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–+ servings

The Ultimate Vegan Wellington

This is the ultimate vegan wellington - a glorious, flavour-packed centrepiece that brings together all the best parts of a traditional roast dinner, reimagined with plants! Think earthy mushrooms, sweet roasted beetroot, nutty cashews, and savoury herbs all wrapped in delicate filo pastry. It’s rich, hearty, and beautifully balanced! It’s the kind of dish that even the most dedicated meat-eater will love. Perfect for Christmas, Sunday roasts, or any special occasion when you want a showstopper that feels celebratory, comforting, and nourishing all at once.

Takes 1 hour 5 minutes

Serves 6

Ingredients
 

For the wellington

  • 1 pack store-bought frozen filo pastry 320g
  • 1 medium onion
  • 2 cloves garlic
  • 200 g mushrooms about 2 cups, oyster are our favourite
  • 1 x 400g tin jackfruit drained and rinsed
  • 2 tbsp tamari
  • 1 tbsp miso
  • 1 tbsp maple syrup
  • 1 medium beetroot 100g / ½ cup grated
  • 200 g cashew nuts about 1½ cups
  • 4 tbsp oil
  • Small bunch fresh thyme 10g
  • Small bunch fresh sage 10g
  • Pinch dried cayenne pepper
  • 1 tsp smoked paprika
  • 1½ tsp salt
  • ½ tsp ground black pepper
  • 150 g cooked rice couscous, or quinoa (about 1 cup)

Spinach pancake layer

  • 60 g self-raising flour ½ cup
  • 125 ml plant milk ½ cup
  • 60 g baby spinach 2 cups
  • Pinch salt and pepper

To serve

  • Vegan gravy
  • Cranberry sauce
  • Optional: roast potatoes steamed greens, or a nutty kale salad

Instructions
 

Prepare the pastry

  • Remove the filo pastry from the freezer and defrost it overnight in the fridge, or at room temperature for a few hours before using.

Make the filling

  • Peel and finely slice the onion and garlic. Grate the beetroot and chop the mushrooms into bite-sized pieces. Finely chop the drained jackfruit.
  • If your cashews are raw, dry-roast them in a frying pan over high heat for 5–8 minutes, stirring often until lightly golden. Set aside to cool.
  • Heat 2 tbsp of oil in a large frying pan or pot over medium heat. Add the onion, mushrooms, and jackfruit. Sauté for 5 minutes until lightly golden, stirring regularly.
  • Add the tamari, miso, maple syrup, smoked paprika, garlic, grated beetroot, and a pinch of salt. Cook for 6–8 minutes, stirring frequently. Then add the black pepper and cayenne, mix well, and cook for another 2–3 minutes. Taste and adjust the seasoning if needed.
  • Meanwhile, crush about two-thirds of the roasted cashews in a food processor (or wrap in a tea towel and bash with a rolling pin) until fine.
  • Strip the thyme and sage leaves from their stalks and roughly chop them. Stir the herbs and all the cashews into the pan. Mix well and taste again for seasoning.
  • Add the cooked rice, couscous, or quinoa to the filling and heat through for 2–3 minutes, stirring until well combined. Set aside to cool slightly.

Make the spinach pancakes

  • In a blender, combine all the pancake ingredients and blend until smooth and bright green.
  • Heat a little oil in a non-stick frying pan over medium heat. Pour in enough batter to cover the base. Cook until the edges lift and the centre is set, then flip carefully with a silicone spatula. Repeat to make a second pancake. Set aside to cool.

Assemble the wellington

  • Preheat the oven to 180°C / 350°F / Gas Mark 4.
  • Line a baking tray with parchment paper.
  • Lay out the filo pastry on the tray. Place the spinach pancakes on top, slightly overlapping if needed, trimming the edges to match the size of the pastry.
  • Place the beetroot and mushroom filling along the centre in a neat line. Wrap the pastry around the filling like a parcel, sealing the edges well and flipping so the seam is underneath.
  • Score the top lightly in a criss-cross pattern with a blunt knife (don’t cut through the pastry) and brush with plant milk.
  • Bake for 30–35 minutes, or until the pastry is golden brown and crisp.

To serve

  • Garnish with a few thyme sprigs and serve hot with vegan gravy, cranberry sauce, roast potatoes, and seasonal greens.
  • This dish makes a fantastic centrepiece for festive dinners or Sunday roasts — it slices beautifully and keeps well for leftovers the next day.
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