Worried about which dish you will serve this Thanksgiving? Well, fear not, try out this amazing classic Gluten-Free Vegan Wellington, which will win your heart instantly. 

Gluten-free Vegan Wellington is a British Classic recipe that will be a star dish on your Thanksgiving dinner table. This recipe has a modern and nostalgic combination, and the earthy flavors swirling with the buttery pastry shell will give your guests a delicious experience they will never forget. 

If you haven’t tried a vegan Wellington yet, you may want to try it out this year! You can easily make this recipe as you can find all the ingredients from any grocery store nearby. 

To get a perfect meaty texture from the filling adding tofu, veggies, herbs, and spices play a huge role. The seasoning is on point, and the outside crispy crust is like a touch of heaven. You should try out this amazing recipe to impress your family members this Thanksgiving. 

Serve it with Gluten-Free Vegan Gravy, Maple Roasted Brussels Sprouts Sweet Potatoes,  and Vegan Cranberry Sauce.

Close up of vegan wellington

History of Wellington

Wellington was first invented to celebrate “The First Duke of Wellington.” Arthur Wellesley first received this title because of his victory at the Seventh Coalition in the battle of Waterloo on June 18, 1815. The victory brought glory and respect to the Duke, known for his amazing strategic skill and demanding palate of difficult taste. 

But the chef can not satisfy his desire to create a sophisticated dish the war hero will love to enjoy. Yet, there was a dish that could win his heart and make him feel comfortable around it. Yes, it is Wellington, a roast crust that reminds him about the color of boots and shape. One of the most popular and iconic dishes of English cuisine. 

Recipe FAQ

How Long Can I Keep Wellington Fresh?

 

Leftover vegan Wellington can stay fresh in an airtight container in the fridge for up to 2 days.   

Can I prepare the Vegan Wellington Day Before?

 

I will not recommend you prepare the Wellington full day ahead, but you can prepare the Filling 6 hours ahead. 

How Do I Reheat Wellington? 

 

You should always try to enjoy this dish while it’s freshly prepared as it’s not good once you refrigerate, especially for the puff pastry. But if you want to reheat it, you can set the oven’s temperature to 250 degrees F. for about 12 minutes. You can also microwave at 50% power and make sure it’s perfectly warm. 

 

Can I Serve the Wellington Cold?

 

Honestly, I recommend you to serve it when it’s still warm when the filling is still warm, and the puff pastry crust is still flaky. 

 

Keep the vegan Wellington on the wire rack right after cooking to prevent the sogginess of pastry. 

Ingredients

 

Sauteed Vegetables

  • 1 tablespoon avocado oil
  • ½ medium onion, chopped
  • ½ red bell pepper, diced
  • 1 clove garlic, minced
  • ½ teaspoon Italian seasoning
  • Pinch of salt

Filling

  • 1 package extra-firm tofu, drained and mashed
  • 1 cup gluten-free breadcrumbs, or 4 slices of bread
  • 1 cup walnuts, 
  • ¼ cup soy sauce or Bragg’s liquid aminos 
  • 2 tablespoons nutritional yeast flakes
  • 2 tablespoons tapioca starch or cornstarch
  • 1 tablespoon onion powder
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ¼ teaspoon of rubbed sage
  • ¼ teaspoon of dried oregano
  • ¼ teaspoon of dried basil
  • ¼ teaspoon dried thyme

 

For The Crust

 

  • 2 cups oat flour
  • ¼ cup tapioca flour
  • ¼ cup potato starch
  • 1 tablespoon ground flax seeds
  • 1 tablespoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons xanthan gum
  • ½ cup Vegan Butter, cubed
  • ½ cup Almond Milk plus 2 tablespoons

 

For Glaze

  • 2 tablespoons melted butter
  • ½ teaspoon curry powder

Instructions

 

Saute Veggies 

saute veggies, onion, bell pepper, italian seasoning

 

  • In a large skillet, start heating the oil over medium-high heat. Pour the chopped onion and cook until soft, about 3 minutes. Stir in bell pepper, garlic, Italian Seasoning, and salt. Set aside.
  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and brush or spray with oil and set aside.

Make Bread Crumbs  

 

  • Tear bread slices into small pieces and add to a food processor, and process. Remove and add to a bowl.
  • Add walnuts and process until fine; add to the bowl with the breadcrumbs
  • Add the tofu, Bragg’s Liquid Aminos, nutritional yeast flakes, tapioca starch, onion powder, garlic powder, salt, sage, oregano, basil, and thyme. Then process to form a paste, add the breadcrumbs and walnut mixture. Pulse until it all comes together.
  • sauteed veggies added to filling in a silver bowl
  • Remove the filling from the food processor with a spatula.
  • Place filling in a large bowl, add the sauteed vegetables, and stir.
  • Shape the filling into a loaf and place it onto the baking sheet.
  • Bake for 60 minutes. Allow to cool completely, in the meantime, prepare the crust.

wellington filling shaped into a loaf

Make The Crust

  • Place oat flour, tapioca starch, potato starch, ground flaxseeds, baking powder, salt, and xanthan gum in a large bowl and mix.
  • Cut in non-dairy butter until the mixture of the bowl looks like breadcrumbs. Add almond milk and mix until the dough comes together into a ball. You might need more or less almond milk so add one tablespoon at a time!
  • Place the dough ball on a sheet of parchment paper, cover, dough with a second sheet of parchment paper. Using a rolling pin, roll out the dough into about ⅛ inch thickness.
  • rolling dough out on parchment paper
  • Remove the top parchment paper.
  • Place cooled baked filling on the center of the rolled-out dough.
  • Using the bottom parchment paper as a guide, bring the dough up and over the filling on all the corners and press edges to seal.
  • Carefully flip the Wellington onto the prepared baking sheet so that the seal edges are at the base.
  • Combine glaze ingredients in a bowl. Brush on the Wellington.
  • Bake Wellington for 30 minutes or until golden brown.
  • Wellington baked, cooled and on sheet of dough

Additional Tips

  • Please follow the steps and cook the ingredients individually to help reduce moisture on the finished roll. The more moisture you have in the filling, the less crispy texture it will form. 
  • Allow filling to cool before transferring it to the roll, as the warm filling will make soggy Wellington. 
  • After Wellington is cooked, transfer it to the wire rack, or else, the Wellington will get soggy.  
  • If you want to make the nut-free filling, then you can use sunflower seeds instead of walnuts.  

Other Thanksgiving Main Recipes

  1. Lentil Meatballs
  2. Tofu Turkey
  3. Vegan Lentil Loaf
  4. Chickpea Shepherd’s Pie
  5. Vegan Brown Stew Chicken
  6. Whole Roasted Cauliflower
  7. Broccoli Cheese Casserole

vegan wellington on a white platter

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Gluten-Free Vegan Wellington on a white plate grey background

Gluten-Free Vegan Wellington

Worried about which dish you will serve this Thanksgiving? Well, fear not, try out this amazing classic Gluten-Free Vegan Wellington, which will win your heart instantly. 
5 from 2 votes
Print Pin Rate
Course: Entrée, Main Course
Cuisine: American
Keyword: Gluten-Free Vegan Wellington
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Servings: 10
Calories: 199kcal

Ingredients

For Sauteed Vegetables

  • 1 tablespoon avocado oil
  • 1/2 medium onion chopped
  • 1/2 medium red bell pepper chopped
  • 1 clove garlic minced
  • 1/2 teaspoon Italian seasoning
  • Pinch of salt

For The Filling

  • 1 package extra-firm tofu drained and mashed
  • 1 cup gluten-free breadcrumbs or 4 slices of bread
  • 1 cup walnuts
  • 1/4 cup Bragg’s liquid aminos or soy sauce
  • 2 tablespoons nutritional yeast flakes
  • 2 tablespon tapioca flour/starch or cornstarch
  • 1 tablespoon onion powder
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme

For The Crust

  • 2 cups oatflour
  • 1/4 cup tapioca starch
  • 1/4 cup potato starch
  • 1 tablespoon ground flaxseed
  • 1 tablesoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons xanthan gum
  • 1/2 cup vegan butter cubed ( I used Earth Balance brand)
  • 1/2 cup plus 2 tablespoons soy or almond milk

For The Glazeds

  • 2 tablespoons melted butter
  • 1/4 teaspoon curry powder
  • Pinch of salt

Instructions

Sauteed Vegetables

  • In a large skillet, start heating the oil over medium-high heat. Pour the chopped onion and cook until soft, about 3 minutes. Stir in bell pepper, garlic, Italian Seasoning, and salt. Set aside.
  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and brush or spray with oil and set aside.

Make Bread Crumbs 

  • Tear bread slices into small pieces and add to a food processor, and process. Remove and add to a bowl.
  • Add walnuts and process until fine; add to the bowl with the breadcrumbs
  • Add the tofu, Bragg’s Liquid Aminos, nutritional yeast flakes, tapioca starch, onion powder, garlic powder, salt, sage, oregano, basil, and thyme. Then process to form a paste, add the breadcrumbs and walnut mixture. Pulse until it all comes together.
  • Remove the filling from the food processor with a spatula.
  • Place filling in a large bowl, add the sauteed vegetables, and stir.
  • Bake for 60 minutes. Allow to cool completely, in the meantime, prepare the crust.

Make The Crust

  • Place oat flour, tapioca starch, potato starch, ground flaxseeds, baking powder, salt, and xanthan gum in a large bowl and mix.
  • Cut in non-dairy butter until the mixture of the bowl looks like breadcrumbs. Add almond milk and mix until the dough comes together into a ball. You might need more or less almond milk so add one tablespoon at a time!
  • Place the dough ball on a sheet of parchment paper, cover, dough with a second sheet of parchment paper. Using a rolling pin, roll out the dough into about ⅛ inch thickness.
  • Remove the top parchment paper.
  • Place cooled baked filling on the center of the rolled-out dough.
  • Using the bottom parchment paper as a guide, bring the dough up and over the filling on all the corners and press edges to seal.
  • Carefully flip the Wellington onto the prepared baking sheet so that the seal edges are at the base.
  • Combine glaze ingredients in a bowl. Brush on the Wellington.
  • Bake Wellington for 30 – 40 minutes or until golden brown.

Nutrition

Calories: 199kcal | Carbohydrates: 18g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Sodium: 372mg | Potassium: 164mg | Fiber: 3g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 1mg