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2 slices of vegan wellington on the side. Yellow squash with brown puree around wrapped in a pastry shell. Green herbs are around.
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Vegan Butternut Squash Wellington

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!
Course Main Course
Cuisine Dairy-free, Egg-free, Gluten-free, Soy-free, Vegan, Vegetarian
Keyword butternut squash wellington, mushroom wellington, vegan butternut squash recipe, vegan wellington
Prep Time 20 minutes
Cook Time 30 minutes
Baking time 30 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 318kcal

Ingredients

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

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.

Video

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.

Nutrition

Serving: 1serving | Calories: 318kcal | Carbohydrates: 26g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 95mg | Potassium: 450mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4993IU | Vitamin C: 13mg | Calcium: 43mg | Iron: 2mg