# BIG DAY WELLINGTON

This is a delicious vegan Wellington recipe that is perfect for a showstopper meal.

- Total time: 55 min
- Cuisine: British
- Category: Dinner
- Language: en

## Ingredients

- 2 tbsp olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 large garlic cloves, minced
- 1 tsp fresh thyme, roughly chopped
- 1 tsp fresh sage, roughly chopped
- 1 tsp fresh rosemary, roughly chopped
- 1 Good pinch salt and pepper
- 220 g mushrooms, blitzed
- 90 g walnuts, blitzed
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 meat free ",beef" stock cube
- 400 g chickpeas, drained and mashed
- 0.5 cup panko breadcrumbs
- 2 flax eggs (2 tbsp flax seeds + 5 tbsp water)
- 1 tbsp vg butter, melted
- 350 g baby spinach
- 1 shallots
- 1 garlic clove
- 1 tbsp olive oil
- 0.25 tsp nutmeg
- 1 puff pastry log
- 1 tbsp vg butter, melted

## Instructions

1. Start off by blitzing some mushrooms and walnuts.
2. Cook down some onions, carrots, celery, garlic and add some salt.
3. Add the mushrooms to the pan.
4. Add fresh herbs, tomato puree, soy sauce, and a stock cube.
5. Pulse some chickpeas and add it to a bowl with the mushrooms, breadcrumbs, and flax egg.
6. Mix until all ingredients are combined.
7. Carefully add the mixture to some cling film and roll it into a log.
8. Once rolled into a log, pop it in the fridge.
9. Roll out the pastry.
10. Add some seasoned spinach.
11. Place the log on top of the spinach.
12. Roll the pastry tightly around the log until it's all covered, then remove the excess.
13. Brush with some butter and use the removed excess pastry to create a design.
14. Add some salt.
15. Heat up a pan on medium heat, add the oil, onion, celery, carrots, garlic and sweat down for 8 minutes.
16. Pour the diced mushroom and walnuts into the pan, sauté until they release their water approx 10 minutes.
17. Add the fresh herbs to the pan and sauté for 1-2 minutes.
18. Add the soy sauce, puree and fry for a minute or so. Remove from heat and allow to cool.
19. Once the veg mixture has cooled, add them to a large bowl with chickpeas, breadcrumbs, flax egg, salt and pepper. Mix together (add more breadcrumbs if too wet).
20. Using some cling film roll into a log then pop into the fridge until ready to use.
21. Cook the spinach until wilted then squeeze out the excess moisture.
22. Place the pasty onto the surface, add the spinach then the log. Roll tightly then trim the ends before sealing then seal the ends.
23. Brush over some melted butter then do whatever design comes to the heart.
24. Place in the preheated oven (200°c) for 35 mins until golden brown. Remove from the oven, set aside for 5-10 mins then serve up and enjoy!

## Equipment

- pan
- cling film
- fridge
- oven

## Tips

- If making in advance, the log can be kept in the fridge for a couple of days.
- Add more breadcrumbs to the mixture if it is too wet.
- Squeeze out excess moisture from the cooked spinach.

## Source

- Original video: https://www.facebook.com/reel/1377959670645667/?mibextid=rS40aB7S9Ucbxw6v
- Recipe page: https://www.cliprecipe.com/recipe/10783d89-7c6a-4130-93dc-749350c1f93d
- Extracted: 2026-02-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt