It seems any recipe that involves puff pastry is sure to be a winner, and this vegan Mushroom Wellington is truly no exception. Aside from its light and crispy exterior, this Wellington’s minced mushroom center is loaded with layers of flavors, including sage, thyme and onion and a slight balsamic sweet tang. This is one of my husband, Jeff’s, most favorite recipes.

This and other wonderful fall recipes are included in my cookbook, Vegan Thanksgiving Dinner and Pies!

Why This Recipe Works

• Mushroom Wellington is elegant and impressive, but rustic and homey. It has a classic puff pastry outside that is crispy and flaky, and a savory mushroom filling everyone loves.
• The mushrooms, onion, and herb filling can be made ahead. Prepare in about 30 minutes and keep in the fridge for up to 2 days until ready to fold and bake the Wellington.
• With just one simple swap this instantly becomes a gluten free recipe!

How To Make Vegan Mushroom Wellington

1. Preheat your oven to 375°F (approx. 190°C). Line a baking sheet with parchment paper.
2. Take your sheet of puff pastry out of the freezer and set aside to thaw.
3. Place the mushrooms in the bowl of a food processor and pulse until crumbly, 10–11 times. Do not over process. If you do not have a food processor, finely chop the mushrooms instead.

4. Heat 2 Tbsp. of the oil in a large skillet over medium-high heat. Add the onion and sauté until soft, 3–4 minutes. Lower the heat to medium and add the garlic.

5. Sauté for an additional 2 minutes. Add the mushrooms and balsamic vinegar and cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated, 10–12 minutes.

6. Push the mushroom mixture to the side of the skillet and add 1 Tbsp. of oil to the center. Add the water chestnuts, if using, and the thyme, sage, salt, and pepper and sauté until the herbs are fragrant, about 1 minute. Add the spinach and stir until wilted. Incorporate this spinach mixture into the mushroom mixture. Turn off the heat and add more salt and pepper to taste. (Allow this mixture to cool at least 10 minutes before adding to the puff pastry.)

7. Roll out the puff pastry on a lightly floured flat surface so the pastry extends an additional 1–2 inches (2.5–5 cm) in each of the four directions. Transfer To Your Parchment-Lined Baking Sheet.
8. Add the mushroom mixture to the center of the pastry and form into a loaf shape. Fold both of the long sides up to meet in the center and pinch to seal the two together. Cut about an inch (2.5 cm) of the excess pastry from the two short ends and set those pieces aside. Then, fold the short ends up and over the top of the Wellington. Gently turn the loaf over so all seams are now underneath. 

9. Place the two scraps of pastry that were trimmed from the ends side by side and then overlap the pieces to create a pretty design to add to the surface of the Wellington. Be sure to pinch the top and bottom of the braid to secure it.

10. Using a very sharp knife, score two rows of 1-inch (2.5-cm) diagonal slits across the top of the Wellington. Pierce each side with a fork a few times, as well.

11. Optional: Lightly brush a small amount of non-dairy milk over the entire surface of the Wellington. This makes the Wellington a light golden brown and a bit more tender so it’s easily sliceable without excess flaking. But if you desire a Wellington darker in color, skip this step.
12. Bake for 40 minutes, rotating the baking sheet at the 20-minute mark. Let rest 10 minutes before slicing into thick slices.

Looking For More Dinner Recipes? Then You Have To Try My:

• Baked Bean Cornbread Casserole
• Beyond Meat Meatloaf Burgers
• Baked Vegan Mac and Cheese
• Easy Black Bean Veggie Enchiladas
• Vegan Italian Bean “Meatballs”

Recipe Variations

• Make This A Gluten Free Recipe: Simply use gluten free frozen puff pastry. With this, now the vegan dish is also GF-friendly!
• If you choose to add the oil/milk topping, choose a non-dairy milk that does not contain added oils, such as unsweetened, unflavored almond milk, cashew milk or soy milk. Oat milk typically contains added oils, depending on the brand.
• If you do not have fresh herbs available you can substitute with dried thyme and sage. See the complete recipe below for measurements.
• The water chestnuts add a lovely, slightly crunchy texture to the filling. But they are optional and can be skipped.

Frequently Asked Questions

Mushroom Wellington (Vegan + GF option)

This vegan Wellington features a savory minced mushroom center loaded with layers of flavors – including sage, thyme and onion and a slight balsamic sweet tang – all wrapped in light and crispy puff pastry. It's an elegant dish that's surprisingly easy to make!

5 from 8 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: vegan dinner party, Vegan Dinners, vegan holiday recipe, vegan wellington, wellington without beef

Prep Time: 35 minutes

Cook Time: 35 minutes

Total Time: 1 hour 10 minutes

Servings: 6 servings

Calories: 375kcal

Author: Audrey Dunham

Ingredients

• ▢ 1 sheet frozen puff pastry
• ▢ 1 lb. white mushrooms 454 g
• ▢ 3 1/2 Tbsp. olive oil or avocado oil, divided 45 ml (extra 1/2 Tbsp for coating is optional)
• ▢ 2 c. chopped red onion 256 g
• ▢ 3 medium cloves garlic minced
• ▢ 2 Tbsp. balsamic vinegar 30 ml
• ▢ ½ c. chopped cooked or canned water chestnuts (optional but recommended) 70 g
• ▢ ½ Tbsp. chopped fresh thyme or ½ tsp. dried thyme
• ▢ ½ Tbsp. chopped fresh sage or ½ tsp. dried sage
• ▢ ¾ tsp. salt plus more to taste
• ▢ ¼ tsp. black pepper plus more to taste
• ▢ 4 oz. raw baby spinach, roughly chopped 113 g
• ▢ ½ Tbsp. unsweetened unflavored non-dairy milk (optional)

Instructions

• Preheat your oven to 375°F (approx. 190°C). Line a baking sheet with parchment paper.
• Take your sheet of puff pastry out of the freezer and set aside to thaw.
• Place the mushrooms in the bowl of a food processor and pulse until crumbly, 10–11 times. Do not over process.
• Heat 2 Tbsp. of the oil in a large skillet over medium-high heat. Add the onion and sauté until soft, 3–4 minutes. Lower the heat to medium and add the garlic. Sauté for an additional 2 minutes.
• Add the mushrooms and balsamic vinegar and cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated, 10–12 minutes.
• Push the mushroom mixture to the side of the skillet and add 1 Tbsp. of oil to the center. Add the water chestnuts, if using, and the thyme, sage, salt, and pepper and sauté until the herbs are fragrant, about 1 minute. Add the spinach and stir until wilted. Incorporate this spinach mixture into the mushroom mixture. Turn off the heat and add more salt and pepper to taste. (Allow this mixture to cool at least 10 minutes before adding to the puff pastry.)
• Roll out the puff pastry on a lightly floured flat surface so the pastry extends an additional 1–2 inches (2.5–5 cm) in each of the four directions. Transfer to your parchment-lined baking sheet.
• Add the mushroom mixture to the center of the pastry and form into a loaf shape. Fold both of the long sides up to meet in the center and pinch to seal the two together. Cut about an inch (2.5 cm) of the excess pastry from the two short ends and set those pieces aside. Then, fold the short ends up and over the top of the Wellington. Gently turn the loaf over so all seams are now underneath. 
• Place the two scraps of pastry that were trimmed from the ends side by side and then overlap the pieces to create a pretty design to add to the surface of the Wellington. Be sure to pinch the top and bottom of the braid to secure it.
• Using a very sharp knife, score two rows of 1-inch (2.5-cm) diagonal slits across the top of the Wellington. Pierce each side with a fork a few times, as well. .
• Optional: Combine 1/2 Tbsp. of each oil milk and very lightly brush a small amount over the entire surface of the Wellington. This makes the Wellington a light golden brown and a bit more tender so it's easily sliceable without excess flaking. But if you desire a Wellington darker in color, skip this step
• Bake for 40 minutes, rotating the baking sheet at the 20-minute mark. Let rest 10 minutes before slicing into thick slices.

Video

Notes

For Best Gluten Free Version: Use gluten free frozen puff pastry.

Make-Ahead Tip: The mushroom mixture (steps 3–6) can be prepared up to 2 days in advance. Cool for 15 minutes before storing in the fridge in an airtight container. When needed, allow the mixture to sit at room temperature for 30 minutes before adding to the center of your puff pastry. Complete all the remaining steps just before serving.

Keep leftovers in a container with a lid or wrap in plastic cling wrap. They will stay good for up to 4 days in the refrigerator. Reheat in a 375 degree Fahrenheit (190 C) oven for 15 minutes. Or, reheat in an air fryer for 5 minutes or until hot!

Nutrition

Calories: 375kcal | Carbohydrates: 34g | Protein: 7g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 366mg | Fiber: 4g | Sugar: 6g

Tried this Recipe? Follow me Today!Mention @AudreyDunham or tag #AudreyDunhamRecipes!

print recipe