A twist on the traditional Wellington filled with butternut squash, button mushrooms, carrots, broccoli, and spring onions, with instructions for making a vegan gravy.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Prepare the Filling

Add butternut squash, carrots, and broccoli. Cook for about 5-7 minutes until they begin to soften. Then, add chopped mushrooms and spring onions, cooking for another 5 minutes.

Add Vegetables

Stir in chopped walnuts, oats, nutmeg, salt, and pepper. Mix thoroughly and remove from heat. Let the mixture cool.

Season the Mixture

Preheat the oven to 200°C (400°F). Roll out the vegan puff pastry on a floured surface and cut into a rectangle large enough to wrap the filling.

Prepare the Pastry

Place the cooled nut and vegetable mixture in the center of the puff pastry. Fold the pastry over the filling to encase it completely, sealing the edges with a fork.

Assemble the Wellington

Place the Wellington on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown.

Bake

In a saucepan, combine 2 cups vegetable broth, 2 tablespoons soy sauce, 1 tablespoon cornstarch mixed with 2 tablespoons water, and season to taste. Bring to a simmer until thickened.

Make Vegan Gravy

Slice the Wellington and serve with the vegan gravy on the side.

Serve

butternut squash

button mushrooms, chopped

carrots, diced

broccoli florets

spring onions, sliced

walnuts, chopped

oats

olive oil

garlic, minced

nutmeg

salt

pepper

puff pastry sheets (vegan)

Vegan Nut Roast Wellington

Make Vegan Nut Roast Wellington Recipe in just 1h . A twist on the traditional Wellington filled with butternut squash, button mushrooms, carrots, broccoli, and spring onions, with instructions for making a vegan gravy.

Vegan Nut Roast Wellington Recipe

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