Vegan Mushroom Wellington
Beef Wellington? Overrated. This Vegan Mushroom Wellington delivers all the rich, flaky, and buttery goodness—without the guilt of wrapping a cow in pastry. Juicy mushrooms, savory herbs, and a golden puff pastry make this dish a holiday-worthy centerpiece. Even meat lovers will eye it suspiciously before admitting defeat after one bite. It’s elegant, indulgent, and ridiculously easy to make. No need for Gordon Ramsay-level skills—just some chopping, sautéing, and rolling. Serve it at your next dinner party and watch guests fight over the last slice. Because yes, it’s that good.
Vegan Mushroom Wellington
A rich, flaky, and flavorful vegan twist on the classic Wellington, packed with savory mushrooms and herbs, wrapped in golden pastry.
Ingredients
For the Mushroom Filling:
- 2 tbsp olive oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 2 cups cremini mushrooms finely diced
- 1 cup portobello mushrooms diced
- 1 tbsp soy sauce
- ½ cup walnuts chopped
- 1 tbsp fresh thyme or 1 tsp dried
- 1 tbsp fresh rosemary chopped
- ½ cup breadcrumbs
- Salt and pepper to taste
For the Pastry:
- 1 sheet vegan puff pastry thawed
- 1 tbsp unsweetened plant-based milk for brushing
Instructions
Step 1: Prepare the Mushroom Filling
- Heat olive oil in a skillet over medium heat.
- Sauté onions until soft, then add garlic and cook for another minute.
- Add mushrooms, soy sauce, walnuts, thyme, and rosemary. Cook until mushrooms release moisture and it evaporates.
- Stir in breadcrumbs, salt, and pepper. Let the mixture cool completely.
Step 2: Assemble the Wellington
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry on a floured surface.
- Place the mushroom mixture in the center and shape it into a log.
- Fold the pastry over the filling, sealing the edges.
- Place seam-side down on the baking sheet and brush with plant-based milk.
Step 3: Bake and Serve
- Score the top of the pastry lightly with a knife for decoration.
- Bake for 35–40 minutes until golden and crisp.
- Let it rest for 5 minutes before slicing.
- Serve warm with gravy or cranberry sauce.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
Vitamins & Minerals (Per Serving)
- Iron: 10%
- Vitamin A: 8%
- Folate: 12%
- Potassium: 15%
- Magnesium: 10%
Additional Notes & Tips
- No walnuts? Swap with pecans or sunflower seeds.
- Want more protein? Add lentils to the filling.
- Make ahead? Assemble and refrigerate before baking.
- Pair it with? Mashed potatoes and vegan gravy.
- Leftovers? Store in the fridge and reheat in the oven for crispiness.
