On day six of the vegan Christmas countdown, this article features a Mushroom and Pumpkin Wellington recipe from The Happy Pear that offers a fresh take on the classic dish. The filling includes roasted almonds for texture and a redcurrant jus for a festive touch. The Wellington is served on a bed of couscous, making it easier to slice and serve alongside roasted vegetables and greens, creating a perfect centerpiece for your Christmas table.

The recipe involves roasting almonds, preparing the vegetables, cooking the filling, assembling the Wellingtons, and baking them until golden. The redcurrant jus is made by combining redcurrants, maple syrup, red wine, balsamic vinegar, and vegetable stock and reducing it until thick. The finished Wellington is sliced and served with the redcurrant jus and roasted vegetables, making it a delicious and impressive dish for your holiday celebration.