Vegan Mushroom Wellington : A Delicious Plant-Based Twist on a Classic

Looking for a hearty, savory dish that will impress your guests at your next dinner party? Look no further than this Vegan Mushroom Wellington. Packed with flavorful mushrooms, spinach, and herbs, all wrapped in a flaky, golden puff pastry, this dish is not only visually stunning but also packed with rich, savory flavors. If you’re craving more plant-based options, our Vegan Portobello Wellington is another great recipe to try.

Save

Why You’ll Love Vegan Mushroom Wellington

Vegan Mushroom Wellington offers a perfect balance of textures and flavors. The earthy, meaty mushrooms, combined with spinach and crunchy walnuts, create a satisfying filling that’s rich yet light. When wrapped in crisp puff pastry, it makes for a showstopping dish that’s perfect for any special occasion, from Thanksgiving to a Sunday dinner. If you love comforting meals, be sure to check out our Crockpot Honey Garlic Chicken for another savory treat.

Who This Recipe Is For

This recipe is ideal for anyone following a plant-based diet, but even those who aren’t vegan will love the flavors and textures in this dish. It’s a great alternative to traditional meat-based Wellingtons and can be enjoyed by vegans, vegetarians, and flexitarians alike. If you love savory meals that are as nutritious as they are delicious, this Vegan Mushroom Wellington is for you. For another delicious and filling plant-based option, try our Vegetarian Pasta Primavera.

Ingredients You’ll Need

For this Vegan Mushroom Wellington, gather the following ingredients:

For the filling:

• 2 cups mushrooms (cremini, button, or portobello), finely chopped
• 1 cup fresh spinach, chopped
• 1/4 cup walnuts, chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon soy sauce or tamari
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste

For the pastry:

• 1 sheet of vegan puff pastry (ensure it’s dairy-free)
• 1 tablespoon olive oil or non-dairy butter (for brushing)

Ingredient Notes and Variations

• Mushrooms: You can use any variety of mushrooms for the filling, but portobello mushrooms work especially well due to their meaty texture.
• Spinach: Fresh spinach gives the best flavor, but frozen spinach can be used in a pinch (make sure to drain excess water).
• Walnuts: For a different flavor, try using pecans or almonds in place of walnuts. If you prefer a nut-free option, you can omit the nuts altogether.
• Puff Pastry: Make sure your puff pastry is vegan-friendly. Most puff pastry brands are vegan, but always check the ingredients.

Save

Kitchen Equipment You’ll Need

• Large skillet or frying pan
• Sharp knife and cutting board
• Baking sheet
• Parchment paper (optional)
• Pastry brush
• Oven

Step-by-Step Preparation: How to Make Vegan Mushroom Wellington

Step 1:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2:
Heat the olive oil in a large skillet over medium heat. Add the chopped onions and garlic and sauté for 3-4 minutes, or until softened.

Step 3:
Add the chopped mushrooms to the skillet and cook for another 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and browned.

Step 4:
Add the spinach, walnuts, soy sauce, thyme, salt, and pepper to the pan, and cook for another 2-3 minutes until the spinach has wilted and everything is well combined. Remove from heat and let it cool slightly.

Step 5:
Roll out the puff pastry on a lightly floured surface. Spoon the mushroom mixture into the center of the pastry, forming a log shape. Fold the sides of the pastry over the filling, then roll it up tightly. Seal the edges and brush the top with olive oil or melted non-dairy butter.

Step 6:
Place the Wellington seam-side down on the prepared baking sheet and bake for 25-30 minutes, or until the pastry is golden and puffed. Let it cool for 5 minutes before slicing and serving.

Step 7:
Serve your Vegan Mushroom Wellington with a side of roasted vegetables or a fresh salad. For more savory vegan dishes, try our Vegetarian Baked Ziti.

Pro Tips for the Best Vegan Mushroom Wellington

• Allow the filling to cool: To prevent the pastry from becoming soggy, make sure the mushroom mixture has cooled slightly before rolling it into the puff pastry.
• Use high-quality puff pastry: The puff pastry is the star of this dish, so choose a high-quality, vegan puff pastry for the best results.
• Don’t overstuff: Be careful not to overstuff the Wellington, as this can cause the pastry to tear. Keep the filling snug but not too packed.

Common Mistakes to Avoid

• Not cooling the filling: The filling should be at room temperature or slightly warm when wrapped in the pastry. If it’s too hot, it can melt the pastry and create sogginess.
• Not sealing the edges properly: If the pastry isn’t sealed tightly, it may open during baking, causing the filling to leak out. Make sure the edges are sealed well before baking.

Serving Suggestions

• Serve your Vegan Mushroom Wellington alongside a light salad, like a Cucumber Dill Salad, or with roasted Garlic Parmesan Shrimp for a well-rounded meal.
• You can also pair it with a delicious dessert like our Apple Crisp with Oatmeal or Chocolate Chip Pumpkin Pancakes for a festive touch.

Creative Presentation Ideas

• For a more elegant presentation, slice the Wellington into individual portions and arrange them on a serving platter with fresh herbs or microgreens on top.
• Serve with a drizzle of vegan gravy or a homemade balsamic reduction for added flavor and a beautiful finish.

Flavor Variations and Add-Ins

• Herbs: Add a tablespoon of fresh herbs like rosemary, sage, or parsley to the filling for an extra burst of flavor.
• Vegan Walnut Mushroom Wellington: You can also add roasted walnuts for extra crunch and richness in the filling.
• Portobello Mushroom Wellington: For a meaty texture, try using portobello mushrooms in place of regular mushrooms.

How to Store and Reheat

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat the Wellington in a preheated oven at 350°F (175°C) for about 10 minutes to crisp up the pastry. You can also freeze the Wellington for up to 1 month. To reheat after freezing, bake from frozen at 375°F (190°C) for about 30 minutes.

Make-Ahead Tips

You can prepare the Vegan Mushroom Wellington up to 2 days in advance. Assemble the Wellington, but do not bake it. Store it in the fridge, and bake it just before serving for a fresh, warm dish.

Save

Frequently Asked Questions

Can I make this recipe gluten-free?
Yes, simply use a gluten-free puff pastry to make this recipe gluten-free.

Can I add other vegetables to the filling?
Absolutely! Feel free to add roasted bell peppers, zucchini, or even sweet potatoes to the mushroom mixture for additional flavors.

Final Thoughts: Why Vegan Mushroom Wellington Is a Keeper

This Vegan Mushroom Wellington is the perfect dish for any celebration or casual meal. With its rich, savory filling wrapped in crispy pastry, it’s sure to be a hit at your next dinner party. For another savory and comforting dish, try our Cheesy Root Vegetable Gratin or a hearty Vegetable Casserole.

Print