Plant-based Christmas options are only getting better. No longer do you have to put up with a plate just of trimmings or force a smile while chomping through a cabbage parcel; now, every supermarket has its own faux turkey or pastry offering.

But if you’re after something you can easily make at home and boasts a good dose of nutrients, then this veggie wellington is a great option. Serve alongside a nut roast, which can act as a stuffing, and you’ve got a brain-loving omega-3 extravaganza. 

This wellington contains five plants, including leek, butternut squash and mushrooms (all high in fibre, as well as vitamins A, C and D), but the main star is the walnut. Walnuts are the Christmas nut; you may have found a sack of them in your stocking as a child or been obsessed with The Nutcracker. Historically, they were a symbol of prosperity and good luck. Nuts were expensive, but they matured in the autumn and were ready for cracking come midwinter. 

Seasonality aside, walnuts are hugely nutritious. They’re full of anti-inflammatory omega-3 fatty acids (linked to a reduced risk of heart disease), contain plant chemicals that may improve brain function and mental decline and have been proven to aid gut bacteria. 

• 1 tbsp oil
• 500g diced butternut squash
• 1 leek, sliced (200g)
• 1 tbsp chopped thyme leaves
• 300g mushrooms, roughly chopped
• 2 tbsp redcurrant jelly
• 100g California Walnuts, chopped plus 1 tbsp
• 50g breadcrumbs
• 500g pack puff pastry
• (Optional: 1 medium egg, beaten, or aquafaba (from a tin of chickpeas))

1. Preheat the oven to 200°C, gas mark 6.

2. Heat 1 tbsp oil in a large frying pan and add the squash, leeks and thyme and fry for 5-6 minutes. 

3. Stir in the mushrooms and redcurrant jelly and fry for a further 5 minutes. Stir in 100g walnuts and the breadcrumbs, season well and allow to cool.

4. Next, roll out the pastry on a lightly floured surface to a 30 x 35cm rectangle. Place the stuffing in a line in the middle along the length of the pastry leaving a 4cm border at the side edges. Fold the pastry at the sides over the filling then fold over the rest of the pastry to enclose the filling.

5. Transfer to a baking tray, seal side down. Brush the surface with the egg or aquafaba. Sprinkle over the reserved 1 tbsp chopped walnuts. 

6. Bake for 30 minutes until golden and then serve with all the trimmings.

Recipe and image courtesy of California Walnuts