Ready to wow everyone at the holiday table with a plant-forward feast that feels indulgent and looks stunning? These Vegetarian Christmas showstoppers bring together a golden mushroom Wellington, jewel-bright cranberry orange sauce, and maple-roasted carrots that taste like pure celebration.
Why You’ll Love This Vegetarian Christmas showstoppers
- Showstopping centerpiece with approachable steps and supermarket ingredients.
- Deep, savory flavors from mushrooms, herbs, and a rich veggie gravy that even meat eaters love.
- Make-ahead friendly so you can actually enjoy the party.
- Flexible for vegan, gluten-free, and nut-free needs without sacrificing flavor.
- Beautiful on the table with festive colors and textures.
Vegetarian Christmas showstoppers Ingredients & Substitutions
Mushroom Wellington
- 2 lb mixed mushrooms, finely chopped (cremini, portobello, shiitake). Swap: all cremini or add 1 cup finely chopped walnuts for extra texture.
- 2 tbsp olive oil + 2 tbsp butter. Swap: all olive oil for dairy-free.
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tsp fresh thyme leaves, 1 tsp chopped rosemary
- 1/2 cup dry white wine. Swap: vegetable broth.
- 1 cup cooked green or brown lentils. Swap: 1 1/2 cups finely chopped toasted walnuts.
- 1/2 cup grated vegetarian hard cheese, optional. Swap: 3 tbsp nutritional yeast for dairy-free.
- 1 cup breadcrumbs or panko. Swap: gluten-free crumbs.
- 2 tbsp soy sauce or tamari
- 1 sheet puff pastry, thawed. Use vegan or gluten-free puff as needed.
- 2 tbsp Dijon mustard
- Egg wash: 1 beaten egg. Swap: brush with plant milk for vegan.
- Kosher salt and black pepper
Cranberry Orange Sauce
- 12 oz fresh cranberries
- 3/4 cup sugar. Swap: maple syrup to taste.
- Zest and juice of 1 orange
- 1/2 cup water
- Pinch cinnamon and a tiny pinch salt
Maple-Roasted Carrots
- 2 lb carrots, peeled and halved lengthwise if thick
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tsp cumin seeds or 1 tsp chopped thyme
- Kosher salt and black pepper
Savory Herb Gravy
- 3 tbsp butter or vegan butter
- 3 tbsp all-purpose flour. Swap: sweet rice flour for gluten-free.
- 2 cups vegetable stock
- 1 tbsp soy sauce or tamari
- 1 tsp Dijon mustard
- 1 tsp white or yellow miso, optional for depth
- Black pepper
To Serve
- Fresh parsley, thyme, or rosemary
- Pomegranate arils for sparkle, optional
Step-by-Step Instructions to Make Vegetarian Christmas showstoppers
Step 1: Cook the mushroom base
Heat olive oil and butter in a wide skillet over medium-high. Add mushrooms and onion with a big pinch of salt. Cook 10 to 12 minutes, stirring, until the pan looks dry and mushrooms are deeply browned. Add garlic, thyme, and rosemary, cook 1 minute.
Step 2: Deglaze and finish the filling
Pour in white wine and scrape up browned bits. Cook until dry. Off heat, stir in lentils, soy sauce, cheese or nutritional yeast, and breadcrumbs. Season to taste. Spread on a sheet pan to cool completely. Cool filling prevents soggy pastry.
Step 3: Assemble the Wellington
Heat oven to 400 F or 200 C. On parchment, roll puff pastry to about 1/8 inch if needed. Brush center with Dijon. Mound the cooled filling in a tight log down the center. Fold pastry over, seal seams with a little water, and place seam side down. Trim excess and use scraps for simple leaves. Brush with egg or plant milk. Score lightly for venting and chill 15 minutes.
Step 4: Start the cranberry orange sauce
In a saucepan, combine cranberries, sugar, orange zest and juice, water, cinnamon, and a pinch of salt. Simmer 8 to 10 minutes until most berries burst. Cool to thicken.
Step 5: Roast the carrots
Toss carrots with olive oil, maple syrup, cumin seeds or thyme, salt, and pepper. Spread on a hot sheet pan and roast at 425 F or 220 C for 18 to 22 minutes until caramelized and tender.
Step 6: Bake the Wellington
Bake at 400 F or 200 C on a preheated sheet pan for 30 to 35 minutes until deeply golden and crisp. Rest 10 minutes before slicing so layers stay neat.
Step 7: Make the herb gravy
While the Wellington bakes, melt butter in a saucepan. Whisk in flour and cook 2 minutes. Slowly whisk in vegetable stock, then soy sauce, Dijon, and miso. Simmer 4 to 6 minutes until glossy. Season with pepper.
Step 8: Plate and serve
Slice the Wellington with a serrated knife. Arrange with maple-roasted carrots, spoon over gravy, and add spoonfuls of cranberry sauce. Finish with herbs and pomegranate arils.
Tips for Success
- Dry out the mushrooms fully. No visible liquid left in the pan equals crisp pastry.
- Cool the filling before wrapping to avoid steam inside the pastry.
- Chill the wrapped Wellington 15 minutes to set the shape and improve flake.
- Preheat your sheet pan for a crisp bottom crust.
- Score the top with shallow slashes and do not skip venting.
Variations of Vegetarian Christmas showstoppers
- Butternut and spinach Wellington: Replace half the mushrooms with roasted diced squash and fold in sautéed spinach.
- Vegan version: Use vegan puff, plant milk wash, olive oil instead of butter, and nutritional yeast instead of cheese.
- Gluten-free: Gluten-free puff pastry and GF breadcrumbs. Use sweet rice flour in gravy.
- Walnut and blue cheese twist: Add 1/2 cup chopped toasted walnuts and 1/3 cup crumbled vegetarian blue cheese.
- Mini Wellingtons: Make 4 individual parcels and bake 20 to 24 minutes.
Serving Suggestions: What to Pair with Vegetarian Christmas showstoppers
- Crispy roasted Brussels sprouts with lemon and almonds
- Garlic mashed potatoes or parsnip puree
- Shaved fennel and orange salad for brightness
- Sparkling wine, dry cider, or a pinot noir
- Extra Dijon and warm rolls for soaking up gravy
Storage & Reheating Instructions
- Wellington: Refrigerate slices up to 3 days. Reheat on a rack at 350 F or 175 C for 12 to 15 minutes until hot and crisp.
- Freeze: Wrap unbaked Wellington tightly and freeze up to 2 months. Bake from frozen at 400 F or 200 C for 45 to 55 minutes until golden. Tent with foil if browning too quickly.
- Cranberry sauce: Refrigerate up to 10 days or freeze 2 months.
- Carrots and gravy: Refrigerate up to 4 days. Reheat carrots at 375 F or 190 C for 8 to 10 minutes. Reheat gravy gently with a splash of stock.
Memories Made Around the Table
The first time I served this Wellington, my uncle paused mid-slice and said, I forgot this was vegetarian. We passed the cranberry sauce around twice and no one missed a thing.
FAQs
Can I make the Wellington ahead? Yes. Assemble up to 24 hours in advance and refrigerate, or freeze unbaked. Add extra bake time if frozen.
How do I prevent a soggy bottom? Cook the mushroom mixture dry, cool the filling, use breadcrumbs to absorb juices, and bake on a preheated sheet pan.
What if I do not cook with wine? Use vegetable stock. A teaspoon of apple cider vinegar adds brightness.
Can I skip lentils? Yes. Replace with finely chopped toasted walnuts or increase mushrooms and add 1 to 2 extra tablespoons breadcrumbs.
What knife should I use for slicing? A sharp serrated knife makes clean cuts without crushing the pastry.
Final Thoughts
These Vegetarian Christmas showstoppers deliver all the cozy holiday aromas and that wow factor when the pastry shatters. Make them once and they will become part of your tradition.
Vegetarian Christmas Showstoppers You’ll Crave Every Year
Equipment
- 1 Large Skillet
- 1 Saucepan
- 1 Sheet pan preheated
- 1 Parchment Paper
- 1 Rolling Pin (optional)
- 1 Pastry Brush
- 1 Whisk
- 1 Serrated knife
Ingredients
Mushroom Wellington
- 2 lb mixed mushrooms finely chopped (cremini, portobello, shiitake)
- 2 tbsp olive oil
- 2 tbsp butter
- 1 onion large, finely chopped
- 3 clove garlic minced
- 2 tsp fresh thyme leaves
- 1 tsp rosemary chopped
- 0.5 cup dry white wine
- 1 cup cooked green or brown lentils
- 0.5 cup vegetarian hard cheese grated, optional
- 1 cup breadcrumbs or panko
- 2 tbsp soy sauce or tamari
- 1 sheet puff pastry thawed
- 2 tbsp Dijon mustard
- 1 egg beaten, for egg wash
- Kosher salt to taste
- black pepper to taste
Cranberry Orange Sauce
- 12 oz fresh cranberries
- 0.75 cup sugar
- 1 orange zest and juice
- 0.5 cup water
- ground cinnamon pinch
- salt tiny pinch
Maple-Roasted Carrots
- 2 lb carrots peeled and halved lengthwise if thick
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tsp cumin seeds or chopped thyme
- Kosher salt to taste
- black pepper to taste
Savory Herb Gravy
- 3 tbsp butter or vegan butter
- 3 tbsp all-purpose flour
- 2 cup vegetable stock
- 1 tbsp soy sauce or tamari
- 1 tsp Dijon mustard
- 1 tsp white or yellow miso optional
- black pepper to taste
To Serve
- Fresh parsley, thyme, or rosemary
- Pomegranate arils optional
Instructions
Mushroom Wellington
- Heat olive oil and butter in a wide skillet over medium-high. Add mushrooms and onion with a big pinch of salt. Cook 10 to 12 minutes, stirring, until the pan looks dry and mushrooms are deeply browned. Add garlic, thyme, and rosemary, cook 1 minute.
- Pour in white wine and scrape up browned bits. Cook until dry. Off heat, stir in lentils, soy sauce, cheese or nutritional yeast, and breadcrumbs. Season to taste. Spread on a sheet pan to cool completely. Cool filling prevents soggy pastry.
- Heat oven to 400 F or 200 C. On parchment, roll puff pastry to about 1/8 inch if needed. Brush center with Dijon. Mound the cooled filling in a tight log down the center. Fold pastry over, seal seams with a little water, and place seam side down. Trim excess and use scraps for simple leaves. Brush with egg or plant milk. Score lightly for venting and chill 15 minutes.
- Bake at 400 F or 200 C on a preheated sheet pan for 30 to 35 minutes until deeply golden and crisp. Rest 10 minutes before slicing so layers stay neat.
Cranberry Orange Sauce
- In a saucepan, combine cranberries, sugar, orange zest and juice, water, cinnamon, and a pinch of salt. Simmer 8 to 10 minutes until most berries burst. Cool to thicken.
Maple-Roasted Carrots
- Toss carrots with olive oil, maple syrup, cumin seeds or thyme, salt, and pepper. Spread on a hot sheet pan and roast at 425 F or 220 C for 18 to 22 minutes until caramelized and tender.
Savory Herb Gravy
- While the Wellington bakes, melt butter in a saucepan. Whisk in flour and cook 2 minutes. Slowly whisk in vegetable stock, then soy sauce, Dijon, and miso. Simmer 4 to 6 minutes until glossy. Season with pepper.
To Serve
- Slice the Wellington with a serrated knife. Arrange with maple-roasted carrots, spoon over gravy, and add spoonfuls of cranberry sauce. Finish with herbs and pomegranate arils.