Vegan Wellington
It was the first snow of the season here in Denver and the roads were treacherous, but we were determined to get to Whole Foods during rush hour. Amelia read that a plant-based chef, Kelley Williamson at PlantBasedKitchen-Recipes.com, was teaching a holiday cooking class and the main dish was Vegan Wellington.
This being our first vegan Thanksgiving, Amelia wanted to make us a special occasion meal, and the description Kelley wrote fit the bill so we trekked through the snow and only arrived 5 minutes late. It was totally worth it!
This delicious Vegan Wellington recipe is made with eggplant and other veggies in lieu of beef. It’s packed with flavor and plates nicely with your other Holiday Dishes.
Vegan Wellington is a labor of love and took us the better part of a day to make it, but the result was worth the effort. It made our Thanksgiving dinner simply amazing.
This recipe makes 2 Vegan Wellington loaves so you’ll have plenty of servings. Since there was only two of us, we froze one of the loaves to eat in a few weeks. Or you can cut the quantities in half to make one loaf.
Mom’s Famous Pie Crust will make this an extra special treat, but you can also buy frozen vegan pie dough at the store if you can find it. We couldn’t find any. The guy at Whole Foods said they were out.
You’ll need the Flax Egg recipe here. This recipe calls for two flax eggs.
You can make the mushroom mixture ahead of time to save time on the main cooking day. You can also make the Vegan Wellington loaves the day before and refrigerate them overnight so they’re ready for your holiday and you don’t have to spend the whole day cooking. Just pull them out of the refrigerator an hour early and put them in the oven 30 minutes or so before meal time and the loaves will come out piping hot and ready to eat.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 10 servings | 90 minutes |
| Cook Time | Passive Time |
| 1 hour | 45 minutes |
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This Vegan Wellington recipe uses a variety of veggies to create a stuffing-like mixture that's wrapped with eggplant and baked in a pie crust. Delicious!
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- 12 oz mushroom chopped
- 4 cloves garlic chopped
- 1/4 cup walnuts
- 1/3 cup hazelnuts
- 2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 Mom's Famous Pie Crust or 2 store bought vegan pie crusts
- 2 flax eggs
- 2 cups lentils cooked (1 cup dry)
- 1 cup quinoa cooked (1/3 cup dry)
- 1/4 cup vegetable broth
- 1 cup onion chopped
- 1 cup breadcrumbs
- 1 tsp dried thyme
- 1 tsp dried sage
- 1/2 tsp dried rosemary
- 1/2 tsp dried basil
- 1 tbsp dried parsley
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/4 tsp black pepper
- 1 1/2 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1 large eggplant peeled
- 2 tbsp spicy brown mustard
- 2 tbsp vegetable broth
- 1/4 tsp salt
- 1/4 tsp black pepper
- Prepare the lentils and quinoa ahead of time according to the package instructions.
- Bring a small saucepan of water to boil. Add the hazelnuts and cook until soft. About 20 minutes.
- Drain the hazelnuts and let cool slightly. Remove any remaining peels and chop. Set aside.
- Place the mushrooms, garlic and walnuts in a food processor. Pulse until finely chopped.
- Add the chopped hazelnuts and thyme to the mushroom mixture in the food processor and pulse until finely chopped.
- Transfer the mushroom mixture to a large skillet and cook to remove the moisture and intensify the flavors. About 7 to 10 minutes.
- When the water has been cooked out and it forms a pasty mixture, remove and refrigerate until you're ready to assemble the loaf.
- Prepare the Flax Eggs according to the recipe instructions.
- Chop the onions, celery and garlic.
- Heat the vegetable broth in a large skillet.
- Add the onions and celery to the broth and cook until translucent. About 5 to 7 minutes.
- Add the garlic, thyme, sage, basil and oregano. Sauté for 1 to 2 minutes. Add more vegetable broth if the veggies are sticking together.
- Remove from heat and set aside.
- In a large mixing bowl, mash the lentils.
- Add the quinoa to the mashed lentils and stir to combine.
- Add the onion mixture, bread crumbs, parsley, salt, pepper, flax egg, dijon mustard and apple cider. Stir to combine.
- The loaf mixture should stick together. If it's too dry, add a small amount of water to moisten it up. If it's too wet or won't hold together, add more bread crumbs to get the right consistency.
- Taste for flavor and add more herbs or salt and pepper if needed. Set aside.
- Cut off the stem, wash and peel the eggplant.
- Cut off a small section on the widest end to form a flat base. This will allow you to stand the eggplant upright to make slicing easier.
- Using a very sharp knife (or a mandolin slicer, see below), slice down through the eggplant to create long slices about 1/4 inch or less thick. Try to keep the slices uniform. Thinner is better.
- Place the eggplant slices on a plate or baking sheet, brush with the vegetable broth and season with salt and pepper. Set aside.
- This recipe makes 2 loaves so you'll need to repeat these assembly instructions with the other half of the ingredients.
- Place a large piece of plastic wrap on the counter. About 24 to 30 inches long.
- Lay 1/2 of the eggplant slices side-by-side on the plastic wrap, overlapping slightly. You should have several inches of extra plastic wrap on each end.
- Spread 1/2 of the mushroom mixture evenly and thinly over the eggplant slices. Leave about half an inch around the edges of the eggplant.
- Smear the mushroom mixture with 1 tbsp of spicy brown mustard.
- Divide the loaf mixture in half. Place the loaf mixture on top of the eggplant slices and mushroom mixture, forming into a loaf/cylinder.
- Lift one side of the plastic wrap and carefully roll the mixture like you're creating a tight burrito. Fold the ends or twist them to seal the loaf.
- Place in the refrigerator for 15 minutes to firm the loaf.
- Repeat for the second loaf.
- Prepare Mom's Famous Pie Crust according to the recipe instructions. You'll need enough to make two Wellington loaves. Mom's Famous Pie Crust recipe makes 2 crusts.
- With a rolling pin, roll out 1/2 of the pie dough on a large piece of wax paper. The dough should be oval (not round) and longer than the Wellington loaf so you can fold up the ends to seal it.
- Place one of the loaves on the pie crust and carefully remove the plastic wrap.
- Lift the wax paper and use a butter knife or metal spatula to separate the dough from the wax paper, folding it over the loaf.
- Fold the ends of the dough up and crimp the edges of the dough to seal the loaf. You can trim off any excess dough and discard, eat it or make a decoration on top of the loaf. Your call.
- Roll the loaf back up in the wax paper, then use the plastic wrap you removed from the loaf to tightly seal the dough-wrapped loaf burrito style again.
- Place in the refrigerator for another 15 minutes minimum or overnight to set the loaf and dough.
- Repeat for the second loaf using the other half of the dough.
- Preheat the oven to 350 degrees.
- Place one or both loaves on a baking sheet and carefully remove the plastic wrap and wax paper.
- Bake for 25 to 30 minutes, or until the dough is golden brown.
- Let rest for 15 minutes before cutting. With a sharp or serrated knife, cut into 8 to 10, one inch thick slices. Serve plain or topped with brown gravy. Enjoy with your other favorite plant-based holiday dishes.
Serving size is 2 slices about 1 inch thick.
You can replace the dried herbs with fresh herbs, but double the amount.
Quinoa has gotten more expensive lately, so you can use the cheaper Whole Foods 365 Super Grains mixture in its place.
You can use chestnuts in place of the hazelnuts if you can find them. We could only find chestnuts still in the shell so we opted to use hazelnuts.
If you don't have a mandolin slicer, you can get one on Amazon. They're awesome!
Inspired by Kelley Williamson at PlantBasedKitchen-Recipes.com.
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