• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Shop
  • Contact
OMG! Yummy
  • Recipes
  • Cookbook!
  • Sumac & Sunshine
  • Classes and Events
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Cookbook!
  • Classes and Events
  • Sumac & Sunshine
  • Shop
  • Contact
×
Home » Main Courses

Vegetable Wellington: An Elegant Vegetarian Entree for your Holiday Meals

by Beth Lee · Published: Oct 10, 2020 · Modified: Oct 15, 2024

2.3K shares
Jump to Recipe Jump to Video Print Recipe
pinterest image showing 3 slices of vegetarian wellington on baked parchment paper

Searching for an elegant vegetarian entree for a holiday meal? This vegetable Wellington is the perfect choice for Thanksgiving, Hanukkah, Christmas or anytime a delicious vegetarian main dish is a must!

A vegan option is my Instant Pot red lentil chili with pumpkin and black beans.

For ease of browsing, here are all of my main course recipes in one place.

vegetable wellington with 3 slices on baked parchment with a serrated knife

This post contains Amazon affiliate links. As an Amazon Influencer, I earn from qualifying purchases. Your price is never affected.

Even the carnivores at the table will devour this vegetarian holiday entree

Circa Thanksgiving 2010, I was desperate for a vegetarian entree to serve a non-turkey-eating guest. Luckily, I happened upon this recipe from Melissa Clark -- a food writer for the New York Times and cookbook author of multiple books including In the Kitchen with A Good Appetite.

The recipe was for a vegetable Wellington - a variation of a popular beef dish but obviously without the beef. I was intrigued.

My goal was to find a dish that I could prepare ahead of time and would taste hearty enough to count as a suitable substitute for the turkey the rest of us would eat. This mushroom wellington absolutely hit the spot.

Everyone enjoyed it, perhaps more than the turkey, and it returned to our menu the following year by request of all guests. So I wrote to Ms. Clark to ask if I could write about the recipe and she obliged happily.

Why you’ll love this recipe

The original dish – a beef Wellington – is a beef tenderloin wrapped in mushrooms and puff pastry. Once baked, each bite contains crunchy puff pastry, savory mushrooms and juicy steak.

This vegetable variation plays on that concept, keeping the mushrooms in tact but using goat cheese and butternut squash instead of meat. As functional and toasty as the puff pastry is as a blanket for the filling, the ingredients inside really steal the show.

The combination of sweet squash, savory, pungent mushrooms, married together with melted goat cheese and swaddled in flaky puff pastry is nothing short of divine. If you are a vegetarian or are hosting vegetarians, add this recipe to your repertoire. 

Check out my vegetable Wellington web story for a quick visual guide on how to prepare this elegant main course!

Ingredients you’ll need

ingredients for the vegetarian entree including butternut squash, mushroom and goat cheese wellington with all ingredients labeled

The Filling

The filling is simple — butternut squash with a hint of thyme and maple syrup, mushrooms sautéed with white wine, garlic, and shallots, and creamy, crumbled goat cheese.

  • Butternut Squash: You can buy this squash whole or already cubed. You might even find it in the frozen section. Buying it already cubed definitely saves some time. But if you are used to the technique for cutting up a whole squash, it’s easy and will likely yield enough for this dish and something else.
  • Mushrooms: Cremini’s are a nice choice but if you have plain white button mushrooms, go for it. You will be adding flavor to them when they are sauteed so use what you have or what you can find at the market.
  • Goat Cheese: Another small but useful shortcut is to get the already crumbled goat, but definitely not necessary. A log will work fine and just use your hands to crumble it. Or try another cheese – I think feta would work really all as an alternative.
  • White Wine: A dryer white wine is best such as a sauvignon blanc or chardonnay but I once used a viognier, which isn’t as dry and the mushrooms were still delicious. Another option could be vermouth, sherry or brandy or even a flavorful vegetable stock.
  • Thyme and Parsley: Fresh herbs are nice but dried will sub in well here if needed.

The Wrapper

  • Puff Pastry: I have used both the Trader Joe’s brand and the Pepperidge Farm brand. The key is to be sure it is fully thawed. But also as cold as possible. If you are working with it and it gets too supple, pop it in the fridge or freezer for a few minutes to cool off.
  • Egg Wash: Just whisk an egg with a bit of water and it makes the perfect bath for the outside of the puff pastry so it cooks up bronzy brown and beautiful.

How to make this recipe

Prepare the fillings (up to a day or two in advance if you want)

1. Precook the squash – I prefer to roast it rather than sauté it in a pan. Just toss the cubed squash pieces with olive oil, salt and pepper on a parchment-lined sheet pan. If you want, throw some thyme sprigs on top and then pop it in the oven.

uncooked butternut squash on parchment paper-lined tray

2. Cook the cubes until they are mostly fork tender. Ok if they are a little under – they will cook more when you bake the wellington.

butternut squash cubes cooked on parchment-lined tray

3. While the butternut squash is roasting, you can make the mushrooms. Sauté in a pan with some butter (or you can use olive oil) – the key is to make sure the juices have released from the mushrooms and the wine also boils away. You do not want wet veggies inside your puff pastry.

mushrooms in saute pan with parsley on top

Prep the pastry, fold and bake

4. Prep the puff pastries by removing the dough from the freezer and letting it thaw. Lay it out on a floured surface or even better, right on the parchment paper or silpat that you will cook it on. Poke some holes in pastry before you fill it – this is also called “docking”. You want to prevent the pastry from puffing too much.

puff pastry on parchment-lined tray with tiny holes poked in the pastry

5. Put down a layer of mushrooms

mushrooms on docked puff pastry

6. Then layer on the goat cheese.

goat cheese layered on to the mushrooms on the puff pastry

7. Now layer the squash on the goat cheese, leaving a nice band of puff pastry around the edges. (also ok to put squash then goat)

squash layered onto goat cheese and mushrooms on top of puff pastry

8. Brush the edges with egg wash.

edges of puff pastry are brushed with egg wash

9. Then close up the Wellington. Gently turn over and egg wash if you are baking immediately. Otherwise, cover and refrigerate until you are ready to bake them.

folded vegetarian wellington egg washed and ready to go in the oven

10. Bake at 400 degrees for about 30 minutes.

fully baked wellington on baked parchment ready to be sliced

Expert Tips and FAQs

Yes there a few steps involved in this dish but don't let that intimidate you at all. Break it down and take short cuts where you can, and you'll find this elegant entree comes together quite easily.

  • The original recipe suggests sautéing the squash - I prefer to roast it. You can roast the squash at the same time as you sauté the mushrooms - a big time-saver especially if you are prepping for a large holiday gathering.
  • Time-saver: buy pre-cut butternut squash.
  • You can also buy pre-cut mushrooms - just watch for freshness and don't let them sit in the refrigerator for too many days.
  • If your puff pastry gets too soft to work with, just pop it in the refrigerator for a few minutes to firm up. You can do the same right before you bake it - always best to cook colder puff pastry than pastry that has become warm.
Can this Mushroom Wellington Be Prepared Ahead of Time?

You can absolutely prepare the mushroom mixture and squash at least a day before.
On the day you plan to serve this dish, you can prepare the puff-pastry filled wellingtons in the morning, refrigerate, and then just egg wash and bake them right before dinner. 

What Substitutions Can I Make in the Filling Ingredients?


You can definitely experiment with using another type of squash such as delicata, which doesn’t even need to be peeled. Or try the mini honey butternut squashes if you see them at the store. Or Acorn or Kuri squash.
 
Substitute other mushrooms for the crimini or use a combination. Or add some kale or spinach to the mushroom sauté. Or switch the white wine to a different alcohol – perhaps some dry sherry or brandy or vermouth. Or change the thyme to rosemary or sage. 

whole delicata squash with a few of the other wellington ingredients showing

What to serve with this vegetarian entree

Thanksgiving Menu Planner

Arugula and Fig Salad with Pomegranate Molasses Dressing

Roasted Brussels Sprouts with Pomegranate

vegetarian entree sliced with a serrated knife and with 3 slices cut from whole wellington

Buy my cookbook now!

P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!

vegetable wellington with 3 slices cut off by a black-handled serrated knife

Vegetable Wellington

Beth Lee
This puff-pastry wrapped vegetarian entrée will not only please your vegetarian guests, but your meat-eating diners as well. Filled with savory mushrooms, roasted butternut squash and creamy goat cheese, this vegetable Wellington will become a staple in your holiday and dinner party meals. (Adapted from a Melissa Clark recipe).
4.60 from 64 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 40 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine Thanksgiving
Servings 10 servings
Calories 378.02 kcal

Ingredients
  

  • 4 tablespoons butter or 2 tablespoon butter and 2 tablespoon olive oil if you roast the squash
  • 1 small butternut squash 1 ¼ pounds, peeled, seeded and cut into ½-inch cubes (you can buy pre-cut squash at many stores which can be a real time-saver)
  • 1 teaspoon maple syrup
  • ½ teaspoon chopped fresh thyme
  • ⅛ teaspoon smoked sweet paprika or regular paprika
  • ½ teaspoon kosher salt or more to taste
  • 2 garlic cloves finely chopped
  • 1 large shallot finely chopped
  • ¾ pound cremini mushrooms trimmed and roughly chopped
  • ⅓ cup dry white wine
  • ¼ teaspoon ground black pepper
  • 2 tablespoons chopped parsley
  • Flour just for dusting when working with puff pastry
  • 14-16 oz package puff pastry
  • 1 cup crumbled goat cheese
  • 1 egg whisked with ½ teaspoon water.
Get Recipe Ingredients

Instructions
 

  • If you'll be preparing these immediately, heat the oven to 400 degrees and line a large baking sheet with parchment.
  • Roast the squash at 400 degrees in the oven with the olive oil, salt, and pepper - it will take about 20 minutes. You can stir in the syrup, thyme, and paprika when you take it out of the oven. I did this the day before and stored it in a container in the refrigerator.
    roasted butternut squash on parchment-lined baking tray
  • While the squash is roasting, put a large skillet on medium and melt the remaining butter in the skillet. Stir in garlic and shallot; cook 1 to 2 minutes. Add the mushrooms and remaining salt. Cook until mushrooms are soft and their juices evaporate, about 10 minutes. Stir in the wine and cook until the mixture is dry, about 5 minutes. Stir in the pepper and parsley. Taste and add more salt if needed. You can also do this the day before, if you like.
    mushrooms cooked with parsley ready to be mixed in in the skillet
  • Unwrap the puff pastry and place one on a piece of parchment or silicone silpat-style mat that you can transfer directly to your sheet pan for baking. Ms. Clark cuts her puff pastry sheets into into two 5-by-15-inch rectangles. I do not cut the puff pastry. I wanted a larger finished wellington that I could slice into pieces. Using a fork, poke holes in the pastry to let it steam and create crispy layers (less puff - more crisp layers).
    puff pastry with holes poked in it on a parchment lined sheet tray
  • Spread mushrooms on each pastry rectangle leaving ¼-inch border. Spoon the cheese crumbles over the mushrooms. Then spoon the squash over the cheese, leaving a 1 ½-inch border (it will look like a stripe of squash lying on a bed of cheese and mushrooms). It also works to put the squash on the mushrooms and the cheese last - just be sure to start with the mushrooms.
    mushrooms, goat cheese and butternut squash layered on puff pastry
  • Brush the exposed borders of dough on each rectangle with the egg wash. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Repeat with other piece of puff pastry.
    edges of puff pastry brushed with egg wash
  • Transfer the parchment or silicone mat with pastry on top to the baking sheet. Turn them over so that the seam is face down. If you end up with any small holes in the puff pastry, just close them up with your hands. There isn't any liquid, so a tiny hole won't destroy the wellington. Brush the tops with more egg wash. Bake until they are puffed golden, and firm to the touch, about 30 minutes.* Let cool for 10 minutes, slice and serve.
    egg washed vegetable wellington ready to bake

Video

Notes

  • I wrote to Ms. Clark to ask her if the puff pastry would be ok if you prepared these early in the day, refrigerated, and just applied the egg wash last minute and baked them. She said it would be fine, but to expect a few minutes extra baking time if they were cold from the refrigerator. I used this method and it worked perfectly!
  • The original recipe suggests sautéing the squash but I decided to roast the squash instead. You can sauté the mushrooms while the squash roasts - a big time-saver especially if you are prepping for a large holiday gathering.
  • If your puff pastry gets too soft and hard to work with just pop it in the refrigerator for a few minutes to firm up.
  • Buy pre-cut butternut squash and skip cutting the squash - a great time-saver.
  • Buy pre-cut mushrooms - just watch for freshness and don't let them sit in the refrigerator for too many days.

Nutrition

Calories: 378.02kcalCarbohydrates: 29.58gProtein: 9.45gFat: 25gSaturated Fat: 10.18gCholesterol: 38.85mgSodium: 351.26mgPotassium: 471.05mgFiber: 2.41gSugar: 3.46gVitamin A: 8450.4IUVitamin C: 17.36mgCalcium: 83.87mgIron: 2.29mg
Keyword mushrooms, vegetable wellington, vegetarian entrée
Tried this recipe?Let us know how it was!

More Main Courses

  • Large oval red platter of matzo nachos with leftover brisket.
    Matzo Nachos with Leftover Brisket (Vegetarian Option)
  • Bulgogi burger on a wooden board with a red bowl of coleslaw in the background.
    Bulgogi Burgers with Kimchi Sauce
  • One stuffed pepper on a plate with yogurt and fresh parsley.
    Stuffed Romano Peppers Recipe
  • Braised beef brisket in a bowl with a slice of challah on the side.
    Braised Beef Brisket with Tsimmes

Reader Interactions

Comments

    4.60 from 64 votes (47 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Allison

    November 04, 2019 at 9:05 am

    5 stars
    I'm a meat eater, but this vegetarian version is my new fave! Love those veggies and goat cheese!

    Reply
    • Beth Lee

      November 04, 2019 at 9:47 am

      Was so funny when we first served this, I ran out because everyone ate this and the turkey!

      Reply
  2. Justine

    November 04, 2019 at 8:53 am

    5 stars
    Beef wellingtons are fancy, but honestly I feel there's something a little more elegant about butternut squash. This dish is fantastic!

    Reply
    • Beth Lee

      November 04, 2019 at 9:46 am

      I agree - the nuance of the squash, meaty mushrooms and goat cheese makes for happy taste buds!

      Reply
  3. Sandi

    November 01, 2019 at 3:05 pm

    5 stars
    What a fun new recipe idea. I have yet to try a Wellington but you make it look so easy.

    Reply
    • Beth Lee

      November 04, 2019 at 6:29 am

      And I bet you have a source or idea of how to make this gluten free!

      Reply
  4. Laura

    November 01, 2019 at 2:20 pm

    5 stars
    This vegetable wellington looks amazing! All of my favorite flavors are in this. I know I certainly won't miss the meat!

    Reply
    • Beth Lee

      November 04, 2019 at 6:30 am

      You don't - as much as my family loves the turkey, everyone wanted to eat this and loves it.

      Reply
  5. Chrissy

    December 16, 2018 at 2:23 pm

    5 stars
    Ooooh, I love the combo of mushroom and puff pastry in this dish! Mushrooms add such tasty umami flavor to anything; I don't even miss the meat when I eat something like this.

    Reply
    • Beth Lee

      December 17, 2018 at 8:47 pm

      You really don't - it has so much flavor!

      Reply
  6. krissy

    December 16, 2018 at 1:44 pm

    5 stars
    This looks amazing! Im always on the lookout for good vegetarian recipes! I will be adding this to my next gathering!

    Reply
    • Beth Lee

      December 17, 2018 at 8:46 pm

      This is so delicious it will even make your carnivores into vegetarian main dish lovers!

      Reply
  7. Kelly Anthony

    October 15, 2018 at 4:37 am

    5 stars
    What a genius twist for beef wellington! Absolutely perfect for the holidays, but I'm thinking more along the lines of dinner tonight 😉 Thanks for the great recipe!

    Reply
    • Beth Lee

      October 15, 2018 at 6:13 am

      And so seasonal w the butternut squash!

      Reply
  8. claire

    October 15, 2018 at 12:36 am

    5 stars
    This is such an awesome recipe for when you are entertaining.
    Like you say perfect for Thanksgiving, but also great when you have friends coming over on a Saturday.
    They loved it!!!

    Reply
    • Beth Lee

      October 15, 2018 at 6:11 am

      Yes! You can prep ahead too and just bake it right before dinner

      Reply
  9. Analida's Ethnic Spoon

    November 16, 2016 at 4:27 pm

    I love most anything wrapped in a pasty! This looks sooo good!

    Reply
    • Beth Lee

      November 18, 2016 at 11:22 am

      This really is delicious - when I've served it at Thanksgiving, even the carnivores like it as much, or more, than the turkey.

      Reply
  10. Caren with a "C"

    December 15, 2011 at 5:57 pm

    Sounds like a good combination!

    Reply
  11. Margaret Almon

    December 13, 2011 at 6:10 pm

    Wow! That is beautiful. I am a vegetarian and my husband is allergic to turkey, so this rocks. He makes his grandmother's strudel--stretching the dough until it is translucent--I bet it would be good with this filling.

    Reply
  12. Yuri - Chef Pandita

    December 13, 2011 at 1:48 pm

    Love it! I'm already thinking of different veggie fillings, possibilities are endless 🙂

    Reply
  13. rebecca

    December 12, 2011 at 8:26 pm

    wow looks amazing I think I would have that over turkey too

    Reply
  14. Sandy Corman

    December 12, 2011 at 10:11 am

    It was indeed delicious when we had it this Thanksgiving. Next time you make it can you make extra one for me?

    Reply
    • omgyummy

      December 12, 2011 at 8:06 pm

      Yes, I will, I promise!

      Reply
  15. Brenda Bettaglio

    December 12, 2011 at 9:30 am

    YAY!!!! Thank you so much for the recipe, Beth! It looks fantastic and I will definitely try it out. I can't wait!

    BTW, I made your Pork Carnitas this past weekend for a holiday party for a bunch of carnivores and they all said they loved it! Thanks so much for that recipe!

    Reply
    • omgyummy

      December 12, 2011 at 8:05 pm

      You're welcome Brenda! You know, Brenda's breaded chicken is still one of my most popular posts!

      Let me know if you make this vegetable wellington and what you think of it.

      Reply
Newer Comments »

Primary Sidebar

pinterest image showing 3 slices of vegetarian wellington on baked parchment paper
  • Amazon
  • Facebook
  • Instagram
  • Pinterest
  • Facebook
Beth Lee holding red chopsticks and eating rice out of blue bowl.

Hi, I'm Beth!

I'm a cookbook author, cooking teacher and preserved lemon lover. My family is a mix of Jewish, Hawaiian and Korean heritage. My virtual multicultural kitchen is always open. Let's cook together! 

Read More!

Popular

  • Pomegranate charoset in a blue bowl with oranges surrounding it and pistachios on top.
    Pomegranate Charoset (Haroset) for Passover and Year-round
  • Chocolate-filled hamantaschen on a red plate with a yellow bowl in the background with powdered sugar suggesting the Mexican wedding cookie flavors as well.
    Chocolate-filled Hamantaschen: or was that a Mexican wedding cookie?
  • Mandu dipping sauce on a tan plate with mandu all around and brown bowl with sauce in the center and a slate colored liner in the background.
    Mandu Dipping Sauce (Cho Jung)
  • Pomegranate sauce in a gravy boat with a spoon and the sliced turkey breast in the background.
    Pomegranate Gravy with Port and Rosemary

Buy My Cookbook

Photo of the cover of the essential Jewish baking cookbook by Beth Lee.

Footer

pinterest image showing 3 slices of vegetarian wellington on baked parchment paper
↑ back to top
Horizontal image showing logos of various media outlets that OMG! Yummy has been featured in.

About

  • About
  • Contact
  • Privacy Policy
  • Web Stories

Newsletter

  • Sign Up! for emails and updates

Recipes

  • Recipe Index
  • Jewish Recipes

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Beth Lee/OMG! Yummy · All Rights Reserved

  • Facebook
  • Pinterest
  • Threads
  • Yummly
  • Reddit
  • X
 

Loading Comments...
 

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.