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Vegan Mushroom Wellington

Emily Carter
A rich, flaky, and flavorful vegan twist on the classic Wellington, packed with savory mushrooms and herbs, wrapped in golden pastry.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 320 kcal

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.