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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 1 vote
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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


  • 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 baby bella 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


  • 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, 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.



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
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