Vegan Thanksgiving Wellington
Thanksgiving is easily my favorite holiday!
I love all the planning and prep, decorating and buildup to a day of food and festivities with the family, especially since it’s so rare to have older kids all home at the same time.
I first served made wellington at Thanksgiving back in 2015 and it has become a staple of our Thanksgiving meal ever since. Mashed potatoes and gravy pair exceptionally well as sides.
To save time in the kitchen on Thanksgiving, I like to prepare the filling a day in advance. The puff pastry is also moved from the freezer to the refrigerator to thaw overnight. On the day of the big feast, simply roll out the puff pastry dough, add the prepared filling, roll it back up, and bake. It’s important to save the wrapping of the dough until the day of baking because you don’t run the risk of it getting soggy overnight. I’m not this would actually happen but let’s not find out!
More ideas for your Thanksgiving Day feast:
Vegan Stuffed Mushroom Dip – I knew this dip was a hit when I set it out as part of our pre-Thanksgiving snack spread and my meat and dairy-loving son declared, “Mom, this dip is insane!”
Holiday Roasted Sweet Potatoes – The gorgeous pop of color and irresistible flavor combination make these potatoes perfect for the holiday table!
Fresh Cranberry Sauce – No Thanksgiving table is complete without homemade cranberry sauce! 4 ingredients combine to give the perfect balance of citrus, tart, and sweet.
This Vegan Thanksgiving Wellington recipe was originally titled Vegetable Wellington with Chickpeas and Quinoa and was featured by The Washington Post on November 20, 2016. See the story and other published recipes under the Press Features tab at the top of this page.
Loaded with savory quinoa, garbanzo beans, and veggies then wrapped and baked in puff pastry, this holiday roast is loved by vegans and meat eaters alike!
- 1 cup cooked quinoa
- 15-ounce can garbanzo beans, 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 vegan phyllo dough, thawed
- 1 tablespoon vegan butter, melted
- Preheat oven to 375° F
- Place cooked quinoa in a large mixing bowl. In a food processor, puree the chickpeas, them mix in with the cooked quinoa.
- Melt butter in a large skillet over Medium High heat. Add carrots, onion, and peppers. Cook, stirring frequently, 4-5 minutes.
- Add mushrooms and garlic. Continue cooking an additional 2-3 minutes. Remove from heat to cool, then add to quinoa/chickpea mixture.
- Add bread crumbs and Worcestershire sauce.
- Use your hands or a big spoon to mix and mash everything together until well blended.
- 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 inches from one side of the dough making sure to allow enough room on top and bottom to fold over the ends.
- Once ends are covered, carefully roll the vegetable loaf so that it is completely covered by the puff pastry dough.
- Lightly brush melted vegan butter over the surface.
- Place in a 9x13" glass baking dish. Bake 40-45 minutes, until golden in color. Allow to stand 15 minutes prior to slicing and serving.