Vegetarian Wellington Recipe

Roast sweet potato

Preheat oven to 200°C (400°F). Toss diced sweet potato with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper on a baking sheet. Roast for 20–25 minutes until tender and edges just caramelized. Remove and set aside to cool slightly.

Sauté aromatics

Meanwhile, heat 1 tbs olive oil and 1 tbs butter in a large wide skillet over medium heat. Add the chopped onion and shallots and a pinch of salt. Cook 6–8 minutes until softened and translucent. Add garlic and cook 1 minute until fragrant.

Cook mushrooms

Increase heat to medium-high. Add chopped mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and it evaporates, about 8–10 minutes. Let them brown — this concentrates the flavour. Sprinkle 1 tbs soy sauce and cook 1–2 minutes more.

Add greens and chestnuts

Add the chopped kale and spinach to the mushroom mixture and cook until wilted, 2–3 minutes. Stir in the chopped chestnuts, thyme, roasted sweet potato, red wine (if using) and hot vegetable stock. Simmer 3–4 minutes to let flavours combine and most liquid reduce. Season with nutmeg, remaining salt and pepper. Taste and adjust seasoning.

Finish filling

Transfer mixture to a large bowl and let cool 10 minutes. Stir in toasted pine nuts. If the sweet potato is still in chunky pieces, mash slightly with a fork so the filling holds together but still has texture. If mixture is excessively wet, stir in 1 tsp cornstarch or 1–2 tbs flour to bind. Chill if needed until cool and firm (15–30 minutes).

Preheat oven to 200°C (400°F) if not already on. Lightly flour a clean work surface. Roll out one sheet of puff pastry into a rectangle roughly 30 x 25 cm. Spoon cooled filling down the center lengthwise in a log about 6–8 cm wide, leaving a 2–3 cm border at ends and sides.

Brush the exposed pastry edges with beaten egg or plant milk. Fold long sides of pastry over the filling to meet in the middle, pressing to seal and removing any excess air. Fold in the short ends to enclose the filling fully. If using two sheets, you can place the second sheet on top and seal around the edges. Trim any uneven pastry and place seam-side down on a baking sheet lined with parchment.

Lightly score the top with a knife to create a decorative pattern, taking care not to cut all the way through. Brush the pastry with remaining beaten egg or plant milk for a golden glaze. Chill the wrapped Wellington in the fridge for 15 minutes to firm up (optional — helps prevent leaking).

Bake in the preheated oven 30–35 minutes until pastry is puffed and deep golden. If the top browns too quickly, tent loosely with foil. Remove from oven and rest 10–15 minutes before slicing to help filling set.

While Wellington bakes or rests, make the gravy. Melt 2 tbs butter in a saucepan over medium heat. Whisk in 2 tbs flour and cook 1–2 minutes to form a roux, stirring to avoid browning too much.

Gradually whisk in 500 ml vegetable stock, then add 60 ml red wine (if using). Bring to a simmer, whisking to remove lumps. Stir in 1 tbs soy sauce, optional marmite or gravy paste, thyme, salt and pepper. Simmer 4–6 minutes until slightly thickened. If too thin, simmer a few minutes longer; if too thick, add a splash of stock. Taste and adjust seasoning.

Keep gravy warm until ready to serve. Strain if you prefer a very smooth sauce, or leave as-is for more texture.

Place Wellington on a serving board. Slice into 8 portions with a sharp knife (wipe blade between cuts for cleaner slices). Arrange on plates, spoon warm gravy alongside or over slices, and garnish with thyme sprigs and extra toasted pine nuts.