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Home » Holiday » Vegan Thanksgiving Wellington

Vegan Thanksgiving Wellington

November 1, 202010 Comments

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Vegan Thanksgiving Wellington - Loaded with savory quinoa, garbanzo beans, and veggies, then wrapped and baked in puff pastry.  via @thiswifecooksVegan Thanksgiving Wellington - Loaded with savory quinoa, garbanzo beans, & veggies, then wrapped & baked in puff pastry. Loved by vegans and meat-eaters alike!  via @thiswifecooks

Vegan Thanksgiving Wellington ~ 

Loaded with savory quinoa, garbanzo beans, and veggies then wrapped and baked in puff pastry, this hearty plant-based holiday roast is loved by vegans and carnivores alike!

Ready to serve in about an hour.

Plant-Based Roast Recipe

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 this crowd-pleasing meatless roast back in 2015 and it has become a staple of our Thanksgiving dinners ever since. Mashed Potatoes and Mushroom Gravy pair exceptionally well as sides.

Vegan Thanksgiving Wellington - Loaded with savory quinoa, garbanzo beans, and veggies then wrapped and baked in puff pastry, this hearty plant-based holiday roast is loved by vegans and carnivores alike!

Ingredients for Vegan Thanksgiving Wellington

  • 1 cup cooked quinoa
  • 15- ounce can garbanzo beans rinsed and drained
  • 1 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons vegan butter
  • 1/2 cup carrots diced
  • 1/2 cup yellow onion diced
  • 1/2 cup green pepper diced
  • 1 cup cremini mushrooms diced
  • 3 cloves garlic minced
  • 1 cup Italian seasoned dry bread crumbs
  • 1 tablespoon vegan Worcestershire sauce
  • 1 sheet vegan puff pastry dough thawed
  • 1 tablespoon vegan butter melted

How to Make Vegan Thanksgiving Wellington

  • Preheat oven to 375° F
  • Place cooked quinoa in a large mixing bowl. In a food processor, puree the chickpeas, then stir in with the cooked quinoa. Add sea salt and black pepper. Stir to combine.
  • Melt butter in a large skillet over medium-high heat. Add carrots, onion, and peppers. Cook, stirring frequently, for 4-5 minutes.
  • Add mushrooms and garlic. Continue cooking for an additional 2-3 minutes. Remove from heat to cool, then add to quinoa/chickpea mixture.
  • Add bread crumbs and Worcestershire sauce.
  • Stir to combine and set aside.
  • 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 the 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 9×13″ glass baking dish. Bake 40-45 minutes, until golden in color. Allow to stand for 15 minutes prior to slicing and serving.

Quick Tips for Success

  • 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! You don’t want to run the risk of it getting soggy overnight. I’m not sure this would actually happen but let’s not find out!
Vegan Thanksgiving Wellington - Loaded with savory quinoa, garbanzo beans, and veggies, then wrapped and baked in puff pastry.

More Vegan Thanksgiving Recipes You’ll Love!

  • 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.
  • Green Bean Casserole is made with all plant-based ingredients and it’s everything you love about the classic!
Vegan Thanksgiving Wellington - Loaded with savory quinoa, garbanzo beans, and veggies then wrapped and baked in puff pastry, this hearty plant-based holiday roast is loved by vegans and carnivores alike!

This Vegan Thanksgiving Wellington recipe was originally titled Vegetable Wellington with Chickpeas and Quinoa. It 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.

Vegan Thanksgiving Wellington - Loaded with savory quinoa, garbanzo beans, and veggies, then wrapped and baked in puff pastry.

Vegan Thanksgiving Wellington

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!
5 from 16 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: dairy free, egg free, holiday cooking, make-ahead, Thanksgiving, vegan, vegetarian
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 346kcal
Author: Holly Gray
Prevent your screen from going dark

Ingredients

  • 1 cup cooked quinoa
  • 15- ounce can garbanzo beans rinsed and drained
  • 1 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons vegan butter
  • 1/2 cup carrots diced
  • 1/2 cup yellow onion diced
  • 1/2 cup green pepper diced
  • 1 cup cremini mushrooms diced
  • 3 cloves garlic minced
  • 1 cup Italian seasoned dry bread crumbs
  • 1 tablespoon vegan Worcestershire sauce
  • 1 sheet vegan puff pastry dough thawed
  • 1 tablespoon vegan butter melted

Instructions

  • Preheat oven to 375° F
  • Place cooked quinoa in a large mixing bowl. In a food processor, puree the chickpeas, then stir in with the cooked quinoa. Add sea salt and black pepper. Stir to combine.
  • Melt butter in a large skillet over medium-high heat. Add carrots, onion, and peppers. Cook, stirring frequently, for 4-5 minutes.
  • Add mushrooms and garlic. Continue cooking for an additional 2-3 minutes. Remove from heat to cool, then add to quinoa/chickpea mixture.
  • Add bread crumbs and Worcestershire sauce.
  • Stir to combine and set aside.
  • 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 9×13″ glass baking dish. Bake 40-45 minutes, until golden in color. Allow to stand 15 minutes prior to slicing and serving.

Video

Nutrition

Serving: 8g | Calories: 346kcal | Carbohydrates: 40g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 924mg | Potassium: 288mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1608IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 3mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

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Filed Under: Holiday, Holiday Favorites, Lunch & Dinner, make-ahead, Rice & Grains, Vegan, Vegan Christmas Recipes, Vegan Thanksgiving Recipes, Vegetarian Tagged With: Christmas, dairy free, holiday, mushrooms, Thanksgiving, vegan, vegetarian

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Reader Interactions

Comments

  1. thiswifecooks

    November 19, 2019 at 2:16 pm

    Yes! Thank you! I’ve updated the ingredients list. 🙂

    Reply
  2. Choclette

    November 6, 2021 at 6:42 pm

    5 stars
    Love the sound of this. Mushroom wellington has been on my list to try for I don’t know how long, but I might just make this instead now.

    Reply
  3. Shilpa

    November 6, 2021 at 8:28 pm

    5 stars
    This looks delicious… perfect for the holidays. Thanks for sharing the recipe

    Reply
  4. Kaitlin

    November 7, 2021 at 4:32 am

    5 stars
    I’ve never tried a wellington before, but I will be trying this and updating my review afterward! Thanks for the idea,

    Reply
  5. nancy

    November 8, 2021 at 6:42 am

    5 stars
    vegan wellington what a great idea!! I will be making this for Thanksgiving!! Pinned

    Reply

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