Vegan Wellington

Vegan Wellington

vegan wellington served

Ho, ho, ho, only a week and a half to go! Can you believe it? It’s gone so fast for me. Time to have a good think about what to cook for the Xmas table, I think. This year’s Xmas “pièce de résistance” is a Beet Wellington with a twist.

I made a beet Wellington two years ago and while I still stand by that recipe, I decided to shake things up a little while keeping the general theme and flavour profile the same. Inspired by my vegan sausage rolls recipe, I swapped the beet filling for a combination of firm smoky tofu for texture, nuts, herbs, aromatics for depth of flavour and a baked beetroot for colour. This version has a bit more of a bite and tons of umami. It has quickly become our household’s latest favourite. We’ve eaten it several times already this autumn and we will be bringing it to our Xmas dinner this year too.

Our lovely friends, Annette and Jeff, have invited us over for Xmas dinner this year. Not only that, they are not vegan, but volunteered for the dinner to be completely vegan! They initially offered to cook everything themselves, but that just felt so unfair, especially as they have a very energetic toddler to look after , so we’ve decided to split the workload. We will be bringing the centrepiece and a dessert while they will be tackling all the side dishes.

We are so touched and are really looking forward to our get together. It is not easy being vegan at Xmas and most people are so attached to what they habitually eat, that we would not dream of talking someone into not cooking their usual Xmas staples for our sake. So we are really really grateful to them for being so open-minded and welcoming. It’s so nice!

As you can see, this recipe is a little more complicated than what I usually tend to share, but it is Xmas so we are pulling out all the stops. If you have the time, I would encourage you to cook the filling (both the beet and mushroom components) and the gravy the day before as their flavours will have a chance to develop and the overall taste of the dish will be improved hugely. Well, I really hope you won’t be put off by a bit of process and you’ll make my Wellington for Xmas or, if you don’t celebrate it, a special occasion that warrants a bit of a treat. And I hope you’ll enjoy it as much as we have!

vegan wellington gravy

vegan wellington assembly one

vegan wellington assembly two

vegan wellington pastry

vegan wellington pastrywork

vegan wellington double

vegan wellington cut

vegan wellington plated

vegan wellington portion

serves
8
PREP
60 min
COOKING
30 min
serves
8
PREPARATION
60 min
COOKING
30 min
INGREDIENTS
SMOKY BEET FILLING

  • 2 tbsp olive oil
  • 3 shallots or ½ onion, finely diced
  • 2 garlic cloves, finely diced
  • 3 tsp finely minced fresh rosemary leaves or 1 tsp dried
  • 2 tsp thyme leaves or 1 tsp dried
  • 75 g / ¾ cup toasted (optional but recommended) walnuts
  • 1 medium-large baked (or cooked) beetroot*
  • 240 g / 8.5 oz pack of firm smoked tofu, pressed**
  • ¼ tsp smoked paprika
  • 1 tbsp nutritional yeast
  • 1 tbsp balsamic vinegar
  • 1 tsp maple syrup
  • salt (approx. ½ tsp) and pepper, to taste
  • 2 tbsp flour, I used GF flour
  • 1 sheet vegan puff pastry***
  • 1 tbsp soy (or other thin plant) milk, to glaze
  • coarse sea salt, sesame seeds or poppy seeds, to garnish (optional)

GRAVY

  • 2 tbsp olive oil
  • 3 shallots, roughly diced
  • 2 garlic cloves, sliced
  • 1 carrot, roughly diced
  • 2 celery sticks, roughly diced
  • 15 g / 0.5 oz dried porcini mushrooms, well rinsed
  • 4 button or chestnut mushrooms, sliced
  • 1 medium beetroot, peeled and sliced
  • a few sprigs of thyme
  • a few sprigs of rosemary
  • 1 bay leaf
  • 1 tsp red miso paste
  • 1 tbsp nutritional yeast
  • 240 ml / 1 cup white (or red) wine
  • salt and pepper, to taste
  • 1 tsp sugar
  • 2 tsp cornflour / cornstarch, dissolved in 1 tbsp water

DUXELLES (MUSHROOM PATE)

  • 600 g / 21 oz button mushrooms
  • 2 tbsp olive oil
  • 2 shallots, finely diced
  • 2 garlic cloves, finely diced
  • a few springs of thyme, leaves picked
  • salt and pepper, to taste

METHOD
SMOKY BEET FILLING

  1. Heat up 2 tbsp of olive oil in a heavy bottomed pan. Add the finely diced shallots and fry on a low-medium heat until soft and translucent. Add the chopped garlic, rosemary and thyme, gently fry for a few minutes until softened and fragrant. Allow the mixture to cool.
  2. Place the walnuts in a food processor and process until fine. Transfer the walnuts out of the food processor.
  3. Heat up the oven to 180° C / 355° F and line a baking tray with a piece of baking paper.
  4. Add the beetroot to the food processor and process until finely shredded. Then add the drained tofu, onion and garlic mixture, smoked paprika, nutritional yeast, balsamic vinegar, maple syrup and salt / pepper. Process until you get a homogeneous mixture. Finally add in the flour and ground walnuts. Process some more.
  5. Empty the contents of the food processor onto the prepared tray and form the mixture into a compact, uniform 16 cm / 6.25″ long log with a spatula or your hands.
  6. Bake for about 30 minutes and allow it to cool down.

GRAVY

  1. Heat up 2 tbsp of olive oil in a heavy bottomed pan. Once the oil comes to temperature, add the roughly diced shallots, garlic, carrot and celery sticks. Sauté on a low-medium heat gently until caramelised, stirring often.
  2. Next add in the porcini and button mushrooms, beetroot, herbs, bay leaf, miso paste, nutritional yeast, wine and 1 cup (240 ml) of water.
  3. Allow the mixture to simmer gently for about 30 minutes.
  4. Season with salt, black pepper and sugar (if needed). Set aside for the flavours to infuse (ideally overnight if you have time).
  5. Strain the mixture and squeeze all of the juice out of the veggies.
  6. Return the liquid to a small pot. Taste and season to taste.
  7. Bring the gravy to a gentle simmer. Thicken it a little by whisking the cornflour slurry in slowly while it simmers.

DUXELLES

  1. Clean all of the mushrooms and dice them finely. I don’t recommend using a food processor for this as it is really easy to overprocess the mushrooms and lose all of the texture.
  2. Heat up 2 tbsp of olive oil in a heavy bottomed pan. Add the finely diced shallots and fry on a low-medium heat until gently soft and translucent. Add the chopped garlic, stir-fry until softened and fragrant.
  3. Add in all the diced mushrooms, thyme leaves and a good pinch of salt and pepper.
  4. Allow the mushrooms to cook gently, stirring them from time to time.
  5. Once cooked, taste the mixture and adjust the seasoning to your taste. Allow the mixture to cool off completely before assembling the Wellington. In fact, it will stick to the filling better after some refrigeration time.

ASSEMBLY

  1. Allow the roll of puff pastry to sit at room temperature for 10 minutes before rolling it out and assembling your dish.
  2. Heat up the oven to 220° C / 425° F and prepare a small baking tray. Pre-heat another baking tray (old fashioned metal one) upside down in the oven to stop the bottom from getting soggy.
  3. Place the sheet of pastry in front of you so that the longer edge runs parallel to the work bench (I used a Jus Roll puff pastry sheet, which measures 23 cm / 9″ by 35 cm / 13.5″ cm).
  4. Designate an area in the middle of the pastry that is of the same size as the base of your beetroot log. Place a compact layer of duxelles in that area.
  5. Place your beetroot log onto the duxelles.
  6. Using a butter knife, a supple spatula or simply your hands, cover the log with the rest of your duxelle mixture, making sure you compress the mixture gently as you go along (so that it doesn’t fall off the log).
  7. Once the filling is in place, make a series of 2.5 cm / 1″ incisions in the pastry on both sides of the stack at a slight diagonal (see photos in the post). The resulting strands of pastry will be braided at the top of our Wellington.
  8. Fold both end (top and bottom) flaps up, like you would wrap a present and then braid the strips over the top of the filling, alternating sides. If you end up with big gaps at either of the ends, patch them up with leftover pastry. The tiny gaps in between the braids allow the steam to escape and prevent the Wellington from bursting while in the oven.
  9. Brush the pastry with plant milk and sprinkle with coarse salt, sesame seeds or poppy seeds.
  10. Bake for about 35 minutes, until the pastry is beautifully puffed and golden. Serve with your favourite sides and the beet gravy on the side.

NOTES
 *If you want that beautiful deep pink colour, I recommend using a fresh baked beetroot rather than the vacuum packed, pre-cooked one. I bake my beetroot wrapped in foil at 200° C / 390° F until soft (about an hour for a medium size beetroot).

**I used a UK brand of tofu that comes in a 240 g (8.5 oz) packet, but I realise that is a bit unusual. It’s fine to use 200 g / 7 oz of tofu instead – simply compensate by using a little more walnuts and flour.

***I know that Jus-Rol and Pepperidge Farm are definitely vegan and that Dufour definitely isn’t. If in doubt, check the packet for more details.

This amount of filling makes a Wellington of the following dimensions 20 cm x 6 cm x 13 cm / 8″ x 2.4″ x 5″, which is enough for 8 people. If you wish to make this dish larger, simply multiply all the ingredients by 1.5 apart from the pastry, which should be big enough for a larger log – I had lot of offcuts.

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NUTRITIONAL INFO
calories
268
13%
sugars
8 g
9%
fats
14 g
21%
saturates
2 g
10%
proteins
10 g
20%
carbs
23 g
9%
*per serving
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4.9
85 reviews, 198 comments
REVIEWS & QUESTIONS
Ell:
I've been making this recipe for a couple of years now, and it has become a family favorite. Vegans and non-vegans alike absolutely ADORE this vegan Wellington.
    Ania
    Ania:
    Thanks Ell, I am so happy to hear that this recipe has served you so well over the year and that it has become your family's favourite regardless of the lifestyle they follow. That's so great to hear - thank you for letting me know. Ania
Meg:
I made this for our Christmas dinner - 1 vegan and 5 ominvores - and it was a huge hit! So delicious and flavorful, as well as pretty to look at. Two of the non-vegans asked for the recipe. Worth all of the steps for sure. thank you!
    Ania
    Ania:
    Aw thanks so much, Meg! It makes me so happy to hear that the dish stormed (including infidels ;) ) and that you felt like it was time well spent - I could have not asked for a better feedback. Ania
Henry:
I used this as the vegan replacement for Thanksgiving this year and it was amazing! I think that I either didn't drain the tofu as well as I could, or I didn't quite nail the flour amount because the end result was quite wet and didn't hold shape very well, so I ended up with quite a saggy wellington, but the next day, after a spell in the fridge, it was amazing. Will be practising this!
    Ania
    Ania:
    Thanks Henry, I am happy to hear that you enjoyed it and are planning to make it again. Yes, the sloppiness of the filling would be to do with not pressing your tofu enough for sure. You can remedy that by pre-baking the filling for longer (cover with a piece of foil if it's browning too much) or pressing the water out of the tofu using a tofu press (or a stack of paper towels and some heavy books). In the UK (I don't know where you are based, you can get an already pressed tofu called Tofoo that I like to use). Hope this helps! x Ania
Victoria:
What if I can’t find liquid smoke or smoked tofu? Any suggestions?
    Ania
    Ania:
    Smoked paprika? Smoked salt?
Sarah:
tried this out this week to see if It was good enough for Christmas Dinner. very tasty. I would adjust to use non smoked paprika as was a bit too smokey for us and use less rosemary as was a bit strong but otherwise very nice.
    Ania
    Ania:
    Great to hear that you enjoyed it and yes, of course, taste is quite subjective so definitely adjust to your own preference. Ania
Maeve:
Hello! Can I just ask if I can make this in advance and freeze it?
    Ania
    Ania:
    Hi Maeve,
    Yes sure, but I would recommend freezing the beetroot long, duxelles and the gravy but not assembling and baking until the day you are planning to serve it - freshly baked pastry is so much nicer. Hope this helps! Ania
Justine:
Absolute family favourite. I just need to let the meateaters they can't have it all. I have been making it for a few years and it always tastes delicious. Thank you for sharing the very clear instructions.
    Ania
    Ania:
    Hahaha, that's some impressive result! Thank you, Justine, I am delighted that this dish has been so popular with you and your fellow diners, including non-vegans! x Ania
Gonzalo:
Hi, I'm planning to make this for Christmas, my family is not vegan, but very open to new and vegan food, and love both beets and tofu, but in my country there is not such thing as smoked tofu, if I use regular tofu will we be missing much of the final flavor? should I marinate it with liquid smoke?
    Ania
    Ania:
    Hi Gonzalo,
    Yes, you guessed it smoked tofu adds a lot of flavour to this dish, but if you cannot get hold of smoked tofu, you can simply flavour the mixture with a few drops of liquid smoke. I wouldn't necessarily 'marinate it with liquid smoke' as liquid smoke is very potent so only a very small amount is needed (half a teaspoon at the most is my guess). Add gradually and taste as you go along. Hope this helps! Ania
      Gonzalo:
      Thanks for your reply, just after asking here, I looked up for smoked tofu and I can smoke it at home, with liquid smoke and it's as you said, just a few drops of liquid smoke, I've never used it, but I'm gonna try my hand at it now, thanks Ania!
        Ania
        Ania:
        I am sure you will nail it, the key is restraint as too much can ruin the dish.
Karen:
I followed the recipe exactly but it made very little gravy. It's a gorgeous color but not enough to go around. What did you do to make more?! How can I extend what I have?
    Ania
    Ania:
    Hi Karen,
    If the gravy is overly reduced - you can add some water to dilute it and add more volume, but up to a point as too much liquid will dilute the flavour too. This recipe makes about a cup of gravy. To make more and not to lose out on flavour, you would need to increase quantities of all of the ingredients, I'm afraid. Ania
Patty Clark:
Hi there....not much liquid from my veggies for gravy. Can I just puree & add a little veggie stock?\
    Ania
    Ania:
    Hi Patty,
    The veggies are meant to flavour the gravy (not to produce moisture) - the liquid comes from 1 cup of wine and 1 cup of water that the recipe calls for, but sure by any means feel free to puree them too if you wish. You can also add more liquid still but be sure to increase all the seasoning elements too to compensate for that. Hope that helps! Ania
Katie:
Absolutely delicious. I’ve tried a few vegan Wellington recipes but this is by far the best
    Ania
    Ania:
    Thank you Katie! I am really happy to hear that this vegan Wellington recipe has hit the spot and thank you for taking the time to review, I really appreciate it. x Ania
Dee Weaver:
I've made this recipe a few times now and we love it. There are three stages to making it: the beetroot mix, the mushroom mix, and then the assembly, but none of the stages are complicated, and the two mixes can be made in advance and stored in the fridge or freezer. The combination of beetroot and smoked tofu is To Die For, and it looks stunning on the table.
    Ania
    Ania:
    Thank you Dee, I am really happy to hear that you rate this centrepiece so highly and that you don't find it too difficult to make either - this was my hope when designing it. Thank you for taking the time to review, I really appreciate it. x Ania
Kate:
Literally the BEST center piece for any roast dinner. I’ve impressed many guests with this recipe. A must-try!!!!
    Ania
    Ania:
    Aw thank you Kate, that's high praise indeed - I am so pleased to hear that it has become such a favourite of yours. Thank you for taking the time to review, I really appreciate it. x Ania
James:
Love this receipe. I have made it a few times now and it never disappoints. Will be making it again for the family this Christmas.
    Ania
    Ania:
    Thank you James, I am so happy to hear that and I really appreciate you coming back to write this lovely review - thank you. x Ania
Anne-Marie:
I made this as the centre piece for our Christmas Dinner and it worked perfectly. I've made it a few times now and even adapted to make mini ones for a finger buffet. They worked really well as a more interesting version of a mini sausage roll. Enjoyable to make...and eat!
    Ania
    Ania:
    Thank you, I am so happy to hear that you made this recipe for your Christmas table and that it went down well. Yes, absolutely, little bite size pieces would work great too - in fact what inspired me to make this was this sausuage roll recipe. Thank you for taking the time to review, so appreciated! x Ania
Philip Robinson:
This is a fantastic recipe. Made it twice over the Christmas period for veggie friends and family. The gravy itself is incredible. Second time I made it I put whole roast beets through the middle too which really worked well.
    Ania
    Ania:
    Thank you, Philip, I am so happy to hear that it was such a hit with you, your friends and family! I have another recipe with whole beets too, but great idea to combine the two. Thanks so much for taking the time to review, I really appreciate it. x Ania
Kacey:
Made this for Christmas main for 3 vegans and 2 omni's and everyone raved about it. Whilst it is a little time consuming it's actually an easy recipe.....athough mine didn't look quite as tidy as your photos it tasted amazing and in amongst a roast the imperfections weren't noticed. Fantastic recipe and will definitely make it again....thank you
    Ania
    Ania:
    Thank you, Kacey! I am so happy to hear that this vegan centrepiece was such a hit and that you plan to make it again. If you need any help to work on these imperfections (although I am pretty sure you are being overly self-critical and not accounting for the fact that food photography is a discipline in itself and a lot more time goes into that than if I were just to make this for my guests), don't hesitate to message me (Instagram is probably best) and I will do my best to help! Thank you for coming back to review, I really appreciate it. x Ania
Joana:
My partner made this for our Christmas this year and I loved it so much that I had to come here to leave a review. It was a bit time consuming and involved a little bit of effort, but it’s WORTH ALL THAT EFFORT.
1000% try this recipe. It’s super impressive and super flavoursome.
Thank you so much and congratulations for this amazing recipe!!!
    Ania
    Ania:
    Thank you Joana for such lovely words about this recipe and for coming back to review - I really appreciate it! I am so happy to hear that you and your partner enjoyed this vegan Wellington so much and that you think that the results are worth the effort as recipe like this requires - it makes me really happy, thank you. x Ania
Msmoo:
Made this for Christmas day. very tasty. Since not vegan added parmesan instead of nutritional yeast. will make a smaller version again. might even try adding chese in the middle of the beetroot filling.
    Ania
    Ania:
    Glad you enjoyed it and thank you for taking the time to let me know - really appreciate it. x Ania
Hannah:
I used your recipe as inspiration and made a few changes based on local ingredients, and it was a hit! I had to substitute for the smoked tofu, so I used fresh firm tofu with a few drops of liquid smoke. I studded the beetroot tofu log with pieces of roast pumpkin, sweet potato, and chestnuts. I also put the chopped nuts in the duxelles layer (whoops) and used a yeasted sesame pastry dough instead of puff pastry, which I can't find here. And I quintupled the recipe to feed twenty. Overall it was amazing! Thanks for the recipe!
    Ania
    Ania:
    Thanks Hannah, I am so pleased to hear that it was a hit and that my recipe has helped you to make an impressive centerpiece to feed 20 - wow, that's amazing, I don't think I would attempt a feat like that, you should be really proud of yourself. x Ania
Gordon Tansey:
What a success!
Super flavour, enjoyed by Vegans and Non Vegans. It was a thrill to
Make and when I cut into it, loved the profile! I may have made it a little large, so had to improvise with the pastry.
With the gravy - how much Lodi is should I have - I may have cooked for longer than expected, so it reduced a bit far.
With the duxelles- I made the day period, but even through it was dry the day before, overnight it seemed to get wetter. It still worked, but wondered if I should have squeezed the juices out before assembling. A huge success - thanks for all you recipes.
It went brilliantly with your Green Beans with Breadcrumbs from this week.
Love the emails, love the recipes! Cheers from Australia!
    Ania
    Ania:
    Thanks Gorden. I am so happy to hear that you enjoyed this dish so much, both the flavour (the looks) and the making of it too - that's music to my ears :) . You should have ended up with about 1 cup (240 ml) of gravy after straining, but you can always double the recipe if you need more. As for the mushrooms, once you cook all of the excess liquid that mushrooms naturally release off, they should not be wet, but they will naturally be a little moist and that's fine, that makes them adhere to the beetroot log - sounds like that went to plan. Thanks for taking the time to review and thank you - Australia holds a special place in my heart as that's where my husband is from. x Ania
Stacy:
I made this for Christmas Eve dinner tonight. It was a huge hit with everyone. I will definitely make this again. This is our first Christmas being vegan. Every year since I was 8 (I'm 63) we have had marinated roast. This year I snuck a small piece. It was not nearly as good as the Wellington. Lesson learned. I don't have to have the meat from my childhood.
It was so worth the effort. Thank you for this fabulous recipe. I look forward to trying more of your recipes.
    Ania
    Ania:
    Thanks so much for your kind words, Stacy and congratulations on making a jump - I myself made a choice to go vegan 8 years ago and it remains one of the best decisions I made, I feel lighter both literally and metaphorically too. I hope embracing more plant-based meals will serve you just as well. x Ania
Ondrej:
Hey Ania! thanks for the great recipe. I only have one question - as always there’s a lot of liquid coming from the mushrooms when I cook them, should I keep it or strain it? thanks!
    Ania
    Ania:
    Thanks Ondrej! As for the mushrooms, you need to cook all of that liquid off - that's part of the mushroom cooking process. Hope this helps! x Ania
Mike P:
Hello! Just bought all the ingredients and super excited to try out this amazing-looking recipe! Can you explain the bit about the upside-down baking tray please as I’m not getting it, thank you : )
    Ania
    Ania:
    Hi Mike,
    Great, I hope it comes out well. Preheated upside down metal tray is simply a hot surface (much like a pizza stone but less powerful) that helps the bottom of the dish cook better. You don't need to use it if you don't have one. Hope this helps! Ania
      Mike P:
      Ok so you mean the upside down tray goes on top of a normal-way-up one? Dzięki i Wesołych Świąt ; )
        Ania
        Ania:
        You could do that, I put it on top of a grate (oven shelf). Wesołych :) ! x Ania
          Mike P:
          Ok so just oven shelf, inverted tray and Wellington on top? The assembly instructions mention an extra tray. Sorry I just don’t want to spoil it. Thanks Ania! It’s great to be able to ask questions.. this is my new favourite website! Have a nice evening, Mike : )
          Ania
          Ania:
          Yes, exactly: oven shelf - inverted tray (preheated with the oven) - Welligon on top. Hope you'll enjoy the end result and Merry Christmas. x Ania
Sanja:
This recipe was a great, positive surprise. The combination of the beetroot and tofu filling with a mushroom pâté and a "buttery" pastry could convert even the greatest of meat lovers, but at the same time not pretending to be meat but celebrating plants instead. It is definitely a must try for any plant lover.
    Ania
    Ania:
    Yay, I am so happy you enjoyed it, Sanja! I am with you, not massively keen on fake meats...so I tried to create something with meaty texture that's composed exclusively of wholefoods. Thank you for taking the time to review, I really appreciate it. x Ania
annebelle:
Hello.
Please can you let me know if the porcini mushrooms should be rehydrated before use or shall I throw them in still dry?
Thanks!
    Ania
    Ania:
    Hi Annebelle,
    I just threw them into the stock as they are but they were relatively clean. If yours are gritty, you may want to rehydrate them in a little water, rinse them under the tap dislodging any dirt with your fingers and add porcini stock it too, but pour it through a sieve lined with a double paper towel so that no grit gets in. Hope this helps! Ania
Roger Whiteman:
Great recipe. I had beets to spare so put them in the middle like the original recipe.
    Ania
    Ania:
    Thank you Roger, I am so happy to hear that you enjoyed this dish and many thanks for taking the time to let me know - I really appreciate it.x Ania
Inge:
Absolutely delicious! I made this Wellington last year and it'll be on my Christmas menu again this year!
    Ania
    Ania:
    Aw, thank you Inge! I am delighted to hear that it's been such a hit with you and your famuily! Thanks so much for taking the time to review, I really appreciate it. x Ania
Kacey:
Looks amazing, as are so many of your recipes, can this be made ahead??
    Ania
    Ania:
    Thanks Kacey. You can certainly made the components 3 days or so ahead of time (or longer and freeze, but if freezing overseason a little as it tends to dull flavours). I typically wrap in pastry before baking but you could do it ahead of time and bake on a pre-heated pizza stone/unspide down metal baking tray to ensure the pastry isn't soggy. Hope this helps! Ania
      Kacey:
      thank you so much 😊
        Ania
        Ania:
        You are very welcome. x Ania
Ali:
Hi Ania, this looks a great recipe to try for this Christmas, I was wondering if it would still work as is if I substituted the tofu for beyond meat mine? Thanks!
    Ania
    Ania:
    Hi Ali,
    I think it should work, yes, although I have not tried it myself (I had the burgers but have not tried their mince). Hope it works out well and that you'll enjoy it. x Ania
BHAVINI:
As a family who is vegetarian, I made this last Christmas Dinner with 25 guests coming over. They were all impressed and couldn't believe it was vegan. The gravy was rich and deep in flavour. It is an easy recipe to follow and wouldn't take all the day as you can prepare in advance.
My children are coming over for Christmas and this was their request for this year. Long forward to making it again.
Thanks for this wonderful recipe.
    Ania
    Ania:
    Thank you so much for your kind words Bhavini! I am so happy to hear that it was such a hit with your Christmas Dinner guests last year that they requested you make it again - I could not have hoped for a better feedback. And thank you so much for taking the time to review - I really appreciate it. x Ania
Made this for dinner this evening. It’s incredible. Will be a keeper and possibly Christmas Dinner this year. Even the meat eaters enjoyed 🥰
    Ania
    Ania:
    Yay, thank you Fi! I am absolutely delighted to hear that, especially the last bit - it's a nice feeling when everyone can agree that vegan food is (can be) good food, just without animal products. Ania
Renetta:
Absolutely delicious!! My sisters and I made it for Christmas three years ago and have made it every year ever since because it's just so good! Making it again this year. It's becoming a part of my Christmas traditions <3 Non-vegan family members loved it as well.
    Ania
    Ania:
    Thanks so much, Renetta! I am delighted to hear that this recipe has made it into your Christmas traditions and that it even stole the hearts of the non-vegans in your family. And thanks so much for taking the time to review - I really appreciate it - reviews help my recipes to be found. x Ania
Liz:
I made this last Christmas and am sorry I didn't post my comment earlier!
It was absolutely delicious - especially the gravy which had so much depth of flavour. As everyone says it takes some time and organization, but the instructions are perfect.
Thanks so much for this amazing recipe Ania :-)
    Ania
    Ania:
    Thanks so much, Liz! I am delighted to hear that you enjoyed it and found the instructions helpful! And thanks so much for returning to review - I am so grateful! x Ania
Genevieve:
This is a great recipe! Yes it's a bit more effort, but actually if you do it in stages it's pretty manageable. I really enjoyed making it and all the instructions were very clear and helpful, including the pictures! It came out really well and very delicious. I couldn't get hold of smoked tofu this week so I added a bit of liquid smoke and it was delicious. Thanks Ania, I'm planning to make this for myself on Christmas Day because it was so special.
    Ania
    Ania:
    Thank you so much for your kind words, Genevieve! I agree, it's not the quickest thing to make but it is a special occasion dish after all - I am glad you found it manageable and that you enjoyed making it too - that's so lovely to hear. Taking process photos is a bit of a pain - especially when I have to press a button and my hands are caked in flour, mushroom duxelles and what not ;) so I am super pleased that it was time well spent and that they have helped you to assemble the dish. Thank you so much for taking the time to leave this lovely review - I really appreciate it. x Ania
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