A festive wellington is the perfect centrepiece for your Christmas dinner. I remember when I was younger my mum would prep as much as she could on Christmas Eve so that she wasn’t spending most of her day in the kitchen. I always said to myself I will follow my mum’s lead and ensure I spent Christmas enjoying the festivities rather than being stuck in the kitchen. I love how easy this Wellington is to make, I was able to prep a lot of the ingredients in advance and all it took was 15 minutes to put it all together.
Check out my other Christmas Recipes
Vegan Christmas Wellington
6/8
servings30
minutes35
minutesThis recipe is delicious and super easy, the perfect combination for Christmas day .
Ingredients
Readymade puff pastry
8 Richmond meat-free sausages
2 small onions or 1 large onion
Mushrooms (I used about 10)
Roasted Chestnut ( I used about 10)
Cranberry Sauce
Instant stuffing
Sage
Thyme
Maple Syrup
Soya Milk
Directions
- How to make the filling (The filling can be prepped the night before)
- Finely dice your onions, Mushrooms, and Chesnuts. In a pan with a little water saute your onions, mushrooms and Chesnuts for around 5 minutes.
- Remove the casing from your meat-free sausages and add to the pan. Mix in all the ingredients, you may need to mash the sausages with the back of your spoon to break them up. Then warm through on a low heat for about a minute. (See notes)
- Transfer to a bowl and mix in a tsp of sage. Make sure all the ingredients are combined you may need to use your hands. Once cooled cover and leave in the fridge until needed.
- How to prepare the pastry
- Pre-heat the oven to a gas mark 5 / 180C / 375F.
- Pinout your pastry to 3mm thickness, keeping the rectangular shape, leaving it on the greaseproof paper provided.
- Cut your pastry to make your plait (see the video on how to make the plait – 10 min mark)
- Filling your wellington
- Down the centre of your pastry sprinkle some sage and thyme, then add a layer of your meat-free sausage filling.
- Add your stuffing on top and then seal with the remainder of your meat-free sausage filling. Use your hands to ensure it’s tightly packed
- For the final layer cover in cranberry sauce.
- Seal up your wellington by crossing over the pastry (see the video) and cover with egg-free glaze (See notes)
- Pop in the oven for around 35-40 minutes or until golden brown.
Recipe Video
Notes
- Make your egg-free glaze with 1 tbsp of maple syrup and 2 tbsp of Soya milk.
- If you are not a fan of the Richmond sausages, you can swap out to your preference. Take into account the flavour of the sausages.
- You need to be really quick, you don’t want the meat to cook.
I had prepared this 3 nights before and froze it, needed half an hour longer in the oven but was so so lovely! and so easy to make, will definitely make it again!
That’s brilliant. I’m so glad you enjoyed it. Thank you for the tip with regards to freezing, that will definitely be useful. 😁
Is it better to freeze before cooking or when cooked so it’s then reheated
Have made two Christmases in a row now! So good!