢ 1 Onion (medium)
• ▢ 3-4 cloves Garlic
• ▢ 18 oz Button mushrooms
• ▢ ½ cup Walnut chopped
• ▢ ½ tsp Rosemary (dry)
• ▢ ½ tsp Nutmeg
• ▢ Salt and Pepper to taste

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Instructions

 

Roasting butternut squash

• Wash it and pat it dry with a kitchen towel. Then, cut the neck off and peel it, as that is the only part you will need. Now, cut it length-wise in half.
• Take an oven-safe dish. Brush the butternut squash halves with olive oil, sprinkle it with salt and pepper, and add a couple of fresh rosemary leaves on top.
• Preheat the oven to 395 Fahrenheit (ca. 202 °C) and bake them for 30-35 minutes until they are almost tender.

Making walnut-mushroom filling

• Peel and chop onion and garlic. If you have a walnut meal, you can use it, or chop the walnuts finely in a food processor (avoid making nut butter).
• Gently clean mushrooms with a paper towel or clean kitchen cloth. We never peel them, but sometimes cut off the stem if they feel too dry or stiff. Chop them finely (not puree) using a food processor.
• Cook onion and garlic in olive oil and cook them until soft and glassy.
• When they are ready, add chopped walnuts and mushrooms. Add the seasoning: dried ground rosemary, nutmeg, salt, and pepper. Stir continuously and cook on low/medium heat until all moisture is absorbed. It will probably take approx. 30 minutes.

Baking vegan Wellington

• Preheat the oven to 395 Fahrenheit (ca. 202 °C).
• Take a non-stick baking tray or a sheet pan with parchment paper. Place the ready-rolled puff pastry sheet on it.
• Spread half of the walnut-mushroom filling in the middle.
• Place the roasted butternut squash halves on top and cover them with the other half of the filling.
• Gently roll the puff pastry over both long sides and press the sides to seal the edges. We usually go over the edges with a fork just to make sure and cut off the excess dough.
• Brush it with a bit of dairy-free milk or melted vegan butter or aquafaba. Bake in the oven for 20-30 minutes until the pastry shell is golden brown.
• Serve it while hot, as the moisture from the mushroom filling will soften the puff pastry as it is waiting.

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Notes

• Instead of egg wash? → You can brush it with a bit of dairy-free milk or melted vegan butter or aquafaba.
• How to fold the puff pastry? → There is really no right or wrong answer. You can fold it as an envelope in half, so there is only one seam on one side. Or you can fold it as we did, but flip it over, so the seam is at the bottom. You can pierce it with a fork or cut lines in it. I think it looks lovely either way. Even if it leaks out a bit, the juices can make it even more appetizing.

Video

Nutrition

Nutrition Facts

Vegan Butternut Squash Wellington

Amount Per Serving (1 serving)

Calories 318 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 4g25%

Polyunsaturated Fat 6g

Monounsaturated Fat 11g

Sodium 95mg4%

Potassium 450mg13%

Carbohydrates 26g9%

Fiber 3g13%

Sugar 3g3%

Protein 6g12%

Vitamin A 4993IU100%

Vitamin C 13mg16%

Calcium 43mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.