Maple Parsnip and Chestnut Wellington

vegan Christmas centerpiece
Vegan Christmas centerpiece
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Ingredients

Adjust Servings:
2 tbsp Olive oil
4 Parsnip chopped into small cubes
2 Red onion chopped
200g Chestnuts peeled, chopped
2 tbsp Maple syrup light
¼ tsp Dried rosemary
Ground pepper freshly, to taste
1 large sheet Frozen puff pastry ready rolled, vegan
1 tbsp Almond milk or non-dairy milk of your choice

Nutritional information

583
Calories
28.2g
Fat
74.9g
Carbohydrate
8.4g
Protein
0mg
Cholesterol
332mg
Sodium
Ingredients

Maple Parsnip and Chestnut Wellington

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This Maple Parsnip and Chestnut Wellington is a delicious vegan centerpiece for your Christmas table this year. Not only does it taste delicious, it looks really impressive too. This plaited pastry specialty will stand up against any Christmas roast this year.

This recipe requires that you roast the parsnips and red onions with the chestnuts. Using vegan pastry, make the crust of your plant-based wellington. It can be a bit tricky to fold and overlap the pastry, but it is worth persevering as the end result is so impressive.

To make my Maple Parsnip and Chestnut Wellington, you will need the following ingredients:

Ingridiens for Maple Parsnip and Chestnut Wellington

So, how do you make Maple Parsnip and Chestnut Wellington?

Steps to make Maple Parsnip and Chestnut Wellington

1
Done
5

Heat the oven

Preheat the oven to 400 °F.

2
Done
20

Roast parsnips and red onions

Place parsnips and red onions onto a baking tray. Drizzle with olive oil and toss well to coat evenly. Place the baking tray in the oven and roast the vegetables for about 20 minutes until tender. If your chestnuts are uncooked, place them in the oven to roast too.

3
Done
10

Add maple syrup, black pepper and rosemary

After 20 minutes, add the maple syrup, black pepper and rosemary to the veggies. If you are using pre-cooked chestnuts, add them at this stage too. Mix well. Roast 10 more minutes.

4
Done
5

Prepare the pastry

Lay the sheet of puff pastry flat onto a lightly floured surface and roll into a larger rectangle, about 12-inches by 15-inches. Ensure that the middle third remains intact and diagonally slice the outer thirds in 1-inch thick strips. Remove the end strips from each side. Set these aside to decorate the Wellington.

5
Done
2

Place vegetables on the pastry

Gently transfer the pastry onto a baking tray lined with parchment paper. Spread the roasted vegetables evenly along the centre third of the pastry.

6
Done
2

Wrap the Wellington

Starting at one end, overlap the strips of pastry from alternating sides to cover the filling until it is fully wrapped. Tuck the pastry under each end to enclose the filling.

7
Done
2

Decorate

Decorate with shapes cut from the pastry offcuts and brush with milk.

8
Done
25

Bake

Bake in the oven for 20-25 minutes, until golden brown.

9
Done

Serve

Serve whole and carve into slices at the table.

This Maple Parsnip and Chestnut Wellington is a perfect Christmas meal for the vegans in your life. It tastes great and it’s really filling. Try it for yourself this year and come back to leave a review letting me know what you think.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Amazing! I love it! Thanks for sharing recipe!

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