This Vegetable Wellington takes everything you love about the classic and layers it with fall flavor. A golden puff pastry filled with roasted butternut squash, red peppers, mushroom duxelles, and a savory vegetable stuffing. It slices beautifully, holds its shape, and feels as celebratory as a roast-without a shred of meat in sight.
🕒 Ready in ~6 hrs | 🍲 Serves 6 | 🍴 Make-Ahead Holiday Main
Main flavors: mushroom, roasted squash, herbs, warm spice
Best for: vegetarian holiday mains, special occasions, or cozy fall dinners
Recipe type: Oven-baked pastry entrée
Unlike many vegetable Wellingtons that turn soft or lose definition, this version builds structure in layers: a Swiss chard wrap to retain moisture, a dense yet tender vegetable filling for stability, and roasted squash as a vibrant centerpiece.
Serve it whole at the table for maximum "wow" factor-your guests will love the golden crust and jewel-toned slices. And if you're feeding both meat-eaters and vegetarians, this showstopper sits proudly alongside turkey or ham without feeling like an afterthought.
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Key Ingredients (and why they work)
Puff pastry - Classic Beef Wellington is wrapped in it for a reason-it's light, crisp, and bakes to a golden, flaky crust. It's richer and more refined than pie crust or phyllo, giving this vegetable version the same texture and presentation as the original.
Mushroom duxelles - This finely chopped mixture of mushrooms, onions, garlic, and herbs adds the savory depth and is an integral part of the classic recipe. It's the key layer that keeps the filling cohesive and full of umami.
Swiss chard - It may look like an odd addition, but Swiss chard is the unsung hero here. The leaves act as a natural moisture barrier, wrapping the filling so it doesn't soak into the pastry and make it soggy. It also adds subtle earthiness and that gorgeous green rim around every slice. Look for a bunch with large leaves for easier assembly.
Butternut squash - Using the long neck of the squash as a single solid piece gives the Wellington structure and visual impact. Roast it until it's very tender so it slices cleanly in the finished loaf. The squash will still hold its shape during assembly and baking.
Fresh herbs - Fresh thyme, sage, and parsley brighten the filling and balance the richness of the pastry and butter. Fresh herbs are more aromatic and vibrant than dried, which helps the vegetable layers taste clean and balanced rather than heavy.
Exact measurements are listed in the recipe card below.
Tools you'll need
- Measuring cups and spoons
- Sharp knife (paid link) and cutting board
- Large nonstick skillet
- Stirring utensil, basting brush
- Sheet pan or baking dish
- Parchment paper or silicone mat
- Loaf pan (paid link)
- Food processor (optional)
How to make Vegetable Wellington
This impressive dish is quite easy to make; it just takes a few extra steps to prepare the loaf's layered insides. Fortunately, each step is quite simple.
Prepare the Swiss Chard
- Slice the stems off the leaves and reserve them for another part of the recipe.
- Rinse the leaves thoroughly, pat them dry with a towel, then set them out to finish air-drying while continuing with the recipe.
- These leaves wrap the vegetable loaf, creating a barrier that prevents moisture from seeping into the pastry and making it soggy. To make wrapping easier, slice off the end of the leaf that still has part of the firmer stem.
Roast the vegetables
- Preheat the oven to 400°F. Set the butternut squash in the oven for 5 minutes to soften the skin. Peel the squash, then cut off the bulb end and set aside or reserve for another use. Trim off the rounded edges of the neck, then split it lengthwise, leaving two rectangular slabs of butternut.
- Coat the butternut with a few teaspoons of olive oil and season with a few pinches of salt, pepper, cinnamon, and nutmeg, and set on a sheet pan.
- Cut off the rounded tops and bottoms of the red bell peppers, set aside or reserve for another use, and split it in half. Trim off all of the white membrane and remove all seeds. Cut in half again if needed to lie flat.
- Coat the bell pepper pieces with a splash of olive oil, season with a pinch of salt, and set on a sheet pan, skin side up.
- Roast both vegetables in the oven for 30 to 40 minutes. Remove the bell pepper skin when it is cool enough to handle and set both aside until it's time to assemble the Wellington. It's helpful to put the bell peppers in a bag or sealed bowl for a few minutes to make removing the skins even easier.
Make the duxelles
- Warm a large nonstick skillet over medium-high heat and add 1 tablespoon each of butter and olive oil.
- Finely chop the mushrooms. You can save time by pulsing them in a food processor, one-third of a pound at a time.
- Add ½ cup of minced onions to the hot pan and cook for 5-7 minutes. Then, add the mushrooms, garlic, parsley, and 1 teaspoon each of salt and pepper.
- Cook, stirring occasionally until the mushrooms have released all their moisture, and that moisture has evaporated. Then, deglaze with the wine. (Pour the wine into the pan and let it sizzle and evaporate.)
- Cook until the wine has completely evaporated. Press the duxelles mixture to check when it's nearly dry, but not crumbling, then adjust the salt if needed. Set aside until it's time to assemble the Wellington.
Make the vegetable stuffing mix
- Using the same nonstick skillet, melt 2 tablespoons each of butter and olive oil over medium-high heat.
- Add the cauliflower, onion, celery, and carrots, and saute for 10 minutes.
- Next, add the minced garlic, fresh herbs, 1 ½ teaspoons of salt, and ½ teaspoon of pepper, and continue cooking until the vegetables are tender.
- Last, stir in the torn bread pieces and toss to coat in the oil and vegetables. Add more butter and/or oil to the pan if it is too dry. Taste for salt, then set aside.
Mold the layers in a loaf pan
- Using the loaf pan as a guide, set out a piece of plastic wrap that's long enough to hang over the sides of the pan once tucked into it.
- Start by laying the Swiss chard leaves across the plastic wrap, then add a long leaf on either end to wrap the sides.
- Next, spread two-thirds of the duxelle mixture over the leaves, ensuring it will fill the available space in the loaf pan. Then, lay the red pepper slices down.
- Top the red peppers with the vegetable stuffing mixture, using your hands to pack it into a rectangle.
- Carefully lift the sides and edges of the plastic wrap and place the partial structure into the loaf pan. Patting it down and into the corners, and draping the plastic wrap and chard leaves over the sides of the pan.
- Next, add the butternut squash slabs to the loaf pan, trimming them to cover completely, and top with the remaining duxelles mix.
- Cover the duxelle with one more chard leaf, tucking it into the edges and pulling any leaf layers over the top. Cover the loaf tightly with plastic wrap and weigh it down with something heavy, if possible. Chill the loaf for at least 2 hours to allow it to firm up before wrapping in pastry.
Assemble the Vegetable Wellington
- Prepare a sheet pan lined with parchment paper or a silicone mat and set it aside.
- Lay one sheet of puff pastry on a floured surface. Roll it out a little more if it needs to be bigger. (Optional) Brush the pastry with Dijon mustard before placing the loaf on top.
- Unwrap the chilled loaf and set it on the pastry just as it was in the loaf pan.
- Pull the long sides of the puff pastry up and press the edges together in the middle, brushing the inside with egg wash to help with adhesion.
- This particular brand of puff pastry required ⅓rd of the second sheet as a patch to fully cover the loaf.
- On the ends, pull the sides in and press together to adhere, trimming off any excess pastry to help it lay flatter. If needed, patch pastry seams with trimmed dough, sealing with egg wash.
- Brush the bottom of the pastry with egg wash before flipping it onto the parchment-lined sheet pan, then brush the top with the egg wash. You can add pastry flourishes at this point and egg-wash them as well.
- Refrigerate the Vegetable Wellington loaf for at least an hour before baking. Bake straight from cold for the best puff and flake.
Baking the Wellington
Heat the oven to 425°F. Bake the Wellington for 20 minutes, then reduce the oven to 375°F and continue cooking for 40-50 minutes, or until the pastry is golden and the inside of the loaf reaches 160-185°F. Tent with foil if the top of the loaf gets too dark. Rest for 20 minutes before slicing for service.
Pro Tip!
For the flakiest crust, bake your Wellington straight from the fridge. Cold pastry + a fully preheated oven ensures maximum puff. Keeping the Wellington cold before baking ensures that the butter in the puff pastry stays solid until it hits the oven. When that cold butter meets high heat, the water inside the butter turns to steam, forcing the dough layers apart and creating lift and flake. If you notice browning too quickly, tent the dish loosely with foil halfway through the baking time.
Serving suggestions
Serve on this beautiful wooden platter, which cleans up well and has many other uses!
- Pair with a bright cranberry chutney to balance the pastry's richness.
- For a full vegetarian holiday spread, pair with Focaccia Stuffing and Sweet Potato Casserole.
- Garnish with fresh thyme, rosemary, or sage leaves before serving for a fragrant presentation.
Troubleshooting Guide
A few quick fixes for common Wellington issues so your loaf looks as good as it tastes.
This usually happens when the Swiss chard leaves don't overlap enough, the duxelles is too dry, or the loaf hasn't chilled long enough. The chard acts as the wrap that holds everything together, and the chilling time helps the layers firm up and bond.
Fix: Gently press the chilled loaf back into shape before wrapping in pastry. For next time, use larger or overlapping leaves, keep the duxelles slightly tacky, and chill the loaf at least 2 hours before unmolding.
A small leak isn't a failure-it's usually just moisture finding an escape route through a seam or thin spot. It can happen if the filling shifts during assembly or the pastry wasn't sealed tightly.
Fix: Bake on parchment and seal seams with egg wash before chilling. Next time, press the pastry snugly around the loaf and chill thoroughly before baking.
Egg wash can speed up browning, especially if the loaf rests overnight.
Fix: Tent loosely with foil halfway through baking. If storing overnight, apply a thin touch-up of egg wash in the morning right before baking for even color.
Too much moisture or steam under the pastry can prevent it from crisping.
Fix: Make sure the duxelles and stuffing are cooked until most liquid evaporates. Bake on a preheated or perforated baking sheet to encourage airflow and browning.
If the oven isn't fully preheated or the pastry warms before baking, the butter melts instead of steaming into layers. (See the Pro Tip! above.)
Fix: Always start in a fully preheated 425°F oven and bake straight from cold. Keep the pastry refrigerated until the moment it goes in.
Ingredient swaps & Variations
- Squash - Try roasted sweet potato, carrots, or a mix of winter root vegetables for color variation.
- Duxelles - Substitute part of the mushrooms with finely chopped walnuts for texture.
- Bread mix - Use cornbread cubes or sourdough for a different flavor base.
- Chard swapout - Use a crepe to wrap the loaf rather than chard leaves.
Storage & Reheating tips
- Refrigerate: Cool completely, wrap tightly, and refrigerate up to 3 days.
- Reheat: Warm slices in a 350°F oven for 15-20 minutes. (Avoid microwaving-the pastry softens.)
- Freeze (before baking): Assemble, wrap well, and freeze up to 2 weeks. Bake from frozen, adding 10-15 minutes to bake time.
- Freeze (after baking): Cool, wrap, and freeze up to 1 month. Reheat at 375°F until hot through.
FAQ
Yes! The assembled loaf can be made up to one day ahead, wrapped tightly in plastic, and stored in the fridge until ready to bake. Or wrap and freeze for one month.
Usually, that's excess moisture from the filling. Make sure the duxelles and vegetable mix are cooked down until nearly dry, and chill the loaf thoroughly before wrapping.
Absolutely. Sub dairy-free butter, skip the egg wash (brush with oat milk or vegan cream instead), and check that your puff pastry is vegan-friendly.
It pairs perfectly with a crunchy green salad tossed in a classic vinaigrette, rustic mashed potatoes, or a tangy cranberry sauce to cut through the richness.
Yes-reheat slices uncovered in the oven to keep the pastry crisp. For the best texture, avoid the microwave.
More Vegetarian Recipes to Love
From comforting classics to bold new flavors, these meatless dishes show just how satisfying vegetarian cooking can be.
Vegetable Wellington
- Total Time: 6 hours 25 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
A golden puff pastry filled with layers of roasted butternut squash, red pepper, mushroom duxelles, and a savory vegetable-stuffing mixture. This stunning Vegetable Wellington is a holiday-worthy main that's every bit as satisfying as the classic beef version-beautifully structured, full of flavor, and completely meat-free.
Ingredients
Whole vegetable layers
(See Notes for comprehensive ingredient list)
- 1 bunch of Swiss chard leaves, stems removed and reserved
- 1 large butternut squash, preferably with a long neck
- 2 red bell peppers
- olive oil, salt, pepper, cinnamon, nutmeg
For the mushroom duxelle
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup minced yellow onion
- 1 tablespoon minced garlic
- 1 lb mushrooms (crimini or button)
- ¼ cup minced parsley
- 1 teaspoon minced fresh thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup white wine
For the vegetable stuffing mix
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cups finely chopped cauliflower
- 1 cup diced onion
- ½ cup diced celery
- ½ cup diced carrot
- ½ cup reserved, diced Swiss chard stems
- 2 tablespoons minced fresh herbs (thyme, parsley, sage)
- 1 tablespoon minced garlic
- 2 cups torn pieces of rustic bread, like French bread or sourdough
- 1 ½ teaspoon salt
- ½ teaspoon pepper
For assembling the Vegetable Wellington
- Puff pastry
- 1 egg
- 1 tablespoon dijon mustard (optional)
Instructions
Prep the Swiss Chard
- Slice the stems off the leaves and reserve them for another part of the recipe.
- Rinse the leaves thoroughly and pat dry with a towel, then set them out to finish air-drying while continuing with the recipe.
Roast the vegetables
- Preheat the oven to 400°F. Set the butternut squash in the oven for 5 minutes to soften the skin. Peel the squash, then cut off the bulb end and set aside or reserve for another use. Trim the rounded edges of the neck, then split it lengthwise, leaving two rectangular slabs of butternut.
- Coat the butternut with a few teaspoons of olive oil and season with a few pinches of salt, pepper, cinnamon, and nutmeg, and set on a sheet pan.
- Trim the top and bottom off the red bell pepper, set aside or reserve for another use, then split it down the side. Lay the wide strip of pepper on the cutting board with the inside facing up. Trim off all of the white membrane and remove all seeds. Cut into two or three pieces if needed to lie flat.
- Coat the bell pepper pieces with a splash of olive oil, season with a pinch of salt, and set on a sheet pan.
- Roast in the oven for 30 to 40 minutes. Remove the bell pepper skin when it is cool enough to handle and set both aside until it's time to assemble the Wellington.
Make the duxelles
- Warm a large nonstick skillet over medium-high heat and add 1 tablespoon each of butter and olive oil.
- Finely chop the mushrooms. Save time by pulsing in a food processor
- Add ½ cup of minced onions to the pan and cook for 5-7 minutes. Then, add the mushrooms, garlic, parsley, and 1 teaspoon each of salt and pepper.
- Cook until the mushrooms have released all their moisture, and that moisture has evaporated. Then, deglaze with the wine.
- Cook until the wine has evaporated; then, taste and adjust the salt as needed. Set aside until it's time to assemble the Wellington.
Make the vegetable stuffing mix
- Using the same nonstick skillet, melt 1 tablespoon each of butter and olive oil over medium-high heat.
- Add the cauliflower, onion, celery, and carrots, and saute for 10 minutes.
- Next, add the minced garlic, fresh herbs, ½ teaspoon of each salt and pepper, and continue cooking until the vegetables are tender.
- Stir in the torn bread pieces and toss to coat in the oil and vegetables. Taste for salt, then set aside.
Mold the layers in a loaf pan
- Using the loaf pan as a guide, set a piece of plastic wrap down that is long enough to fit inside the pan with the sides hanging over.
- Start by laying the Swiss chard leaves across the plastic wrap, then add a long leaf on either end to wrap the sides.
- Next, spread ⅔ of the duxelle mixture over the leaves, then lay the red pepper slices on top, filling the space.
- Top the red peppers with the vegetable stuffing mixture, packing it into a rectangle.
- Carefully lift the sides and edges of the plastic wrap and place the partial structure into the loaf pan, patting it down and into the corners and draping the plastic and chard leaves over the sides of the pan.
- Next, add the butternut squash slabs to the loaf pan, trimming them to cover completely, and top with the remaining duxelle mix.
- Cover the duxelle with one more chard leaf, tucking it into the edges and pulling any leaf layers over the top. Cover the loaf with plastic wrap and weigh it down with something heavy, such as a few cans of beans. Chill the loaf for at least 2 hours to allow it to firm up before wrapping in pastry.
Assemble the Vegetable Wellington
- Prepare a sheet pan with parchment or a silicone mat and set aside.
- Lay one sheet of puff pastry on a floured surface and roll it out slightly more. (Optional) Brush with Dijon mustard before placing the loaf.
- Unwrap the chilled loaf and set it on the pastry with the stuffing side down.
- Pull the long sides of the puff pastry up and press the edges together, brushing the inside with egg wash to help with adhesion.
- On the ends, pull the sides in and press together to adhere, trimming off any excess pastry to help it lay flatter. If needed, patch pastry seams with trimmed dough, sealing with egg wash.
- Brush the bottom of the pastry with egg wash before flipping it onto the parchment-lined sheet pan, then brush the top with the egg wash.
- Refrigerate for at least an hour before baking. If you can't bake it until the next day, don't egg wash it yet, and wrap it tightly with plastic wrap.
Baking the Wellington
- Heat the oven to 425°F. Bake the Wellington straight from the refrigerator, for 20 minutes, then reduce the oven to 375°F and continue cooking for 40-50 minutes, or until the pastry is golden and the inside of the loaf reaches 160-185°F. Tent with foil if the top of the loaf gets too dark. Rest for 20 minutes before slicing for service.
Notes
Comprehensive ingredient list
1 bunch of Swiss chard leaves
1 large butternut squash, preferably with a long neck
2 red bell peppers
1 small head cauliflower (2 cups finely chopped)
1 pound mushrooms, crimini or white button
1 large onion
2-3 long celery stalks
1-2 large carrots
2 tablespoons minced garlic
3-4 tablespoons butter
3-4 tablespoons olive oil
¼ cup white wine
1-2 tablespoons minced fresh thyme
½ cup minced parsley
1 tablespoon minced sage leaves
2 cups torn pieces of rustic bread, like French bread or sourdough
1 tablespoon dijon mustard
Puff pastry
1 egg
salt, pepper, cinnamon, nutmeg
- Prep Time: 55 minutes
- Chill Time: 3 hours
- Cook Time: 2 hour 30 minutes
- Category: Main dish
- Method: Stove-top, oven
- Cuisine: British
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