Hearty Herb Roasted Chickpea Vegetable Wellington
A savory vegan wellington featuring roasted chickpeas, sweet potato, mushrooms, and fresh herbs wrapped in flaky puff pastry. Packed with plant-based protein, fiber, and heart-healthy fats, it’s a nutritious yet indulgent main course perfect for holidays or special dinners.
Equipment
- 2 Half Sheet Baking Pans
- 1 Non-Stick Skillet
- 1 Potato Masher
- 1 Rolling Pin
- 1 Pastry brush
- Parchment paper
Ingredients
- Avocado oil — for roasting and sautéing
- 1 × 15 oz 425 g can chickpeas, drained and rinsed
- 1 medium sweet potato ~300 g, halved lengthwise
- 12 oz 340 g mushrooms, finely diced
- 1 tbsp tamari
- ½ medium yellow onion diced
- 4 garlic cloves minced
- 8 fresh sage leaves minced
- 8 sprigs thyme leaves removed and minced
- 1 sprig rosemary minced
- ¼ tsp fennel seeds
- ⅓ cup 35 g walnuts, finely chopped
- ⅓ cup 20 g panko breadcrumbs
- 1 tbsp maple syrup divided
- 1 tsp Dijon mustard
- 1 sheet puff pastry thawed as per package instructions
- ¼ cup 60 ml unsweetened plant-based milk
- Kosher salt — to taste
- Mushroom Miso Gravy — for serving
Instructions
- Preheat and Prepare Baking Trays: Begin by setting your oven to 425°F (220°C) so it reaches the proper temperature while you prep the ingredients. Line two large half-sheet baking pans with parchment paper — this will prevent sticking and make cleanup easier later.
- Roast the Sweet Potato to Perfection: Place the halved sweet potato, cut side facing up, on one of the prepared trays. Drizzle lightly with avocado oil and use a brush or your fingers to coat the surface evenly. Turn the halves cut side down so they caramelize beautifully as they roast. Transfer the tray to the oven and roast for 30–35 minutes, or until the potato is soft when pierced with a fork and the cut sides are golden-brown.
- Dry and Roast the Chickpeas: While the sweet potato roasts, spread the drained chickpeas over a clean kitchen towel. Gently pat them completely dry — this step is important for achieving a crisp texture. Transfer the chickpeas to the second prepared tray, drizzle with about 1 tablespoon of avocado oil and sprinkle with a pinch of kosher salt. Toss gently to coat, then spread in a single layer so they roast evenly. Place the tray in the oven alongside the sweet potato and roast for 30 minutes, shaking or stirring halfway through.
- Sauté the Mushrooms for a Meaty Texture: While the roasting continues, heat a large non-stick skillet over medium-low heat. Add the finely diced mushrooms in an even layer without oil. Let them cook undisturbed for 4–5 minutes — this allows excess water to evaporate and intensifies their flavor. Stir, spread out again, and cook another 2–3 minutes until most moisture is gone. Now add 1/2 tablespoon avocado oil and a pinch of salt, then sauté for 1–2 minutes until lightly golden. Stir in the tamari to coat the mushrooms in a rich umami flavor. Transfer them to a bowl and set aside.
- Build the Aromatic Herb Base: Using the same skillet (no need to wash), add another light drizzle of oil. Toss in the diced onion and cook until soft and translucent, about 4 minutes. Add the minced garlic, sage, thyme, rosemary, and fennel seeds. Stir and cook for another 1–2 minutes until the herbs release their aroma and the garlic becomes fragrant but not browned.
- Toast the Walnuts and Breadcrumbs: Add the chopped walnuts and panko breadcrumbs directly into the skillet with the aromatics.Stir frequently for 4 minutes to toast the nuts and breadcrumbs, which will enhance their flavor and give the filling a pleasant crunch. Once toasted, remove the skillet from heat.
- Mash the Roasted Base Ingredients: Once the sweet potato and chickpeas are cool enough to handle, scoop the sweet potato flesh out of its skin and place it in the skillet with the walnut-breadcrumb mixture.Add the roasted chickpeas, 1/2 tablespoon maple syrup, and Dijon mustard. Use a potato masher to mash everything together until partly smooth but still slightly chunky. This texture helps the filling hold together without being mushy.
- Fold in the Mushrooms: Gently mix the cooked mushrooms into the mashed filling. Stir until evenly combined, ensuring each bite will have the perfect balance of vegetables, protein, and herbs. At this point, taste and adjust seasoning with more salt if desired.
- Prepare and Roll the Puff Pastry: Reduce the oven temperature to 400°F (200°C). Lightly flour a large piece of parchment paper on your work surface. Place the thawed puff pastry sheet onto the paper and roll it into a rectangle about 12 × 15 inches. Carefully lift the parchment with pastry onto a clean baking sheet.
- Shape and Wrap the Filling: Spoon the filling onto the center of the pastry, arranging it into a log shape that runs widthwise. Leave about 1 inch of pastry exposed at both ends. Brush the exposed edges with plant-based milk to help seal. Fold the sides of the pastry up and over the filling, pressing gently to close, then tuck the ends under the log. If you have excess pastry overlapping, trim it with a knife and pinch edges to seal completely.
- Create the Golden Finish: Mix the remaining 1/2 tablespoon maple syrup into the plant-based milk. Using a pastry brush, apply a thin, even layer over the entire pastry surface. For a decorative touch, use a sharp knife to gently score diagonal lines in one direction, then the other, forming a crisscross pattern — be careful not to cut through the pastry.
- Chill Before Baking: Place the assembled wellington in the freezer for 10–15 minutes. This step keeps the pastry cold, which helps it bake into flaky layers instead of becoming dense.
- Bake to Crispy, Flaky Perfection: Bake the chilled wellington for 35–40 minutes, or until the crust is a deep golden-brown and crispy all over. Rotate the baking sheet halfway through for even browning.
- Rest and Slice with Care: Once baked, remove the wellington from the oven and let it rest for 15 minutes. This cooling period allows the filling to firm up, making it easier to slice neatly. Use a sharp serrated knife to cut into thick slices.
- Serve and Enjoy: Serve warm, ideally with mushroom miso gravy or your favorite plant-based sauce.Pair with roasted vegetables, a crisp salad, or mashed potatoes for a complete and satisfying meal.
Notes
- Roast chickpeas and mushrooms thoroughly to remove excess moisture for a firm, flavorful filling.
- Keep puff pastry cold until just before baking for maximum flakiness.
- Use fresh herbs for the most vibrant flavor; dried herbs will work but reduce the amounts slightly.
- Don’t skip the chilling step before baking — it ensures a crisp, professional-looking crust.
- The filling can be prepared up to 24 hours ahead and stored in the fridge for convenience.
