Vegan Mushroom Wellington Recipe

Introduction

Vegan Mushroom Wellington is a delightful plant-based twist on the classic dish, featuring a rich mushroom filling wrapped in flaky puff pastry. It makes a perfect centerpiece for special occasions or a cozy weekend dinner.

Ingredients

• 1 sheet frozen vegan puff pastry
• 1 pound white mushrooms (454 grams)
• 3½ tablespoons olive oil or avocado oil, divided (53 ml)
• 2 cups chopped red onion (256 grams)
• 3 medium cloves garlic, minced
• 2 tablespoons balsamic vinegar (30 ml)
• ½ cup chopped home-cooked or canned water chestnuts (optional) (70 grams)
• ½ tablespoon chopped fresh thyme (or ½ teaspoon dried thyme)
• ½ tablespoon chopped fresh sage (or ½ teaspoon dried sage)
• ¾ teaspoon salt (plus more to taste)
• ¼ teaspoon black pepper (plus more to taste)
• 4 ounces fresh baby spinach, roughly chopped (113 grams)
• ½ tablespoon unsweetened, plain non-dairy milk

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Step 2: Remove the puff pastry from the freezer and allow it to thaw while you prepare the filling.
3. Step 3: Place the mushrooms in a food processor and pulse 10-11 times until crumbly, being careful not to over-process.
4. Step 4: Heat 2 tablespoons (30 ml) of oil in a large skillet over medium-high heat. Add the chopped onion and sauté until soft, about 3-4 minutes. Reduce heat to medium, add the minced garlic, and cook for 2 more minutes.
5. Step 5: Add the processed mushrooms and balsamic vinegar to the skillet. Cook, stirring occasionally, until most of the mushroom liquid evaporates, about 10-12 minutes.
6. Step 6: Push the mushroom mixture to one side of the skillet. Add 1 tablespoon (15 ml) of oil to the center, then add water chestnuts (if using), thyme, sage, salt, and pepper. Sauté until the herbs release their fragrance, about 1 minute.
7. Step 7: Stir in the chopped spinach and cook until wilted. Combine the spinach mixture with the mushroom mixture. Remove from heat and adjust salt and pepper to taste.
8. Step 8: On a lightly floured surface, roll out the puff pastry so it extends an extra 1-2 inches (2.5-5 cm) on each side. Transfer the pastry to the lined baking sheet.
9. Step 9: Spoon the mushroom filling into the center of the pastry, shaping it into a loaf. Fold the long sides of the pastry toward the center and pinch to seal. Trim the short ends, leaving about 1½ inches (4 cm), then fold these up and over the loaf. Turn the Wellington over so the seams are underneath.
10. Step 10: Use a sharp knife to score two rows of diagonal slits across the top and pierce small holes in the sides to allow steam to escape.
11. Step 11: Mix the remaining ½ tablespoon of oil with the non-dairy milk and brush lightly over the entire surface of the Wellington.
12. Step 12: Bake for 40-45 minutes, turning the baking sheet at the 20-minute mark, until golden brown. Let the Wellington rest for 10 minutes before slicing into thick pieces.

Tips & Variations

• Use a mix of mushroom varieties like cremini or shiitake for deeper flavor.
• Add finely chopped nuts such as walnuts or pecans for extra texture in the filling.
• Make a decorative braid from trimmed puff pastry to place on top before baking.
• Serve with a rich vegan gravy or cranberry sauce for a festive touch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain the crisp pastry. This Wellington can also be frozen before baking—wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before baking as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe nut-free?

Yes, this recipe does not require nuts, but if you add nuts for texture, simply omit them to keep it nut-free.

What can I use instead of water chestnuts?

If you don’t have water chestnuts or prefer not to use them, finely chopped celery or jicama can provide a similar crunch and freshness.

Vegan Mushroom Wellington Recipe

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★★★★★

4.5 from 88 reviews

This Vegan Mushroom Wellington is a savory, elegant dish featuring a crumbly mushroom mixture seasoned with fresh herbs and sautéed onions, all wrapped in golden, flaky puff pastry. Perfect as a main course for special occasions or cozy dinners, this recipe delivers rich flavors and a satisfying texture, entirely plant-based and free from animal products.

• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Vegan, Contemporary
• Diet: Vegan

Ingredients

Scale 1x2x3x

Pastry:

• 1 sheet frozen vegan puff pastry

Mushroom Filling:

• 1 pound white mushrooms (454 grams)
• 3½ tablespoons olive oil or avocado oil, divided (53 ml)
• 2 cups chopped red onion (256 grams)
• 3 medium cloves garlic, minced
• 2 tablespoons balsamic vinegar (30 ml)
• ½ cup chopped home-cooked or canned water chestnuts (optional) (70 grams)
• ½ tablespoon chopped fresh thyme or ½ teaspoon dried thyme
• ½ tablespoon chopped fresh sage or ½ teaspoon dried sage
• ¾ teaspoon salt (plus more to taste)
• ¼ teaspoon black pepper (plus more to taste)
• 4 ounces fresh baby spinach, roughly chopped (113 grams)
• ½ tablespoon unsweetened, plain non-dairy milk

Instructions

1. Preheat Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking.
2. Thaw Pastry: Remove the puff pastry sheet from the freezer and allow it to thaw while you prepare the filling.
3. Process Mushrooms: Place mushrooms in a food processor and pulse 10-11 times until crumbly but not pureed, keeping some texture.
4. Sauté Onions and Garlic: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add red onions and cook for 3-4 minutes until softened, then lower heat to medium and add garlic, cooking for an additional 2 minutes to build flavor.
5. Cook Mushrooms: Add processed mushrooms and balsamic vinegar to the skillet. Continue cooking while stirring occasionally until most mushroom moisture evaporates, approximately 10-12 minutes.
6. Add Herbs and Spinach: Push mushroom mixture aside, add 1 tablespoon oil to the center of skillet. Stir in water chestnuts (if using), thyme, sage, salt, and pepper, and sauté for about 1 minute until fragrant. Add spinach and cook until wilted before mixing thoroughly with mushroom mixture. Adjust salt and pepper to taste and turn off heat.
7. Roll Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry so it extends 1-2 inches beyond original size on all sides. Transfer carefully onto prepared baking sheet.
8. Assemble Wellington: Place mushroom filling in the center of the pastry, shaping into a loaf. Fold long sides up to meet in the middle and pinch to seal. Trim short ends to leave about 1½ inches of pastry on each side, fold those ends over the top, then gently flip the loaf so the seam is underneath. Use trimmed pastry pieces to create decorative patterns if desired.
9. Score Pastry: Using a sharp knife, make two rows of 1-inch diagonal slits across the top of the Wellington and pierce small holes on each side to allow steam to escape.
10. Brush with Milk and Oil: Mix remaining ½ tablespoon oil with non-dairy milk and brush lightly all over the pastry surface for an even golden finish.
11. Bake: Bake in the preheated oven for 40-45 minutes, rotating the baking sheet halfway through at about the 20-minute mark for even browning. Remove when pastry is golden brown and cooked through.
12. Rest and Serve: Let the Wellington rest for 10 minutes before slicing into thick portions for serving.

Notes

• Using fresh herbs like thyme and sage enhances the flavor but dried herbs can be substituted if fresh are unavailable.
• Water chestnuts provide a crunchy texture but are optional and can be omitted for preferences or allergies.
• Letting the puff pastry thaw properly prevents cracking or tearing when rolling.
• The mushroom mixture should be cooked until most liquid evaporates to avoid soggy pastry.
• Decorative pastry trims can add an elegant touch to your Wellington; get creative!
• Allowing the Wellington to rest ensures slices hold together better when served.
• If unable to find vegan puff pastry, check ingredients carefully as some brands contain butter or other animal products.

Keywords: Vegan Mushroom Wellington, Puff Pastry, Plant-Based Main Dish, Vegan Holiday Recipe, Mushroom Loaf