Lola’s Kitchen: Vegetarian Wellington Recipe

Posted December 11, 2020 by Lola in Lola's Kitchen / 2 Comments

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Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.

Okay the title wellington is a bit misleading as in the end I switched up the baking form and now it really looks nothing like a wellington. It’s a vegetarian filling covered with puff pastry dough. It’s a nice filling with plenty of veggies and the sweet potatoes mash makes sure it all sticks together. I am a fan of puff pastry, so you can’t go wrong there in my opinion. It’s a nice hearty dish and I really liked this one.

This recipe is based on Jumbo’s Veggie Wellington recipe



  • Sweet Potatoes – 1kg/ about 4-6 potatoes
  • Red Bell Pepper – 2
  • Carrots – 2
  • Celery Sticks – 2
  • Vegetarian Minced Meat – 350 gram
  • Sun Dried Tomatoes – 25 gram
  • Garlic – 6 cloves
  • Onion – 1
  • Corn – 1/2 cup
  • Peas – 1/2 cup
  • Low Salt Vegetable Bouillon Cubes – 2
  • Creme Fraiche/ alpro soy or other milk product or milk substitute – 1/2 cup/ 60 gram
  • Dried Thyme – 2 teaspoons
  • Dried Rosemary
  • Tomato Paste – 1 teaspoon
  • Puff pastry – 450 gram/ 10 pieces/ 1 roll
  • Olive Oil


  1. First peel the sweet potatoes and slice in small pieces. Put in a pan and set aside.
  2. Slice the onion and garlic and bake those in a another pan till translucent. In the meantime slice the red bell peppers, carrots and celery sticks. Once those are done add to the wok and bake for a bit longer.
  3. Start boiling the sweet potatoes for about 20 minutes.
  4. Now add the tomato paste, some water, thyme, rosemary and 1 bouillon cube to the wok with the veggies.
  5. Remove the puff pastry dough form the freezer and set aside so it can get to room temperature.
  6. Preheat the oven to 392 Fahrenheit/ 200 degrees Celsius.
  7. Slice the sun dried tomatoes into as small as possible pieces and add it to the pan with the veggies.
  8. Once the sweet potatoes are almost done boiling, add the corn, peas and vegetarian minced meat to the wok with the veggies and stir well.
  9. Drain the sweet potatoes and add the warm milk/ milks substitute or creme fraiche combined with a bouillon cube to the sweet potatoes. Mash till smooth and then add it all to the wok.
  10. Now prepare an oven proof bowl, coat with butter and put some of the puff pastry inside. Prick with a fork some holes in the bottom. Scoop the filling inside and cover with the rest of the puff pastry. Cut a few holes in the top so the heat can escape.
  11. Put in the oven an bake for 20-30 minutes or until golden brown on top.



Have you ever eaten a wellington or vegetarian variety?

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