Mini Vegan Wellingtons Recipe

Name: Mini Vegan Wellingtons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup walnuts; 1 cup cooked brown rice; 1 cup canned chick-peas, rinsed and drained; 1 cup oat bran; 1/2 teaspoon sage; 1/2 teaspoon marjoram; 1/4 teaspoon onion powder; 1/4 teaspoon thyme; 2 tablespoons soy sauce; 1 tablespoon Dijon mustard; 1 tablespoon peanut butter; 1 lb puff pastry, thawed; olive oil, for brushing

Servings: persons

1 cup walnuts
1 cup cooked brown rice
1 cup canned chick-peas, rinsed and drained
1 cup oat bran
1/2 teaspoon sage
1/2 teaspoon marjoram
1/4 teaspoon onion powder
1/4 teaspoon thyme
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon peanut butter
1 lb puff pastry, thawed
olive oil, for brushing

1
Line two baking sheets with parchment paper, spray with non-stick spray and set aside.
2
Have a small bowl of water and a clean, floured pastry board ready.
3
Chop walnut (food processor makes it easy) into very small bits. Scrape into large bowl.
4
Chop brown rice and chickpeas in food processor until mixture forms a coarse mash. Add this to the mixing bowl along with oat bran, spices, soy sauce, mustard and peanut butter. Knead together until it holds its shape.
5
Unfold the first sheet of puff pastry and roll into a 12x12 square. Cut into six rectangles about 6x4.
6
Scoop up a handful of the nut loaf mixture and form it into a small rectangular loaf (about 3x1x3/4 inches). Place in the center of a puff pastry. Dip your fingers in the water and lightly wet the top of the loaf.
7
Fold the short ends of the pastry over the loaf, then fold up the long edges using some water to seal it shut.
8
Place the mini Wellington seam side down on the prepared baking sheet. Repeat with the other 5.
9
Bake at 400F for 25 minutes. The crust should be puffed and golden and the inside heated through.
10
The Wellingtons can be made ahead and refrigerated until it's time to bake.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup walnuts, 1 cup cooked brown rice, 1 cup canned chick-peas, rinsed and drained, 1 cup oat bran, and more.

Yes, Mini Vegan Wellingtons falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mini Vegan Wellingtons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions