Healthier Version Of A Classic Recipe

Vegan Wellington

Average: 5 (3 votes)
(3 votes)
Vegan Wellington

Vegan Wellington - A festive feast that will delight everyone

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Health Score:
82 / 100
1 hr 15 min.

Healthy, because

Even smarter

Nutritional values

The water content in root vegetables is lower than in leafy vegetables, therefore valuable vitamins, minerals and other nutrients are present in them in a more concentrated form.

Vegan roast can be served with other vegetables of choice or a crisp green salad instead of shallots.

1 serving contains
(Percentage of daily recommendation)
Calorie973 cal.(46 %)
Protein30 g(31 %)
Fat58 g(50 %)
Carbohydrates82 g(55 %)
Sugar added3 g(12 %)
Roughage21.1 g(70 %)
Vitamin A0.4 mg(50 %)
Vitamin D2 μg(10 %)
Vitamin E8.3 mg(69 %)
Vitamin K105.7 μg(176 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂0.4 mg(36 %)
Niacin15.4 mg(128 %)
Vitamin B₆0.9 mg(64 %)
Folate266 μg(89 %)
Pantothenic acid3 mg(50 %)
Biotin30 μg(67 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C27 mg(28 %)
Potassium1,702 mg(43 %)
Calcium225 mg(23 %)
Magnesium206 mg(69 %)
Iron7 mg(47 %)
Iodine26 μg(13 %)
Zinc4.9 mg(61 %)
Saturated fatty acids19.5 g
Uric acid127 mg
Cholesterol0 mg
Complete sugar31 g


22 ozs Root vegetable (e.g. carrots, celeriac and parsnips)
2 garlic cloves
1 onion
½ bunch parsley
2 sprigs rosemary
5 ozs tender Oats
7 ozs Nut (depending on your preference)
1 Tbsp Mustard
2 Tbsps soy sauce
1 Tbsp Tomato paste
1 Tbsp dark Miso paste
2 Tbsps flour
1 Tbsp ground paprika
10 ozs vegan Puff pastry dough (refrigerated shelf)
1 Tbsp Sesame seeds
1 Tbsp Black cumin seeds
9 ozs shallots
2 Tbsps olive oil
1 Tbsp Raw cane sugar
9 ozs non-alcoholic Red wine
3 ½ ozs dried Cranberry (without added sugar)
2 Tbsps balsamic vinegar
1 Cinnamon stick
1 pinch cayenne pepper
How healthy are the main ingredients?
shallotOatsCranberryMustardsoy sauceTomato paste

Preparation steps


Clean, peel and chop root vegetables. Peel and dice garlic and onions. Wash the herbs, shake dry and pluck off the leaves. Grind everything together with oat flakes, nuts, mustard, soy sauce, tomato paste, miso, flour, salt, pepper and paprika powder very finely in a powerful blender to a malleable mass, puree in stages if necessary.


Roll out puff pastry and place on a baking sheet lined with baking paper. Spread vegetable-nut mixture lengthwise on the bottom third, fold in the edges and roll up. Brush with water, sprinkle with sesame seeds and black cumin seeds and pierce the top 2 to 3 times to allow steam to escape. Bake vegan roast in preheated oven at 200 °C / 400 °F for approx. 40 minutes.


Meanwhile, peel shallots and cut into fine rings. Sauté in oil in a saucepan over medium heat for 4-5 minutes. Sprinkle with sugar, let caramelize for about 5 minutes and deglaze with wine. Add cranberries, balsamic vinegar and cinnamon stick and simmer on low heat for 10-15 minutes. Season with salt and cayenne pepper and pour into a bowl.


Remove vegan roast from oven and let rest for about 5 minutes. Serve sliced and add the shallots.