Vegan Mushroom Wellington
This Vegan Mushroom Wellington is the ultimate plant-based showstopper flaky, golden puff pastry filled with savory mushrooms, herbs, and onions. Perfect for holidays or special dinners, it’s rich, hearty, and elegant enough to impress everyone at the table vegan or not.
Ingredients
- Main Ingredients:
- 2 sheets vegan puff pastry thawed
- 1½ lbs 700 g mushrooms (cremini, portobello, or mixed)
- 2 tbsp olive oil or vegan butter
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1 cup spinach or kale optional
- 1 tbsp soy sauce or tamari
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 2 tsp fresh thyme leaves
- 1 tsp chopped rosemary
- Salt and black pepper to taste
- For Assembly:
- Plant-based milk for brushing
- Optional: sesame seeds for garnish
Instructions
- Prepare the Filling:
- Heat olive oil in a large pan. Sauté onions until golden, then add garlic and mushrooms. Cook until moisture evaporates and mixture becomes thick. Stir in soy sauce, mustard, balsamic vinegar, and herbs. Season to taste and let cool completely.
- Prepare the Puff Pastry:
- Roll out the puff pastry on a lightly floured surface. Spoon cooled mushroom filling in the center, forming a log. Fold pastry over to seal edges, crimping with a fork if needed. Brush top with plant milk.
- Bake:
- Place the wrapped Wellington on parchment-lined baking tray. Bake at 400°F (200°C) for 30–35 minutes, or until golden and crisp.
- Rest & Serve:
- Allow to cool for 10 minutes before slicing. Serve warm with vegan gravy or cranberry sauce.
Notes
- Dry out the filling well excess moisture can make the pastry soggy.
- Cool before wrapping to prevent pastry from melting.
- Add lentils, walnuts, or quinoa for extra texture.
- Use quality vegan puff pastry for best results.