Festive vegan Wellington with chestnuts and beetroot – the ultimate veggie Christmas option

This vegan Wellington is festive, delicious and will make a great table centerpiece also. Add this to your Christmas menu this year

festive vegan beetroot wellington on Christmas table
(Image credit: Merchant Gourmet and The Little Plantation.)

When it comes to Christmas dinner, the most exciting recipes often leave vegans and vegetarians out a little. But this vegan Wellington is proof that there really is nothing bland or unappetising about choosing the vegan option! This festive beetroot Wellington is festive beyond belief, not just in flavor, but visually also. Beautiful puff pastry encloses a tender and tasty beetroot, chestnut filling which is a gorgeous and festive color we're sure you'll agree. 

Serve this up on Christmas day alongside your favorite roast potatoes and all the other trimmings then get ready to be impressed. For such a gorgeous dish, it's actually not so difficult or lengthy to create either. This recipe uses cheat puff pastry (which we're so on board with especially at this time of year) so you simply need to combine all the yummy and nutritious ingredients and enclose them in your pastry like you would do with your classic beef wellington before popping it in the oven for a mere 30 minutes. Divine.

Vegan Wellington recipe

festive vegan wellington on Christmas table

(Image credit: Merchant Gourmet and The Little Plantation.)

Total time: 75-90 minutes 

Serves: 10

Ingredients for the beetroot filling:

  • 140g/1/2 pack of Merchant Gourmet cooked quinoa 
  • 50g breadcrumbs
  • 135g ground almonds/almond meal
  • 450g beetroots, washed well and peeled
  • 200g/1 pack Merchant Gourmet chestnut puree
  • 200g/1pack Merchant Gourmet cooked lentils  
  • 100g ground flaxseeds
  • 20 sage leaves, washed and chopped
  • a small bunch of fresh parsley, washed and finely chopped
  • 4 tsp onion powder
  • 4 tsp ground cumin
  • 1tsp dried thyme
  • 4 tsp salt
  • 1 tsp black pepper

Ingredients for the mushroom layer:

  • 1 tbs olive oil
  • 175g chestnut mushrooms, washed and finely chopped
  • 1 small white onion, peeled and finely chopped
  • 1 garlic, peeled and minced
  • 1tsp tamari sauce
  • 1 pinch of thyme

Ingredients for the pastry:

  • 2x320g ready rolled (vegan) puff pasty
  • Approximately 80ml of almond or oat milk
  • Sesame seeds (optional)
  • Olive oil (optional)
  • Pink peppercorns for decoration (optional)


1. Mix together the quinoa, breadcrumbs and ground almonds in a large bowl using a wooden spoon, until well combined.

2. Next, chop the beetroot into small chunks and add these to your best food processor or blender along with the chestnut puree and lentils, blending to form a thick purée.

3. Once done, add this along with the remaining filling ingredients to the quinoa, breadcrumb and ground almond mixture, stirring until fully combined.

4. Then shape the mixture using your hands into a long log form, using one of the dough sheets to measure the length and leaving at least 6 centimetres between the log and the edges of the dough sheet. 

5. Next, transfer the beetroot shaped mixture onto a non-stick baking sheet and let it rest in the fridge for 30 minutes until it sets.

6. Meanwhile, you can make the mushroom layer. Begin by heating a frying pan with olive oil over a medium heat, and once hot, add the onion and fry until soft and translucent, which should take 5-7 minutes. 

7. Then add the mushrooms and garlic, stirring frequently and frying until the mushrooms are cooked through and most of the moisture has evaporated. Finally, add the tamari and thyme, then remove from the heat and set aside.

8. Next, pre-heat the oven to 200C/392F 

9. Line a baking tray with grease proof paper, add the puff pastry, then spread the mushroom mixture in the centre, allowing for generous border of about 5cm on each side. 

10. Carefully place the shaped beetroot log on top of the mushroom mixture, leaving room for generous borders of puff pastry again. 

11. Place the second sheet of puff pastry over the beetroot log and press the pastry down, around the log gently so that it fits around it nicely.

12. There should be a fair bit of excess pastry left (beyond the border), which you can trim off and keep to make pastry stars.

13. Press the two puff pastry sheet edges together, using a fork to help create a pattern, then use the left-over pastry to create your pastry stars.

14. Brush the entire wellington with oat, soy or almond milk, covering the edges well to help glue them together.

15. Finally, gently press the stars into the wellington, brush with a some olive oil and bake it for around 30 minutes, or until the puff pastry is golden brown and cooked through.

Serving suggestion: plate this up alongside warm seasonal veg, roast potatoes, gravy, mustard, cranberry sauce and enjoy.