This vegan Wellington wreath is a stunning plant-based centrepiece, perfect for festive gatherings and special occasions. Packed with a savoury mix of mushrooms, spinach, and walnuts wrapped in golden puff pastry, it’s as delicious as it is eye-catching.
Showstopping Vegan Wellington Wreath for your Festive Table
When it comes to festive centrepieces that dazzle both the eyes and the palate, this vegan Wellington wreath is a true showstopper. This plant-based centrepiece is not only a delight to ear but also a celebration of flavours and textures that embody the spirit of the season.
At the heart of this wreath lies a savoury medley of finely chopped mushrooms, walnuts, and baby spinach, creating a rich and hearty filling. The addition of dried cranberries and sundried tomatoes introduces a subtle sweetness and tang, perfectly balancing the earthiness of the mushrooms and the crunch of the nuts. A hint of dried thyme and grated nutmeg infuses the mixture with warm, aromatic notes, while a splash of orange juice and zest adds a refreshing citrus twist. A touch of soy sauce and freshly chopped parsley rounds out the flavours, ensuring each bite is as satisfying as the last.
Encased in golden, flaky puff pastry, the filling is shaped into a wreath, making it an eye-catching addition to any holiday table. The pastry provides a delightful contrast in texture. Brushed with a vegan egg wash (a blend of melted vegan butter, dairy-free milk, and maple syrup), the pastry achieves a beautiful, glossy finish.
Ideal for those following a vegan or flexitarian diet, this recipe ensures that no one feels left out during festive season. A favourite among both plant-based eaters and meat-lovers alike.
You can serve the vegan Wellington wreath alongside roasted vegetables (like my roasted vegetables with whipped tahini), a fresh salad, or your favourite holiday sides for a complete and nourishing meal. Whether you’re hosting a grand Christmas dinner or an intimate gathering, this dish promises to be the highlight of your celebration.
Other Christmas Recipes To Try
- Persimmon Salad
- Christmas Tree Pavlova
- Shaved Brussels Sprouts Salad
- Mincemeat Bun Christmas Tree
- Air-Fryer Brussels Sprouts
- Pull-apart Christmas Tree with Spinach and Artichoke Filling
- Chestnut Soup
If you do make this recipe, don’t forget to tag me on Instagram!
Vegan Wellington Wreath
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 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
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) rectangle1 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
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/vegan-wellington-wreath/
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