Name: Vegan Mushroom Wellington Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 1 ½ lbs mushrooms (750 g), finely chopped; ⅔ cup cooked rice (125 g) or lentils, or additional mushrooms as substitute; 1-2 tbsp olive oil; 1 large onion, peeled and chopped; 4 garlic cloves; ⅔ cup baby spinach (150 g), optional; 2 tbsp mustard; Salt and pepper, to taste; 4 twigs of thyme; ¾ cup chopped walnuts (100 g) or pecans, optional; ½ cup vegan parmesan or other dairy-free cheese (60 g), optional; 2-3 tbsp fine oats, optional; 1 sheet vegan puff pastry; Vegan eggwash:; 2-3 tbsp plant-based milk (soy milk recommended); Pinch of turmeric (optional, for color)

Jump to Recipe· 4.8 from 70 reviews

If you’re looking for a show-stopping dish that’s totally plant-based but doesn’t skimp on comfort or flavor, you’ve just found it. This Vegan Mushroom Wellington Recipe is one of my all-time favorite recipes because it’s elegant enough for a special occasion yet simple enough to make on a cozy weekend. When I first tried making a mushroom Wellington, I was nervous about getting the puff pastry crispy without soggy filling—but I discovered some nifty tips that make it foolproof. Stick with me and you’ll be serving up a beautiful, flaky, and savory vegan Wellington that your family and friends will rave about!

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Why You’ll Love This Recipe

Rich and Earthy Flavor: The mushrooms bring deep umami that makes this Wellington incredibly satisfying.
Perfectly Crispy Pastry: With a little technique, the puff pastry comes out golden and flaky every time.
Customizable Filling: Whether you add rice, nuts, or vegan cheese, you can tweak it to your taste.
Make-Ahead Friendly: The filling can be prepped in advance to save you stress on baking day.

The image shows a sliced pastry loaf with golden brown, flaky layers on the outside. Inside, the layers include green leafy vegetables and beige mushrooms, with a large mushroom slice visible in the center. The pastry is sitting on a wooden board with scattered mushrooms, herbs, and small pieces of the pastry crust around it. The background has blurred garlic bulbs and other kitchen items, all set on a white marbled surface. The focus is on the front slice and the texture of the pastry and filling. Photo taken with an iphone --ar 2:3 --v 7 - Vegan Mushroom Wellington, plant-based mushroom Wellington, vegan savory pastry, mushroom Wellington recipe, vegan holiday dinner

Ingredients You’ll Need

The ingredients in this vegan mushroom Wellington recipe are simple yet perfectly balanced to create a hearty, flavorful center wrapped in golden puff pastry. I always recommend using fresh mushrooms for the best texture and flavor, and if you can find vegan puff pastry at your grocery store, you’re already halfway there. Ready to gather your ingredients?

Flat lay of fresh whole brown mushrooms, a small mound of cooked white rice, a small white ceramic bowl with golden olive oil, a peeled large yellow onion roughly chopped, four uncracked clean brown garlic cloves, a small pile of fresh bright green baby spinach leaves, a small white ceramic bowl of smooth yellow mustard, a few twigs of fresh green thyme, a small heap of chopped walnuts, a small white ceramic bowl with finely grated vegan parmesan cheese, a small white ceramic bowl filled with light beige fine oats, a white ceramic plate holding a single sheet of smooth vegan puff pastry, and a small white ceramic bowl containing creamy pale plant-based soy milk mixed with a pinch of turmeric powder, all arranged in perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegan Mushroom Wellington, plant-based mushroom Wellington, vegan savory pastry, mushroom Wellington recipe, vegan holiday dinner

Mushrooms: A pound and a half gives that rich “meaty” base; choose cremini or button mushrooms for great browning.
Cooked rice or lentils: These add body and help bind the filling; more mushrooms can be used if you prefer.
Olive oil: For sautéing and bringing out flavors without overpowering.
Onion: Brings sweetness and depth when caramelized just right.
Garlic cloves: Because a savory mushroom filling without a good garlicky hit just wouldn’t be right.
Baby spinach: Optionally adds a fresh, green note and some moisture control.
Mustard: Adds a subtle tang that brightens the filling layers.
Salt and pepper: To enhance and balance all the flavors.
Fresh thyme: A few twigs give an herby warmth that pairs beautifully with mushrooms.
Chopped walnuts or pecans: Add crunch and a bit of richness, but feel free to skip if nut allergies are a concern.
Vegan parmesan or dairy-free cheese: Optional but delightful for a cheesy twist.
Fine oats: They help bind moisture and prevent sogginess—trust me on this one.
Vegan puff pastry sheet: The star wrapping that puffs and crisps during baking.
Plant-based milk and turmeric: For brushing the pastry to get that beautiful golden color without eggs.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this vegan mushroom Wellington recipe is—you can really make it your own by swapping or adding ingredients based on what you have or like. Over time, I’ve tried a few personal tweaks that I think you’ll enjoy exploring too!

Add root veggies: I sometimes stir in finely diced roasted carrots or parsnips for a sweet contrast and extra texture.
Use lentils instead of rice: When I want a nuttier, heartier bite, swapping rice for lentils works wonders in the filling.
Nut-free option: Skip walnuts or pecans and add more oats or flaxseed meal to bind instead; my niece is nut-allergic and it still tastes amazing!
Herb switches: Experiment with rosemary or sage instead of thyme to change the herbal tone—each gives a different vibe.
Spinach alternatives: Kale or chard can work in place of spinach if you prefer a sturdier green.

How to Make Vegan Mushroom Wellington Recipe

Step 1: Prepare the Flavor-Packed Filling

Start by finely chopping all your mushrooms—this creates that “meaty” filling texture. If you want a little visual oomph in the center, reserve 3–4 whole large mushrooms to tuck inside later. Heat a tablespoon of olive oil in a large frying pan and sauté the onions until they’re soft and translucent, about 3 minutes. Add the mushrooms, sprinkle with salt and pepper, and cook, stirring now and then, until they’re golden and all their moisture has evaporated—around 5 minutes. This is crucial to avoid soggy pastry later.

Transfer this mushroom-and-onion mixture to paper towels to drain any excess moisture—this little extra step helps keep the puff pastry crisp, which I absolutely love. Then, add the rest of the olive oil to the pan and quickly sauté garlic for just a few seconds before tossing in the spinach. Cook until wilted, about 2–3 minutes, then drain thoroughly in a colander, pressing out every bit of water. If using frozen spinach, thaw and squeeze it dry.

In a bowl, combine your cooled mushroom mixture, cooked rice or lentils, spinach, chopped walnuts, vegan cheese (if using), mustard, oats to soak up any remaining moisture, and fresh thyme leaves. Adjust salt and pepper to your taste—this step is where you want a savory, well-seasoned balance because the pastry wrapping is fairly neutral.

Wrap the filling tightly in foil and pop it in the fridge to chill completely. Making the filling ahead of time is a total game-changer for stress-free assembly later!

Step 2: Assemble and Bake the Wellington

Preheat your oven to 390°F (200°C). Lay your vegan puff pastry sheet on a baking tray lined with parchment paper. Unwrap the chilled filling mixture and place it right in the center of the pastry. If you reserved those 3–4 large mushrooms, press them gently into the filling now for beautiful, juicy mushroom pockets inside the loaf.

Carefully fold the pastry edges over the filling. I like to pinch and seal the ends tightly so nothing leaks out while baking. Then, roll the entire loaf over so the seam is on the bottom for a cleaner, puffier top. Using a sharp knife, make a few shallow slits on top of the pastry—not too deep to avoid tears—to let steam escape and create that classic Wellington look.

Mix your plant-based milk with a pinch of turmeric for a beautiful golden brush-on glaze and gently paint the pastry. Pop it into the oven for 20-25 minutes or until the pastry is puffed, flaky, and golden brown.

Serve immediately with your favorite vegan gravy or creamy mushroom sauce to complete the indulgence. Trust me, your effort here will wow everyone at the table and might just make you the star cook!

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Pro Tips for Making Vegan Mushroom Wellington Recipe

Dry Filling Is Key: I learned the hard way that any extra moisture means soggy pastry—making sure the filling is well-drained and adding oats to absorb moisture makes a huge difference.
Chill Before Wrapping: Letting the filling cool completely in the fridge firms it up, making it easier to handle and less likely to leak during baking.
Watch Your Oven Temp: Baking too low results in greasy pastry, and too high can burn it before the filling is heated; 390°F (200°C) is my sweet spot.
Use a Sharp Knife for Slits: Shallow, precise cuts let steam out without cutting too deep and breaking the pastry seal—this helps keep your Wellington neat and puffy.

How to Serve Vegan Mushroom Wellington Recipe

Vegan Mushroom Wellington Recipe - Serving

Garnishes

I love topping the slices of Wellington with a sprinkle of fresh thyme leaves for color and a few grinds of black pepper right before serving. Sometimes, a drizzle of vegan gravy or a smear of creamy mushroom sauce adds that final comforting touch that makes everyone swoon.

Side Dishes

My family goes crazy for classic sides like fluffy mashed potatoes or bread dumplings alongside this Wellington. Roasted seasonal veggies or a crisp green salad also round things out nicely without making the plate too heavy.

Creative Ways to Present

For holidays or dinner parties, I’ve served individual mini Wellingtons using puff pastry squares—super cute and perfect for portion control. Another fun presentation trick is slicing the Wellington and fanning pieces out on a warmed platter, topped with fresh herbs and accompanied by little ramekins of sauces for dipping.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (which is rare in my house!), I wrap them tightly in foil and store in the fridge for up to 2 days. The key is to keep the pastry from absorbing too much moisture by reheating properly instead of microwaving.

Freezing

Once it’s assembled but before baking, you can freeze the entire vegan mushroom Wellington wrapped well in plastic wrap and foil. When ready, thaw overnight in the fridge and bake as usual. I’ve done this when prepping for a crowd, and it holds up beautifully!

Reheating

The best way to reheat leftover slices is in a preheated oven at 350°F (175°C) for about 10 minutes—this crisps the pastry back up without drying out the filling. Cover loosely with foil if you notice the pastry browning too quickly.

FAQs

Can I make this Vegan Mushroom Wellington Recipe nut-free?

Absolutely! While walnuts or pecans add nice texture, you can simply omit them and use extra oats or ground flaxseed to help bind the filling. The Wellington will still be delicious and allergy-friendly.
What type of mushrooms should I use?

I prefer cremini or button mushrooms for this recipe because they have a meaty texture and brown nicely. However, a mix of wild mushrooms can add extra depth if you have access to them.
Can I prepare the Wellington entirely in advance?

You can definitely prepare the filling a day ahead and keep it chilled. The Wellington can be assembled a few hours before baking and then stored in the fridge, but I recommend baking it fresh for the best puff pastry texture.
How do I prevent the pastry from getting soggy?

Draining the cooked mushrooms and spinach well, adding oats to absorb moisture, and using a chilled filling are key to keeping the puff pastry crisp. Also, avoid wrapping the pastry too tightly to allow steam to escape through the slits on top.

Final Thoughts

I absolutely love how this Vegan Mushroom Wellington Recipe turns out every time—elegant, comforting, and packed with flavor. It’s the kind of recipe that makes you feel like you’re treating yourself, even on a regular night. Plus, knowing it’s entirely plant-based without feeling like you’re missing anything is a huge win in my book. I really hope you give this a try and see for yourself how simple it is to impress your guests or just spoil your family with a delicious vegan centerpiece. Happy cooking!