Veggie Portobello Wellington

Happy Christmas everyone!

I hope you’re having a lovely time whatever way you’re spending it. I’ve been eating, sleeping, eating, running, drinking, eating and running. I’m totally in my happy place.

Whilst helping Mam prep for Christmas Day, I started prepping a Veggie Portobello Mushroom Wellington. However as we finished ALL the prep we suddenly realised that we had waaayyy too much food.(Shock horror!) I thought my dad might kill me if I swapped his turkey for a veggie main, SO we decided to keep it for St.Stephens Day (Boxing Day).

This was my first attempt at like a PROPER veggie main. While I eat a lot of veggie food it’s always from restaurants and not necessarily made by moi, so this was quite big for me! I got approval from all family members except for my brother because he refuses to eat mushrooms (rolls eyes!).


  • 2 sheets of shortcrust pastry (vegan or vegetarian)
  • 400g cooked chestnuts
  • 200g pecans
  • 4 portobello mushrooms
  • 4 cloves garlic crushed
  • 1 red onion, chopped
  • 2 tbsp thyme
  • 2 tbsp rosemary
  • Salt and pepper
  • 200ml white wine
  • 1/2 tbsp brown sugar
  • 2 slices of seeded brown bread
  • 200ml vegetable stock
  • Vegetable Oil
  • Almond milk


  1. Pre-heat oven to 180C
  2. Season mushrooms with 1 tbsp of rosemary and thyme, salt, pepper and 4 cloves of garlic. Place in oven for 10-15 minutes until fully cooked.
  3. While mushrooms are cooking, heat a pan, add onion, sugar and white wine. Cook for 5-8 minutes until onion has caramelised. Once cooked set aside.
  4. In a food processor, add the chestnuts, bread, remaining rosemary, thyme, salt, pepper.Pulse. Place into a bowl and add the onion mixture. Pour in the vegetable stock gradually. Stir the mixture so it clumps up
  5. Push 1cm thick layer of the mixture onto a sheet of shortcrust pastry, laid out on a baking tray.
  6. Mould 1/2 of the mixture with your hands into a large, wide sausage shape.
  7. Put the pre cooked portobello mushrooms on top of the “sausage”.
  8. Encase the mushrooms in the rest of the mixture.
  9. Carefully lay the second sheet of pastry on top of the mound.
  10. Cut off the edges of the pastry and remove the excess. Use it to decorate – I made hearts!
  11. Seal the edges with a fork and fork in air holes

12. Bake in the oven for 30-40 minutes until it’s a golden brown colour

13. Serve with ALL the leftover trimmings!


I received a number of vegan and vegetarian cookbooks as gifts this Christmas. I’ve no excuses now – Veganuary should be a walk in the park!

Let me know if you try this recipe. I would love to hear what you think!

Happy St. Stephens Day!







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