Herb Roasted Chickpea Vegetable Wellington
Herb Roasted Chickpea Vegetable Wellington is a delightful, plant-based dish that combines a savory filling of chickpeas and fresh vegetables encased in flaky puff pastry. Perfect for any gathering, this hearty meal promises to impress guests with its rich flavors and satisfying textures. Ideal for cozy family dinners or festive occasions, this recipe showcases the versatility of wholesome ingredients while ensuring every bite is packed with umami goodness.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: Plant-based
Ingredients
Scale
- Avocado oil
- 1 can chickpeas (15 oz)
- 1 medium sweet potato (300 g)
- 12 oz mushrooms
- 1 tbsp tamari
- 1/2 yellow onion
- 4 garlic cloves
- Fresh herbs (sage, thyme, rosemary)
- 1/3 cup walnuts
- 1/3 cup panko breadcrumbs
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- 1 sheet puff pastry
- 1/4 cup unsweetened plant-based milk
- Kosher salt as needed
Instructions
- Preheat your oven to 400°F (200°C).
- Drizzle avocado oil over halved sweet potatoes and roast for about 25 minutes until tender.
- Sauté onions in avocado oil until translucent, then add garlic and mushrooms until browned. Stir in tamari and herbs.
- In a bowl, mash roasted sweet potato with chickpeas and mix with sautéed veggies, walnuts, panko breadcrumbs, maple syrup, dijon mustard, and salt.
- Roll out puff pastry on parchment paper. Place filling on one side, fold over the pastry to encase it, and seal edges.
- Brush the top with plant-based milk and bake for 30–35 minutes until golden brown.
- Let cool slightly before slicing; serve warm with mushroom miso gravy.
Nutrition
- Serving Size: 1 slice (about 150g)
- Calories: 310
- Sugar: 5g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg