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+ servings
2 slices of vegan wellington on the side. Yellow squash with brown puree around wrapped in a pastry shell. Green herbs are around.

Vegan Wellington

This is a delicious, vegan Wellington with roasted butternut squash wrapped around in sautéed rosemary walnut-mushroom filling baked in a puff pastry shell. It is an absolutely elegant and spectacular main course for Thanksgiving, Christmas or any holiday!
Course Main Course
Cuisine Dairy-free, Egg-free, Gluten-free, Soy-free, Vegan, Vegetarian
Keyword 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


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


Flip through this quick slideshow with step photos to get you started.

    Roasting butternut squash

    • First 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.
    • Pre-heat the oven for 395 Fahrenheit (200 degrees Celsius) 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 walnut meal you can use that otherwise use a food processor to finely chop the walnuts (avoid making nut butter).
    • Gently wash any dirt off of the mushrooms by using a colander* or a sieve*. Dry them with a paper towel or clean kitchen cloth. We never peel mushrooms, but sometimes cut out the stem if they feel too dry or too hard. 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

    • Pre-heat the oven to 395 Fahrenheit (200 degrees Celsius).
    • Take a non-stick backing sheet 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 longer 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. Let you creative juices flow and decorate it as you want.
    • 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.



    • 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 at one side. Or you can fold it like 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 juicy can make it even more appetizing.


    Serving: 1serving | Calories: 318kcal | Carbohydrates: 26g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Sodium: 95mg | Potassium: 446mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4990IU | Vitamin C: 13mg | Calcium: 43mg | Iron: 2mg