Recipe Stuffed Roast Pumpkin Wellington
Soy-free options
Refined sugar free
Nut-Free options
Freshly Picked
Baking
Holidays
Entertaining
Main meals
Would ya just look at that little pumpkin rainbow of joy? Rich, hearty, and delicious, this is a Christmas lunch centrepiece everyone can get around!
You will need
Serves 6
- 1/2 butternut pumpkin
- 20ml vegetable oil
- 1 packet vegan puff pastry
- 50g Dijon mustard to paint
- Extra plant-based butter, to paint
For the mushroom layer
- 50g plant-based butter
- 1kg Swiss brown or chestnut mushrooms
- 2 cloves of garlic
- 1 large sprig thyme
- 100ml dry white wine
- Pumpkin scooped out from the cavity (no seeds)
- Salt and pepper
Stuffing
- 100g cracked bulgur wheat
- 1 tablespoon bread crumbs
- 20ml olive oil
- 1 garlic clove minced
- 3 spring onion diced
- 1 tablespoon deep-fried currants
- 1 sprig rosemary finely cut
- Salt and pepper
Recipe: Simon Toohey
Directions
-
Step 1
Preheat oven to 180°C.
-
Step 2
With the pumpkin, scoop the seeds and pulp out of the cavity and rub with oil and place in a pan, on high heat cooking all sides until browned. Take out.
-
Step 3
In the meantime, blend the mushrooms with any of the pumpkin cavity you removed until a crumb–like consistency.
-
Step 4
In a pan on medium-high heat, melt the vegan butter. Place in the mushrooms and sweat down.
-
Step 5
After 5 minutes dice the garlic and add to the mixture along with the thyme and white wine. Cook until all the liquid has been cooked out — this is a really important step, cooking out the moisture will ensure your mushroom mixture doesn’t steam the pastry! Turn off the heat and let cool.
-
Step 6
For the stuffing add the olive oil to the bulgur along with the garlic, onion, currants and rosemary along with salt and pepper and 120ml boiling water. Cover with a plate and set for 10 minutes.
-
Step 7
Lay the pastry out in its flat rectangular shape. Spread the mushroom mixture on top of the pastry.
-
Step 8
Paint the pumpkin with dijon mustard until it’s all coated. Before the pumpkin goes on, stuff the hole with the bulgur wheat stuffing mixture, packing it in tightly.
-
Step 9
Place cut side down on the mushroom mixture and then fold up it up until the pastry is fully wrapping the pumpkin.
-
Step 10
Paint with some melted plant-based butter and place in the oven for 1 hour or until golden brown and a skewer pokes in and comes straight back out without resistance.
Recipe: Simon Toohey
More nut-free options recipes
Stuffed Roast Pumpkin Wellington

Directions
-
Step 1
Preheat oven to 180°C.
-
Step 2
With the pumpkin, scoop the seeds and pulp out of the cavity and rub with oil and place in a pan, on high heat cooking all sides until browned. Take out.
-
Step 3
In the meantime, blend the mushrooms with any of the pumpkin cavity you removed until a crumb–like consistency.
-
Step 4
In a pan on medium-high heat, melt the vegan butter. Place in the mushrooms and sweat down.
-
Step 5
After 5 minutes dice the garlic and add to the mixture along with the thyme and white wine. Cook until all the liquid has been cooked out — this is a really important step, cooking out the moisture will ensure your mushroom mixture doesn’t steam the pastry! Turn off the heat and let cool.
-
Step 6
For the stuffing add the olive oil to the bulgur along with the garlic, onion, currants and rosemary along with salt and pepper and 120ml boiling water. Cover with a plate and set for 10 minutes.
-
Step 7
Lay the pastry out in its flat rectangular shape. Spread the mushroom mixture on top of the pastry.
-
Step 8
Paint the pumpkin with dijon mustard until it’s all coated. Before the pumpkin goes on, stuff the hole with the bulgur wheat stuffing mixture, packing it in tightly.
-
Step 9
Place cut side down on the mushroom mixture and then fold up it up until the pastry is fully wrapping the pumpkin.
-
Step 10
Paint with some melted plant-based butter and place in the oven for 1 hour or until golden brown and a skewer pokes in and comes straight back out without resistance.
You will need
Serves 6
- 1/2 butternut pumpkin
- 20ml vegetable oil
- 1 packet vegan puff pastry
- 50g Dijon mustard to paint
- Extra plant-based butter, to paint
For the mushroom layer
- 50g plant-based butter
- 1kg Swiss brown or chestnut mushrooms
- 2 cloves of garlic
- 1 large sprig thyme
- 100ml dry white wine
- Pumpkin scooped out from the cavity (no seeds)
- Salt and pepper
Stuffing
- 100g cracked bulgur wheat
- 1 tablespoon bread crumbs
- 20ml olive oil
- 1 garlic clove minced
- 3 spring onion diced
- 1 tablespoon deep-fried currants
- 1 sprig rosemary finely cut
- Salt and pepper