Plant-Based 'Chicken' and Festive Stuffing Wellington — a plant-based British recipe by BOSH!
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Plant-Based 'Chicken' and Festive Stuffing Wellington

This is our go-to showstopper when Christmas dinner needs to be absolutely unreal. A golden, flaky puff pastry wrapped around juicy plant-based chicken and a proper herby festive stuffing. Every slice looks incredible on the table and tastes even better than it looks. We've made this one so many times now and it never fails to impress, whether you're feeding a table of vegans or just want to give everyone something genuinely special. Trust us, this is the one to make this Christmas.

Cook: 75 min
Serves 6

Before You Start

  • Preheat oven to 200°C
  • Large baking sheet
  • Box grater
  • Food processor
  • Pastry brush
  • Christmas cookie cutters

Ingredients

  • 1 Meatless Farm Plant-Based Chickenless Roast
  • 1 jar of smooth & quality cranberry sauce
  • 2 ready-rolled plant-based shortcrust pastry sheets
  • 1 red onion
  • 3 garlic cloves
  • 300g chestnut mushrooms
  • 2 sprigs of fresh thyme
  • 6 sage leaves
  • 1 180g bag of pre-prepared chestnuts
  • 100g wholemeal bread
  • Salt & pepper to taste
  • 1 tbsp olive oil
  • plain flour to dust
  • 50ml oat milk or any other plant-based milk

Method

1

Prepare the ingredients 

  • Peel and finely dice the red onion and garlic
  • Grate the mushrooms with coarse side of the box grater
  • Scrape the thyme leaves off the stalks between your thumb and forefinger
  • Finely slice the sage leaves
2

Cook the base of the stuffing 

  • Warm the olive oil in a frying pan over a medium heat
  • Add the diced onion, garlic and a pinch of salt to the pan and fry for 4-5 minutes
  • Add the grated mushrooms and stir for 5-10 minutes until soft
  • Add the thyme and sage and stir until nearly all the moisture has evaporated (approximately a further 3-4 minutes)
  • Take the pan off the heat and leave to cool to room temperature
3

Prepare the stuffing 

  • Add the chestnuts and bread to the food processor and pulse into textured crumbs
  • Add the crumb mixture to the pan and fold through (the mixture should be quite sticky and clumpy)
  • Once everything has come together, leave to one side to cool until needed
4

Prepare the wellington 

  • Use a small sharp knife to cut a criss cross pattern all over the Meatless Farm Plant-Based Chickenless Roast
  • Unroll one sheet of pastry on the baking sheet
  • Spoon approximately ⅙ of the stuffing into the centre of the pastry sheet and place the Chickenless Roast on top
  • Spoon the cranberry sauce onto the Chickenless Roast and use a butter knife to spread it all over
  • Now carefully encase the cranberry sauce covered Chickenless Roast with the remaining stuffing, making sure it’s as smooth as possible
  • Take the second sheet of pastry and neatly lay it over the prepared Chickenless Roast
  • Use your hands to neatly press and seal the pastry around the Chickenless Roast
  • Take a small knife and remove the excess pastry at the base of the wellington
5

Decorate the wellington & bake

  • Take the leftover pastry and roll it into a ball
  • Flour a clean surface and roll the ball of leftover pastry out into a ½ cm thick sheet
  • Use the Christmas cookie cutters to cut out shapes
  • Use a pastry brush to brush the wellington all over with oat milk
  • Decorate the wellington with the shapes, brush the shapes so they don’t burn
  • Remove the wellington from the oven and leave to rest for 5 minutes before cutting into slices and serving with the full Christmas dinner works!

Tips & Variations

  • Make it ahead: You can assemble the whole Wellington the night before and keep it wrapped in the fridge. Just egg wash and bake straight from the fridge when you're ready. Saves loads of stress on the day.
  • Get your pastry golden: Brush the pastry generously with plant-based milk or a little melted vegan butter before it goes in the oven. That's what gives it that gorgeous deep golden colour.
  • Rest before slicing: Give the Wellington a good 5 minutes rest after it comes out of the oven. It holds together so much better and you get those clean, satisfying slices.

Why This Works

The trick here is the grated mushroom in the stuffing. It adds this deep, savoury richness that holds everything together without making it heavy. The sage and thyme do serious work too, giving it that classic festive flavour that makes the whole thing taste like proper Christmas on a plate.