Smoked Vegetarian Wellington

Smoked Vegetarian Wellington


  1. 1 bag of 250g chopped brown mushrooms
  2. 2 shallots, finely diced
  3. 2 cloves of smoked garlic , shredded (unsmoked is fine if you can’t smoke)
  4. 1 Tbsp chopped fresh thyme
  5. 225g packet Smoked Tofu, chopped
  6. 1 cup Wholemeal breadcrumbs
  7. A pinch of chili flakes
  8. 1 teaspoon soy sauce (or liquid amino acids if you have them)
  9. 1 sheet of vegan puff pastry
  10. A pinch of sesame


  • Fry the onion and garlic in a few tablespoons of oil for a few minutes until tender
  • Mushrooms, tofu, chili, thyme and liquid amino acids/soy sauce and sauté an additional 10 minutes until all ingredients begin to brown.
  • In a blender or bowl, using an immersion blender, combine ingredients along with breadcrumbs and blend until thick, sausage-like mixture is formed. It doesn’t have to be smooth – a bit of mushroom or tofu works well in the Wellington.
  • Take a sheet of pastry that you have just rolled out and cut it in half lengthways. Cut diagonally into strips with one half. Place the whole piece on baking paper on a baking tray.
  • Distribute the mixture so that it covers half of the dough and place the strips of dough on top in a lattice pattern. Sprinkle with sesame seeds.
  • Bake at about 200 degrees for about 35 minutes, or until the top is nicely browned and crispy.
  • Serve in the center of the table – this makes a nice centrepiece to slice and share with all your usual Christmas dinner side dishes!


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