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Vegan Smoky Veggie Wellington

Perfect for a vegan Sunday lunch centerpiece is a seriously impressive take on the original classic. Perfect texture with the added bonus of a kick of spice.

Serves 2-4 Total Time 50 mins


Get the ingredients here.

  • 1 250g pack chestnut mushrooms, chopped
  • 2 shallots, finely diced
  • 2 smoked garlic cloves, crushed (non-smoked also works)
  • 1 tablespoon chopped fresh thyme
  • 225g packet of smoked tofu, chopped
  • 1 cup bread crumbs
  • A pinch of chili flakes
  • 1 teaspoon soy sauce
  • 1 sheet of vegan puff pastry
  • A sprinkle of sesame seeds


  1. Fry the onion and garlic in a few tablespoons of oil for a few minutes until soft.
  2. Add the mushrooms, tofu, chilli, thyme and liquid aminos/soy sauce and fry for another 10 mins, until all ingredients have started to brown.
  3. Transfer ingredients to a blender, or bowl to use a hand blender, along with breadcrumbs and blend until a thick sausage mix type mixture is formed.
  4. This doesn’t have to be smooth – the odd bit of mushroom or tofu will be fine in the Wellington.
  5. Take one sheet of pastry and cut in half length-ways. With one on the halves, slice into strips diagonally. Place the entire piece on baking paper on an oven tray.
  6. Place the mixture to cover the entire half of pastry and place pastry strips across the top in a criss-cross pattern. Sprinkle on sesame seeds.
  7. Bake at around 200ºC for approx 35 mins, or until the top looks all nice and brown and crispy.
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