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Sunday, 16 December 2018

Mushroom & Chestnut Wellington - Vegan & GF

Christmas wouldn't be Christmas without a delicious feast! Every year we gather around the table with an abundance of incredible food to devour amongst our nearest and dearest. Having been a pescatarian since I was just a little I've always had meat-free Christmas lunches and I'm so excited to see more and more people opting for a veggie Christmas lunch and realising the lack of meat doesn't make the meal any less filling, delicious or indulgent. I've had a variety of plant-based Christmas dishes over the years from veggie sausages to nut roast and en croutes to vegan pies, but this year I've made something extra special that will just be perfect for the big day!

My Mushroom & Chestnut Wellington is the most amazing vegan recipe! It's incredibly filling thanks to the hearty mushrooms and chestnuts, so flavoursome thanks to the fresh rosemary & thyme and pairs perfectly with all the festive sides such as roast potatoes, parsnips, brussels sprouts and of course gravy!

You may be thinking this recipe looks a little complicated or time consuming but you'd be very wrong! The recipe is super easy and you can use ready made and rolled puff pastry to make it even easier. I personally used the Jus Rol gluten free & vegan puff pastry which worked splendidly.

My boyfriend and I devoured the whole Wellington in just one day, and had zero regrets! It was just so tasty. We snacked on some after I'd finished photographing it then enjoyed the rest in the evening for a full on roast with roasted potatoes, an array of steamed veggies and lots of gravy.

Yield: 4-6

Mushroom & Chestnut Wellington

A vegan & gluten free mushroom & chestnut wellington with fresh herbs
prep time: 1 hourcook time: 30 minstotal time: 1 hours and 30 mins


  • 1 x pack puff pastry (I used gluten free Jus Rol)
  • 300g chestnut mushrooms
  • 180g cooked chestnuts 
  • 2 leeks
  • 2 cloves garlic
  • 100g spinach 
  • 6 sprigs fresh thyme
  • 6 sprigs fresh rosemary 
  • 5 leaves fresh sage (chopped)
  • 1 tbsp almond milk
  • 1 tbsp olive oil
  • 2 tsp dried herbs
  • 1 tbsp tamari (optional)
  • salt & pepper


  1. Fill a saucepan with water and bring to the boil. Add the spinach and allow to gently wilt. Drain, refresh under cold water then squeeze out as much water as possible. Set aside for later.
  2. Add the olive oil to a frying pan and allow to warm.
  3. Finely chop the leeks then add them to the pan. Cook for 4-5 minutes until softened then add the garlic, mushrooms and herbs. Cook for a further 4-5 minutes.
  4. Roughly chop the chestnuts into halves or quarters then add these to the frying pan along with a generous amount of salt & pepper. Remove from the heat and allow to cool.
  5. Stir in the spinach and tamari.  
  6. Lay a sheet of clingfilm onto your kitchen surface. Tip the vegetable mixture into the middle and mould into a log shape. Roll up tightly in the clingfilm and place in the fridge for around 45 minutes to firm up.
  7. Pre-heat the oven to 180 degrees celsius. 
  8. Roll out your pastry. Place the filling roll on top and unwrap. Brush a little almond milk along the edges of the pastry then carefully roll the filling in the pastry. Press the ends together to seal and cut any trimmings off to make festive decorations for the wellington like stars or leaves! 
  9. Line a baking tray with baking paper and carefully place your wellington onto it. Brush with a little more almond milk then place in the oven to bake for around 30 minutes! 
  10. Leave the wellington to stand for a few minutes before cutting and serving.
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