I used to be veggie. I did a veggie stuffing wellington, a big one, which then went on to the table as stuffing for the meat eaters. I got the recipe from an Australian Woman and Home mag I nicked from the doctor's surgery in 1987 (!) now long gone, but I will try to summarise from memory.
Make veggie stuffing: finely chop whatever you like really, onion, carrot, celery, mushrooms, peppers - whatever you have/like. Chestnuts would be a good add.
Sweat this down with butter and lots of chopped sage.
Add breadcrumbs and beaten egg to bind - you shouldn't need a lot, it needs to hold its shape but not be wet.
Trim some savoy cabbage leaves, blanch, refresh, dry very well.
Get a sheet of puffpastry.
Down the middle long-ways put a layer of stuffing. Top with a layer of trimmed cabbage leaves. Add a thin spreading of philadelphia cheese. Another layer of cabbage. Then another layer of stuffing.
Roll the whole thing up, flip it over so it's sitting on the fold of the pastry, egg glaze then bake.
It's dead easy and looks amazing. It goes brilliantly with all the other Christmas trimmings, really all you need to add is veggie gravy.
I've also made an individual parcel just for me, and it works well without the cabbage and cheese layers too, they do make it look lovely though.