Vegan Wellington with Mushroom Duxelle & Blueberry Chutney | Juicy Marbles

Name: Vegan Wellington with Mushroom Duxelle and Blueberry-Red Wine Chutney
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: English
Ingredients: 1 Juicy Marbles whole loin; 1 sheet puff pastry (30cm x 40cm); 10 slices of eggplant (0.5cm thick); 500g mushrooms, minced in a food processor; 1 red onion, minced; 3 garlic cloves, minced; 2 tbsp Ligurian wild olives or Kalamata olives, minced; 2 tbsp brandy or whiskey; 2 tbsp thyme (fresh); Parsley, chopped; 1 tsp soy sauce or balsamic vinegar; Olive oil; Salt and pepper to taste; Oil or plant-based milk (for brushing pastry); ½ cup red wine; ½ cup sugar; 1½ cups fresh blueberries; ¼ cup yellow raisins, chopped; 2 tbsp apple cider vinegar; 1 shallot or ½ red onion, minced; ½ tsp each of ground cloves, cinnamon, ginger, cardamom; ¼ tsp ground nutmeg; 2 bay leaves; Salt and pepper to taste; 1 tbsp agar-agar

Vegan Wellington

WITH BLUEBERRY-WINE CHUTNEY

If you’re ready to wow your dinner guests or indulge in an unforgettable meal, this vegan Wellington is your go-to dish. Packed with layers of savory mushroom duxelle, roasted eggplant, and Juicy Marbles’ whole loin, this masterpiece is wrapped in golden puff pastry and served with a tangy blueberry-red wine chutney.

Whether it’s for a festive celebration or an intimate dinner, this Wellington hits all the right notes—crispy, savory, and melt-in-your-mouth delicious. Let’s create a centerpiece worthy of applause.

⬇️ JUMP TO RECIPE ⬇️

The Star Elements of the Vegan Wellington

Smoky Roasted Eggplant

A layer of roasted eggplant slices adds a smoky flavor and a velvety texture that complements the mushroom duxelle.
Pro Tip: Drizzle generously with olive oil and smoked paprika for an extra depth of flavor.

Mushroom Duxelle

This rich, umami-packed paste is made with mushrooms, onions, garlic, olives, and a splash of brandy. It’s the savory soul of the Wellington.

Upgrade It: Use wild mushrooms for an elevated taste.

Juicy Marbles Loin

The centerpiece of the dish, Juicy Marbles’ whole loin, is seared to perfection and wrapped in layers of savory goodness.

Cooking Tip: Let the loin cool completely before assembling to keep the pastry crisp during baking.

Blueberry-Red Wine Chutney

This tangy-sweet chutney, made with blueberries, wine, and aromatic spices, perfectly balances the savory Wellington.

Customization Tip: Replace blueberries with cranberries for a festive twist.

Assembling and Baking the Wellington

This dish is as much about the process as it is the result. Take your time to layer, wrap, and bake to create the ultimate plant-based centerpiece.

Plating Tip: Slice the Wellington into thick rounds to reveal the beautiful layers inside.
Pairing Suggestion: Serve with a robust red wine or a sparkling cranberry mocktail for the perfect accompaniment.

Vegan Wellington with Mushroom Duxelle and Blueberry-Red Wine Chutney

Rated 5.0 stars by 1 users

Cuisine

English

Author:

Lucy Albert

Servings

Prep Time

30 minutes

Cook Time

60 minutes

Demolish your loved ones with this monster of a meal. This dish has it all; a crispy crust, a mushy & savoury layer, followed by yours truly - a whole juicy loin. There’s carbs, proteins, fibers, and a flavor profile that will fuck your taste buds up. Especially when you drizzle the wild blueberry-wine sauce all over your soul. Don’t be surprised if Gordon Ramsey crashes your “welly” party.

Golden Vegan Wellington with vibrant blueberry-red wine chutney

Ingredients

For the Wellington

1 Juicy Marbles whole loin
1 sheet puff pastry (30cm x 40cm)
10 slices of eggplant (0.5cm thick)
500g mushrooms, minced in a food processor
1 red onion, minced
3 garlic cloves, minced
2 tbsp Ligurian wild olives or Kalamata olives, minced
2 tbsp brandy or whiskey
2 tbsp thyme (fresh)
Parsley, chopped
1 tsp soy sauce or balsamic vinegar
Olive oil
Salt and pepper to taste
Oil or plant-based milk (for brushing pastry)

For the Blueberry-Red Wine Chutney

½ cup red wine
½ cup sugar
1½ cups fresh blueberries
¼ cup yellow raisins, chopped
2 tbsp apple cider vinegar
1 shallot or ½ red onion, minced
½ tsp each of ground cloves, cinnamon, ginger, cardamom
¼ tsp ground nutmeg
2 bay leaves
Salt and pepper to taste
1 tbsp agar-agar

Directions

Roast the Eggplant

Preheat oven to 170°C (340°F). Lay eggplant slices on a tray, drizzle with olive oil, and sprinkle with smoked paprika and salt.
Roast for 10-15 minutes, checking frequently to avoid burning. Remove and cool.

Make the Mushroom Duxelle

Heat a nonstick pan over medium heat. Add olive oil, onions, mushrooms, thyme, and salt.
Sauté for 5 minutes, then add garlic, olives, balsamic vinegar, and brandy. Continue to cook until the liquid evaporates and the mixture browns.
Stir in chopped parsley, remove from heat, and cool.

Prepare the Blueberry-Red Wine Chutney

In a pot, toast spices for 1 minute until fragrant. Add oil and onions, cooking until soft.
Add all ingredients except ½ cup of blueberries and agar-agar. Simmer for 20 minutes.
Add remaining blueberries and agar-agar, simmer for 10 minutes, then cool.

Sear the Loin

Season the Juicy Marbles loin with salt and pepper.
Heat a nonstick pan with oil and sear the loin on all sides until browned. Cool completely.

Assemble the Wellington

Roll out puff pastry on wax paper. Arrange a layer of roasted eggplant slices in the center, leaving 6cm/2in edges.
Spread mushroom duxelle over the eggplant. Place the loin on top.
Wrap the puff pastry tightly around the loin, sealing the edges like a burrito. Chill in the freezer for 20 minutes.

Bake the Wellington

Preheat oven to 200°C (390°F). Place Wellington on a lined baking tray.
Brush pastry with oil or plant-based milk. Sprinkle with sea salt and score lightly for decoration.
Bake for 30 minutes until golden and crispy. Cool for 5-10 minutes before slicing.

A Vegan Masterpiece

This vegan Wellington is a celebration of bold flavors and thoughtful preparation, perfect for any special occasion. The flaky crust, savory mushroom duxelle, and sweet-tangy chutney combine to create a dish that’s as stunning as it is delicious.

Show us your Wellington skills! Snap a photo, tag us @juicymarbles, and let’s keep redefining plant-based cooking together. Bon appétit!

Richie Chiger September 12, 2025

This looks very interesting and I intend on making it. However, I hate olives. Is there something else that can replace the olives in this recipe? Also, the amount of thyme looks like the flavor of the thyme will be very strong. Am I correct, or does it blend in with the other flavors?
I just don’t like certain strong tastes that overpower so I am asking before I make the Wellington. Sometimes I find that thyme does that, but I guess there are people who like it.
Looking forward to trying it. I don’t eat dead animals, so this looked exciting.