The Nut Roast Wellington

We love a roast on a sunday, what a great way to end your week, full of a healthy, colourful array of roasted veggies and comforting potatoes and gravy. Often we make a mushroom wellington or a nut roast, then one day we decided to try something a bit different, so we merged the ideas and the nut roast wellington was born! It makes a lovely change and goes down very well with everyone we’ve made it for, especially the pastry lovers! Also what easier way to get kids to eat their veggies, then to wrap them in delicious pastry! This recipe is packed full of protein and vitamin D too. It’s easy to make and makes a great centrepiece on the table.  Go on, give it a try you won’t regret it.

The Nut Roast Welington

Veggie sunday roast options are usually one of two things, a mushroom wellington or a nut roast, well we just decided to put our hands together! 

Course Main Course
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6


  • 200 g raw cashew nuts
  • 1 onion
  • 1 celery stick
  • 1 carrot
  • 150 g chestnut mushrooms
  • 2 cloves garlic
  • 50 g breadcrumbs
  • 125 ml veg stock
  • 25 g plain flour
  • 1 Tbsp dried mixed herbs
  • 2 Tbsp nutritional yeast optional
  • 1 Tbsp olive oil
  • 1 tsp marmite
  • 1 roll vegan Puff Pastry Just Rol
  • salt and pepper to season


  1. Preheat the oven to 180℃.

  2. First prepare all of your veggies. Dice the onion and celery, roughly chop the mushrooms, grate the carrot and finely slice the garlic.

  3. If you are making your own breadcrumbs, blitz up your bread in a blender and set aside. 

  4. Next, heat the oil in a frying pan and once hot, fry the onions for a few minutes. Then add the celery and chopped mushrooms and stir fry for 2 more minutes, before adding the carrot and garlic cooking for a further 2-3 minutes. Boil the kettle to make your stock.

  5. Remove from the heat and stir in the plain flour. Then add the vegetable stock, marmite, breadcrumbs, mixed herbs, nutritional yeast and season with salt and pepper. Add the cashew nuts to the mixture and give it a good stir, then take your pastry out of the fridge.

  6. Depending on your blender/food processor size, blitz half of your mixture (or however much you can fit) for about a minute, leaving some texture and bite. Repeat this until you have blitzed all of the mixture. 

  7. Unroll the pastry and using a rolling pin, roll out each side a little more to make a bigger rectangle, be careful not to roll it too thin or it will be tricky to fold. Keeping it on the baking paper, transfer it to a large baking tray.

  8. Spoon the nut roast mixture into a line in the centre of the pastry, leaving equal amounts of pastry either side.

  9. Using a sharp knife, make diagonal slits down the length of the pastry starting from the top corners and cutting into the middle. Fold over the top and bottom end of the pastry. In turn fold over each strip of pastry, left to right, right to left, to cover the wellington in a criss cross effect. 

  10. Brush with a little plant based milk and place on the middle shelf of the oven to cook for around 35 minutes, until the pastry is golden brown. Keep an eye on it, you don't want it to burn! 

  11. Serve up with your favourite sunday roast veggies, potatoes and gravy. Enjoy!