Impress your guests with this gorgeous Vegan Wellington! The filling is meaty, satisfying and ever-so-tasty! It’s surprisingly easy to make too! 
If you haven’t tried a Vegan Wellington before, you may want to try it out this year. It really makes a statement! You’ll need very simple ingredients that you can find at your local grocery store.


  • 1 sheet vegan puff pastry , thawed if frozen (about 10X13)
  • 2 tablespoons ground flax meal + 5 tablespoons water
  • 2 tablespoons grapeseed oil , or preferred cooking oil
  • 1/2 medium onion , diced
  • 2 small carrots , diced small
  • 2 stalks celery , diced
  • 4 cloves garlic , minced or crushed
  • 1 teaspoon dried thyme
  • 1 teaspoon ground sage
  • 1/2 teaspoon dried rosemary
  • 8 ounces mushrooms , minced or finely chopped
  • 1.5 tablespoons tamari sauce , low sodium (sub soy sauce)
  • 1 15 oz can chickpeas (garbanzo beans) , drained well but NOT rinsed
  • 3/4 cup unsalted walnuts , ground into a course meal (measured whole)
  • 1/2 cup panko breadcrumbs , more if needed

  • Preheat oven to 400 °F (200 °C). Line a rimmed baking sheet with parchment paper and set aside. 
  • Combine the ground flax and water in a small bowl. Set aside for 10 min. It will thicken and gel up a bit. 
  • Heat oil in a large skillet over medium heat. Now add onion, celery, and carrots. Sauté until softened about 6-8 minutes.
  • Add garlic, thyme, sage, and rosemary. Sauté for 1 minute.
  • Add mushrooms and sauté until they soften and release their moisture about 5-7 minutes. You want the pan to be dry. Now add the tamari and cook for 1 minute. Remove from heat and set aside to cool for 10 minutes.
  • Add chickpeas to a large mixing bowl and mash with a potato masher. Don't over mash - just mash enough to break down whole chickpeas, but leave lots of texture.