Food! Uncategorized

Vegan Holiday Wellington

This is what you’ll want to make for your very first vegan Thanksgiving dinner, and every Thanksgiving dinner after that, too. It’s hearty comfort food with all the best flavors of the season. Serve it with the usual trimmings and you’ll be more thankful than ever that you went vegan. Don’t forget about the slaw and gravy!

Makes 2 Roasts

1 can (15 ounces) chickpeas, rinsed and drained

1¼ cups chopped walnuts, toasted

1¼ cups fresh breadcrumbs

¼ cup nutritional yeast flakes

2 cups diced cremini mushrooms

1 cup finely chopped onion

4 cloves garlic, minced

1 teaspoon dried thyme

¼ cup white wine, sherry, or no-salt-added vegetable broth

½ cup fresh or frozen corn

½ cup fresh or frozen peas

¼ cup chopped fresh parsley

Salt & pepper

1 package (1 pound) vegan puff pastry (see tip), thawed per package instructions


Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Put the chickpeas, walnuts, breadcrumbs, and nutritional yeast in a food processor and pulse until coarsely chopped. Don’t overprocess or the filling will be mushy. 

Heat a large, heavy skillet (cast iron if you have one) over medium-high heat. When hot, add the mushrooms and onion and cook, stirring frequently, for 5 minutes. Add the garlic and thyme and cook, stirring frequently, for 2 minutes. Deglaze the pan with the wine and scrape and mix in any brown bits from the the bottom of the skillet. Continue to cook, stirring frequently, until most of the liquid has evaporated, 5 to 7 minutes. Add the chickpea mixture, corn, peas, and parsley and stir until well combined. Season with salt and pepper to taste. Stir well to bind the mixture together. Remove from the heat and let cool.

Lightly flour a flat surface and roll out one sheet of the puff pastry to make a 14 x 12-inch rectangle. Spoon half the chickpea mixture onto the pastry and form it into a loaf, pressing the mixture lightly. Wrap the puff pastry around the loaf and tuck and seal the edges like a wrapped present. Repeat with the other sheet of puff pastry and the remaining chickpea mixture. Put the loaves seam-side down on the prepared baking sheet. Make five angled 3-inch slashes on the top of each loaf with a sharp knife to allow steam to escape. Mist the top of each loaf with cooking spray or brush with a little olive oil so it browns.

Bake for 25 to 30 minutes, until the pastry is golden brown. Let cool for 5 minutes before slicing.

Per serving: 487 calories, 15 g protein, 15 g fat (6 g sat), 49 g carbohydrates, 215 mg sodium, 83 mg calcium, 7 g fiber

Tip: Pepperidge Farm brand puff pastry is vegan.

By Michelle Schwegmann

Hi! I am Michelle. I am 1/2 of the creator of Herbivore and 1/2 of the creator of Ruby! Ha. I love to cook, I love veganism, learning, making mistakes and making food for people. I am a talker. I'll keep you way longer than you intended. Give me five minutes and I'll tell you all about Portland and this gorgeous Oregon home of ours. I'm all about the beach. Let's GO!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s