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Vegan Impossible Wellington

Christmas is right around the corner which means it's time to plan the holiday menu. If you want an impressive dish then consider making this Vegan Impossible Wellington. If you love Impossible Meat, you will love this...because that's most of what you'll be tasting. But there's more. It's also stuffed with spinach, mushrooms, and white vegan cheese and glazed in tomato paste. The texture of the meat is so realistic, you won't even know it's made from plants. I bet your meat eating loved ones won't either. Ganish with thyme and rosemary with all the holiday sides. Drizzle with some gravy or enjoy with some sweet mustard. Up to you. What's for sure is this is a showstopping entree, an eye pleaser. Like I said, if you want an impressive dish, this is for you.

It's not hard but its a bit of a process and will require about an hours worth of time. But if you want the beauty, you've got to be willing to put in the work. Scroll down for the recipe.





1. Saute the spinach with garlic, salt, and pepper to taste - 6-7 oz approx . Pre-heat oven

2. Saute the mushrooms (and onions if you're including) - 4oz approx. Chop into smaller chunks if preferred

3. 1 - 1 1/4 package of Impossible Meat rolled out into a rectangle 3/8" thick . Saran Wrap on bottom .

Layer in the spinach, mushrooms and cheese a 1 1/2" from the edge

Keep rolling until it becomes a log

When finished you can pat the side ends with some extra meat to close the openings

4. Cook on pan. Continue to cook with lid on until all sides are done.

Glaze with a few layers or tomato paste or ketchup, a red sauce. This is mainly for color.

5. Measure out the pastry to be slightly longer than the meat log and cut into a retangle.

The width of the pastry sheet should be 3x the diameter of the log, plus a little extra.

Slice 1/2" - 5/8" strips on both sides. Use a ruler to measure.

Criss cross the strips until done. Cut away any excess and fold up the edges to close.

It will look like this 3

Transfer to parchment lined baking tray. Glaze with vegan egg wash . I blended sweet mustard, oil, and plant milk. Then bake according to pastry package or until golden brown. Glaze several times as needed for color.


Total Time: 60 minutes approx

Yields: 3-4 servings

*You will need Saran Wrap, a baking tray, parchment paper, a pan, pastry brush

**All proportions are approximated. Adjust to your preference and taste


  • 1 sheet defrosted puff pastry sheet

  • 1 - 1 1/4 package of Impossible Meat

  • 6-7oz fresh spinach approx (you may have extra)

  • 4-5 oz of chopped or sliced mushrooms (you may have extra)

  • 1/2 tsp fresh minced garlic to sauce with spinach

  • Tomato paste for meat coloring glaze

  • 2 slices white vegan cheese

  • Cooking oil

  • Salt to taste

  • OPTIONAL: thyme, fresh rosemary as garnish

  • OPTIONAL: chopped onion to saute with mushrooms

EGG WASH ingredients:

  • 1/2 - 1 tsp sweet mustard

  • 1/4 - 1/2 tsp oil

  • 1/4- 1/2 plant milk as needed to dilute


  1. Pre-heat oven to 400 (or follow puff pastry package cooking instructions)

  2. Follow photos above for process

  3. Bake for 15-25 minutes or until golden. Brush with egg wash in-between as needed for additional coloring. Let cool 5 minutes and garnish with thyme and rosemary before serving.

Voila! Enjoy this holiday Impossible Wellington. Snap a pic for the gram and tag me @jengo.daily or #jengo.daily . Thank you for visiting and see you next time!


Come say hi, check out more photos and recipes and follow me on Instagram, where I frequently hang out:

Food & Blog account: @jengo.daily https://www.instagram.com/jengo.daily/

Portrait account: @ jengo_photo https://www.instagram.com/jengo_photo/

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