How to make Deliciously Ella's Squash and Mushroom Wellington

The perfect warming vegan recipe to indulge in this Christmas
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With Christmas just over a week away, it's time to start thinking about the menu.

While turkey with all the trimmings is the classic Christmas day meal, it's good to have a main option for everyone. This squash and mushroom wellington by Deliciously Ella is the perfect vegan option for a festive main, with mushroom and onions tossed in herbs over butternut pumpkin and rolled in pastry.

This year Ella Mills, the food entrepreneur behind Deliciously Ella, has teamed up with Worldwide Fund For Nature share her festive recipe, which you can find below.

Squash & Mushroom Wellington

Ingredients

  • 1 roll puff pastry (we use the gluten-free, vegan pastry)
  • ½ large butternut squash, peeled and deseeded
  • 1 onion, peeled and chopped
  • 1 garlic clove, peeled and chopped
  • 500g button mushrooms, cut into small pieces, no larger than 1cm
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme  
  • 50g pine nuts  
  • 1 tablespoon brown miso paste
  • 100g spinach, roughly chopped
  • Splash of almond milk
  • Salt to taste
  • Olive oil

Method

Preheat oven to 200c, fan setting.

Place the butternut squash on a baking tray and drizzle with olive oil and salt. Cook for 30-35 minutes until soft and cooked through.

While the squash is cooking, place a pan over a medium heat and add a drizzle of olive oil - add the onions, garlic and a pinch of salt and cook for 5-10 minutes until soft. Add the mushrooms and cook for a further 10 minutes, untouched, until soft - before mixing through the rosemary, thyme, pine nuts and miso paste. Cook for 5 minutes, before finally stirring through the chopped spinach and leaving it to wilt.

Roll out the sheet of puff pastry onto a baking tray. Spoon 3 quarters of the mushroom mixture onto one side of the pastry, before topping with the roasted butternut squash half. Top with the rest of the mushroom mixture and roll the pastry over to form a whole wellington. Cut thin slits into the top of the wellington and brush with almond milk to create a light glaze.

Deliciously Ella

Cook for 25-30 minutes in the oven until golden and crispy.

This is delicious served with maple roasted parsnips and carrots, and cranberry sauce (recipes below).

TIP: Long, thin butternut squashes work best in this recipe.

Cranberry Sauce

Ingredients

  • 200g dried cranberries
  • Water
  • 1 teaspoon maple syrup (optional)
  • Sea salt

Method

Place the cranberries in a pan over a medium heat and cover with water, cook for 45-50 minutes until really soft. Once soft, drain the cranberries and place into a food processor - pulse until a thick, smooth sauce forms, adding a splash of water if needed.

Deliciously Ella

Maple Roasted Parsnips and Carrots

  • 7 parsnips, peeled and sliced
  • 7 carrots, peeled and sliced
  • 6 tablespoons maple syrup
  • Olive oil
  • Sea salt

Preheat oven to 250c, fan setting.

Wash the parsnips and carrots and remove their tops. Cut in half lengthways and then slice into strips, ensuring not to make them too thin. Place into a baking tray with the rest of the ingredients and give it all a really good mix, before roasting in the oven for 10-15 minutes until golden - they will roast fast because the oven is so hot.

Deliciously Ella (Ella Mills) has provided this recipe in support of WWF and their Fight For Your World campaign.

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