Holiday Veggie Wellington

Virtual Thanksgiving Dinner collaborators.

Thanks to everyone who added their special recipe to this collaboration.

Hilah Cooking – Brussels Sprouts

Lady Yum Yum – Holiday Vegetable Wellington

Cooking With Jack – Deep Fried Turkey

Chef Tips – Potato Stack

YoYomax12 – Colourful Corn Cookies

Diva’s Can Cook – Pumpkin Pie Cheesecake

*Caitlin Cooks – Butternut Squash Pasta Shells

Holiday Veggie Wellington – serves 8-10 people

2 sheets  Puff pastry
6 medium or 2 large Portobello Mushrooms 
8 cups Stuffing or stale Bread Cubes
1.5 cups diced Celery
1.5 cups diced Onion
1 cup Veggie Sausage
1 tbsp fresh Sage or 2 teaspoons of dried ground Sage.
2 tsp dried Thyme
Approximately 2 cups of Veggie Stock
3  Leeks 
6 cups of Chopped kale
1 large Sweet Potato or Yam
2 tbsp Olive oil
1/8 cup Red wine- optional
Salt and pepper

First place puff pastry on parchment paper to thaw. When thawed unfold and roll out into one large sheet. 

Prepare All veggies to stuff the Wellington:

Mushrooms -Slice Portobello mushrooms. Season with salt. Sauté in olive oil until browned on both sides. Add about 1/8 cup of wine and sauté until no moisture is left. 

Stuffing- Sauté celery and onions until onions are clear (sometimes I use carrot or parsnips too). Add sausage and cook for a few minutes. Add veggie/sausage mixture  to the stuffing. Add sage and thyme (or seasoning mix if stuffing came with it).  Be careful to check commercial stuffing mix it often includes chicken flavoring which vegetarians and vegans don’t eat).  Slowly add stock about 1/2 cup at a time until bread is moist but not wet. Add salt and pepper to taste. You will only use about half of this stuffing in the Wellington.

Leeks- Slice the white parts of the Leeks and sauté in approximately 1 tbsp of olive oil until caramelized ( about 20 minutes).  Add sugar if you want more sweetness. Season with salt.

Kale- steam kale until it is bright green. (about 5 minutes) then drain it.

Sweet Potatoes- Thinly sliced. (about 1/4 inch thick) the Sweet potatoes.

Place the puff pastry on a Silpat or parchment lined cookie sheet. Now layer the vegetables on to the puff pastry. First the mushrooms, then the stuffing, caramelized leeks, kale and finally the sweet potatoes. Fold over the ends of the puff pastry and then the sides so the veggies are completely covered. Score the top and poke a couple of holes in it so steam can escape. Chill the Wellington for at least an hour. It can also be frozen at this point (no need to thaw before cooking).

 Bake at 425 for 15 minute then reduce the heat to 350 for 30 to 45 minutes or until puff pastry is nicely browned.


  1. I have been eating “traditional” Thanksgiving dinners with roast turkey and all the fixin’s for close to 50 years now and quite frankly I’m ready for something different than the usual tired old bird. That’s what led me to your video. I was intrigued by your Holiday Veggie Wellington that looks amazing and you make it look as though it isn’t all that difficult to put together. I doubt I will ever be a true vegetarian but a meatless meal such as this one certainly tempts me! Thanks for sharing this great recipe and video.

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