Vegan Butternut Squash Wellington with Lentils & Chestnuts

 A delicious vegan butternut squash wellington with lentils and chestnuts encased in golden puff pastry. Perfect for family gatherings like Sunday dinner, Easter or Christmas.

Vegan Butternut Squash Wellington with Lentils & Chestnuts

This golden puff pastry wellington is the star of the show at any family dinner.

The perfect vegan wellington and it's a vegan (or vegetarian) twist on the classic beef wellington.

It's a plant-based butternut squash wellington with lentils and chestnuts.

Serve it in pride of place as your main course at the dinner table for Sunday dinner or for any holiday season like Easter, Thanksgiving or Christmas.

It's absolutely delicious and very easy to make.

What you need to make butternut squash wellington

Here are the simple ingredients you need to make this delicious vegan wellington.

• Puff pastry
• Olive oil
• Onion
• Garlic
• Mushrooms
• Lentils
• Chestnuts
• Breadcrumbs
• Butternut squash
• Paprika
• Cumin
• Dried oregano
• Chilli flakes
• Soy sauce
• Tomato puree
• Marmite
• Hummus
• Red onion chutney
• Salt
• Pepper

For full ingredients and method, find the recipe card at the end of this page.

Cutting butternut squash

For this plant-based wellington, you need cubes of butternut squash, so I thought I would share with you how I cut it.

First, make sure you have a sharp chef's knife.

Slice the tip and tail off first.

Instead of peeling the whole thing and cutting it in half lengthways which is a real chore, I cut it down the middle with the neck of the squash at one side and bulbous part at the other side.

It's easier to deal with half at a time.

Once halved, place each half cut side down on a cutting board and cut the skin off in strips from the top down, following the curve of the squash with a sharp knife.

When each half is peeled, cut into large slices about 1 cm to 1 ½ cm (1/2 inch) thick, then cut each slice into strips, then cubes.

The bulbous end with have seeds in the middle of each slice, but you can scoop them out with a spoon.

Which type of lentils?

You need the right type of lentils for this vegetable wellington.

Either green or brown lentils will work well in this vegan pie.

They both hold their shape, unlike red lentils which turn to mush, which is great when you are making soup and want it nice and thick, but not great when you want texture.

I use tinned lentils, which are really good quality, but if you prefer to soak and cook dried lentils then that's fine too.

Cooked chestnuts

Cooked chestnuts are available in most supermarkets.

I like the pouches of cooked chestnuts from Merchant Gourmet. 

They are ready to use and only need to be chopped.

However, you can cook fresh chestnuts at home.

How to cook chestnuts

1. Cut a cross through the shell (don't cut into the nut) at the base of each chestnut.
2. Roast for 30 minutes.
3. Leave to cool.
4. Peel off the shell and inner membrane, then chop them.

I will let you decide which you use.

Flaky puff pastry

The delicious filling in this vegetarian wellington recipe is encased in golden, flaky pastry.

You can use ready-rolled puff pastry or a block of pastry.

You need two sheets of pastry, one for the base, to spread the sauce and pile the filling in a pleasing mound and the second sheet of pastry to tuck around it like a blanket.

Once it's tucked in, you use a fork to seal around the edge, then cut around the wellington, using any excess pastry to decorate the top of the wellington (see my step-by-step photos below, followed by the recipe card).

I use ready-rolled puff pastry for ease.

It's very high quality and already rolled in a perfect rectangle of pastry, which I'm not great at, but if your skills are better than mine, you can roll out a block of shop-bought pastry or homemade puff pastry.

Is puff pastry suitable for vegans?

Here in the UK most store-bought puff pastry is suitable for vegans.

Nearly all the supermarket own brands and big brands of puff pastry are accidentally vegan.

Just watch out for the pastry labelled 'all butter' as it is what is says on the packet and definitely not suitable for vegans.

I know some of my readers who live in other countries can struggle to get hold of vegan puff pastry, so for them, I suggest shortcrust pastry instead.

Either make it (try this recipe from my friend Kate for vegan shortcrust pastry) or if it's available to buy and suitable for vegan, you could buy it.

For more delicious puff pastry recipes, check out 50 BEST Plant-Based Puff Pastry Recipes for Vegans.

Decorating the top of a wellington

It's nice to add a bit of decoration to the top of your wellington and you don't have to be particularly creative.

Here are some ideas for pastry decorations

1. Cut thin strips with a pizza cutter (or knife) to make stripes. place them diagonally or in a lattice effect.
2. Cut thin strips and twist them, then shape them into hearts or a pretzel shape.
3. Hand cut leaves or hearts
4. Use a fluted scone cutter to cut a fluted circle, which you can cut in half and layer like roof tiles.
5. Use small cookie cutters, they come in so many different shapes.
6. Use a shot glass or a bottle lid to cut large dots.
7. Cut triangles, then snip into the sides to make branches for little Christmas trees.

I'm sure you can think of some good ideas too. 

Just go for it and remember puff pastry is quite forgiving.

Once you have your pastry shapes, rub a little water on the back of the shapes and stick them to the wellington.

Just remember to cut some slits in the top of the pastry to let out steam.

How long will leftover wellington keep in the fridge?

You can store leftover wellington in the fridge for 3-4 days in an airtight container.

Reheat on a baking tray in the oven or in an air fryer before serving.

You can cover will foil so it doesn't brown too much.

Can you freeze vegan wellington?

Yes, you can freeze wellington.

For best results, make the wellington, then flash freeze (before baking) on a tray and move to a freezer tub (air-tight containers are usually ok) or bag.

It can be frozen for 3-4 months.

Then you can bake from frozen.

Alternatively, you can freeze leftover wellington and once again bake to reheat.

If it starts to brown, you can cover it with foil.

Can you make smaller or individual wellingtons?

You may want to make smaller wellingtons.

For instance, you might prefer to serve individual wellingtons instead of slices. 

Or if you are only serving one or two portions.

To make individual butternut squash wellingtons, use a bowl to cut circles and layer up the same way as described below in the step-by-step photos or in the recipe card.

You can freeze the extra vegan wellingtons, then bake from frozen.

How to serve a plant-based Wellington

I like to serve a mushroom wellington or a butternut squash wellington the same way.

With roast potatoes, maple roasted parsnips and thickly sliced cooked carrots, tossed in vegan butter and fresh coriander.

Sometimes, I will serve broccoli too, although I do run out of space in my small kitchen, so sometimes I skip it.

Too many pots, trays, bowls and ingredients everywhere. If you too have a small kitchen you will know the struggle.

I serve it all with cranberry sauce or with onion gravy.

Gravy is my preferred sauce for this puff pastry pie.

I hope you try this easy vegan wellington recipe.

It's all about the gravy

There's nothing better than lots of lovely gravy poured all over a Sunday roast or Christmas dinner.

You can make your own, I make a rather delicious mushroom gravy that can be served with lots of mushrooms in it or blended smooth.

But more often than not I use Bisto gravy granules to make a quick, but tasty gravy.

Sometimes I add a dash of soy sauce or a spoonful of marmite to make the gravy richer.

More ideas for Sunday dinner (or Christmas dinner)

Here are some more tasty vegan holiday recipes that are great for family dinners too.

• Butternut Squash, Red Pepper & Potato Plait
• Easy Vegan Haggis
• Miso Mushroom Nut Loaf
• Mushroom Wellington
• Shallow Pastry Crown

And to serve with it.

• Homemade Cranberry Sauce
• Mushroom Gravy
• Red Pepper Sauce for Nut Roast
• Vegan Creamy Whisky Sauce

For more puff pastry recipes check out my food guide Awesome Puff Pastry Recipes for Vegans.

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Remember and say hi. I'm always happy to chat and answer questions.

How to make Vegan Butternut Squash Wellington with Lentils & Chestnuts

A step-by-step photo guide followed by a full printable recipe. 

It's always good to see how a recipe should look at each stage. You are going to love this wellington for family roast dinners.

Step 1

• Preheat the oven then prepare the squash. Halve it, peel and deseed it and cut it into cubes.
• Coat in spice mix and oil (see recipe card below) and roast until soft and charred at the edges.
• In a large pan, saute the onion and garlic in olive oil.

Step 2

• Once the onions are soft, add the mushrooms and cook until soft, seasoning them with the herbs, salt and pepper.
• Next, add the chopped chestnuts and the drained cooked lentils.

Step 3

• Once the chestnut and lentils are well mixed in, add the breadcrumbs.
• Then add all the flavour boosters (see recipe card below).
• Mix in well, you may want to add a splash of water to help the mix along.
• Cook for a few minutes.

Step 4

• Once the squash is cooked, leave it aside to cool.
• When the nut and lentil filling is cooked, leave it to cool and deal with the squash.
• Spoon the cooked squash into a large mixing bowl and mash at least half the mixture, leaving some pieces of squash.
• Now add the nut and lentil filling and mix well to combine. This is your wellington filling.
• Leave it to cool for a few minutes. You don't want to fill the pastry while this is hot.

Step 5

• Now make the simple creamy paste that is spread on the pastry before the filling is added.
• In a bowl mix hummus with red onion chutney.
• Simple but delicious.

Step 6

• Unroll the first sheet of puff pastry (leave it on the parchment paper it comes in or move it onto a sheet of non-stick baking paper if you have rolled out a block of pastry).
• Spread the paste along the middle of the pastry in a fat rounded, oblong shape, leaving a good border around the edge.
• Pile the cooled (just warm is ok) filling on top of the paste to make a mound.
• Rub a little water around the edge of the mound so the top puff pastry sheet will stick.
• Place the second sheet of pastry on top of the mound and snuggle it in like tucking a blanket around a child, so the mound is nice and firm.

Step 7

• Use a fork to seal the edges of the pastry around the wellington mound and make a nice pattern around the edges of the pastry.
• Cut around the outside of the wellington (outside the fork marks, then remove the excess pastry) with a sharp knife.
• Cut 3 or 4 slits in the top of the wellington to let the steam escape as it cooks.
• Use the excess pastry to decorate the wellington (see my ideas for decorating further up this page), sticking them on with a little water.
• Brush the wellington with olive oil for that wonderful golden brown finish, instead of the traditional egg wash, then move onto a large baking sheet and bake.
• Serve with roast potatoes (or mashed potatoes), vegetables and gravy.
• Enjoy!

Vegan Butternut Squash Wellington with Lentils & Chestnuts

Yield: 6 servings (2 slices each)

Author: Jacqueline Meldrum

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

A delicious vegan butternut squash wellington with lentils and chestnuts encased in golden puff pastry. Perfect for family gatherings like Sunday dinner, Easter or Christmas.

Ingredients

Butternut Squash

• 1 large butternut squash
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon chilli flakes
• 1 pinch salt and pepper

Nut & Lentil Filling

• 1 tablespoon olive oil
• 1 onion, peeled and finely chopped
• 3 cloves garlic, peeled and crushed or finely grated
• 200g (7 oz or 5 large) chestnut mushrooms, finely chopped
• a few sprigs of thyme (leaves used, stem discarded)
• 180g (6 1/3 oz / 1 1/3 cup) cooked chestnuts, chopped
• 120g (scant 3/4 cup) cooked green (or brown) lentils
• 1 slice wholemeal bread, whizzed into breadcrumbs (in a blender or food processor)
• 2 teaspoons soy sauce
• 2 teaspoons tomato puree
• 1 teaspoon Marmite (or Vegemite)
• a good grinding of salt and pepper

Pastry & Paste

• 2 x 320g (2 x 11 1/4 oz) sheets ready-rolled puff pastry (or equivalent block, rolled into rectangles)
• 1 tablespoon olive oil
• 7 tablespoons hummus
• 2 tablespoons red onion chutney (or cranberry sauce)

Instructions

1. Preheat oven to 220c / 200c fan / 425f / gas mark 7.
2. Now prepare the squash. Halve, peel and deseed it, then cut it into cubes. Add to a bowl and coat in the paprika, cumin, oregano, chilli flakes, salt and pepper and olive oil, then roast on a baking tray for 25-30 minutes until soft and charred at the edges. Once cooked, set aside to cool.
3. While the butternut squash roasts saute the onion and garlic in a large pan with olive oil until soft.
4. Once the onions are soft, add the mushrooms and cook until soft, seasoning them with the thyme, salt and pepper.
5. Next, add the chopped chestnuts and the drained cooked lentils and mix well.
6. Once the chestnut and lentils are well mixed in, add the breadcrumbs.
7. Then add the soy sauce, tomato puree and marmite and season with salt and pepper. Mix well, you may want to add a splash of water to help the mix along. Cook for a few minutes.
8. When the nut and lentil filling is cooked, leave it to cool and deal with the squash. Spoon the cooked squash into a large mixing bowl and mash at least half the mixture, leaving some pieces of squash.
9. Now add the nut and lentil filling and mix well to combine. This is your wellington filling. Leave it to cool for a few minutes. You don't want to fill the pastry while this is hot.
10. While that is cooling make the simple creamy paste that is spread on the pastry before the filling is added by mixing the hummus with red onion chutney in a small bowl. Simple but delicious.
11. Unroll the first sheet of puff pastry (leave it on the parchment paper it comes in or move it onto a sheet of non-stick baking paper if you have rolled out a block of pastry).
12. Spread the paste along the middle of the pastry in a fat rounded, oblong shape, leaving a good border around the edge.
13. Pile the cooled (just warm is ok) filling on top of the paste to make a mound and rub a little water around the edge of the mound so the top puff pastry sheet will stick.
14. Place the second sheet of pastry on top of the mound and snuggle it in like tucking a blanket around a child, so the mound is nice and firm.
15. Use a fork to seal the edges of the pastry around the wellington mound. Cut around the outside of the wellington (outside the fork marks, then remove the excess pastry) with a sharp knife.
16. Cut 3 or 4 slits in the top of the wellington to let the steam escape as it cooks.
17. Use the excess pastry to decorate the wellington, sticking them on with a little water.
18. Brush the wellington with a little olive oil for that wonderful golden brown finish, then move onto a large baking sheet and bake for 30 - 35 minutes.
19. Serve with roast potatoes (or mashed potatoes), vegetables and gravy.
20. Enjoy!

Notes

• OVEN - When I take the butternut squash out of the oven, I leave the oven on and pop potatoes in to roast as they take 50 - 60 minutes, but if you are using frozen roasties, you could put the oven off, then on again when you need it.
• HATE MUSHROOMS? - You can skip the mushrooms if you don't like them, but you won't really notice them.
• CRANBERRY SAUCE - You can mix cranberry sauce into the hummus instead of red onion chutney if you like.
• iNDIVIDUAL PIES - You can make individual wellingtons, using a bowl as a template and making circular pies assembled the same way as above.
• STORING - You can store leftover wellington in the fridge for 3-4 days in an airtight container. Reheat on a baking tray in the oven or in an air fryer before serving. You can cover will foil so it doesn't brown too much.
• FREEZING - For best results, make the wellington, then flash freeze (before baking) on a tray and move to a freezer tub (air-tight containers are usually ok) or bag. It can be frozen for 3-4 months. Then you can bake from frozen.

Nutrition Facts

Calories

559.28

Fat (grams)

29.9 g

Sat. Fat (grams)

6.5 g

Carbs (grams)

65.5 g

Fiber (grams)

7.35 g

Net carbs

58.19 g

Sugar (grams)

5.42 g

Protein (grams)

11.13 g

Sodium (milligrams)

416 mg

Cholesterol (grams)

0 mg

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