Christmas Vegan Mince Wellington
Easy Vegan friendly mince wellington. Easy to make, colourful and cheap. This can be made in advance, wrapped in uncooked pastry then frozen ahead of time.
What’s in the vegan mince wellington?
Vegan Mince- For this recipe, Cauldron had a tofu mince, however if it’s not possible to get ahold of vegan mince you can easily swap for vegan sausage crumbled apart.
Puff Pastry- It’s easy to find vegan puff pastry as most of them are made with vegetable oil. To get the most beautiful colour and crust brush with tamari. If you don’t have tamari simply use melted vegan butter with a pinch of smoked paprika.
Mushrooms- These will add a delicious flavour and meaty texture to the mix. It works perfectly with the sweeter flavours from the cranberry sauce and carrots.
Chestnuts- Is there anything more Christmassy than chestnuts? These can be tricky to find during the festive months due to popularity, so if you can’t get ahold of them, or they’re a bit pricey, simply swap for a different nut such as a walnut or even cannellini beans.
Cooking tips for Christmas Vegan Mince Wellington:
Can you freeze? Yes! You can cook the filling ingredients as instructed, fill the puff pastry sheet. Don’t coat the pastry in tamari, simply wrap in cling film or foil and freeze in a container. When you come to cook, take out of the freezer, brush with the tamari then bake for an extra 10-15 minutes – check the middle before serving.
Brush the vegan wellington with tamari- tamari if one of my favourite ingredients as it gives such a rich flavour. If you brush the puff pastry with tamari before baking it gives it a beautiful flavour and colour.
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Christmas Vegan Mince Wellington
Ingredients
- 300 g vegan sausage or vegan mince
- 320 g sheet of puff pastry
- 1 carrot diced
- 150 g mushrooms chopped
- 4 cloves garlic minced
- 1/2 small red cabbage
- 100 g chestnuts roughly chopped
- 1 tsp dried thyme and rosemary
- 1 tbsp tamari
- 5-5 tbsp cranberry sauce or festive chutney
- To coat the pastry:
- 2 tbsp vegan butter melted
- 1 tsp tamari 1 tsp smoked paprika
- 5-6 sage leaves
Instructions
- In a large frying pan, add a glug of olive oil and fry off the carrot, mushrooms, vegan mince, tamari and garlic for around 7 minutes then take off the heat and set aside
- In a separate pot, steam or gently bring water to boil and cook off the sliced red cabbage for around 4-5 minutes, drain, add to the pan with the other ingredients and set aside to cool
- Preheat the oven to 200ºC
- Once the ingredients have cooled, roll out the puff pastry sheet, spoon on the cranberry sauce or chutney down the centre then add the filling mixture, pack it down so it will hold its shape
- Take the two sides of the puff pastry sheet and pinch them to create the wellington, it doesn’t have to be neat as this is the bottom side, pinch the ends together also to enclose the filling
- Gently roll onto a lined baking sheet and score with any pattern (we chose a criss-cross pattern)
- Melt the vegan butter and mix with the tamari and smoked paprika and brush over the pastry then place in the oven for around 35 minutes, check on it after 25, and loosely cover with baking paper or foil so the pastry doesn’t burn
- Enjoy and serve with your Sunday roast or Christmas dinner with gravy and sides
If you like this recipe why not try my Christmas Biscuit Box
