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christmas wellington

Dinner Recipe

Sweet Potato Wellington

Posted on December 6, 2022
vegan christmas wellington recipe

Christmas Sweet Potato WellingtonRecipe

This Sweet Potato Wellington is perfect for Christmas, especially if you have a vegan at the table. This recipe is celebrating the humble sweet potato at the heart of the wellington. It’s easy and cheap to make so give it a go!

This recipe is in collaboration with Seasonal Spuds

What’s in this recipe?

Sweet Potato – The sweet potato is a perfect filling for this wellington. Naturally sweet and a perfect texture for holding together the filling. 

Mushrooms- To get a meaty texture, adding chopped mushrooms really helps bulk out the filling. This Christmas themed recipe wouldn’t be complete without adding a few extra seasonal ingredients.

Chestnuts- It adds texture to the sweet potato wellington. A cheaper alternative is cannellini beans, mashed up.

sweet potato christmas recipe

Cooking Tips-

Don’t add the hot filling to the pastry- To stop the pastry going soggy, you want to make sure the filling has cooled. This stops the pastry going soggy before baking.

Can you freeze? Yes absolutely. Don’t brush the pastry with tamari, instead wrap in cling film or foil then pop in the freezer. When baking, cook from frozen, add an extra 10-15 minutes on to cooking time. Be sure to check the pastry doesn’t catch whilst in the oven. 

Try adding cranberry sauce- The perfect Christmas accompaniment is cranberry sauce. It adds flavour, sweetness and also holds it together. If you want to add in cranberry sauce to the wellington, spoon it on just under or just under the filling.

vegan christmas wellington recipe

Sweet Potato Wellington

This Sweet Potato Wellington is perfect for Christmas, especially if you have a vegan at the table. This recipe is celebrating the humble sweet potato at the heart of the wellington. It's easy and cheap to make so give it a go!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Servings 5 slices

Ingredients
  

  • 1 tbsp olive oil
  • 2 large sweet potatoes
  • 200 g mushrooms finely chopped
  • 3 cloves garlic finely chopped
  • 1 red onion finely diced
  • 150 g chopped cooked chestnuts
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1 sheet puff pastry
  • 1 tbsp tamari sub for 1 tbsp melted vegan butter and 1 tsp smoked paprika

For the gravy:

  • 150 g mushrooms
  • 3 cloves garlic minced
  • 800 ml veggie stock
  • 2 tbsp cornflour
  • 1 tbsp cranberry sauce
  • 3 tbsp gravy granules to thicken

Instructions
 

  • Start by quartering the sweet potato, add to a pot of water, bring the the boil and simmer for around 12 minutes
  • Prepare the filling by adding the chopped onion to a frying pan with the olive oil and fry for 5 minutes before adding the chopped mushrooms, chopped chestnuts, dried herbs and chopped garlic
  • Fry on a medium heat for around 10 minutes
  • Drain the water from the sweet potatoes then add them to the pan with the filling and roughly mash together
  • Take off the heat and set aside to cool, you can add to tin foil to mix into the sausage shape to fill the pastry
  • Once the filling has cooled to room temperature prepare the pastry sheet, add the filling to the middle of the pastry sheet
  • Slice the edges of the pastry to create strips then overlap them to create a criss cross pattern, brush in the Tamari (or sub for melted butter and paprika) then place in the oven at 200ºC (fan) for 25-30 minutes or until crispy
  • For the gravy simply fry off the garlic, mushrooms and tamari, add in the cranberry sauce, pour over the stock and granules to thicken, whisk together before adding the cornflour to thicken & serve hot over the freshly baked wellington

If you like this recipe why not try my other Seasonal Spuds Christmas Recipe – Tates- In- Blankets

tates in blankets

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Christmas Vegan Mince Wellington

Posted on November 24, 2022
vegan christmas wellington recipe

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. 

vegan christmas wellington recipe

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

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6 slices

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

home made christmas biscuit box