Mushroom and Chestnut Wellington

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Vegan Christmas Dinner - Mushroom and Chestnut Wellington
Prep Time: 60M
Cooking Time: 40M
Serves: 6

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Mushroom and Chestnut Wellington:

  1. 200g Chestnut mushrooms
  2. 100g Shiitake mushrooms
  3. 300g Chestnuts, roasted and peeled
  4. 125g Cooked black-eyed beans
  5. 1 Red onion
  6. 2 Cloves garlic
  7. 1 tsp Dried sage
  8. 1 tbsp Mushroom ketchup (optional)
  9. 1 tbsp Olive oil
  10. Salt and Pepper

Shortcrust Spelt Pastry:

  1. 175g Spelt flour
  2. 75g Vegan margarine
  3. 3-4 tbsp water
  4. 2 tbsp non-dairy milk for brushing

In need of a meat-free showstopper for occasions like Easter or Christmas? Look no further than this delicious mushroom and chestnut wellington.

This rich, flavourful vegan wellington is loaded with flavour and proves meat doesn’t need to be the centrepiece of any meal.

Prep time: 1 hour

Cooking time: 40 minutes




  • Begin by cooking your chestnuts. Whilst your chestnuts are roasting, finely chop the onion and gently fry in a frying pan until translucent and just starting to caramelise.
  • Mince the garlic and slice the mushrooms and stir into the onion. Sweat on a medium heat until most of the water has been released from the mushrooms and they are just starting to brown. Then set the pan aside to cool.
  • In a food processor, blend the beans and chestnuts until they start to resemble breadcrumbs. If you like a little extra texture blend the chestnuts separately and leave them a little coarser.
  • Place the bean and chestnut mixer into a large mixing bowl.
  • Blend the mushrooms in the food processor and add to the mixing bowl along with the sage, and mushroom ketchup if using.
  • Mix together well and season to taste and set aside whilst you make the pastry.
  • Measure out the flour and marg into a large mixing bowl and chop into the marg with a knife until cut into fairly small chunks. Then rub the mixture together with your fingertips until it resembles fine breadcrumbs.
  • Add the water a bit at a time until the mixture comes together in your hands to form a ball.
  • Place the pastry covered in the fridge for 20 mins before rolling it out on a lightly floured surface into a large rectangle.
  • Mould the mushroom mixture into a loaf shape in the centre of your pastry length ways.
  • Brush the pastry edges with milk and carefully roll the whole thing, leaving the seam underneath.
  • Pinch the ends together and brush the whole thing with milk, make a few small cuts in the pastry for steam to escape then place onto a greased baking tray.
  • Bake in a pre-heated oven at 180C for 35-40 mins until golden brown.

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