Vegan Wellington Wreath

Filled with mushrooms, walnuts, spinach, cranberries, and sundried tomatoes this vegan Wellington wreath makes a stunning Christmas centrepiece.

Filled with mushrooms, walnuts, spinach, cranberries, and sundried tomatoes this vegan Wellington wreath makes a stunning Christmas centrepiece, ideal for any family embracing a flexitarian diet.

My roasted vegetables with whipped tahini make a hearty and delicious side dish to serve alongside.

For a delicious festive appetiser try my chestnut soup.

If you do make this recipe, don’t forget to tag me on Instagram!

Vegan Wellington Wreath

Filled with mushrooms, walnuts, spinach, cranberries, and sundried tomatoes this vegan Wellington wreath makes a stunning Christmas centrepiece.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Christmas Recipes, Tarts, Pies & Quiches

Cuisine English

Servings 6 servings

Calories 452 kcal

Equipment

1 frying pan

1 oven tray

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 2 Tbsp vegetable oil
• 125 g onion, finely chopped
• 375 g mushrooms, finely chopped
• 4 garlic cloves, grated
• 125 g baby spinach, roughly chopped
• 100 g walnuts, roughly chopped
• 3 Tbsp dried cranberries
• 3 Tbsp sundried tomatoes in oil, chopped
• 1 tsp dried thyme
• ¾ tsp grated nutmeg
• 3 Tbsp orange juice
• Zest of 1 orange
• 1 Tbsp soy sauce
• 1 handful chopped parsley
• Salt & pepper
• 1 puff pastry sheet, plus extra for decoration

VEGAN EGG WASH

• 2 Tbsp vegan butter, melted
• 2 tsp dairy-free milk
• 2 tsp maple syrup

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Instructions

 

• Heat the vegetable oil in a large frying pan over medium heat. Fry the onion until soft, about 6 to 8 minutes.
  2 Tbsp vegetable oil, 125 g onion, finely chopped
• Add the mushrooms and garlic. Cook until the mushrooms are soft, about 8 to 10 minutes.
  375 g mushrooms, finely chopped, 4 garlic cloves, grated
• Add the spinach, walnuts, cranberries, sundried tomatoes, thyme, nutmeg, orange juice, orange zest, and soy sauce.
  125 g baby spinach, roughly chopped, 100 g walnuts, roughly chopped, 3 Tbsp dried cranberries, 3 Tbsp sundried tomatoes in oil, chopped, 1 tsp dried thyme, ¾ tsp grated nutmeg, 3 Tbsp orange juice, Zest of 1 orange, 1 Tbsp soy sauce
• Cook until the spinach has wilted and most of the moisture has evaporated.
• Stir in the parsley and season to taste with salt and pepper.
  1 handful chopped parsley, Salt & pepper
• Roll out the puff pastry on a lightly floured surface to a 45 x 25 cm (18 x10 inch) rectangle
  1 puff pastry sheet, plus extra for decoration
• Preheat the oven to 200C/400F
• Line a baking tray with parchment paper.
• Make the vegan egg wash: stir together the butter, dairy-free milk, and maple syrup.
  2 Tbsp vegan butter, melted, 2 tsp dairy-free milk, 2 tsp maple syrup
• Leaving a 2.5cm (1 inch) border on each end, pile the mushroom mixture on top of the puff pastry.
• Roll the pastry to form a 45cm (18 inch) long log.
• Transfer the log to the baking tray.
• Fold the ends and brush each end of the log with some egg wash.
• Joining the two ends together, shape the log into a wreath.
• Brush the wreath all over with the vegan egg wash.
• Cut out stars in the extra puff pastry and decorate the wreath.
• Brush the wreath and stars all over with the vegan egg wash.
• Bake for 30 to 40 minutes, until pastry is golden brown.
• Leave the wreath to rest outside the oven for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 452kcalCarbohydrates: 37gProtein: 9gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 13gTrans Fat: 1gSodium: 345mgPotassium: 608mgFiber: 4gSugar: 11gVitamin A: 2099IUVitamin C: 22mgCalcium: 66mgIron: 3mg

Find this recipe online:

Vegan Wellington Wreath

https://theflexitarian.co.uk/recipe-items/vegan-wellington-wreath/

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