Description
This Vegan Mushroom Wellington is a savory plant-based twist on the classic Wellington, featuring a rich filling of sautéed mushrooms, onions, spinach, walnuts, and vegan cheese wrapped in flaky vegan puff pastry. Perfect as a festive main or special dinner, it offers a delicious, hearty, and elegant vegan option that everyone can enjoy.
Ingredients
Scale
Filling
- 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
Assembly & Finish
- 1 sheet vegan puff pastry
- Vegan eggwash:
- 2-3 tbsp plant-based milk (soy milk recommended)
- Pinch of turmeric (optional, for color)
Instructions
- Prepare the filling: Finely chop the mushrooms. Optionally, reserve 3-4 large mushrooms for the center. Heat 1 tbsp olive oil in a large frying pan over medium heat. Add chopped onions and sauté for about 3 minutes until translucent. Add the chopped mushrooms, season with salt and pepper, and cook until golden brown, approximately 5 minutes. Remove mushrooms and onions to paper towels to drain excess moisture.
- Sauté spinach and garlic: Return the frying pan to heat and add the remaining olive oil. Quickly sauté garlic cloves for a few seconds until fragrant, then add baby spinach. Cook spinach for 2-3 minutes until wilted. Transfer the spinach to a colander and press or squeeze out any excess liquid thoroughly.
- Combine filling ingredients: In a large mixing bowl, combine cooked rice (or lentils), sautéed mushrooms and onions, wilted spinach, chopped walnuts, mustard, vegan parmesan or dairy-free cheese if using, and oats if needed to bind moisture. Mix well and adjust salt and pepper to taste. Wrap the mixture tightly in foil and refrigerate until fully cooled.
- Preheat oven: Preheat your oven to 390°F (200°C). Prepare a baking tray by lining it with parchment paper.
- Assemble the Wellington: Unwrap the cooled filling and place it in the center of the vegan puff pastry sheet laid on the baking tray. If you reserved large mushrooms, press them into the filling center now. Fold the sides of the pastry over the filling carefully to form a tight loaf, sealing the ends well. Flip the loaf so the seam is underneath. Using a sharp knife, gently cut small slits on top of the pastry without cutting through to allow steam to escape.
- Brush with vegan eggwash: Mix plant-based milk with a pinch of turmeric for color. Lightly brush this mixture over the pastry surface to promote even browning.
- Bake the Wellington: Place the Wellington in the oven and bake for 20-25 minutes, or until the pastry is golden, puffed, and flaky.
- Serve: Remove from oven and serve immediately, ideally paired with creamy mushroom sauce, vegan gravy over mashed potatoes, or traditional sides like bread dumplings.
Notes
- Best served fresh and hot right out of the oven for optimal flakiness and texture.
- Leftovers can be reheated in a preheated oven at 350°F (175°C) for approximately 10 minutes.
- Add additional ingredients as desired, but ensure the filling is dry and completely chilled before wrapping to prevent soggy pastry.
- To absorb excess moisture in the filling and make it easier to handle, add 2-3 tablespoons of oats or ground flaxseeds as binders.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of recipe)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
