Vegan Wellington


Cooking time

45-60 minutes


30 min. at 190 °C

Frying pan

6-8 min. at medium

Vegan flavour



For 2-4 people:

  • 200 grams washed spinach
  • sunflower oil
  • 400 grams vegan minced meat
  • 150 grams grated vegan cheese
  • 8 dried tomatoes
  • 2 heaped tbsp panko
  • 6 slices Original puff pastry (Koopmans Original is vegan)
  • 2 tbsp chopped green herbs

  1. Preheat the oven to 190°C with the fan on.

  2. Heat a small dash of sunflower oil in a large pan and sweat the spinach until it begins to wilt.

  3. Remove from heat, season with salt and pepper and drain well in a sieve. Really squeeze out all the moisture.

  4. Season the vegan mince with salt and pepper and knead well.

  5. Chop the dried tomatoes and mix them with the grated cheese.

  6. Dust your workbench with flour and make a rectangle out of the slices of puff pastry, by overlapping them slightly.

  7. Sprinkle lightly with flour and roll out using a rolling pin.

  8. Place the spinach as a rectangle in the centre of the pastry and sprinkle with the panko.

  9. Spread the minced meat over the spinach and press until flat and even.

  1. Place the grated cheese and tomatoes in the middle of the minced meat.

  2. Moisten the edges of the puff pastry with a little water.

  3. Now roll it up tightly and make sure that all the edges are well sealed, making a completely sealed roll.

  4. Place the roll on a baking sheet with the fold side down.

  5. If you have any puff pastry left over, you can use it to make nice shapes to garnish the Wellington.

  6. Place in preheated oven and bake for about 30 minutes or until golden brown and crispy.

  7. In the meantime, mix the green herbs with a dash of oil and season with salt and pepper.

  8. Take the Wellington out of the oven and brush it lightly with the herb oil to give it a nice shine.

  9. Serve the Wellington on a serving plate and slice it at the table with a serrated knife.