Christmas No-chicken Wellington

The perfect plant based Christmas recipe for the whole family!

40 minutes

2 persons


  • 1 sheet of puff pastry (270 g)
  • 60 gram white quinoa
  • 1 red onion
  • 100 gram fresh spinach
  • 2 cloves of garlic
  • 1 tbsp cinnamon
  • 150 gram chestnut mushrooms
  • a few sprigs of rosemary
  • a few sprigs of thyme
  • 2 leaves of sage
  • 1 tbsp aquafaba
  • 280 gram Chicken Style Pieces (1 bag)

Christmas can be a bit of an awkward time for people that choose to eat plant based, because often not everybody in their family eats vegan. Here’s a Christmas recipe that will make everybody happy, because it’s tasty, festive and really not that hard to prepare.

Preheat the oven to 220 C. Cook the quinoa according to the instructions on the package and allow it to cool down. Meanwhile, slice the onion and the cloves of garlic. Heat a tbsp of olive oil in a frying pan and stir-fry the chicken style pieces for about 2 minutes. Add the onion and garlic and stir-fry for 3 more minutes. Then add the herbs and mushrooms and stir-fry for 2 more minutes. Add the spinach, quinoa, 1 tbsp of olive and some pepper and salt. Stir-fry for 1 minute. Remove the pan from heat and allow it to cool slightly.

Roll out the puff pastry dough on a lightly floured surface. Spoon the filling into the centrle of the puff pastry dough and then roll it tightly into a log shape. Then roll over the log so that the seam is facing the bottom. You can cut off excess puff pastry from the sides. You can use these leftovers to decorate the wellington by using biscuit tins.

Lightly brush with aquafaba over the surface of the wellington. Bake the wellington in the centre of the oven for about 30 minutes until a golden colour has been reached. Enjoy!

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