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Member recipe

Quorn Wellington

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Serves 6

Great Vegetarian Roast Dinner

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  • 1x Quorn Roast Defrosted
  • 1x 85g pack of stuffing
  • 1x block 500g of puff pastry
  • fresh chopped herbs (sage, thyme and rosemary)
  • 1 finely chopped onion
  • 1 fat clove of garlic crushed
  • 50 g dried fruit (eg cranberries) optional
  • salt and pepper to taste
  • butter or spread for frying.
  • 1 egg (lightly beaten) to glaze


    1. Cut a thin slice from the bottom of the defrosted Quorn roast to stop it rolling about then cut in half length ways.
    2. Fry the onions and garlic until soft. Prepare the stuffing as per packet.
    3. Mix the stuffing, onions, garlic, herbs, salt and pepper and dried fruit if using together and allow to cool then spread a thick layer of the stuffing mix on the bottom half of the Quorn roast then sandwich together with the top half.
    4. Roll out the puff pastry on a lightly floured surface until about 2-3mm thick and large enough to encase the roast. Wrap the roast with the seams of the pastry at the bottom then egg wash the joining pastry well to seal. At this point you can wrap in cling film and store in the fridge if you want to make ahead for Christmas Lunch to save work on the day. Otherwise brush the rest of the pastry with the egg qlaze, you could use some of the off cuts of pastry to decorated the top of the wellington.
    5. Place on baking parchment on a baking tray and cook in the oven at GM 4 for about 45 mins to 1 hour or until golden in colour.
    6. Once cooked remove from baking tray and slice carefully then serve with a vegetarian gravy

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
11th Oct, 2013
How long can you make this quorn Wellington in advance .
Mellymoo44's picture
26th Feb, 2014
I made mine the day before
Mellymoo44's picture
26th Feb, 2014
I didn't use dried fruit but I did use an apple corer and took out the middle of the quorn roast and added cranberry sauce rite through it then plugged the holes back up at the ends. Was a nice fruity touch and looked pretty once cooked and sliced.