Christmas Vegan Nut Wellington

Day 28 in the 2016 VeganMoFo: Holiday Bake Day! – What are you planning on baking over the winter holidays? Do you make cake, or cookies? Or something savoury? I’ll be making a vegan nut wellington for Christmas dinner this year. This one works really well and the leftovers are good with a pickled walnut.


  • 10 dried apricots, coarsely chopped
  • 1 large shot brandy and a drop of hot water
  • 1 onion, grated
  • 2 carrots, grated
  • 2 sticks celery, finely chopped
  • 2 cloves garlic, crushed
  • 3 handfuls of nuts; cashew, hazelnuts and Brazil nuts, roughly chopped
  • 1 pack of pre-cooked chestnuts, chopped
  • 5 Sundried tomatoes, soaked in hot water then chopped
  • Splosh of olive oil
  • Fresh thyme and sage, chopped
  • Salt and pepper
  • Shortcrust pastry
  1. Soak the apricots in the brandy and hot water and set aside.
  2. Mix the chopped vegetables with the nuts and tomatoes.
  3. Add olive oil and herbs and season.
  4. Blend ⅓ of the mixture until smooth texture.
  5. Mix back into the coarsely chopped mix.
  6. Then place ½ of this is a slightly flattened sausage shape on some greased baking parchment.
  7. Layer the brandy-soaked apricots along the middle then layer on the rest of the mix over it and smooth into a long sausage/loaf shape.
  8. Bake at 150°C for 45 mins until starting to dry slightly.
  9. Leave to cool.
  10. Invert onto pastry then fold the pastry over and place back on a baking tray.
  11. Decorate with pastry shapes – Christmas tree, holly leaves, stars or hearts.
  12. Brush with soya milk and turmeric mixed for a golden glaze then bake at 180° for 20 mins until the pastry is cooked.


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2 Responses to Christmas Vegan Nut Wellington

  1. Jenny says:

    I love seeing wellingtons on Christmas menus in December, it’s an exciting time for a vegan pastry lover! I love your festive decoration with the holly here too.

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