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Our Favourite Meat-Free Wellington Recipe | World Vegetarian Day

Our Favourite Meat-Free Wellington Recipe | World Vegetarian Day

World Vegetarian Day happens every year on October 1. Founded in 1974, this day aims to show the benefits of a vegetarian lifestyle for humans, animals and the planet. As a team of mostly vegetarians, we wanted to share one of our favourite recipes with you! It's one from the recipe books of our co-founder, Amy, who says "I was brought up living a meat free diet, feasting on delicious veggie meals cooked by my mother. Since getting my dog Hiro, not eating meat has become even more important to me, I wouldn’t eat my dog so why would I eat any other lovely creature on this planet?" Here is her delicious vegetarian mushroom wellington recipe...


- 500g of mushrooms
- Olive oil
- One onion
- A stalk of celery
- One carrot
- Three cloves of garlic
- One vegetable stock cube
- Cayenne pepper
- 100g ground almonds
- Pastry (homemade or shop bought is fine!)
- Milk 


So, you take 500g of portobello mushrooms, slice them so they're 1/2 cm thick and sauté in a little olive oil for 3-4 minutes (before they leach all their tasty liquids) set aside in a bowl to cool. Then in the same pan - sweat a sliced onion, a stalk of celery (if you have it), and a chopped carrot, once they're soft - then add some garlic (at least three cloves!) crumble in a veggie stock cube and a bit of cayenne. Remove that from the heat and add back the mushrooms. Mix it all up and sprinkle in your ground almonds then add some PEPPER. And then wrap it all up in the pastry, make a load of crazy embellishments with the leftovers, then glaze with a little milk. Whack it in the onion on 180 for 35 mins!  Serve with lovely friends and some awesome roasted vegetables. 


Top Tip: you can easily make this recipe vegan by swapping out the pastry for vegan pastry and using soya milk to brush. 



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