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Nut Roast Wellington

Baked Nut Roast Wellington on a baking tray
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Looking for the very best vegetarian centrepiece this Christmas? This Nut Roast Wellington might just be the solution. 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 fancy a slice…

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 220 C/200 Fan. Line a large baking sheet with non-stick baking paper.
  2. 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. 
  3. Meanwhile, blitz the chestnuts and nuts in a blender.
  4. 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. 
  5. Add the tomato purée, miso paste and tamari sauce, then crumble over the vegetable stock cube.
  6. 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.
  7. Unroll the pastry and cut a strip from the end to make the decorations. 
  8. 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.
  9. Cut out little pastry stars with the reserved strip of pastry. Use a little of the beaten egg to stick them on top.
  10. Brush with the remaining beaten egg and bake for around 20-25 minutes - or until the pastry is puffed up, golden and crisp.  
  11. Leave to stand for 5 minutes before slicing and serving with seasonal vegetables and potatoes, if wished. 

Notes

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.

    • Make it vegan: 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.
    • Make Ahead: 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.
    • 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.

    Find it online: https://desertislanddishes.co/nut-roast-wellington/