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Butternut Squash Wellington

Serves: 4

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Wellington method:

  1. Slice and cook the mushrooms with a little oil and a pinch of salt on a low heat for 30 minutes until liquid has evaporated.
  2. Add garlic and cook for 5 minutes then blend with a stock blender until a smooth paste.
  3. Peel the butternut squash and cut a cylinder from the top part and steam for 30 minutes then cool.
  4. Defrost spinach and squeeze out all the water
  5. Mix the ground flax seeds with 100ml water and whisk until mixed together
  6. Lay the pastry flat then add spinach, then mushroom paste making sure the layers are even before adding the cooled squash piece.
  7. Carefully roll over, using the flax seed water to stick the pastry together.
  8. When you have a neat cylinder, trim and seal the ends before glazing with the flax water.
  9. Roast in the oven at 180°C for 40 minutes until golden brown.

Braised red cabbage method:

  1. Add the sugar, wine and vinegar to a pan and bring to the boil to dissolve the sugar
  2. Add the cabbage and cinnamon and simmer for 90 minutes until cabbage is tender and liquid has evaporated. Top up with water and turn down heat if the liquid evaporates before the cabbage is cooked. Season with salt to taste.

Serve with vegan gravy and green beans