Vegetable Wellington

A vegetable wellington served on a wooden chopping board sliced in half exposing the filling in side.
This recipe is sponsored by Slap Yo' Daddy

Wellingtons are a popular pastry style that surrounds typically beef with mushroom duxelles, this variation, however, uses a flavorsome combination of vegetables and tofu.

Every element of the dish is cooked from scratch including the mushroom duxelles, wellington, and mushroom gravy. Taking care to cut the vegetables into consistent sizes helps create a glamorous crosssection when served.

Although the many ingredients can create a delightful flavor, this is boosted with the use of a barbecue rub during the various steps to add an additional depth of flavor.

Swipe to see all photos
A range of vegetable ingredients prepared and laid out ready to use.
This dish is easier to prepare when all the ingredient preparation is done up-front ready to be assembles in one smooth process.
Sticks of tofu being fried.
Frying the tofu before adding to the Wellington helps add additional flavor and texture.
A rectangle of pasty topped with vegetbales and rub being sprinkled over the top.
Taking time with placing the ingredients onto the pasty means it will have a better presentation when sliced to serve.
Pastry topped with a duxelle mushrooms with more in a bowl to the side.
The duxelle mushrooms is one of the key ingredients both for flavor and binding the dish together.
A vegetable wellington served on a wooden chopping board sliced in half exposing the filling in side.
The vegetable wellingtion provides a glamorous crosssection when cut exposing the carefully prepared vegetables within.

Vegetable Wellington Recipe

This recipe is sponsored by Slap Yo’ Daddy.
A vegetable wellington served on a wooden chopping board sliced in half exposing the filling in side.
A flavorsome non-meat option fresh vegetables are baked in a pastry with mushrooms and topped with homemade gravy.
Preparation 30 minutes
Cook 40 minutes
Ready in 1 hour 10 minutes
Servings 6
CourseMain Dish


Duxelle Mushrooms


Smoked Vegetable Stock

Mushroom Gravy

  • 2 tablespoons cornstarch (cornflour)
  • 1/2 cup water


  • camp oven


Duxelle Mushrooms

  • Melt the butter in a skillet then add the shallots and sauté until translucent.
  • Add the chopped mushrooms then cook until the mixture starts to turn brown while stirring constantly to prevent it from burning.
  • Add the wine and continue to cook to reduce the mixture so most of the liquid has evaporated.
  • Season to taste with an all-purpose rub. The mixture should feel wet and pasty. Set aside.

Tofu Wellington

  • Preheat the camp oven to 400 degrees F (205 degrees C).
  • Cut tofu into strips and sauté with a bit of vegetable oil until the sides are light brown. Set aside.
  • Separately blanch the asparagus, green beans, carrots, and zucchini. Set aside.
  • Dust your work countertop with flour. Add the dough then roll it into a rectangle.
  • Spread an even layer of duxelles mushrooms mixture on the dough.
  • Place the tofu and vegetables on top of the duxelles then dust with all-purpose rub.
  • Paint the long edges with some beaten egg. Fold into a lengthwise pouch and pinch the seams. Brush egg wash mixture all over the pouch.
  • Place the vegetable wellington in the preheated oven and cook for about 20 minutes until the crust is golden brown.

Vegetable Stock

  • In a skillet add the mirepoix (onion, carrot, and celery) and sliced mushrooms. Drizzle with oil and all-purpose rub then toss until all the vegetables are thinly covered.
  • Place the skillet of vegetables into the preheated camp oven and roast them for about 30 minutes to get some color.
  • Remove the skillet from the camp oven and place it on a stove then add the water.
  • Add the thyme and water then simmer for about 30 minutes.
  • Whip out your propeller blender and puree the broth in the pot.
  • Strain the liquid and discard the solids.

Mushroom Gravy

  • Reheat 2 cups of the strained vegetable stock and season with salt and white pepper to taste.
  • Make a slurry using cornstarch and water.
  • Slowly add the slurry to the hot vegetable stock while stirring with a whisk. The mixture will thicken. Stop when you reach the gravy consistency you like. Remove and keep warm.

To Serve

  • Pour the mushroom gravy into a gravy bowl or jug.
  • Slice the vegetable wellington and serve, allowing people to add their own gravy to their personal preference.

Nutritional Information

Calories: 939kcalCarbohydrates: 89gProtein: 20gFat: 55gSaturated Fat: 18gPolyunsaturated Fat: 10gMonounsaturated Fat: 22gTrans Fat: 0.3gCholesterol: 75mgSodium: 781mgPotassium: 713mgFiber: 8gSugar: 6gVitamin A: 5838IUVitamin C: 13mgCalcium: 192mgIron: 7mg

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