Vegan Mushroom Wellington

Our Vegan Mushroom Wellington is the perfect main for this holiday season. Hearty, filling, and delicious, you can surprise your guests with this mouthwatering Wellington featuring flavorful mushrooms and nuts filling.

This recipe has become a family favorite during the holiday season. We first made it a few years ago for a Thanksgiving gathering, and it was a huge success. Our non-vegan friends couldn't believe this Wellington was 100% plant-based.

Our filling for this recipe is flavorful and comes with the perfect texture. A combination of mushrooms, nuts, breadcrumbs, herbs, and stock make a perfect dough for your filling that is easy to shape, wrap, cook, and cut. We use the same filling to make our famous Nut Roast, which is made by many people every Christmas and has received so many great comments.

We've been making our family nut roast recipe for the last festive dinners, but for very special occasions such as Thanksgiving or Christmas, we think that this Vegan Mushroom Wellington is just the perfect addition to our holiday table. Hearty, filling, and delicious, this is the perfect centerpiece to serve with your favorite holiday sides, such as mashed potatoes, green beans, or this fantastic air fryer parsnips.

Ingredients

Dried Mushrooms. We use dried mushrooms to make a flavorful stock, and once rehydrated, these will be added to the mixture for the Wellington filling. We like using porcini-dried mushrooms, but you can use a mixture of different mushrooms.

Fresh Mushrooms. We use cremini mushrooms, but white button mushrooms are just as great for this Wellington. We like these type of mushrooms as once coked they're not as chewy as oyster mushrooms for example.

Nuts and seeds. Combine your favorite nuts and seeds for this dish. Some suggestions are walnuts, cashews, brazil nuts, almonds, sunflower seeds, pumpkin seeds, chestnuts, hazelnuts, etc. To be honest, every time we make the recipe, we use different types of nuts and seeds; the important thing is to keep the amount right.

Bread crumbs. We like using frozen bread to make our own bread crumbs. Simply add frozen bread into a food processor and pulse a few times until you have fine bread crumbs. Set aside until completely thawed. You can also choose to use store-bought bread crumbs or stale bread.

Rosemary. Fresh Rosemary really adds a festive taste to this wellington. You can add other fresh herbs such as basil, oregano, or sage.

Soy sauce. For umami, we like adding a little bit of soy sauce. Alternatively, you can use red wine.

Onion and garlic.

Yeast Extract. Marmite or yeast extract is a savory spread widely used in the UK. My husband loves having it on toast so we always have a jar around. Adding a teaspoon of marmite gives the Wellington an umami kick. If you are not in the UK, you can buy it online, or you may be able to find Vegemite, the Australian version of Marmite. Otherwise, substitute it for miso or tomato paste.

Dried fruit. Such a great idea to add some dried fruits to your filling. It adds sweetness and a great texture. We especially like raisins or dried apricots. Cranberries, dates, or other dried fruits will work fantastic as well.

Apple. We like adding some finely sliced apple before wrapping the wellington to add some sweetness. Another option would be using caramelized onion.

Puff pastry. Get a plant-based puff pastry for your Vegan Wellington. You can find it in supermarkets. If you buy frozen puff pastry, leave it in the fridge the night before.

Cooking Method

1. Prepare the mushroom stock by breaking the dried mushrooms into small pieces and soaking them in boiling water.
2. Get the dry ingredients ready. In a food processor, add the nuts and ground them by pulsing until they have the desired consistency and set aside. If you are making homemade bread crumbs, add the bread to the food processor and pulse until you have fine bread crumbs.
3. Heat some olive oil in a large frying pan to medium heat and add finely chopped onion and garlic. Fry until translucent and add roughly chopped mushrooms and rosemary. Sauté for a couple of minutes and turn the heat off.
4. Add the ground nuts and bread crumbs and mix them together. Season with a pinch of salt and black pepper.
5. Pour the soy sauce and add the dried mushrooms stock, combine all the ingredients, and set aside to cool.
6. Shape the filling into a long and round dough. We recommend you let the mixture cool before shaping it. Place finely sliced apple on the bottom and then shape the mixture on top of the apple to create a first caramelized layer.

How to wrap and score the Wellington

1. Roll the puff pastry sheet using a rolling pin, and once the filling is shaped, place it on the puff pastry. Close one side of the pastry, covering the filling dough. If you are using a frozen sheet, it will need to be completely thawed before use. You can leave it in the fridge the night before or at room temperature in winter.
2. Wrap the other side so the filling is all covered. Cut the excess pastry. If you leave the pastry too long, the Wellington will come out too thick and won't cook properly.
3. Fold both sides.
4. Flip the Wellington carefully so it doesn't lose its shape.
5. Before scoring the Wellington, you can add some vegan egg wash, such as plant-based milk or vegan butter, with a pastry brush on top of the Wellington to give the outer layer a nice brown color.
6. Create a pattern. We recommend creating an easy pattern if this is your first time such as lines (like the picture). If you like working with pastry, go ahead and create a beautiful pattern!

Bake the Mushroom Wellington

Place the Wellington on a baking sheet or parchment paper on a baking tray and bake at 200C (400F) for about 45 minutes or until the pastry is fully cooked and golden brown. Leave it to cool for about 10-15 minutes before you start serving it.

Vegan Mushroom Wellington

Our Vegan Mushroom Wellington is a delicious and satisfying alternative to the classic Beef Wellington. Surprise your guests with this mouthwatering Vegan Wellington made with mushrooms and nuts filling. The flavors and textures of this festive main dish are simply perfect.

5 from 5 votes

Print Pin Rate

Course: Main Course

Cuisine: American, British, English

Keyword: Vegan Wellington, Wellington

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6 people

Calories: 672kcal

Ingredients

• ▢ ½ cup dried porcini mushrooms
• ▢ 200 ml water
• ▢ 2 cup mixed nuts walnut, cashews ,brasil nuts and almonds
• ▢ 1 ½ cup bread crumbs
• ▢ 1 onion
• ▢ 4 garlic cloves
• ▢ 9 oz chestnut mushrooms
• ▢ 1 tablespoon raisins
• ▢ Few springs of rosemary
• ▢ 2 tablespoon soy sauce
• ▢ 1 teaspoon yeast extract you can substitute for miso paste
• ▢ Salt and pepper
• ▢ 1 apple
• ▢ 1 sheet vegan puff pastry

US Customary - Metric

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Instructions

Make the filling

• Prepare the mushroom stock by breaking the dried porcini mushrooms into small pieces and soaking them in boiling water.
  ½ cup dried porcini mushrooms, 200 ml water
• In a food processor, add the nuts and ground them by pulsing until they have the desired consistency and set aside. If you are making homemade bread crumbs, add the bread into the food processor and pulse until you have fine bread crumbs.
  2 cup mixed nuts, 1 ½ cup bread crumbs
• Preheat the oven to 200C/400F.
• Heat some olive oil in a frying pan. Finely chop onion and garlic and add to the pan. Fry until translucent and add roughly chopped mushrooms and finely chopped rosemary. Sauté for a couple of minutes. Turn the heat off.
  1 onion, 4 garlic cloves, 9 oz chestnut mushrooms, Few springs of rosemary
• Add the grounded nuts and bread crumbs and mix together.
• Pour the soy sauce, yeast extract, and raisins. Add the dried mushrooms together with the water, combine all the ingredients until a dough is formed, and set aside to cool.
  1 tablespoon raisins, 2 tablespoon soy sauce, 1 teaspoon yeast extract, Salt and pepper
• Let the mixture cool before shaping it.
• Place finely sliced apple on the bottom and then shape the mixture on top of the apple, to create a first caramelized layer.
  1 apple

Wrap and score the Wellington

• Roll the puff pastry and once the filling is shaped, place it on the puff pastry.
  1 sheet vegan puff pastry
• Close one side of the pastry, covering the filling dough.
• Wrap the other side, so the filling is all covered.
• Cut the excess pastry. If you leave the pastry too long, the Wellington will come out too thick and won't cook properly. Fold both sides.
• Flip the Wellington carefully so it doesn't lose its shape.
• Before scoring the Wellington, you can add some plant-based milk or vegan butter with a brush to give the outer layer a nice brown color. Create a pattern you like.

Bake

• Place the Wellington on a Baking Tray and bake at 400F (200C) for about 45 minutes or until the pastry is fully cooked and golden brown. Leave it to cool for about 10-15 minutes before you start serving it.

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Nutrition

Calories: 672kcal | Carbohydrates: 63g | Protein: 17g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Sodium: 680mg | Potassium: 689mg | Fiber: 8g | Sugar: 9g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 5mg

Variations to our Vegan Wellington Recipe

• Make it gluten-free. If you want to make your Vegan Wellington gluten-free, you can do so by substituting the regular puff pastry with a gluten-free version. Most store-bought gluten-free puff pastry sheets will work well for this recipe. Just remember to read the label to ensure it's entirely gluten-free. For the filling, simply substitute the regular bread crumbs for gluten-free bread crumbs. It might be a bit difficult to find gluten-free breadcrumbs, but we normally put toast some gluten-free bread slices and ground them using a food processor. Substitute the soy sauce for tamari (gluten-free soy sauce). 
• Add pulses. Incorporating pulses like lentils into the Vegan Wellington's filling is a fantastic idea for added protein and nutrition. For example, you can mix cooked lentils with your mushrooms to create a more robust and filling dish. Lentils also give the dish a "meatier" texture to your dish.
• Use different types of mushrooms. You can use other mushrooms for your vegan mushroom Wellington, such as shiitake, portobello mushrooms, oyster mushrooms, or your favorite mushroom mixture. Each mushroom brings its unique taste and texture, allowing you to customize and create a dish that suits your taste.
• Use different types of nuts. You can experiment with different types of nuts such as walnuts, almonds, hazelnuts, or pecans. Don't be afraid to mix and match your favorites to create a unique and rich-tasting filling for your Vegan Wellington. All the combinations we've tried always work great!

Serving Suggestions

This hearty Vegan Mushroom Wellington calls for some festive side dishes. Depending on the occasion you are serving this dish for, we suggest different side dishes:

• Holiday meal. If you want to serve this Mushroom Wellington for Christmas or Thanksgiving, these Festive Roasted Veggies are a fantastic choice. To add something green to the dish, we recommend sauteeing some green beans with vegan butter and garnishing them with almonds and lemon zest. To finish a great holiday menu, you can prepare this peanut brittle as an easy, sweet treat. This festive menu will be a winner for your special occasion. Check out our Vegan Christmas dinner recipes for this year.

• Sunday meal. Our Vegan Mushroom Wellington can be served as an alternative to the Meaty Sunday Roast. You can bake some potatoes and serve the meal with a Roasted Cauliflower salad.

• Weekday lunch. Something easy to make for a weekday meal would be mashed potatoes or mashed sweet potatoes and a leafy green salad. You can make vegan mashed potatoes simply by using plant-based milk and vegan butter.

Don't forget the sauces when serving your Vegan Wellington. Our favorite choices for this meal are vegan gravy or cranberry sauce. Both options are great and will enhance the flavor of the meal. We especially love this Vegan Gravy Recipe from Nora Cooks.

Store and Reheat

If you want to freeze the Wellington, we recommend freezing it before cooking. Make sure you are using fresh pastry and not frozen if you want to freeze the meal.

If you have some leftovers, you can keep them in an airtight container for 3-4 days, and reheat using the air fryer (reheat setting), or oven. You can as well use the microwave, but the pastry may get soggy.

FAQ and Tips

More Festive Recipes:

• Festive Roasted Veggies
• Maple Roasted Pumpkin
• Beetroot Salad with Vegan Feta