Vegetable Wellington with Chickpeas and Quinoa

Vegetable Wellington is a flavorful mix of quinoa, chickpeas, and veggies wrapped in golden puff pastry. Serve with Stovetop Brussels Sprouts and Mashed Potatoes for Thanksgiving or Christmas dinner.

Holiday Vegetable Wellington

Vegan Wellington is a beautiful centerpiece dish that fits right into the holiday table. Whether you’re planning an all-vegetarian feast or need an entree that goes beyond the side dishes, this recipe delivers. It’s hearty, flavorful, and looks impressive coming out of the oven.

I’ve served this vegan roast at the last two Thanksgivings in our house, and it’s quickly become a tradition. The filling can be prepped the day before and refrigerated, which makes the big day easier. Just save the pastry wrapping for the day you bake so it stays crisp and golden.

Ingredients for Vegetable Wellington with Chickpeas and Quinoa

Here’s what you’ll need to make this recipe. Exact amounts are listed in the printable recipe card at the bottom of the post.

• Quinoa and Chickpeas (Garbanzo Beans): The hearty base of the filling.

• Kosher Salt and Black Pepper: To balance the flavors.

• Butter: For sautéing vegetables and brushing the pastry before baking.

• Carrots, Onion, Garlic, and Green Bell Pepper: Diced small so they soften and blend evenly into the filling.

• Mushrooms: Cremini (baby bella) mushrooms bring earthy, savory flavor.

• Italian Seasoned Breadcrumbs: To bind the filling while adding seasoning.

• Worcestershire Sauce: I use vegan Worcestershire for adding richness and umami flavor.

• Puff Pastry Dough: Wraps the filling in a crisp, golden crust.

How to Make Vegetable Wellington with Chickpeas and Quinoa

STEP ONE: Prepare the Base. Preheat the oven to 375°F. Place the cooked quinoa in a large mixing bowl. In a food processor, puree the chickpeas, then add them to the bowl with quinoa. Stir in the salt and pepper.

STEP TWO: Cook the Vegetables. In a large skillet over medium-high heat, melt the butter. Add the carrots, onion, and green pepper. Cook for 4–5 minutes, stirring often. Add mushrooms and garlic, and continue cooking 2–3 minutes more. Remove from heat and let cool slightly. Add to the quinoa and chickpea mixture.

STEP THREE: Finish the Filling. Stir in the breadcrumbs and Worcestershire sauce. Use your hands or a large spoon to mix and mash until everything is well combined.

STEP FOUR: Assemble the Loaf. On a lightly floured surface, roll out the pastry dough. Shape the vegetable mixture into a loaf and place it about 1–2 inches from one side of the dough, leaving enough space at the top and bottom to fold over the ends. Fold the ends, then roll to cover completely with pastry.

STEP FIVE: Bake. Place the loaf seam-side down in a 9×13-inch glass baking dish. Brush the top lightly with melted vegan butter. Bake 40–45 minutes, until the pastry is golden. Let stand 15 minutes before slicing. Serve warm.

Storage and Reheating

• Store leftovers in an airtight container in the refrigerator. Reheat slices in a 350°F oven until warmed through. The microwave can be used for reheating, but the puff pastry can lose its flakiness. For best results, reheat in the oven.

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Vegetable Wellington with Chickpeas and Quinoa

Serve this flavorful mix of quinoa, chickpeas, and veggies wrapped in golden puff pastry as a vegan or vegetarian holiday roast for Thanksgiving or Christmas dinner.

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: chickpeas, Christmas, Thanksgiving, vegan roast, vegetarian

Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8

Calories: 333kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 1 cup cooked quinoa
• 15 ounces canned chickpeas rinsed and drained
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons butter
• 1/2 cup carrots diced
• 1/2 cup yellow onion diced
• 1/2 cup green pepper diced
• 1 cup cremini mushrooms destemmed and chopped
• 1 tablespoon garlic minced
• 1 1/4 cup Italian seasoned dry bread crumbs
• 1 tablespoon vegan Worcestershire sauce
• 1 sheet puff pastry thawed
• 1 tablespoon butter melted

Instructions

• Preheat the oven to 375°F. Place the cooked quinoa in a large mixing bowl. In a food processor, puree the chickpeas, then add them to the bowl with quinoa. Stir in the salt and pepper.
• In a large skillet over medium-high heat, melt the butter. Add the carrots, onion, and green pepper. Cook for 4–5 minutes, stirring often. Add mushrooms and garlic, and continue cooking 2–3 minutes more. Remove from heat and let cool slightly. Add to the quinoa and chickpea mixture.
• Stir in the breadcrumbs and Worcestershire sauce. Use your hands or a large spoon to mix and mash until everything is well combined.
• On a lightly floured surface, roll out the pastry dough. Shape the vegetable mixture into a loaf and place it about 1–2 inches from one side of the dough, leaving enough space at the top and bottom to fold over the ends. Fold the ends, then roll to cover completely with pastry.
• Place the loaf seam-side down in a 9×13-inch glass baking dish. Brush the top lightly with melted butter. Bake 40–45 minutes, until the pastry is golden. Let stand 15 minutes before slicing. Serve warm.

Video

Nutrition

Calories: 333kcal | Carbohydrates: 42g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 953mg | Potassium: 305mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1428IU | Vitamin C: 10mg | Calcium: 79mg | Iron: 3mg

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This post was updated September 20, 2025.