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    Home » CHRISTMAS

    Easy Vegetarian Wellington (No Mushrooms)

    Published: December 14, 2020 · Updated: May 19, 2022 by Ieva · This post may contain affiliate links · 6 Comments

    Jump to Recipe

    A great vegetarian alternative for any Sunday dinner or even your Christmas table. A vegetable packed Wellington made with no mushrooms will impress with the array of flavours and textures it has to offer! Made with nutritious kale and red peppers, mixed with two types of cheese and encased in buttery puff pastry, this Vegetarian Wellington is a perfect centrepiece that will be ready in less than an hour and will not disappoint any vegetable lovers. Beef Wellington, who?

    Take Me To:
    • Mushroom-Free Wellington
    • Method
      • STEP 1: Prepare the Filling
      • STEP 2: Assemble
    • What To Serve Vegetarian Wellington With?
    • Other Christmas Recipes
    • Recipe Card

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    Mushroom-Free Wellington

    Quite a few friends of mine don’t like mushrooms. I didn’t eat mushrooms myself until I was in my twenties (I now ask myself, why?). Doing a quick internet search, it became evident to me that most of the vegetarian dishes created for Christmas include mushrooms in one form or another. So I was on a mission to find something that tastes good, looks the part and contains no mushrooms.

    Veggie Wellington on a piece of baking parchment, with one portion already cut inposing the filling inside.

    A slight adaptation from Aldi Cookbook, this Vegetarian Wellington hit the spot with both of us. Creamy kale and red pepper filling encased in buttery puff pastry was something we definitely wanted to eat. We were worried, though, that it wouldn’t taste festive enough though. Well, whilst it is an easy enough dish to put together on any day, it certainly looked and tasted special when served with roast potatoes, glazed carrots and cranberry gravy on the side.

    Method

    Cooking over Christmas can get stressful… So we opted to use a ready-rolled puff pastry, instead of making our own on this occasion for a quick and easy Vegetarian Wellington Without Mushrooms. The trick with ready-made pastry is to take it out of the fridge to warm up slightly before unrolling it (it will crack if too cold).

    STEP 1: Prepare the Filling

    First, wash and shred your kale into small pieces, discarding any woody stalks. Dry the kale thoroughly before cooking. Thinly slice the red onion. Finely chop garlic. Core and thinly slice red peppers.

    Kale.
    Halved red peppers and red onions.
    sliced vegetables.

    Add 2 tablespoon of oil to a large frying pan. Add the onions, garlic and peppers and fry for approx. 5 minutes. Add your kale, stir briefly, then cover with a lid and cook for about 8 minutes until the kale has wilted. Remove the lid and cook for another minute until any moisture in the pan has evaporated, and the vegetables are soft.

    Tip the kale mixture into a colander and using a wooden spoon or a spatula, press to squeeze out any excess moisture. Allow the mixture to cool down slightly.

    In a large bowl, crack two eggs in and whisk lightly. Take a tablespoon out of the mixture and set aside for brushing the top of the pastry later. Add cream cheese, grated cheddar, paprika and some seasoning and beat to combine. Tip the cooled down vegetables in and mix.

    STEP 2: Assemble

    Preheat the oven to 200°C Fan. Roll out your pastry on a large sheet of baking parchment. Then spoon the kale mixture into the centre of it. Fold in the short sides over the filling and brush with some reserved egg before folding over the long sides. You should be left with a log-shaped Veggie Wellington. Roll the Wellington over so the seam is at the bottom.

    Red pepper and kale filling being encased in the shoptpastry by folcing ove rthe short ends.
    Left long edge is folded over the vegetaran Wellington filling.
    The right long edge holded over the left creating a log-shaped wellington.

    Using a sharp knife score the to top the pastry in any pattern you desire. Then brush with the remaining egg and pop in the oven for 25 minutes until the pastry turns a lovely golden brown colour.

    What To Serve Vegetarian Wellington With?

    • Fried Tenderstem Broccoli with Garlic and Lemon (Garlic Broccolini)
    • Creamy Mashed Potato
    • Slow Cooker Braised Red Cabbage

    Other Christmas Recipes

    For other festive recipes, have a look at our Christmas recipe collection, including:

    • Christmas Chicken with Cranberries & Oranges
    • Festive Pilaf | Christmas Rice Side Dish
    • Lime & Passionfruit Charlotte Royale

    Recipe Card

    Vegetarian Wellington without Mushrooms on a table with a side of broccoli and a candle burning in the background,

    Vegetarian Wellington with Kale and Red Peppers

    A great vegetarian alternative for any Sunday dinner or even your Christmas table. A vegetable packed Wellington (without mushrooms) will impress in the array of flavours and textures it has to offer! Made with nutritious kale and red peppers, mixed with two types of cheese and encased in buttery puff pastry, this Vegetarian Wellington is a perfect centrepiece that will be ready in less than an hour and will not disappoint any vegetables lovers. Beef Wellington, who?
    4.56 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Dinner, Main Course
    Cuisine British, Christmas, Vegetarian
    Servings 4 portions
    Calories 666 kcal

    Ingredients
     
     

    • 375 g puff pastry ready-rolled, brought to room temperature
    • 200 g kale hard stalks removed, shredded
    • 2 red peppers deseeded, thinly sliced
    • 1 red onion thinly sliced
    • 2 garlic cloves finely chopped
    • 2 eggs
    • 100 g cream cheese
    • 70 g mature cheddar coarsly grated
    • 1 teaspoon paprika

    Instructions
     

    • Add 2 tablespoon of oil to a large frying pan. Fry the onions, garlic and peppers for approx. 5 minutes.
    • Add kale, stir briefly, then cover with a lid and cook for about 8 minutes until the kale has wilted. Remove the lid and cook for another minute until any moisture in the pan has evaporated, and the vegetables are soft.
    • Tip the kale mixture into a colander and using a wooden spoon or a spatula, press to squeeze out any excess moisture. Allow the mixture to cool down slightly.
    • In a large bowl, crack two eggs in and whisk lightly. Take a tablespoon out of the mixture and set aside for brushing the top of the pastry later. Add cream cheese, grated cheddar, paprika and some seasoning and beat to combine. Then tip the cooled down vegetables in and mix.
    • Preheat the oven to 200°C Fan. Roll out your pastry on a large sheet of baking parchment. Then spoon the kale mixture into the centre of it. Fold in the short sides over the filling and brush with some reserved egg before folding over the long sides. You should be left with a log-shaped Wellington. Roll the wellington over so the seam is at the bottom.
    • Using a sharp knife score the to top the pastry in any pattern you desire. Then brush with the remaining egg and pop in the oven for 25 minutes until pastry turns a lovely golden brown colour.

    Nutrition

    Calories: 666kcalCarbohydrates: 52gProtein: 16gFat: 45gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 99mgSodium: 409mgPotassium: 449mgFiber: 5gSugar: 5gVitamin A: 7192IUVitamin C: 127mgCalcium: 286mgIron: 4mg
    Keyword Kale and Red Pepper Wellington, Kale Recipes, Kale Wellington, Vegetable Wellington, Vegetarian Christmas Recipes, Vegetarian Main for Christmas, Vegetarian Wellington, Vegetarian Wellington Recipe, Vegetarian Wellington with Kale & Red Peppers
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Claudia Lamascolo

      December 24, 2020 at 6:49 pm

      5 stars
      Wow I was pleasantly surprised how much everyone loves this version of Wellington and will make it again I loved it!

      Reply
      • Ieva

        December 24, 2020 at 9:00 pm

        That’s lovely, Claudia! 🙂

        Reply
    2. Dana Sandonato

      November 15, 2021 at 4:51 pm

      5 stars
      Absolutely loved the flavors in this, and the crust was so flaky and tasty!

      Reply
      • Ieva

        November 16, 2021 at 6:02 am

        It’s a great recipe, and it’s brilliant how there’s not too much moisture in the filling so the pastry stays crisp! 🙂

        Reply
    3. Amy

      January 07, 2022 at 12:03 pm

      5 stars
      This looks fabulous! Love the idea of using kale and pepper instead of meat 🙂

      Reply
      • Ieva

        January 07, 2022 at 4:04 pm

        Definitely worth a try! We never miss meat, when eating this veggie wellington!

        Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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