Vegetarian Wellington with Quorn Mince
The perfect centrepiece for a festive meat-free feast! Our vegetarian wellington is made with Quorn Mince and rich mushrooms in a flaky puff pastry for a delicious main course. Our take on the classic winter warmer, this vegetarian wellington recipe is a flavour-packed and perfect for a vegetarian Christmas dinner!
The Quorn Mince filling can also be made the day before cooking - just refrigerate overnight until needed.
Serves 6
50 mins
A Little Effort
Made with Quorn Vegetarian Meat-Free Mince
Gluten Free
Low in Saturated Fat
No Soy
High in Protein
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Ingredients
- 350g Quorn Mince
- 1 tbsp Vegetable Oil
- 1 large onion, finely diced
- 2 cloves of garlic, finely chopped
- 200g mushrooms, cleaned and diced
- 200ml vegetable stock
- 3g porcini mushrooms, finely chopped and added to the vegetable stock to rehydrate
- 200ml white wine
- 100ml single cream
- ¼ tsp chilli flakes
- Salt and black pepper to taste
- 100g fresh breadcrumbs
- 1 egg, beaten
- 1 tbsp fresh parsley, finely chopped
- 1x500g block ready to roll puff pastry
- 1 egg, beaten to glaze the pastry
Method
- Preheat the oven to 200C/400F/Gas Mark 6.
- Heat the oil in a large pan and gently cook the onions for 5 minutes until softened but not browned. Add the garlic and mushrooms and cook for a further 5 minutes. Stir in the vegetable stock, porcini mushrooms and white wine. Bring to the boil then simmer for around 5 minutes until the liquid has reduced by half. Add the cream and chilli flakes cook until the liquid has reduced by half again. Season with salt and black pepper. Remove from the heat.
- Stir in the Quorn Mince, breadcrumb, egg and parsley.
- Roll out the pastry into a rectangle shape to approximately half a centimetre thickness and carefully spoon the Quorn Mince into the centre of the pastry rectangle. Draw the furthest edge of the pastry over the mince mix towards you forming a tube and carry on gently rolling until the pastry completely covers the mince and it is possible to tuck the edge of the pastry underneath the roll. Fold the outer edges of the tubes inwards to seal the ends and then place on a greased baking tray. Brush generously with beaten egg and bake in the centre of the oven for 30-35 minutes until golden brown.
- Serve the vegetarian wellington with seasonal vegetables and a rich sauce such as sage and cider or madeira.
Recipe Inspiration
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The nation has spoken
(308)
4 out of 5 stars
eveline
1 out of 5 stars
I'd like to try this, but I would also like to see the critical reviews as they tend to be more helpful. Please be honest and post ALL reviews, not only the positive ones.
Rebecca
5 out of 5 stars
I made it gluten free by using Jus Roll GF puff pastry and didn’t bother with bread crumbs. Very tasty. Gorgeous recipe.
Toby'sMum
5 out of 5 stars
A real crowd pleaser. Looks delicious and tastes delicious. Meatless food at its very best. Perfect for entertaining.
Donna
5 out of 5 stars
Amazing, was so tasty when we made it a few months ago! , so good, I’m making it for Xmas dinner tomorrow
Diane Parry
5 out of 5 stars
I've made this before and loved it. It will be the centre piece of my Christmas lunch tomorrow.
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