Nut Roast Wellington

Name: Nut Roast Wellington
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: English
Ingredients: 1 large white onion, finely diced; 1 stick celery, finely diced; 350g mixed mushrooms, finely chopped; 2 tbsp unsalted butter; 1 tbsp olive oil; 100g vacuum-packed cooked chestnuts; 175g mixed nuts; 3 garlic cloves, crushed; 1 handful fresh herbs such as sage, rosemary and thyme, finely chopped; 2 bay leaves; 1 tbsp tomato purée; 1 tbsp white miso paste; 1 tbsp tamari sauce; 1 vegetable stock cube; Salt and freshly ground black pepper, to taste; 1 x 320g ready-rolled all-butter puff pastry; 1 tbsp Dijon mustard; 1 large egg, beaten

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On the hunt for the very best vegetarian festive centrepiece? This show stopping Nut Roast Wellington is the recipe for you! It is packed full of incredible flavours and textures. Imagine earthy mushrooms, sweet chestnuts and crunchy nuts, infused with aromatic herbs, garlic and umami-rich miso, all wrapped in buttery puff pastry. Trust me, even the meat-eaters will be jealous…

Nut Roast Wellington with Christmas decorations

When we think about Christmas dinner, the turkey tends to take the spotlight. However, if, like me, you have vegetarian or vegan friends and family, you need to think outside the box. I know lots of people find this intimidating, but I relish the challenge. Afterall, it doesn’t need to be complicated. As this Nut Roast Wellington proves!

I think the moment you say ‘festive centrepiece’, people start to panic. Trust me, this Nut Roast Wellington is actually rather easy. Plus it can be made ahead so you don’t have any last minute dramas. What’s more, with a few simple swaps, you can make it suitable for vegans too! I like to serve it with my Maple and Butter Glazed Carrots and Air Fryer Honey Glazed Parsnips. Both of these can also be made vegan-friendly with a few small changes.

Why you will love this Nut Roast Wellington recipe:

It is easy to make but still looks impressive. The very best vegetarian festive centrepiece.
It can be made ahead. Perfect for easy entertaining - especially during the busy Christmas season.
It is full of delicious flavours and textures. Imagine umami-rich mushrooms, sweet, nutty chestnuts, salty tamari, crunchy nuts and aromatic herbs. All encased in buttery, flaky puff pastry.
It is vegetarian and can easily be adapted for vegans.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Onion - I use a white onion but you can use a red if that is what you have. A shallot would also work.

Celery - this has a peppery flavour which is a good base for this Nut Roast Wellington.

Garlic cloves - 3 garlic cloves is the perfect number for me. However, if you like a really strong garlicky flavour, add more. If you don’t have fresh garlic, garlic granules or a dollop of garlic paste works well.

Mixed mushrooms - you can use different types of mushrooms in this Nut Roast Wellington. I always include chestnut mushrooms as I love their nutty, earthy flavour.

Butter - opt for unsalted butter so you can control the salt level in this Nut Roast Wellington.

Olive oil - good quality olive oil adds such a lovely flavour to this Nut Roast Wellington.

Cooked chestnuts - you can get these in super handy pouches. I like these from Merchant Gourmet. They have a sweet, nutty flavour and creamy texture.

Mixed nuts - a key ingredient in a Nut Roast Wellington! You can use whatever nuts you have to hand. Almonds, hazelnuts, cashews and walnuts are my favourites.

Fresh herbs - be generous with the herbs for the best flavour. I like to use sage, rosemary and thyme. You want to opt for hardier versions since they are cooked.

Bay leaves - these add a delicate flavour to the filling.

Tomato purée - this adds an intense tomato flavour to this nut roast. You could swap for sundried tomato paste if you prefer.

White miso paste - this is the mildest type of miso paste. It has a mellow, nutty sweetness and mild umami flavour.

Tamari sauce - this has a deep, rich umami flavour which makes the filling taste incredible.

Vegetable stock cube - this helps to enhance the flavour of the nut roast filling. Make sure you use a vegan-friendly stock cube, if necessary.

Salt - I recommend Maldon Salt for the best flavour. Their flavoured options also work well for a hint of chilli or extra garlic.

Black pepper - freshly ground black pepper adds a hint of warmth. You can use mixed peppercorns for a more complex flavour.

Dijon mustard - this has a sharp, pungent flavour which adds a bit of a kick to this Nut Roast Wellington.

Ready-rolled puff pastry - I always keep a packet of ready-rolled pastry in the freezer. It is such a time-saving hack. Try to use an all-butter version if you can.

Egg - I always use free-range eggs. I recommend using large eggs stamped with the British Lion mark.

Substitutions and Variations:

Nuts - you can use any combination of nuts you like. Almonds, hazelnuts, cashews, walnuts and brazils all work well. Just make sure they are all blitzed into similar sized pieces.
Mushrooms: you can use all sorts of different types of mushrooms. Chestnut mushrooms have a delicious earthy, nutty flavour. If you fancy splashing out, you can use exotic mushrooms. They tend to have shiitake, enoki and oyster mushrooms. Each variety has their own texture and flavour. Some have a deep umami flavour, others are more ‘meaty’.
Vegetables - this Nut Roast Wellington is great for using all sorts of seasonal or leftover vegetables. Sometimes I add finely chopped carrots, parsnips or even butternut squash. Thinly sliced leeks also taste delicious.
Herbs - I use fresh sage, rosemary and thyme. You need to use hardier varieties since they will be cooked. However, you can use dried mixed herbs if that is what you have. Herbes de Provence will also be delicious. Remember the flavour is more intense so you will need less.
Marmite - I know, I know, you either love it or hate it. If you do love it, swap the Dijon for a light brush of marmite. It adds a deep savoury, umami flavour to this Nut Roast Wellington.

Sliced fresh mushrooms on a chopping board

Directions:

Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

ONE: Preheat the oven to 220 C/200 Fan. Line a large baking sheet with non-stick baking paper. Melt 1 tablespoon of the butter in a large non-stick frying pan. Chop the mushrooms, mushrooms and celery. Add the oil, followed by the onion, celery and mushrooms. Sauté for about 10 minutes over a medium heat, stirring often, until softened.

TWO: Blitz the nuts. Add the garlic, chopped herbs and bay leaves to the softened vegetables and continue to cook over a low-medium heat for about 5-10 minutes, stirring often.

Adding ingredients to a pot for Nut Roast Wellington

THREE: Add the tomato purée, miso paste and tamari sauce, then crumble over the vegetable stock cube. Add the blitzed chestnuts and nuts along with the remaining butter and stir well. Season to taste, remove from the heat and allow to cool slightly.

Unrolled pastry with the vegetable mixture

FOUR: Unroll the pastry and cut a strip from the end to make the decorations. Tip the cooled vegetable-chestnut mixture on top and shape into a long sausage.

Brushing the pastry with egg mixture and adding decoration

FIVE: Brush the edges with the mustard, fold over and encase the mix. Use a fork to seal the edges. Place onto the prepared baking sheet. Cut out little pastry stars with the reserved strip of pastry. Use a little of the beaten egg to stick them on top.

Baked Nut Roast Wellington in a baking dish.

SIX: Brush with the remaining beaten egg and bake for around 20-25 minutes - or until the pastry is puffed up, golden and crisp. Leave to stand for 5 minutes before slicing and serving with seasonal vegetables and potatoes, if wished.

Cooking Tips:

Toasting the nuts: for even more flavour, gently toast the mixed nuts before blitzing.
Mustard: Dijon mustard has a strong, sharp taste. It adds an extra boost of flavour but spread it thinly and don’t go too overboard!
Decorating the wellington: get creative with your pastry decorations for your Nut Roast Wellington. I like to make stars but use a Christmas tree or holly cutter if you have them. Alternatively, if not making at Christmas, hearts and flowers are very pretty.
Make ahead: avoid any last minute stresses by preparing this Nut Roast Wellington ahead of time. Make up until the egg wash, then cover and chill in the fridge overnight. Bake as instructed 25 minutes before you wish to serve.

Frequently Asked Questions

Can I make this Nut Roast Wellington in advance?

Yes! That is another reason why this Nut Roast Wellington is the perfect vegetarian Christmas main. You can prepare it the day before up until the egg wash. Then just cover and chill in the fridge overnight. Bake as instructed 25 minutes before you wish to serve.

Can I make this Nut Roast Wellington vegan?

The tested recipe is vegetarian. However, you can easily make a vegan Nut Roast Wellington. Simply swap the butter for a plant-based version, use vegan-friendly puff pastry and glaze with plant-based milk.

Slices of Nut Roast Wellington in a baking dish

Other recipes you might enjoy:

If you like the sound of this Nut Roast Wellington, I have lots of other puff pastry recipes for you to enjoy. My Caramelised Onion Galettes with Goats Cheese and Cherry Tomatoes are delicious for a vegetarian lunch or supper with salad. They are also ideal for a special occasion starter. Or, for something super easy, try my Puff Pastry Tomato Tart. It looks really impressive but is decidedly fuss-free. If you want some side dish inspiration, my Maple and Butter Glazed Carrots pair perfectly. So do my Air Fryer Honey Glazed Parsnips.

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!