The Ultimate Vegan Wellington (that happens to be Zero- Waste)

This was my pride and joy on Christmas Day – and definitely a labour of love!

If you aren’t too worried about whether or not it is ‘zero-waste’ then I’ve provided a few cheat options to make it less time consuming.  I definitely recommend you make this a day ahead to give the ingredients a chance to settle and the flavours to develop.  Enjoy!

Is this recipe zero waste? YES – if you can source all of the ingredients from bulk food stores, and if you choose to make your own pastry! The only non bulk food ingredient is the Liquid Smoke, which you can substitute for smoked paprika or extra tamari

There are a few components involved:

  • Puff Pastry (make 2 batches of your own using a recipe from Heart of a Baker) – a homemade shortcrust would also do the trick
  • Mushroom Duxelle
  • Roast Carrots
  • Leek Cannellini Bean stuffing (or if you have another recipe you like use that one!)
  • Tofu Brown Rice filling

This makes one GIANT wellington that’s suitable for approx 10 guests (or more if everybody is only having a small piece)

For the Smoked Mushroom Duxelles:

1.5 kg mushrooms
2 Tbsp oil
1 large onion, diced
1 Tbs liquid smoke or Smoked Paprika
2 Tbsp tamari
1 Tbsp balsamic vinegar
1 bunch parsley, finely chopped

  1. Mince the mushrooms either using a food processor or mincer – they need to be nice and fine!
  2. Heat oil in a large frying pan – add the mushrooms and onion.  Cook, stirring frequently, on a medium to high heat until the mushrooms are cooked and ALL the liquid is evaporated from the mushrooms (otherwise your pastry will go soggy!)
  3. Add the liquid smoke, tamari and vinegar – cook again until all liquid is evaporated
  4. Add salt and pepper to taste, then add the parsley.  Place in the fridge to cool.

For the carrots:

  • 1 bunch dutch carrots, peeled, topped and tailed
  • 4 Tbsp maple syrup
  • 2 Tbsp vegetable oil
  • Salt and pepper
  1. Place carrots onto baking parchment (if you have a re-usable baking sheet use that!)
  2. Drizzle with remaining ingredients, then cook approx 30 mins on 180’C
  3. Leave aside


For the bean leek stuffing:

  • Vegan Butter/Oil
  • ½ Leek, sliced thinly
  • 2 C cooked cannellini beans, pulsed in a food processor
  • 2 cloves garlic, smashed
  • ¼ C Thyme/Oregano
  • Splash white wine or vinegar
  • ½ tsp nutmeg
  • Salt and Pepper to taste
  1. Heat oil in a frypan
  2. Add leek, garlic and smashed cannellini beans and saute for approx 10 mins on med heat until softened
  3. Add the thyme, oregano, nutmeg and wine – reduce until liquid evaporates
  4. Season with salt and pepper – leave aside to cool


For the Tofu Filling

  • 300g tofu (I make my own – if you want a zero waste alternative you could always use cooked chickpeas or other legumes)
  • 2 tsp paprika
  • 1 tsp mustard powder
  • 3 cloves garlic
  • 1 C cooked brown rice
  • 1 C cashews
  • 1 bunch basil, chopped

Place all ingredients into a blender, season with salt and pepper.  The mix may be quite runny at this point which is why it’s important to let it sit overnight so the rice can soak up the excess moisture from the tofu


To Assemble:

There are two parts to this:

  1. The bean stuffing and tofu layer
  2. The mushroom duxelle roasted carrot layer

The first layer is held together by a thin layer of pastry, the second layer is then covered in duxelles and wrapped around the tofu/leek bean layer!

For the First Layer Roll approx a 30x20cm of puff pastry into a floured surface – try to get as thin as possible!
Spread the tofu layer onto the pastry, leaving some edges for folding.  Add the leek bean mixture into the middle.  Wrap as neatly as possible, then place into the freezer for approx 20-30 mins so the pastry can set.  This will make it easier to wrap later.

For the Second Layer roll approx a 40x30cm rectangle of pastry.  Spread the duxelle mixture onto it, then add the carrots directly into the centre (this will line up with the centre of the First Layer)

To finish – place the First Layer into the middle of the Second layer directly above the carrots (it doesn’t really matter if it’s upside down)

Carefully fold the edges of the Second Layer over the First Layer and seal to secure.  Then this is where it may get tricky!  You need to get this onto a baking tray the right way up (with the carrots on top) – so this may require a bit of manouvering with a baking sheet and some spatulas.  Once it is securely on the tray you can brush lightly with nut milk or soy milk and sprinkle with sesame seeds (optional) – leave at room temperature as this will ensure it heats all the way through.

To Bake:

The timing and temperature of this may vary – if your Christmas is like ours and there’s 50 other items in the oven too, then you may need to increase the temperature.  A safe bet is to cook it on a nice moderate heat of about 170’C and cook it for about 1.5 hours.  Given everything in this dish is already cooked the baking is just to cook the pastry, give it some colour and ensure it is heated through.  To check it is heated through hold a butter knife in the middle of the wellington for 10 seconds.  If you can’t hold the knife to your upper lip (because it’s hot) then it’s hot enough.

Slice and serve with some gravy, roast veg and salad!


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