Nut Roast Wellington

That feeling when you make something for the first time and it works out really, really well – hello nut roast wellington!  Don’t let the ingredients list fool you – this is a really easy recipe to get right, and it tastes delicious.  To be honest, it kind of tastes like a giant sausage roll, and who doesn’t like sausage rolls?!  The bigger the better.

Bigger than my arm, guys.

I made this on Christmas Day because at Christmas the year before I bought a vegan roast from a shop, and I wasn’t really impressed by it (I’m not going to name names here…).  Instead of forking out a small fortune (it was) on something I wasn’t going to finish and didn’t really enjoy, I thought it best to make my own this time, and I’m so glad I did.

Don’t just have your nut roast wellington’s at Christmas time either – make those puppies all year round!  Sunday roasts in 2017 have just become a lot more tasty.

The recipe makes enough for about 3 – 4 people when served with veggies and all the trimmings.  Or just make it for yourself and have leftovers for days, like I did 😉

Sausage roll vibes


1 small onion, diced

1 tsp oil for frying

1 red pepper, diced quite small

2 cloves of minced garlic

120g breadcrumbs (I used Panko, but feel free to use homemade)

Small handful of parsley

1 tsp dried thyme

1 tsp dried sage

1 tsp dried rosemary

½ tsp salt (or to taste)

½ tsp pepper (or to taste)

1 ½ cups of nuts (I used 1/3 each of almonds, cashews and walnuts – no hard or fast rules here, you can use pecans, macadamias, peanuts etc., just ensure they’re in their natural form, i.e. not roasted or coated in any kind of flavouring, like salt etc.)

250g mushrooms

2 TBsp tomato paste

1 vegan egg (I used 1 TBsp flax mixed with 2 TBsp water, mixed together, and let it sit for five minutes before adding to the mixture)

1 sheet puff pastry (Jus Roll do vegan puff pastry – I’m always using that stuff!)

2 TBsp vegan milk for brushing over pastry


Preheat oven to 175C (350F)

Remove puff pastry from the fridge/freezer and allow to warm to room temperature.

Add the oil to a frypan and heat on medium.  Add the onion and peppers and saute until soft, around 6-7 minutes.  Add the minced garlic and saute for a further minute, then set aside.

Add the breadcrumbs, parsley, sage, rosemary and thyme to a food processor and process until well combined.  Transfer to a mixing bowl.

Add the nuts to the food processor and process until fine.  Transfer to the bowl with the breadcrumb mix.

Add the mushrooms to the food processor and process until finely chopped.  Transfer to the bowl with the breadcrumb mix.

Add the onion mix, salt and pepper, vegan egg and tomato paste to the breadcrumb mix.

This is where you get messy!

Use your hands to fully mix all the ingredients, and begin to form into a loaf/roll.

Transfer the roll to the middle of the puff pastry and fold the pastry over the roll to ensure the roast is sealed.

Brush the pastry all over with milk.  You could add poppy/sesame seeds here to the top of your wellington if that floats your boat.

I like to cut slits in the top of the pastry – feel free to do this however you prefer.

Transfer your wellington to a parchment lined baking tray and bake for 30 – 40 minutes, or until pastry is golden and cooked through.

Let the wellington stand for a few minutes before slicing.  Serve with all your favourite trimmings.

Time to cook: 30 minutes prep, 40 minutes in the oven = 1 hour, 10 minutes

On a scale of easy (1) to pull your hair out difficult (5) = 2.5, quite a large ingredients list, and plenty of food processing going on, but it’s pretty straightforward and easy to just shove in the oven.

#nowplaying: The Lemon Twigs – I Wanna Prove To You

Published by JenCooksPlants

Plants, plants and MORE plants.

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