Farro and Squash Wellington Recipe

This Farro and Squash Wellington recipe transforms wholesome vegetables and hearty grains into an elegant vegetarian centerpiece wrapped in crisp, golden puff pastry. Roasted kombucha squash, sweet yams, earthy mushrooms, kale, and nutty farro come together with aromatic garlic, onions, and a rich umami seasoning to create a filling that’s both satisfying and deeply flavorful.

The Inspiration

The traditional Wellington has long been associated with celebratory meals, most famously featuring beef wrapped in mushrooms and puff pastry. Over time, vegetarian versions have become equally beloved, offering the same dramatic presentation while showcasing seasonal vegetables, grains, and earthy flavors.

This Farro and Squash Wellington recipe embraces the abundance of autumn and winter produce. Roasted kombucha squash and yams contribute natural sweetness and creamy texture, while mushrooms provide savory depth often associated with classic Wellington fillings. Kale adds freshness and color, balancing the richness of the pastry.

On Feed My Soul… V!, Vanessa Gianfrancesco celebrates recipes that combine wholesome ingredients with approachable techniques. This Wellington perfectly reflects that philosophy, proving that plant-forward cooking can be just as luxurious and satisfying as traditional holiday classics.

Ingredients

6 ounces (170 g) Kombucha squash, cut into 1-inch cubes, roasted.
8 ounces (224 g) yams, cut into 1-inch cubes, roasted and peeled.
5 cups (590ml) cooked farro with mirepoix
4 ounces (110 g) vegan butter
5 ounces (142 g) mixed mushrooms
½ white onion
½ red onion
2 cloves garlic, minced
2 ounces (60 g) kale
1 ⅓ cup (400 ml) sake
½ cup (120 ml) dark soy sauce
2 ounces (60 g) nutritional yeast
25 ounce (10 g) black pepper
Salt to taste
2x 8-ounce (227 g) sheet puff pastry
1 beaten egg for egg wash

Method

Preheat oven to 400 F (245 C)
In a large shallow pan, melt vegan butter. Sauté mushrooms and onions.
Add garlic and continue to sauté until caramelized, about 10-12 minutes.
Deglaze with sake once golden, stir, and remove from heat. Add kale and allow to wilt.
Mix in squash, yams, Farro, black garlic shoyu, nutritional yeast, and black pepper.
Lay out puff pastry and lay down one pot mixture into centre puff pastry.
Fold puff pastry around mixture and trim the edges.
Brush with egg wash and score a decorative pattern into puff pastry.
Bake for until golden brown and crispy, about 25 minutes.

Serving Suggestions

This Farro and Squash Wellington recipe is an elegant centerpiece that pairs beautifully with a variety of seasonal side dishes. Serve it alongside roasted root vegetables, creamy root vegetable mash, garlic green beans, Brussels sprouts, or roasted carrots for a colorful and satisfying winter feast. A rich mushroom gravy or vegetarian au jus complements the savory filling and flaky pastry perfectly.

For holiday gatherings, this Wellington makes an impressive vegetarian alternative to traditional roast dinners while fitting seamlessly alongside classic sides such as cranberry sauce, roasted potatoes, stuffing, and fresh winter salads. The nutty farro and roasted vegetables also pair wonderfully with tangy balsamic glazes or herb-infused sauces for additional depth of flavor.

Leftover slices can be gently reheated in the oven and served with a crisp green salad for lunch, or paired with soup for a comforting meal the next day. Whether prepared for Thanksgiving, Christmas, dinner parties, or a cozy weekend family dinner, this Wellington offers a memorable presentation that’s sure to impress every guest at the table.

Final Thoughts

This Farro and Squash Wellington recipe is a celebration of seasonal vegetables, wholesome grains, and comforting flavors wrapped in buttery, flaky pastry. Every slice reveals layers of roasted squash, earthy mushrooms, tender kale, and hearty farro, creating a dish that’s both visually stunning and deeply satisfying.

Featured on Feed My Soul… V!, Vanessa Gianfrancesco demonstrates how thoughtful combinations of simple ingredients can become elegant dishes worthy of any celebration. This vegetarian Wellington is proof that meat-free cooking can be every bit as indulgent, flavorful, and festive as traditional holiday classics.

Find more recipes from Feed my Soul, V! here!