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Easy Vegetarian Wellington (No Mushrooms)

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

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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.

Add 2 tbsp 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 tbsp 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.

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?

Other Christmas Recipes

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

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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?
5 from 4 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 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 tsp paprika

Instructions
 

  • Add 2 tbsp 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 tbsp 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

Sodium: 409mgCalcium: 286mgVitamin C: 127mgVitamin A: 7192IUSugar: 5gFiber: 5gPotassium: 449mgCholesterol: 99mgCalories: 666kcalTrans Fat: 1gMonounsaturated Fat: 22gPolyunsaturated Fat: 6gSaturated Fat: 13gFat: 45gProtein: 16gCarbohydrates: 52gIron: 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
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6 Replies to “Easy Vegetarian Wellington (No Mushrooms)”

  1. Claudia Lamascolo says: Reply

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

    1. That’s lovely, Claudia! 🙂

  2. 5 stars
    Absolutely loved the flavors in this, and the crust was so flaky and tasty!

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

  3. 5 stars
    This looks fabulous! Love the idea of using kale and pepper instead of meat 🙂

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

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