Do Share Recipe

Vegan Christmas Roast Recipe | Festive Plant-Based Dinner

I recently prepared this Vegan Christmas Roast Recipe and was genuinely surprised by how festive and satisfying it turned out. The golden puff pastry encased a hearty filling of mushrooms, lentils, and chestnuts, blending together into rich, savory layers. I felt like I was carving into a proper centerpiece dish rather than a side.

The aromas of sage, rosemary, and garlic filled my kitchen and gave it that warm holiday vibe. If you’re looking for a show-stopping vegan main dish for Christmas (or any special occasion), this one really hits the mark — or you can also enjoy similar cozy dishes like this Smoked Paprika Chicken Recipe for your non-vegan guests.

Ingredients

Here’s everything you’ll need — with notes on why each ingredient matters (and a few personal tips).

Note: Serves 8 slices

400 g vegan puff pastry – provides the flaky, golden crust that makes it feel like a true holiday roast.
½ cup (about 100 g) dry brown or green lentils – these hold their shape well after cooking and give the filling a meaty, hearty texture.
450 g mushrooms, chopped – bring deep umami flavor and moisture so the filling doesn’t turn dry.
100 g roasted chestnuts, chopped – add a sweet, nutty richness and that perfect festive touch; if using raw, roast them first.
1 large onion, chopped – builds the savory base and adds caramelized sweetness.
2 garlic cloves, minced – essential for aroma and a flavor boost.
1 tbsp chopped sage – pairs beautifully with mushrooms and chestnuts for that classic Christmas flavor.
2 tsp chopped rosemary – adds a fragrant, pine-like note that makes the dish feel extra cozy.
1 tbsp soy sauce – helps bind flavors, adds umami depth, and seasons the mixture naturally.
2 tbsp vegan butter – for sautéing and giving richness; it makes the filling feel indulgent.
1 tbsp aquafaba – chickpea brine that works as an egg-free wash for a golden pastry.
1 tbsp soy milk – mixed with aquafaba for a beautiful, glossy crust.
Freshly ground black pepper – just a twist or two adds brightness and warmth.

Variations

Here are a few simple ways to customize your Vegan Christmas Roast:

Swap puff pastry for gluten-free pastry, or wrap the filling in roasted butternut squash slices for a grain-free option.
Use tamari or coconut aminos instead of soy sauce if you’re avoiding soy or gluten.
Add dried cranberries or chopped apricots to the filling for a sweet-salty contrast.
Mix in walnuts or pecans with chestnuts for extra crunch and nutty flavor.
Enhance the herbs — add thyme or marjoram, or even a pinch of smoked paprika for a subtle smoky twist inspired by the Pizza Burgers Recipe, which brings that same comfort-food warmth to the table.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes

Equipment You Need

Large saucepan – to cook lentils until tender but not mushy.
Large frying pan or skillet – for sautéing mushrooms, onions, and chestnuts evenly.
Rolling pin – helps you roll the pastry to the right size and thickness.
Baking tray lined with parchment paper – prevents sticking and ensures a crisp base.
Pastry brush – for applying the aquafaba-soy milk glaze evenly on top.

How to Make Vegan Christmas Roast

Cook the lentils

Start by boiling the lentils in salted water until they’re tender but still firm. Drain and set them aside. These form the base texture of your filling, so don’t overcook them.

Prepare the mushroom-chestnut filling

In a large pan, heat the vegan butter over medium heat. Add minced garlic and sage, and cook until fragrant. Toss in the chopped onion and sauté until golden and soft. Stir in the mushrooms and cook until all the liquid has evaporated. Add lentils, chestnuts, rosemary, soy sauce, and pepper, and stir well to combine. Remove from heat and let it cool slightly.

Assemble and bake

Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry into a large rectangle. Spoon the filling down the center third of the pastry, shaping it into a log. Cut diagonal strips along the sides of the pastry and fold them over the filling in a crisscross pattern.

Mix the aquafaba with soy milk and brush it generously over the pastry. Place it on a parchment-lined tray and bake for 25–30 minutes until golden brown. Let it rest for a few minutes before slicing and serving.

Additional Tips for Making This Recipe Better

I learned a few handy tricks after making this roast myself — here’s what worked best for me:

Let the filling cool before wrapping in pastry; it helps prevent sogginess.
Brush the pastry twice with the glaze — once before baking and once halfway through — for a deep golden crust.
Rest the roast for 5–10 minutes before slicing; it keeps the layers neat.
Add a small handful of breadcrumbs to the filling if it feels too wet.
For an extra festive touch, sprinkle coarse sea salt or sesame seeds over the top before baking.

How to Serve Vegan Christmas Roast

This roast truly deserves to be the centerpiece of your table. Slice it into thick portions and arrange them on a large serving platter. Garnish with fresh rosemary sprigs and a few whole roasted chestnuts for a festive presentation.

For added color, drizzle a little vegan gravy or cranberry sauce over the top. It pairs beautifully with roasted potatoes, maple-glazed carrots, or a crisp green salad. Serve it warm for the best texture and aroma.

Nutritional Information

Here’s an approximate breakdown per slice:

Calories: 389 kcal
Protein: 9.5 g
Carbohydrates: 41.2 g
Fat: 21.3 g

These values may vary slightly based on the ingredients or pastry brand you use.

Make Ahead and Storage

Storing

Keep any leftover roast in an airtight container in the refrigerator for up to 3–4 days. The pastry may soften a bit, but reheating in the oven restores its crispness beautifully.

Freezing

You can freeze the assembled, unbaked roast for up to 2–3 months. Wrap it tightly in foil or plastic wrap to prevent freezer burn. When ready, bake it straight from frozen, adding an extra 10–15 minutes to the cooking time.

Reheating

Reheat individual slices in a preheated oven at 350°F (180°C) for about 10–15 minutes. Avoid microwaving, as it can make the pastry soggy. If needed, give it a quick 2-minute broil to re-crisp the top.

Why You’ll Love This Recipe

Here’s why this Vegan Christmas Roast has become one of my holiday go-tos:

It’s surprisingly easy to make yet looks absolutely stunning — no one will guess how simple it is.
The flavor is rich and comforting — mushrooms, chestnuts, herbs, and lentils create a festive, savory harmony.
It’s completely plant-based but hearty enough to please meat-eaters, too.
The puff pastry gives it that special-occasion feel — perfect for Christmas, New Year’s, or Sunday dinner.
It’s customizable — play around with herbs, add-ins, or even the shape of the pastry to make it your own.

I hope you enjoy making this Vegan Christmas Roast as much as I did. It brought warmth, comfort, and joy to my table — and I’m sure it’ll do the same for yours. Slice, serve, and celebrate the season with this deliciously festive vegan dish!

Ben Carraoli