This post may contain affiliate links. Please see our disclosure policy.
One of the very best vegetarian festive centrepieces, this is my Nut Roast Wellington. 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. I know it might be said a lot when it comes to vegetarian food, but trust me when I say that even meat eaters will find this absolutely delicious.
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 might need to serve something else, and this Nut Roast Wellington is so simple and so good.
I think the moment you say ‘festive centrepiece’, people start to panic. But this one can be made ahead so you don’t have any last-minute faff. 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. For a veggie-friendly nibble, try my Camembert en Croute.
Table of Contents
Why you will love this 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!
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.
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 – Almonds, hazelnuts, cashews and walnuts are my favourites.
White miso paste – this is the mildest type of miso paste. It has a mellow, nutty sweetness and mild umami flavour.
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.
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.
Here’s how to make a Nut Roast Wellington:
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 tbsp 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.
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.
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.
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.
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.
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
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.
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.
Other recipes you might enjoy:
If you’re looking for a few more easy yet delicious side dishes to add to your rotation this year, why not try out Easy Maple Butter Glazed Carrots, Bacon Balsamic Roasted Brussels Sprouts, Simple Cheesy Baked Leeks, Best Classic Bread Sauce Recipe, Easy Sticky Pigs in Blankets Recipe, our Old Fashioned Baked Sausage, Sage & Onion Stuffing Recipe, or our Easy Air Fryer Honey Glazed Parsnips!
Easy Dinner Recipes
Creamy Chicken Pie with Mushrooms & Leeks
Christmas Recipes
Leftover Garlic Butter Turkey and Ham Pie
Christmas Recipes
Creamy Brussels Sprouts with Pancetta
Christmas Recipes
Speedy Mince Pies
If you tried this Nut Roast Wellington or any other recipe on the site, please do leave a comment and let us know how it went!
Nut Roast Wellington
Ingredients
- 1 large white onion, finely diced
- 1 stick celery, finely diced
- 350 g mixed mushrooms, finely chopped
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 100 g vacuum-packed cooked chestnuts
- 175 g 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
Instructions
- Preheat the oven to 220 C/200 Fan. Line a large baking sheet with non-stick baking paper.
- Melt 1 tbsp of the butter in a large non-stick frying pan. Add the oil, followed by the onion, celery and mushrooms. Sauté for about 10 minutes over a medium heat, stirring often, until softened.
- Meanwhile, blitz the chestnuts and nuts in a blender.
- 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.
- 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.
- 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. 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.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I need to make a main for Christmas Day – it will be for 7. If I double the recipe, do I need to change cooking time or make any other adjustments? Looks delicious!
Hi Dawn, if doubling, you can double the filling and make as instructed, just in a larger pan but I would make two wellingtons rather than one large one. This means the cooking times should stay fairly consistent. Since you are likely cooking two wellingtons at once, they made need a little more time in the oven to turn really golden as sometimes a crowded oven can stop this. Let me know if you have any more questions!
I love serving this nut roast wellington any vegetarians but I’ve made it before even for meat eaters and it always goes down an absolute treat.
can you freeze this before cooking?
Yes!