Vegan Christmas Roast Recipe

Ben Carraoli

Vegan Christmas Roast Recipe

I recently prepared this Vegan Christmas Roast 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.

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Prep Time 10

Cook Time 45

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.

Notes

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.