Plant-Based Deliciousness

Vegetable Wellington with Chickpeas and Quinoa

Whether you’re already an all-veg family or you need an entree for the vegetarians or vegans coming over (sometimes we really do get tired of making a meal out of sides), this wellington is a perfect accompaniment to any holiday feast! I have served it for the last two Thanksgivings at our house and everyone agrees this recipe is a keeper.

The filling can easily be prepped the day before and kept in the fridge. Just save the wrapping of the dough until the day of baking so you don’t run the risk of it getting soggy overnight.

This recipe was featured by The Washington Post on November 20, 2016. See the story and other published recipes under the In the Press tab at the top of this page.

Vegetable Wellington with Chickpeas and Quinoa - A hearty and delicious vegetarian entree for your holiday feast! |

Vegetable Wellington with Chickpeas and Quinoa


  • 1 cup cooked quinoa
  • 1 - 15oz. can chickpeas, rinsed and drained
  • 2 Tablespoons vegan butter
  • 1/2 cup carrots, diced
  • 1/2 cup yellow onion, diced
  • 1/2 cup green pepper, diced
  • 1 cup baby bella mushrooms, diced
  • 3 cloves garlic, minced
  • 1 1/4 cup Italian seasoned dry bread crumbs
  • 1 Tablespoon vegan Worcestershire sauce
  • 1 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 sheet phyllo dough, thawed
  • 1 Tablespoon vegan butter, melted


  1. Preheat oven to 375°
  2. Place cooked quinoa in a large mixing bowl. In a food processor, puree the chickpeas, them mix in with the cooked quinoa.
  3. Melt butter in a large skillet over Medium High heat. Add carrots, onion, and peppers. Cook, stirring frequently, 4-5 minutes.
  4. Add mushrooms and garlic. Continue cooking an additional 2-3 minutes. Remove from heat to cool, then add to quinoa/chickpea mixture.
  5. Add bread crumbs and Worcestershire sauce.
  6. Use your hands or a big spoon to mix and mash everything together until well blended.
  7. Roll out pastry dough on a lightly floured surface. Place vegetable mixture on top of pastry dough and shape it into a loaf. Position the vegetable loaf 1-2' from one side of the dough making sure to allow enough room on top and bottom to fold over the ends.
  8. Once ends are covered, carefully roll the vegetable loaf so that it is completely covered by the puff pastry dough.
  9. Lightly brush a little vegan butter over the surface.
  10. Place in a 9x13" glass baking dish. Bake 40-45 minutes, until golden in color. Allow to stand 15 minutes before slicing and serving.
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