Vegan Wellington

A vegan Wellington is one of those dishes that feels far more complicated than it needs to be. At its heart, it’s simply about good flavour, careful seasoning, and taking the time to get the balance right between filling and pastry.

This version is made entirely from scratch and focuses on techniques that help the Wellington hold together and bake evenly. By cooking out excess moisture, layering flavours gradually, and allowing time for the filling to cool before wrapping, you can achieve crisp pastry and clean slices without guesswork.

We use everyday plant-based ingredients and straightforward methods, adapting classic cookery principles so they work reliably in a vegan kitchen. The result is a Wellington that’s rich and savoury, with a satisfying texture and a golden, well-baked crust.

This recipe works just as well as a centrepiece for a special meal as it does for a slower weekend cook, and the techniques you’ll use here — from managing moisture to working confidently with pastry — are useful skills you can return to again and again.

You’ll find the full ingredients list and step-by-step instructions in the recipe card below.