Vegetarian Christmas dinner Recipe

This vegetarian Christmas dinner idea came from a desire to do something different with holiday leftovers. I wanted it to be cozy, hearty, and full of seasonal flavors. It’s a dish that feels fancy but is surprisingly simple to assemble. Plus, it’s a good way to sneak in a bunch of vegetables without fuss.

Why I keep making this veggie Wellington.

It’s a forgiving dish that always impresses. The combination of roasted root vegetables and flaky pastry feels festive without the fuss. I love how adaptable it is—swap in different vegetables or herbs depending on the season. It’s become a holiday staple I look forward to every year, especially because it tastes even better as leftovers.

Breaking down the ingredients.

• Root vegetables: Carrots, parsnips, and sweet potatoes bring sweetness and earthiness. Use what’s in your pantry or swap in beets for a vibrant color.
• Mushrooms: Button or cremini mushrooms create a savory duxelles. For a smoky note, go for dried shiitakes rehydrated.
• Puff pastry: Buttery, flaky, and perfect for wrapping. Vegan versions work just as well if you want to skip butter.
• Garlic and thyme: Add depth and aroma to the filling. Fresh herbs make a brighter, more vibrant dish.
• Egg wash or plant-based alternative: Gives the pastry a shiny, golden finish. Use milk or aquafaba if eggs are off-limits.
• Balsamic vinegar: A splash deepens the caramelization and adds a tangy brightness.
• Salt and pepper: Essential for seasoning; don’t skimp.

Tools and equipment for veggie Wellington.

• Baking sheet: To hold the Wellington while baking.
• Rolling pin: To roll out the puff pastry evenly.
• Skillet or frying pan: To sauté the vegetables and mushroom duxelles.
• Pastry brush: To brush the pastry with egg or plant-based wash.
• Knife and chopping board: To prepare vegetables and mushrooms.

Step-by-step for a hearty, festive veggie Wellington.

Step 1: Preheat your oven to 200°C (390°F).

Step 2: Prepare the root vegetable filling: peel and chop carrots, parsnips, and sweet potatoes.

Step 3: Sauté the chopped veggies with garlic, thyme, and a splash of balsamic vinegar until tender and slightly caramelized.

Step 4: Roll out puff pastry on a floured surface, then spread a layer of mushroom duxelles in the center.

Step 5: Pile the roasted veggies on top of the duxelles, then fold the pastry over to enclose the filling.

Step 6: Brush with beaten egg or plant-based alternative for a golden finish.

Step 7: Bake for 35-40 minutes or until the pastry is crisp and golden.

Cooking checkpoints to perfect your veggie Wellington.

• Veggies should be caramelized and fragrant, not soggy or undercooked.
• Pastry edges should be evenly golden, not burnt or pale.
• Filling should hold together when sliced, not falling apart or too dry.

Common mistakes and how to fix them.

• Veggies are still hard or raw inside.? UNDER-COOKED VEGGIES? Cook longer, until they’re tender and slightly caramelized.
• Pastry is burning before filling is cooked.? PASSED THE GOLDEN BROWN? Cover with foil and lower oven temp for a few minutes.
• The Wellington is soggy or drippy.? FILLING IS TOO WET? Drain or pat dry veggies before assembling.
• Slicing too early causes filling to ooze out.? PASSED THE FINAL BAKE? Let rest 10 minutes before slicing.

This Root Veggie Wellington isn’t just a main course; it’s a celebration of seasonal produce wrapped in flaky pastry. It’s simple enough to throw together on a busy day but impressive enough to make your holiday table feel special. Make it your own with whatever root vegetables you love or have on hand. The crispy, caramelized edges paired with the tender, flavorful filling make every bite a small victory.