vegan christmas

Mushroom Wellington with Rosemary and Pecans - a simple, tasty vegan main dish, that can be made ahead, perfect for holiday gatherings! <em>*Make sure to thaw your puff pastry before you start ( overnight in the fridge is easiest!)</em>

Vegan Mushroom Wellington with Rosemary and Pecans

—-

olive oil (or butter)

mushrooms, sliced, stems OK (except Shiitake stems)

onion,

garlic cloves, rough chopped

rosemary

salt

sherry wine

balsamic vinegar

chopped, toasted pecans

pepper

truffle oil

“Egg” wash – use nut milk, cream oil egg

Make sure your puff pastry is thawed before you start.

MAKE THE FILLING

Heat oil in an extra-large skillet or dutch oven, over medium-high heat. Add mushrooms, onions, garlic, salt and rosemary and saute, stirring often, until mushrooms release all their liquid. Turn heat down to medium, and continue sauteing until all the liquid has evaporated, be patient, this will take a little time! Once the mushrooms are relatively dry in the pan, splash with the sherry wine and balsamic vinegar and again, sauté on medium heat until all the liquid has cooked off. This is important- you absolutely do not want a watery filling ( it will turn into a mess!).  Add the toasted chopped pecans, pepper, truffle oil. Taste, adjust salt to your liking. At this point, you could fold in some cheese if you like.

Let the filling cool

15-20 minutes (you could make the filling a day ahead and refrigerate).

Fill Pastry

When the filling is at room temp, unroll the puff pastry onto a parchment-lined baking sheet. Place half the filling in a mound along the center (see photo) and working quickly, roll the pastry up, and over, seam side down. Fill and roll the second sheet.

Brush with the egg or eggless wash

Score the pastry

using a razor blade or sharp knife with your choice of design &#8211; cross-hatch, herringbone, leafy vine or just simple diagonal slits.

Bake

Place sheet pan on the middle rack in the oven for 35 minutes, checking at 2o mins, and rotating pan for even browning if necessary. Let the pastry bake until it is a really deep golden color &#8211; to ensure it&#8217;s done and flaky all the way through. You may need to add 5 more minutes depending on your oven. Convection will help if you have this setting (use it for the last 10 minutes) Please, let&#8217;s not have any pale pastries!!! Nice and golden!

Cool

for  5-10 minutes before cutting and serving. Garnish with Rosemary Sprigs. It&#8217;s OK to serve at room temp, but warm is best.

Absolutely delicious and looked super fancy!  Tried with cheese and without cheese and both were amazing. Thank you!!!

I may be reading this wrong, but I am a little confused.  Does this recipe make 2 wellingtons? Half of the mixture in one pastry and the other half in another?Made the filling so far and tastes great.

I made this tonight and it was amazing!!!!! Im so happy the recipe made 2 loaves because I am very much looking forward to leftovers lol

Loved the recipe.  Very easy to make and it's impressive to serve. I used cream cheese and it worked very well.

Great recipe, thank you. Very simple but tastes special. You're so right you can play with the filling as long as not watery. I had a bag of mixed nuts and also a few sundried tomatoes which worked really well.

This recipe is simple &amp; delicious! I absolutely loved it. I added goat cheese and spinach to my filling and it turned out great. A 5 star recipe for sure.

I made one vegan and one with percorino Romano cheese. My family loved these , not a crumb was leftover. Delicious

https://content.jwplatform.com/videos/QrXuRpdT.mp4

Mushroom Wellington with Rosemary and Pecans- a simple, elegant, vegan main dish, that can be made ahead, perfect for Christmas, Thanksgiving or any holiday! 

Mushroom Wellington Recipe 

A delightful wintry vegan pie with rich mushrooms and sweet shallots that will make your cold nights a lot warmer. Vegan comfort food at its best. 

Each serving provides 552 kcal, 10g protein, 67g carbohydrate (of which 13g sugars), 22g fat (of which 3g saturates), 6g fibre and 1.3g salt.

Mushroom and ale pie

grams/½oz mushrooms

250 milliliters/9fl oz just-boiled water

tbsp sunflower oil

garlic cloves, crushed

330 milliliters/11fl oz pale ale (vegan)

vegetable stock cube

tomato purée

tbsp redcurrant jelly

tbsp soft light brown sugar

thyme leaves thyme

bay leaves

cornflour

chestnuts (vacuum packed is fine)

sea salt and ground black pepper

300 grams/10½oz plain flour, plus extra for rolling

tsp fine sea salt

100 grams/3½oz sunflower oil

water

tbsp aquafaba (canned chickpea water)

You won't be able to stop eating these hot, garlicky mushrooms. You can make this dish with white (button or crimini) mushrooms, but it is more interesting to mix it up with chestnut mushrooms, portobellini and others.


Garlic mushrooms

olive oil

garlic cloves,

tbsp sherry vinegar

salt and black pepper

hot paprika

parsley

With just three store cupboard ingredients, you can make this cheap and easy vegan pastry in no time at all.

This dough provides 949 kcal, 15g protein, 116g carbohydrate (of which 1g sugars), 46g fat (of which 6g saturates), 6g fibre and 2.5g salt.

Vegan pastry 

150 grams/5½oz plain flour, plus extra for rolling

½ tsp fine sea salt

milliliters/2fl oz sunflower oil

Sweet potato soup is a big bowl of comfort. It's vegan, has cheap ingredients, is quick and easy to make. It can also be frozen for future lunches and dinners. Perfection!

Each serving provides 234 kcal, 3g protein, 43g carbohydrates (of which 16g sugars), 4g fat (of which 0.5g saturates), 9g fibre and 0.5g salt.

Sweet potato soup

onion, roughly chopped

carrots,

4cm/1½ inches fresh root ginger, finely chopped

garlic clove, crushed

½ tsp dried red chilli flakes

700 grams/1lb 10 ounces sweet potatoes,

vegetable stock

No pigs were harmed in the making of this bacon. Tofu is fried with lots of savoury flavours to create these vegan bacon bits.

Vegan bacon bits

maple syrup

tbsp tamari or soy sauce

garlic powder

½ tsp onion granules

¼ tsp annatto powder

liquid smoke (optional)

100 grams/3½oz smoked tofu, finely diced

salt and pepper

Mushroom Wellington with Rosemary and Pecans - a simple, tasty vegan main dish, that can be made ahead, perfect for holiday gatherings! *Make sure to thaw your puff pastry before you start ( overnight in the fridge is easiest!) Makes 2 rolls. 

Make sure your puff pastry is thawed before you start -cold, but thawed. (Note if it is too warm, it may fall apart, if too cold, it will be too stiff to roll.)

Fill 2 Puff Pastries

  Carefully unroll the puff pastry onto a parchment-lined baking sheet (if it seems stiff, let it thaw a few more minutes until pliable).  Place half the filling in a mound along the center (see photo) and working quickly, roll the pastry up, and over, seam side down. Fill and roll the second sheet.

Place the sheet pan on the middle rack in the oven for 35 minutes, checking at 2o mins, and rotating pan for even browning if necessary. Let the pastry bake until it is a really deep golden color &#8211; to ensure it&#8217;s done and flaky all the way through. You may need to add 5 more minutes depending on your oven. Convection will help if you have this setting (use it for the last 5-10 minutes) Please, let&#8217;s not have any pale pastries!!! Nice and golden!

I added a Tbsp of porcini mushroom powder to the mushrooms while there was plenty of liquid in the pan, and I added soft goat cheese and small dice, roasted sweet potatoes. It was great tasting, but I am thinking of adding a few eggs to bind the mixture together a bit more. Do you have any other suggestions to do this? Thanks for a new mushroom experience.

I made this for our Christmas party yesterday since we have several vegan friends and it was a huge hit amongst vegans and carnivores! Thank you for always giving us new ideas 😍

Sorry, I forgot to add in the five stars!

Making this again for Christmas dinner along with a millet tourtière. My Wellington didn’t look very pretty when I did a test run but the flavours  are fabulous so now I’ll work on prettier rolling of the pastry :) Thank you for another great vegan recipe. Yours is my go to site when I need a great recipe! Merci

This was so good! I made 1 vegan and one with a bit of Gouda and an egg wash. Added some chopped kale as well, and served with spiced cranberry sauce. Will definitely make it again.

Made this Xmas day and it was wonderful! My cousins first ever non meat roast and he loved it!

Nigella's easy roast parsnips with a generous glug of maple syrup. A wonderful Christmas dinner accompaniment. 

Maple-roast parsnips

parsnips

125 milliliters/4fl oz vegetable oil

A delicious vegan Wellington is a main course that makes a statement! A row of whole Portobello mushrooms sit alongside pecans, dried cranberries, sweet potatoes and chestnuts. 

Each serving provides 539 kcal, 9g protein, 48g carbohydrate (of which 10g sugars), 32g fat (of which 5g saturates), 9g fibre and 0.7g salt.


Vegan Wellington 

potatoes

onion, finely sliced

leek (around 200 grams/7 ounces), trimmed and thinly sliced

grams/3½oz spinach leaves

grams/4½oz cranberries

75 grams/2½oz pecan nuts,

orange, finely grated zest

puff pastry (vegan-friendly)

tbsp soya milk, or other plant-based ‘milk’

poppy seeds (optional)

I never feel the need to apologize for using jars of chargrilled peppers, for while I don’t eat them just as they are, I find them the most useful ingredient. Just make sure that you are using peppers that are preserved in oil rather than brine. The potatoes don’t roast in this oil, so much as braise: they will crisp up in parts, but mostly just become softened and rich in the sweet peppery juices.

Potato and pepper bake

maincrop waxy potatoes,

x jars chargrilled peppers in oil

coriander seeds

I never feel the need to apologise for using jars of chargrilled peppers, for while I don’t eat them just as they are, I find them the most useful ingredient. Just make sure that you are using peppers that are preserved in oil rather than brine. The potatoes don’t roast in this oil, so much as braise: they will crisp up in parts, but mostly just become softened and rich in the sweet peppery juices.

Introducing the tastiest gluten free &amp; vegan Yorkshire puddings! With just a handful of simple ingredients, these Yorkshire Puddings are insanely easy to make!

Vegan Yorkshire Puddings (Gluten Free)

75 g gluten free self raising flour

75 g Corn Flour

baking powder

200 ml unsweetened vegan milk ((I use almond milk))

sunflower oil

In a deep cupcake tray add 1 tsp sunflower oil into each hole and place in a 210C / 410F oven for 15 mins, you need the oil very hot!

Meanwhile, make the batter by adding both flours, baking powder and milk to a large mixing bowl and whisking until smooth. Allow to rest for 5 minutes before transferring to something that pours well

Remove the tray from the oven and evenly pour into each making sure to not overfill, place back in the oven at 210C/410F for 15 mins (Try not to open the oven whilst they’re cooking)

Finally with a spoon push in the middle to allow space for gravy!

https://content.jwplatform.com/videos/SENmTnQ6.mp4

Introducing the tastiest Vegan Yorkshire Puddings that are also gluten-free! With just a handful of simple ingredients, these egg free Yorkshire Puddings are insanely easy to make! Whether it be for Christmas or your Sunday roast these crispy little beauties need to make an appearance, I can’t wait to hear what you think of these!

Introducing the tastiest Vegan Yorkshire Puddings that are also gluten-free! With just a handful of simple ingredients, these egg free Yorkshire Puddings are insanely easy to make! Whether it be for Christmas or your Sunday roast these crispy little beauties need to make an appearance, I can’t wait to hear what you think of these!

Yorkshire Puddings (Gluten Free and Vegan)

These vegan  cinnamon mocha bars are an easy to bake delicious treat! They are soft coffee-scented bars with a delicious cinnamon kick and topped with chocolate and walnuts. Cut them into 12 large squares or 24 bars.

Vegan Cinnamon Mocha Bars

tsp (2 grams) instant coffee

tbsp (30 grams) plant milk

tsp (2 grams) vanilla extract

(256 grams) all purpose flour*

cinnamon

tsp (2 grams) baking soda

tsp (3 grams) salt

(22 grams) vegan butter sticks

(96 grams) granulated sugar

(89 grams) brown sugar, lightly packed

(165 grams) semisweet chocolate chips*

(80 grams) chopped walnuts

Preheat the oven to 350 ºF and set...

Preheat the oven to 350 ºF and set aside an ungreased quarter sheet baking pan (9 x 13").

In a small bowl whisk together the instant...

In a small bowl whisk together the instant coffee, nondairy milk, and vanilla extract until the coffee is dissolved. Set aside.

In a large mixing bowl or stand mixer...

In a large mixing bowl or stand mixer bowl whisk together the all purpose flour, cinnamon, baking powder, baking soda, and salt to combine.

Beat the vegan butter until it is creamy...

Beat the vegan butter until it is creamy in a stand mixer with the paddle attachment or using handheld electric beaters. Add the granulated sugar and brown sugar and beat until fluffy and creamed, scraping down the sides periodically.

Add the silken tofu and beat until smooth....

Add the silken tofu and beat until smooth. The mixture might break at first but will come back together. Add the prepared coffee mixture and beat to combine.

Add the dry ingredients in 3 batches, mixing...

Add the dry ingredients in 3 batches, mixing to incorporate each time. After adding the last batch of the flour mixture, beat just until you get a smooth and fluffy dough, then turn the mixer off to not over mix.

Spread the batter to cover the un-greased quarter...

Spread the batter to cover the un-greased quarter sheet pan using the back of a spoon or a spatula.

Bake at 350 ºF for 20-22 minutes, or...

Bake at 350 ºF for 20-22 minutes, or until the bars have started to pull away from the pan in places and are soft but solid throughout and not jiggly in the center.

Sprinkle the chocolate chips over the warm bars...

Sprinkle the chocolate chips over the warm bars immediately and let sit until the chocolate is melty, 5-10 minutes. Spread the chocolate to cover the bars, then sprinkle the walnuts over top.

Cut the bars while the chocolate is still...

Cut the bars while the chocolate is still soft, then let them cool completely before removing them from the pan and serving. Store the mocha bars in a sealed container at room temperature for up to a week, for longer storage keep refrigerated.

This creamy vegan mushroom gravy is built with so much flavor from caramelized onion and mushrooms. It&#x27;s easy to make and can be made in advance, so ideal for holiday meal planning! For a gluten free gravy, use GF all purpose blend or substitute arrowroot or other starch.

Creamy Vegan Mushroom Gravy

tbsp vegan butter (substitute extra virgin olive oil)

yellow onion, diced (1 cup)

oz cremini mushrooms, sliced

garlic,

tbsp flour

yeast

thyme

sage

white pepper,

salt,

vegetable broth

In a medium pot melt the vegan butter...

In a medium pot melt the vegan butter over medium heat (or warm olive oil). Add the onions with a pinch of salt and cook until they are soft and a pale golden, about 8-10 minutes. If the onion starts to brown, turn the heat down.

Add the mushrooms, garlic, and a pinch of...

Add the mushrooms, garlic, and a pinch of salt and cook until the mushrooms have released their water and have lightly browned, about 8-10 minutes.

Add the flour, nutritional yeast, thyme, sage, and...

Add the flour, nutritional yeast, thyme, sage, and some white pepper and stir to coat the onion and mushroom mixture. Let toast for 1 minute.

Slowly pour in the broth while stirring, then...

Slowly pour in the broth while stirring, then bring to a simmer and let simmer until somewhat thickened, about 5 minutes.

Transfer the gravy to the blender and blend...

Transfer the gravy to the blender and blend until smooth. Season with salt and pepper to taste. Enjoy immediately or store in a sealed container in the fridge for up to a week (freeze for longer storage).

Dried porcini and fresh shiitake combine to bring an intense mushroom flavour to this vegan mushroom pâté.

For this recipe you will need a food processor. 

Each serving provides 134 kcal, 6g protein, 3.5g carbohydrates (of which 1.5g sugars), 10g fat (of which 2g saturates), 3g fibre and 1.1g salt.

Top 15 vegan christmas recipes from across the web

The most viewed vegan christmas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 15 vegan christmas recipes from across the web

The most viewed vegan christmas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Mushroom Wellington with Rose...

Mushroom and ale pie

Garlic mushrooms

Vegan pastry

Sweet potato soup

Vegan bacon bits

Vegan Mushroom Wellington with Rose...

Maple-roast parsnips

Vegan Wellington

Potato and pepper bake

Vegan Yorkshire Puddings (Gluten Fr...

Vegan Cinnamon Mocha Bars

Creamy Vegan Mushroom Gravy

Mushroom pâté

Cumin roast vegetables

The most viewed vegan christmas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine