Our Vegetable Wellington is as delicious as it is beautiful. It makes an excellent main course for a holiday meal.
This post was updated from several years ago. We thought you'd enjoy the update, which includes better pictures and an instructional video to show you how to roll up this fun and festive holiday main course.
Are you still looking for something special to serve as the main course for your holiday dinner? I was too, until today, and now I can’t wait to make another gorgeous, and delicious, vegetable Wellington. Okay, I know, I waited until the last minute to decide on my holiday dinner, but that’s how I roll you guys. I work best under pressure.
So this vegetable Wellington, you have to try it. If not for Thanksgiving, then for Christmas, New Year’s Eve, or New Year’s day, or any other day that calls for something special at your dinner table.
The veggie filling in this light and crispy vegan Wellington is incredibly healthy and savory, plus it will make your kitchen smell so inviting as you saute the leeks, celery, carrots, garlic, spinach, and herbs. What is it about the smell of celery cooking that makes me feel so warm and cozy? I really think that more doctors should subscribe cooking celery for anxiety, because the aroma has an amazing calming effect to it. What do you think, does celery do the same for you?
Rolling the filling in the phyllo dough is also relaxing. So if you’re feeling tense because of the holidays, I recommend making a vegetable Wellington to calm your nerves and feed your soul. Are you ready to try this?
HOW TO MAKE A VEGETABLE WELLINGTON WITH PHYLLO DOUGH
First - The first thing you’ll want to do is thaw the phyllo dough and then prep the vegetables.
Second - Heat the olive oil in a large skillet. When the oil is sizzling, add the leeks, celery, and carrots and stir them around for several minutes. Can’t you just imagine how awesome this smells right now?
Once the leeks, celery, and carrots begin to soften, add the garlic and dried herbs and cook for two minutes. Now, add some veggie broth to deglaze the pan, and add the fresh tarragon and spinach and cook until the spinach is just wilted. At this point your house will definitely smell like the holidays. Add the toasted walnuts and stir to combine.
Third - Begin building the Wellington. Be aware that phyllo dough tears easily. When that happens, just put it back together and keep going. It happens, don't stress over it.
- Stack two to 3 pieces of phyllo dough on top of a piece of parchment paper and gently brush the top layer with a thin layer of olive oil. Add a thin line of filling on the side of the dough lengthwise, leaving a two inch border. Roll the filling and set aside.
- Stack two pieces of dough, brush a thin layer of oil on the top piece and add a thin line of filling on the side of the dough lengthwise, leave a two inch border. Roll the dough once over the filling and set the already rolled filling next to it and continue rolling. Continue the process until you have two sheets of dough left.
- Layer the two sheets of dough to make an extra-long sheet. Brush with olive oil and add the large finished rolled dough on the edge and roll it up. Slice six vents on the top with a sharp knife. Place on the cookie sheet and bake for approximately twenty minutes, or until golden brown and puffy.
So what do you think? It’s beautiful, isn’t it? Your friends and family will be so impressed with your cooking skills. They’ll also feel special because they’ll think you slaved away all day making this gorgeous vegetable Wellington just for them. Don’t tell them that it was easy and fun to make!! Let them think you’re a creative genius who didn’t mind making such a visually appealing dish for them to devour in less than five minutes. And that’s how long it will take before it’s gone, because it’s not only stunning, it’s delicious.
Check out the instructional video to see how to roll your Wellington.
Make this and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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VEGETABLE WELLINGTON
Ingredients
- 2 tbsp of avocado oil
- 1 large leek – chopped
- 2 stalks of celery – chopped
- 1 and 1/2 cups of sliced carrots – sliced like coins
- 3 garlic cloves minced
- 1 tbsp fresh tarragon – minced
- 1 tsp dried oregano
- 1 tsp dried sage
- 1 tsp of salt
- Pepper to taste
- 1/3 cup vegetable broth
- 1/2 cup of toasted chopped walnuts
- 1 cup chopped fresh spinach
- 12 sheets of phyllo dough
- 1/4 cup of olive oil
Instructions
- Preheat the oven to 375° and line a baking sheet with parchment paper.
- Heat the avocado oil in a large skillet on medium-high heat. Add the leeks, celery, and carrots and cook for 4 minutes. Add the herbs, garlic, salt and pepper and cook for another 2 minutes. Add the broth to deglaze the pan. Add the walnuts and spinach and cook until the spinach wilts. Remove from heat.
- Take your dough out and lay it flat. Cover it with a damp towel to keep the dough moist. If it dries out it will get crumbly.
- Stack two pieces of phyllo dough on top of a piece of parchment paper and gently brush the top layer with a thin layer of olive oil. Add a thin line of filling on the side of the dough lengthwise, leaving a two inch border. Roll the filling and set aside.
- Stack two pieces of dough, brush a thin layer of oil on the top piece and add a thin line of filling on the side of the dough lengthwise, leave a two inch border. Roll the dough once over the filling and set the already rolled filling next to it and continue rolling. Continue the process until you have two sheets of dough left.
- Layer the two sheets of dough to make an extra-long sheet. Brush with olive oil and add the large finished rolled dough on the edge and roll it up. Slice three to six vents on the top with a sharp knife. Place on the cookie sheet and bake for 20 to 25 minutes or until golden brown and puffy.
- Let it cool for 5 minutes before cutting.
Notes
Nutrition
jenn says
Can I uße puff pastry instead of phi¬¬o dough?
Linda Meyer says
Hi Jenn! Yes, that would work too. Let me know what you think. 🙂
Kristi says
Can I make ahead and roll then bake?
Linda Meyer says
Hi Kristi! You can definitely make the filling ahead of time. Fill and roll it just before baking so the pastry doesn't get soggy.
Mary says
I made this last year for Thanksgiving as a non-meat alternative (I'm the only vegan). Everyone - and I mean literally everyone - loved it!! It was absolutely delicious!! I've been asked to make it again this year. Your recipes never fail!! Thank you!
Linda Meyer says
Thank you so much, Mary! This just made our week! We love this recipe too, and are working on another version of it. Variety is the spice of life, right? 🙂 We really appreciate your kind words and that you took the time to let us know how much you enjoy our recipes.
Kay says
Can I use olive oil in place of the avocado oil?
Linda Meyer says
Hi Kay! Yes, absolutely. Let us know how you like it.
Kay says
Thanks! Still a little confused on rolling all the layers. In the printed recipe format you say to use two layers in the second rolling and in the more detailed instruction you say to use three? Once you finish all the rolling, should you have 4 or 5 layers of vegetables? Hope my question makes sense?
Linda Meyer says
Hi Kay! Use two sheets for each roll until you're left with two sheets, which is used to roll up the entire Wellington. Depending on the brand, there may be more or less to make five rolls, so try and eyeball what you have and go with that. The last roll should be two sheets of dough that are slightly overlapped to make an extra-long sheet. You'll use that to roll up the Wellington into one large roll. This gives the outer crust extra flakiness. Don't hesitate to ask more questions if you have them. That's what we're here for. 🙂
We're thinking about making cooking videos for our more complicated recipes. Would that be something you'd be interested in? They're expensive to make (if they're done right) and we'd love your opinion. Thanks so much!
Kay says
Thank-you so much! A video would be a big help for me! I have never used phyllo dough before and while I understand the first couple of rolls that you do, and the final wrap of the dough, I am not clear on how I am incorporating the rolls after the first two. Just in looking at the picture, it is hard for me to tell that there are that many rolls with the vegetables. It might all make sense once I start rolling, but just trying to picture it in my mind and the appearance of the final product, it is almost like there are two separate rolls, but I know there is not. Maybe I am making it harder than it is. Would I just add the three others rolls in line with the other like in picture 4, then roll it all up? But that does not seem to work either, sorry for being such a dunce.
Linda Meyer says
No worries! I can see how it would get confusing. Here's another option for you: Stack 4 sheets of dough on top of each other. Brush the olive oil over each sheet while you stack them. Now do the same with 4 more sheets. Place the end of one of the stacks a few inches over the other one, so they form a long piece of dough. Fill the end (length wise, leaving a few inches of the end empty so you can roll it) with the veggies. Form a nice mound, you don't want to flatten them on top of the dough, then fold the ends over and roll the entire dough into a log. Let me know if you have any questions. 🙂
Kay says
Ok, after reading this other method, I think I know where I have been confused. I was thinking there would be 5 different rows of vegetables, but is there really only two? Then after the two rows are rolled up, then I am just rolling the rest of the time with just the two sheets of dough at a time?
Linda Meyer says
Close, there are three to four (depending on how much of the filling there is) rolls of vegetables then the sheets of dough. If it's easier to fill two, go for it! As long as the vegetable filling is rolled up in the phyllo dough, it will work out. My son is coming home tomorrow and he's going to film us making the Wellington. I'm hoping to have it on the blog on Monday or Tuesday. 🙂
Kay says
Wow!!! That is exciting about the video!!! Thank-you so much!!! It is our first Thanksgiving as vegans, so I want to make something really special like the wellington! Still trying to decide what to serve with it, what do you like to have with it for sides? Thanks once again!!!
Linda Meyer says
Congrats! Our first Thanksgiving was nerve-wracking for me because I wanted our non-vegan family members to enjoy the food as much as we did. Our Cranberry Clementine Sauce, Garlic Mashed Potatoes with Gravy, and Stir-Fried Brussels Sprouts would be really good with this. Of course, pumpkin pie is a must. 🙂 You can search the blog for all of these recipes. Alex made our Simple Pumpkin Pie for her friendsgiving celebration last weekend and her non-vegan friends loved it, especially the guys.
Kay says
Sounds yummy!!! Thanks!!!
Linda Meyer says
You're more than welcome. 🙂
Jeri Wilcox says
Omigosh, a video would be sooo helpful! I am making this today, a week before thanksgiving, for the first time so the one I make for my granddaughter on Thanksgiving will be perfect. Filling is made, I'm letting it cool a bit if that's ok. Waiting for the video, but struggling through! Filling tastes delicious, btw, so far so good! Jeri in Idyllwild
Linda Meyer says
Hi Jeri! The video is just above the recipe card. 🙂 Thank you for making this, I hope you and your granddaughter love it as much as we do.
Jennifer Bliss says
Looks stellar!
Linda Meyer says
Thank you!
Jasmine Briones says
Ahhh I was JUST talking to my mom about making a wellington for Thanksgiving. Thanks for the amazing recipe, I can't wait to try it!
Linda Meyer says
You're welcome, Jasmine! Always our pleasure to share recipes that our readers are looking for. Have a wonderful Thanksgiving!
Vanity says
I’m definitely going to make this! ❤️
Linda Meyer says
Awesome! Let us know what you think, and have a wonderful Thanksgiving.
Sarah Newman says
This looks perfect for the holidays! I need to find some GF/V phyllo!
Linda Meyer says
Thank you, Sarah! Alex said that she saw some at Whole Foods in the frozen section. I wish I knew the brand name. Sorry.
veggiesdontbite says
Dang, your rolling skills are legit! LOL! It sounds delish, but I'll shove anything rolled in phyllo into my face.
Linda Meyer says
I'll race you! 🙂
Anjali Lalani says
this dish looks wonderful! That outside layer...would love to make this for thanksgiving!
Linda Meyer says
Thank you, Anjali! It makes such a beautiful presentation.
Lexey Kutchman says
Thank you Linda! Made this for Thanksgiving today. Turned out perfect. But i added chopped mushrooms to mine!
Linda Meyer says
Thank you, Lexey! We're so happy you liked it and that you put your own twist on it. Happy holidays!
Mabg says
Where does one find phyllo dough that’s not made with butter? I would love to make this for Xmas, but i need vegan dough.
Linda Meyer says
We use Athens brand. You can find it in the freezer section, and of course, it's vegan. We wouldn't use a non-vegan brand. 🙂 Merry Christmas and a Happy 2018 to you and your family. 🙂
Sue Nahm says
Should we bake the roll right after rolling or can it be rolled and refridgetarted
Linda Meyer says
Hi Sue, you can refrigerate it overnight and bake it the next day.
Linda Meyer says
Just make sure that you wrap it up tight so it doesn't dry out.
Kay says
Finally got around to making this for Easter. The ends on each side had little or no veggies, so they were a bit dry, wondering if there is any way to prevent that? Also, every time we cut it, was flaking all over the place, wondering if I brushed the top with olive oil, if it would help? Otherwise, my husband and I both really liked it a lot!
Linda Meyer says
Hi Kay! I'm happy you enjoyed the recipe. That's the nature of phyllo dough, it's really flaky. You could brush the top with oil but the sides will still flake. Because you have to really tuck the ends to make the roll stay together, they won't have a lot of veggies. I often have extra veggies left over that I serve on the side with the "scraps" from the ends. 🙂
Linda Britton says
This was absolutely one of the best mains I have made for a vegetarian holiday meal. I did add feta cheese to the mix. It was my first time working with phyllo and pretty comical. I was waiting for it to dry up before I had time to roll. Will definitely be making this at Christmas. Thank you so much!
Linda Meyer says
Hi Linda! Thank you so much! We're so happy you liked it. 🙂 We love that you added feta, we'll have to try that with a vegan feta. 🙂
Brigitte Sijpestijn says
Hi Linda,
Just the recipe I was looking for! To have a beautiful looking (& tasty!) dish for my non-vegan Xmas dinner guests :-). What would you advice as side dishes? I was thinking maybe some sweet potato mash with some parsely or rucola? Love to hear your suggestions. Kind regards
Linda Meyer says
Hi Brigitte! Thank you. I think a sweet potato mash, a fresh salad, and roasted Brussels sprouts or sizzled green beans would be great with this. Have a very Merry Christmas!
Patti says
Is that calorie count correct? Yikes... even for Thanksgiving, that’s a bit steep.
Linda Meyer says
Hi Patti! That's for the entire wellington, not per serving. Divide by how many portions you'll get out of the entire wellington for the individual caloric count. 🙂