One of the best vegetarian festive centrepieces, this Nut Roast Wellington is full of flavour and texture. Earthy mushrooms, sweet chestnuts and crunchy mixed nuts combine with aromatic herbs, garlic and a touch of miso for deep umami, all wrapped in flaky puff pastry. Even meat eaters will love a slice.
Christmas dinner often centres on turkey, but if you need a vegetarian or vegan main, this Nut Roast Wellington is straightforward to prepare and makes a memorable centrepiece. It can be made ahead and adapted for vegans with a few simple swaps. I like to serve it with glazed carrots and honey-glazed parsnips, which can also be made vegan-friendly.
Table of Contents
- Why you will love this recipe
- Ingredients
- Substitutions and variations
- How to make a Nut Roast Wellington
- Cooking tips
- Frequently asked questions
- Other recipes you might enjoy
- Nut Roast Wellington Recipe
Why you will love this recipe:
- Easy to make yet impressive—an ideal vegetarian festive centrepiece.
- Can be made ahead, which makes entertaining less stressful during busy holidays.
- Packed with contrasting flavours and textures: umami mushrooms, sweet chestnuts, salty tamari and crunchy nuts wrapped in buttery puff pastry.
- Vegetarian by default and simple to adapt for vegans.
Ingredients:
Full recipe and printable card are in the recipe card further down the page.
Mixed mushrooms – use a mix for depth of flavour; chestnut mushrooms add a pleasant nuttiness.
Cooked chestnuts – vacuum-packed chestnuts are convenient and add a creamy, sweet note.
Mixed nuts – almonds, hazelnuts, cashews and walnuts work well; blitz to even pieces.
White miso paste – mild, slightly sweet and umami-rich; balances the other flavours.
Ready-rolled puff pastry – an all-butter version gives the best flavour and flakiness; keep a roll in the freezer for convenience.
Substitutions and Variations:
- Nuts: Use any combination you prefer; aim for similar-sized pieces after blitzing so the texture is even.
- Mushrooms: Button, chestnut, shiitake, oyster or a mix each contribute different textures and umami depths—adjust to taste.
- Vegetables: Add finely chopped carrots, parsnips, butternut squash or leeks for extra sweetness and bulk.
- Herbs: Fresh sage, rosemary and thyme work best for roasting. If using dried herbs or Herbes de Provence, use less as dried herbs are more concentrated.
- Marmite: Swap the Dijon for a light glaze of Marmite if you enjoy bold, salty umami notes.
Here’s how to make a Nut Roast Wellington:
This is a step-by-step overview. The full, detailed recipe is in the recipe card below.
ONE: Preheat the oven to 220°C (200°C fan). Line a large baking sheet with non-stick paper. Melt 1 tbsp butter in a large non-stick frying pan with a little oil. Sauté finely diced onion, celery and chopped mushrooms over medium heat for about 10 minutes until softened.
TWO: Blitz the chestnuts and mixed nuts in a food processor to even pieces. Add crushed garlic, chopped herbs and bay leaves to the pan and cook for another 5–10 minutes over low–medium heat.
THREE: Stir in tomato purée, miso paste and tamari, then crumble in a vegetable stock cube. Add the blitzed chestnuts and nuts plus the remaining butter. Season to taste, remove from heat and let cool slightly.
FOUR: Unroll the pastry and cut a narrow strip from one end for decorations. Pile the cooled mixture down the centre and shape into a long “sausage”.
FIVE: Brush the pastry edges with Dijon mustard, fold over to enclose the filling, and seal with a fork. Place on the prepared tray. Cut pastry shapes from the reserved strip and stick them on top with a little beaten egg.
SIX: Brush the whole Wellington with the remaining beaten egg and bake for 20–25 minutes, or until the pastry is puffed, golden and crisp. Rest for 5 minutes before slicing.
Cooking Tips:
- Toast the nuts lightly before blitzing to enhance their flavour.
- Use mustard sparingly—Dijon adds a sharp lift, but a thin spread is enough.
- Decorations—cut festive shapes from the reserved pastry strip: stars, holly or simple leaves look great.
- Make ahead—assemble up to the egg wash, cover and chill overnight. Bake about 25 minutes before serving.
Frequently Asked Questions
Yes. You can prepare it the day before up to the egg wash, cover and chill in the fridge overnight, then bake as directed about 25 minutes before serving.
Yes. Swap the butter for a plant-based alternative, use vegan puff pastry and glaze with plant-based milk instead of beaten egg.
Other recipes you might enjoy:
If you want more side dish ideas, try recipes for maple butter glazed carrots, honey-glazed parsnips, cheesy baked leeks, or a classic bread sauce. These pair well with the Nut Roast Wellington.
Easy Dinner Recipes
Creamy Chicken Pie with Mushrooms & Leeks
Christmas Recipes
Leftover Garlic Butter Turkey and Ham Pie
Christmas Recipes
Creamy Brussels Sprouts with Pancetta
Christmas Recipes
Speedy Mince Pies
If you try this Nut Roast Wellington or any recipe on the site, please leave a comment to let us know how it turned out.
Nut Roast Wellington
Ingredients
- 1 large white onion, finely diced
- 1 stick celery, finely diced
- 350 g mixed mushrooms, finely chopped
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 100 g vacuum-packed cooked chestnuts
- 175 g mixed nuts
- 3 garlic cloves, crushed
- 1 handful fresh herbs such as sage, rosemary and thyme, finely chopped
- 2 bay leaves
- 1 tbsp tomato purée
- 1 tbsp white miso paste
- 1 tbsp tamari sauce
- 1 vegetable stock cube
- Salt and freshly ground black pepper, to taste
- 1 x 320 g ready-rolled all-butter puff pastry
- 1 tbsp Dijon mustard
- 1 large egg, beaten (or plant milk for a vegan glaze)
Instructions
- Preheat the oven to 220°C (200°C fan). Line a large baking sheet with non-stick baking paper.
- Melt 1 tbsp butter in a large non-stick frying pan with the oil. Add onion, celery and mushrooms and sauté for about 10 minutes until softened.
- Meanwhile, blitz the chestnuts and mixed nuts in a food processor to even pieces.
- Add garlic, chopped herbs and bay leaves to the softened vegetables and cook over low–medium heat for 5–10 minutes, stirring often.
- Stir in tomato purée, miso paste and tamari, then crumble in the vegetable stock cube.
- Add the blitzed chestnuts and nuts with the remaining butter, season to taste, remove from heat and allow to cool slightly.
- Unroll the pastry and cut a strip from one end for decorations.
- Tip the cooled mixture down the centre of the pastry and shape into a long sausage. Brush the edges with mustard, fold over and seal with a fork. Place onto the prepared baking sheet.
- Cut pastry shapes from the reserved strip and stick them on top with a little beaten egg (or plant milk for vegan). Brush the whole Wellington with beaten egg (or plant milk).
- Bake for 20–25 minutes until the pastry is puffed, golden and crisp. Leave to stand for 5 minutes before slicing.
Notes
Herbs: Use hardy fresh herbs like sage, rosemary and thyme. If using dried herbs, reduce the quantity as they are more concentrated.
Marmite: If you enjoy Marmite, brush a light layer over the pastry in place of Dijon for extra savoury depth.
Vegan option: Replace butter with a plant-based alternative, use vegan puff pastry and glaze with plant milk instead of egg.
Make ahead: Assemble up to the egg wash, cover and chill overnight. Bake 25 minutes before serving.
Nutrition
• Carbohydrates: 70 g
• Protein: 19 g
• Fat: 65 g
• Saturated Fat: 15 g
Nutrition information is an approximation.
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