RECIPE: Festive Vegan Wellington Rolls

Festive wellington rolls

Author: Violife

These festive vegan wellington rolls are filled with roasted vegetables, chestnuts and dairy-free cheese wrapped in crisp puff pastry.

vegan wellington rolls

Festive Vegan Wellington Rolls

These festive vegan wellington rolls are filled with roasted vegetables, chestnuts and dairy-free cheese wrapped in crisp puff pastry.

  • 300 g Violife Blu (grated)
  • 2 puff pastry-sheets
  • 250 g beetroot (cut in cubes)
  • 400 g pumpkin (Cut in cubes)
  • 200 g chestnuts (boiled and cut in big chunks)
  • 200 g mushrooms
  • almond milk
  • 4 garlic cloves
  • fresh thyme
  • fresh rosemary
  • 1 Tbsp sumac
  1. In a large baking tray add beetroot, pumpkin, garlic cloves, mushrooms, a bit of thyme and rosemary and sumac. Sprinkle with olive oil and mix for 1-2 minutes using your hands.
  2. Bake in a preheated oven at 190º C, until the veggies become soft. Remove the tray from the oven, take out the garlic cloves, add the boiled chestnuts and mix thoroughly.
  3. Cut the puff pastry sheets, so that you have 4 smaller sheets. Add in the middle of each sheet the veggie mix and sprinkle with Violife Blu on top.
  4. Spread some almond milk on the pastry edges (all around the veggie and wrap it like a cylindrical pack. Place the rolls on a baking sheet on a tray and let them rest in the fridge for at least an hour.
  5. Remove the tray from the fridge, spread some almond milk on top and sprinkle with a bit of sumac.
  6. Bake in a preheated oven at 190º C for about 30’, until the pastry becomes golden brown.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

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