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Plant-Based Chicken & Festive Stuffing Wellington

Plant-Based Chicken & Festive Stuffing Wellington
Plant-Based Chicken & Festive Stuffing Wellington

As the trees are decorated and Mariah Carey blasts out our radios, we're getting into the festive spirit with this golden and delicious plant-based wellington, made with the Meatless Farm Plant-Based Chickenless Roast.

This is the ultimate alternative to the traditional Christmas Dinner Turkey. With its incredible taste and texture and its high protein content, this Chickenless Roast is a no-brainer tfor the festive period.

Check out this delicious vegan Christmas recipe and impress the whole family, meat eaters and all!


Before you start

High sided frying pan | Large baking tray lined with parchment paper | Preheat oven to 200ºC, fan setting | Box grater | Mini Christmas cookie cutters (optional) | Rolling pin | Pastry brush


For the wellington

  • 1 Meatless Farm Plant-Based Chickenless Roast
  • 1 jar of smooth good quality cranberry sauce
  • 2 sheets plant-based shortcrust pastry

For the stuffing

  • 1 red onion
  • 3 cloves of garlic
  • 300g chestnut mushrooms
  • 2 sprigs of fresh thyme
  • 6 sage leaves
  • 1x 180g bag pre-prepared chestnuts
  • 100g wholemeal bread
  • Salt and pepper to taste
  • Plain flour for dusting
  • 1 tbsp olive oil

For the glaze

  • 50ml oat milk (or any other plant-based milk)


  1. 1.

    Prepare the ingredients | Peel and finely dice the red onion and garlic | Grate the mushrooms with coarse side of the box grater | Scrape the thyme leaves off the stalks between your thumb and forefinger | Finely slice the sage leaves

  2. 2.

    Cook the base of the stuffing | Warm the olive oil in a frying pan over a medium heat | Add the diced onion, garlic and a pinch of salt to the pan and fry for 4-5 minutes | Add the grated mushrooms and stir for 5-10 minutes until soft | Add the thyme and sage and stir until nearly all the moisture has evaporated (approximately a further 3-4 minutes) | Take the pan off the heat and leave to cool to room temperature

  3. 3.

    Prepare the stuffing | Add the chestnuts and bread to the food processor and pulse into textured crumbs | Add the crumb mixture to the pan and fold through (the mixture should be quite sticky and clumpy) | Once everything has come together, leave to one side to cool until needed

  4. 4.

    Prepare the wellington | Use a small sharp knife to cut a criss cross pattern all over the Meatless Farm Plant-Based Chickenless Roast | Unroll one sheet of pastry on the baking sheet | Spoon approximately ⅙ of the stuffing into the centre of the pastry sheet and place the Chickenless Roast on top | Spoon the cranberry sauce onto the Chickenless Roast and use a butter knife to spread it all over | Now carefully encase the cranberry sauce covered Chickenless Roast with the remaining stuffing, making sure it’s as smooth as possible | Take the second sheet of pastry and neatly lay it over the prepared Chickenless Roast | Use your hands to neatly press and seal the pastry around the Chickenless Roast | Take a small knife and remove the excess pastry at the base of the wellington

  5. 5.

    Decorate the wellington | Take the leftover pastry and roll it into a ball | Flour a clean surface and roll the ball of leftover pastry out into a ½ cm thick sheet | Use the Christmas cookie cutters to cut out shapes | Use a pastry brush to brush the wellington all over with oat milk | Decorate the wellington with the shapes, brush the shapes so they don’t burn

  6. 6.

    Cook the wellington | Neatly pierce the wellington with a fork three times to create vents | Put the tray in the oven and bake the wellington for 40 minutes, or until golden brown

  7. 7.

    Time to serve | Remove the wellington from the oven and leave to rest for 5 minutes before cutting into slices and serving with the full Christmas dinner works!