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Quorn Roast Vegetarian Wellington

A vegetarian wellington made with Quorn Roast wrapped in mushrooms duxelles and puff pastry surrounded by roasted brussels sprouts and carrots with roast potatoes on the side.

Perfect for Sunday dinner! Wrapped in a layer of tasty mushroom duxelles and buttery puff pastry, our Quorn Roast Vegetarian Wellington is sure to become a family favourite. Served with roast potatoes, sprouts and carrots, our Quorn Roast Vegetarian Wellington is a delicious centrepiece to any meal. Don't forget the gravy!

A box of Quorn Roast showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Roast

High in Protein

Gluten Free

Low in Saturated Fat

No Soy


  • 1 Quorn Roast, frozen
  • 2 tbsp Dijon mustard
  • 1 large egg, beaten
  • 2 sheets frozen puff pastry, thawed
  • Flour, for dusting
  • Flaked sea salt
  • Salt & pepper
  • 2 tbsp unsalted butter


  • 680g mixed mushrooms, roughly chopped
  • 1 shallot, roughly chopped
  • 1 sprig of thyme
  • 2 tbsp unsalted butter


  1. Preheat the oven to 220°C (200°C for fan forced ovens). Cook Quorn roast in the oven from frozen, according to package directions.
  2. Duxelles: add mushrooms, thyme and shallots to a food processor until finely chopped
  3. Put a frying pan on medium heat and melt 2 tbsp butter. Once melted, add mushroom mixture to pan and cook for roughly 25 minutes until all liquid has cooked out. Add salt and pepper to duxelles to taste, and set aside in the fridge to cool.
  4. Sprinkle flour on a clean countertop and place 2 sheets of thawed puff pastry on top of each other. Roll out slightly with a rolling pin. Spoon on cooled duxelles, and spread evenly in a thin layer across the pastry sheets, leaving an inch of pastry on each side.
  5. Once Quorn Roast is cooked, allow to cool slightly. Then coat in Dijon mustard and place on the bottom edge of the puff pastry.
  6. Meanwhile, melt 2 tbsps of butter and set aside. Brush the other three edges of pastry with melted butter and roll Quorn Roast so that it is covered in pastry.
  7. Press down edges of pastry (trim any excess pastry if required) and ensure that they are sealed. Wrap tightly in cling wrap and set aside in the fridge to chill for 30 minutes.
  8. Meanwhile, line a baking tray ready for Quorn Wellington and reheat oven to 220°C (200°C for fan forced ovens)
  9. Once cooled, remove Quorn Wellington from the fridge and place in the lined baking tray. Pierce puff pastry with knife and then brush egg wash over roast. Sprinkle top with flaked sea salt.
  10. Put in the oven to bake for 30-40 minutes, until the pastry is golden in colour. Set aside Quorn Wellington for 10 minutes before serving, to allow it to rest. Then slice and serve!

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Great Easter recipe!


5 out of 5 stars

I've made this meal the centrepiece of our vegetarian Christmas meal on a number of previous occasions. This year I made a couple of tweaks to the mushroom duxelles which made it the best yet. I roughly chopped a mixture of oyster, king oyster, girolles, chestnut, button and champignon mushrooms before pulsing them in the food processor until small chunks but not a puree. 3 chopped shallots rather than one added to the oiled pan over medium heat for around 10 mins before adding two chopped cloves of garlic and frying approx. further 5 minutes, constantly stirring (so the garlic doesn't burn). The mixture will be golden brown. Turn up the heat a little, add the chopped mushrooms and seasoning (this will help draw out some of the liquid from the mushrooms). Once the liquid had cooked out of the mushrooms add 100ml of Marsala wine cook until the liquid was once again gone. The rest is per the Quorn recipe, Serve with roast potatoes, red cabbage, chestnut and cranberry stuffing balls, roasted carrots and parsnips in a maple syrup glaze, fine beans, peas and of course the obligatory gravy.

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