Delicious Mini Vegan Wellingtons for a Vegan Feast

Welcome to my latest recipe article, where we will be exploring the amazing world of vegan cuisine. Today’s recipe will undoubtedly bring an explosion of flavors and textures to your taste buds, making you question whether or not you’re truly eating vegan.

Introducing, the Mini Vegan Wellingtons recipe! Yes, you heard that right – no meat, no dairy, no eggs. But I can assure you that this vegan version will leave you speechless.

Traditionally made with beef fillet and pâté, making a vegan alternative that tastes just as good might seem like a daunting task. But, as always, with the right combination of ingredients and techniques, we can create extraordinary results that everyone will love.

These Mini Vegan Wellingtons contain a filling of juicy portobello mushrooms, chickpeas, and cooked brown rice flavored with savory thyme, onion powder, marjoram, and sage. The mixture is then encased in flaky puff pastry and baked until golden brown.

I guarantee that these mini wellingtons are going to be a game-changer for your next dinner party or holiday gathering. Not only are they visually impressive but they also offer unique flavors that are sure to satisfy even the most discerning palates.

So what are you waiting for? Let’s get started on this incredible Vegan Wellingtons recipe!

Why You’ll Love This Recipe

Mini Vegan Wellingtons
Mini Vegan Wellingtons

Attention all foodies! If you’re a lover of rich, savory flavors and have a penchant for experimenting with new ingredients, then let me introduce you to the Mini Vegan Wellingtons recipe. This tantalizing dish is one that is sure to become a staple in your recipe collection.

What’s not to love about the Mini Vegan Wellingtons? First of all, it is vegan-friendly. So, whether you’re a strict vegan, or looking to experience meat-free dishes, this recipe is perfect for you. Secondly, it’s easy to make. All you need are readily available ingredients such as canned chick-peas, cooked brown rice, walnuts, and some basic seasoning like thyme and onion powder.

But what truly sets this dish apart is its versatility. The Mini Vegan Wellingtons can be served as an appetizer or as a main course. The options are limitless as you can substitute the mushrooms for other vegetables such as beetroot or even butternut squash.

But most importantly, this dish is simply delicious! The combination of flaky vegan puff pastry with earthy mushrooms, and the creamy richness from the peanut butter and soy sauce gives your taste buds an unforgettable experience that will leave you craving more.

So, whether you’re hosting a dinner party or just whipping up something quick for yourself, give this recipe a try. I guarantee that once you do, it will become an instant favorite. Trust me; your taste buds will thank you!

Ingredient List

 These Mini Vegan Wellingtons are small on size but BIG on flavor!
These Mini Vegan Wellingtons are small on size but BIG on flavor!

Let me walk you through the ingredients needed for these delicious Mini Vegan Wellingtons. Don’t worry, this recipe does not require any fancy or hard-to-find ingredients. Here’s what you’ll need:

For the filling:

  • 2 cups of finely chopped portobello mushrooms
  • 1 small butternut squash
  • 1 tbsp of olive oil
  • 2 teaspoons of Dijon mustard
  • 2 tablespoons of soy sauce
  • 1 teaspoon of dried thyme
  • 1 teaspoon of marjoram
  • 1 teaspoon of dried sage
  • 1 can (15 oz) of rinsed and drained chick-peas
  • 2 cups of cooked brown rice
  • ½ cup of chopped walnuts
  • Salt and black pepper to taste

For pastry:

  • 1 sheet vegan puff pastry (from a package of two sheets)
  • 2 tablespoons of creamy peanut butter
  • 1 tablespoon of water

For garnish:

  • Fresh thyme leaves
  • Dried wild mushrooms (optional)

Make sure you have all these ingredients before starting the recipe, so you don’t have to pause halfway through to go pick something up at the store or market.

The Recipe How-To

 Forget the beef and try this vegan twist on a classic dish.
Forget the beef and try this vegan twist on a classic dish.

Are you ready to create some delicious Mini Vegan Wellingtons? Follow the step-by-step guide below to create this fabulous appetizer that will impress your guests and your taste buds!


  • 1 sheet of vegan puff pastry, thawed
  • 2 teaspoons of olive oil
  • 2 tablespoons of peanut butter
  • 3 cloves of garlic, minced
  • 1 small onion, finely chopped
  • 2 cups of cooked brown rice
  • 1 can of chickpeas, rinsed and drained
  • 1 cup of walnuts, finely chopped
  • 1 tablespoon of soy sauce
  • 1 tablespoon of Dijon mustard
  • A pinch of thyme, marjoram and sage

Step One: Preparing the Filling

First things first, preheat the oven to 350F to have it ready while you are preparing the filling. In a large pan over medium-high heat, add the olive oil and sauté the garlic and onion for about two minutes.

Once cooked, add the cooked brown rice, chickpeas, peanut butter, walnuts, soy sauce, Dijon mustard and a pinch of thyme. Stir and cook for another five minutes or until everything is well-combined.

Step Two: Assembling the Mini Wellingtons

Roll out the thawed vegan puff pastry on a cutting board. Cut it into equal-sized rectangles (depending on how big or small you want your Mini Vegan Wellingtons to be). Spoon out about half a tablespoon of filling onto each rectangle.

Fold the puff pastry over the filling and seal it by lightly pressing down on the edge with a fork. Place each mini Wellington on a baking sheet lined with parchment paper.

Step Three: Baking

Brush the tops lightly with more olive oil before placing them in the oven. Bake for approximately 20 minutes or until golden brown.

Step Four: Serving

Remove from oven and let them cool for a few minutes before serving warm.

Now that you have completed all four steps perfectly, enjoy your Mini Vegan Wellingtons!

Substitutions and Variations

 These savory and elegant appetizers will impress all your guests.
These savory and elegant appetizers will impress all your guests.

One of the wonderful things about cooking is that it encourages creativity and experimentation. Once you’ve tried your hand at this mini vegan wellington recipe, you may find yourself wanting to mix things up a bit. Here are some suggestions for substitutions and variations that will help you put a unique twist on this classic culinary favorite.

1. Replace the mushrooms: While mushrooms are a delicious ingredient in the original recipe, if you’re not a fan, there are plenty of other vegetables that could work as a substitution. Try using roasted butternut squash or cauliflower instead of the mushrooms for a sweeter flavor, or substitute cooked lentils for a heartier texture. You could even try using beetroot in place of the mushrooms for a colorful twist.

2. Swap out the pastry: The classic pastry used in a beef wellington recipe is puff pastry, but if you prefer a gluten-free option or just want to switch things up, there are plenty of different options to choose from. Try making a version with phyllo dough for a lighter option, or use vegan pie crust for a heartier version.

3. Add some spice: For an extra pop of flavor, try adding some spices to the filling mixture. Paprika, curry powder, cumin, or even chili flakes can add an interesting dimension to the recipe.

4. Make it nutty: Nuts can add texture and depth to your wellingtons. Try substituting walnuts with peanuts or almonds in place of the traditional bread crumbs.

5. Change up the sauce: While Dijon mustard and soy sauce make for delicious additions to this recipe, get creative and try something new like cashew cream or tahini instead!

Keep in mind that the possibilities for variation are endless! Don’t be afraid to experiment to create something uniquely yours!

Serving and Pairing

 Perfect for any occasion, from holiday celebrations to dinner parties.
Perfect for any occasion, from holiday celebrations to dinner parties.

Serving these mini vegan wellingtons is always a winner, not only because they make a delicious main dish, but also because they look stunningly beautiful. These golden, flaky pastries are packed with flavor and are a true feast for the eyes as well as the palate. They will make an excellent addition to any dinner party or holiday menu.

You can serve them as finger food with dipping sauces on the side if you’re having a party. They go great with a savory and slightly tangy sauce made of Dijon mustard, soy sauce and peanut butter.

If you’re having a formal dinner, plate up your mini wellingtons over a bed of braised greens like spinach or kale, and scatter some roasted cherry tomatoes around them. The sweetness of cherry tomatoes harmonizes beautifully with the earthy flavors of the mushrooms.

As for pairings, these vegan wellingtons can be matched up with a variety of light-bodied red wines that complement their flavors well. You could try it with Pinot Noir or Zinfandel, both of which have fruit forward notes that will balance out the bitterness from herbs like thyme and marjoram present in this dish.

Alternatively, if you prefer white wine, try pairing these mini mushroom wellingtons with Sauvignon Blanc or Chardonnay. These wines have a crisp finish that cuts through the richness of puff pastry and brings out the subtle sweetness in filling ingredients like squash and beets.

For non-alcoholic drink options, consider serving these vegan puff pastries alongside a Goji berry drink or herbal tea to enhance the mushroom flavors. These beverages provide slight sweetness without being too overpowering and work brilliantly to cleanse your palate between each mouthful.

Make-Ahead, Storing and Reheating

 The flaky pastry dough combined with the savory filling is a match made in heaven.
The flaky pastry dough combined with the savory filling is a match made in heaven.

Don’t you just love a recipe that can be prepared ahead of time? The Mini Vegan Wellingtons Recipe is perfect for meal prepping or reheating for leftovers.

If you want to make these wellingtons in advance, you can prepare them completely, place them on a baking tray, cover with cling wrap and store them in the refrigerator for up to 24 hours. When you are ready to cook, remove the cling wrap and bake according to the instructions.

If you have any leftovers, which is unlikely considering how delicious they are, you can simply store it in an airtight container in the refrigerator for up to three days. However, we suggest you reheat only what you plan on eating as reheating multiple times can change the texture of the pastry. You can reheat them in the oven at 350°F (175°C) for 10-15 minutes until heated through.

Another great thing about this recipe is that it is freezer-friendly! After baking and cooling completely, wrap each wellington individually with plastic wrap and keep them all in a zip-lock freezer bag. Freeze for up to one month for best results.

When you’re ready to serve, remove as many wellingtons as needed from the freezer bag and let them thaw completely before reheating. Reheat as mentioned above but adjust cooking time or until they’re warmed through properly.

Now, that’s my kind of freezer meal – delicious and hearty vegan mini beef wellingtons at my fingertips whenever I’m running short on time!

Tips for Perfect Results

 Don't be fooled by their small size, one bite and you'll be in food heaven.
Don’t be fooled by their small size, one bite and you’ll be in food heaven.

Making the Mini Vegan Wellingtons is not difficult, but there are some tips that can make them perfect. In order to get the best results, follow these tips.

First of all, make sure to chop all the ingredients finely. The puff pastry is delicate and needs to be able to cook evenly, so chunky ingredients can prevent it from rising properly.

Additionally, refrigerate the puff pastry for at least one hour before use. This will help the dough roll out more easily and maintain its shape in the oven.

When preparing the filling, it’s important to drain and rinse the chickpeas thoroughly. You don’t want any excess liquid in your mixture, which could cause your Wellingtons to become soggy.

Before folding the Wellingtons, brush a little water along the edges of the puff pastry. This creates a seal and helps keep everything contained inside while it bakes.

Finally, one of the most important tips is to resist the urge to open the oven door too much while baking. The temperature fluctuations can affect how well your Wellingtons rise and bake.

Follow these tips and you’ll have perfectly crisp, flaky Mini Vegan Wellingtons with a rich and flavorful filling every time.

Bottom Line

In conclusion, the mini vegan Wellingtons recipe is an excellent vegan version of the classic beef Wellington, using only plant-based ingredients that are both healthy and delicious. The dish is packed with flavors and textures that will surely make your taste buds dance with joy. Whether you’re looking to impress your guests at a dinner party, bring something new to your potluck, or just want to try something different for your next meal, this recipe is perfect for you.

With easy-to-follow instructions and simple ingredients such as puff pastry, mushrooms, chickpeas, and brown rice, this dish is not only tasty but also accessible to everyone. You can even customize it by mixing different spices or adding your favorite vegetables to suit your preferences fully.

So why not give it a try? This recipe will undoubtedly prove that eating vegan food can be just as satisfying as any other cuisine while still being healthy and ethical. Don’t hesitate to share it with your friends and family and spread the joy of vegan cooking.

Mini Vegan Wellingtons

Mini Vegan Wellingtons Recipe

From the cookbook "Vegan Lunch Box" by Jennifer McCann, these little treats are fabulous!
No ratings yet
Prep Time 20 mins
Cook Time 25 mins
Course Appetizer
Cuisine Vegan
Servings 12 mini wellingtons
Calories 689 kcal


  • 1 cup walnuts
  • 1 cup cooked brown rice
  • 1 cup canned chick-peas, rinsed and drained
  • 1 cup oat bran
  • 1/2 teaspoon sage
  • 1/2 teaspoon marjoram
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon thyme
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon peanut butter
  • 1 lb puff pastry, thawed
  • olive oil, for brushing


  • Line two baking sheets with parchment paper, spray with non-stick spray and set aside.
  • Have a small bowl of water and a clean, floured pastry board ready.
  • Chop walnut (food processor makes it easy) into very small bits. Scrape into large bowl.
  • Chop brown rice and chickpeas in food processor until mixture forms a coarse mash. Add this to the mixing bowl along with oat bran, spices, soy sauce, mustard and peanut butter. Knead together until it holds its shape.
  • Unfold the first sheet of puff pastry and roll into a 12x12 square. Cut into six rectangles about 6x4.
  • Scoop up a handful of the nut loaf mixture and form it into a small rectangular loaf (about 3x1x3/4 inches). Place in the center of a puff pastry. Dip your fingers in the water and lightly wet the top of the loaf.
  • Fold the short ends of the pastry over the loaf, then fold up the long edges using some water to seal it shut.
  • Place the mini Wellington seam side down on the prepared baking sheet. Repeat with the other 5.
  • Bake at 400F for 25 minutes. The crust should be puffed and golden and the inside heated through.
  • The Wellingtons can be made ahead and refrigerated until it's time to bake.

Add Your Own Notes


Serving: 194gCalories: 689kcalCarbohydrates: 65gProtein: 15.4gFat: 44.9gSaturated Fat: 9.1gSodium: 685.4mgFiber: 7.5gSugar: 1.7g
Keyword < 60 Mins, Beans, Brown Rice, Brunch, Lunch, Rice, Savory, Savory Pies, Small Appliance, Vegan
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