This vegan Mushroom Wellington is a cozy, crowd-pleasing main dish that works beautifully for Thanksgiving and Christmas, but it's also great for other special occasions throughout the year. Sautéed mushrooms, onion, garlic, thyme, and walnuts are wrapped in flaky puff pastry for an impressive plant-based twist on the classic Wellington.
I've made this Wellington a few times now, and using mushrooms instead of meat gives it tons of flavor without making it heavy. The key is cooking them long enough so they release all their moisture, which helps keep the pastry crisp. I also brush the top with plant-based milk to get that pretty golden color instead of using an egg wash. And since vegan puff pastry works just like the regular kind, you still get all those flaky layers everyone loves.
This mushroom Wellington is a great choice for holiday meals like Thanksgiving or Christmas, but it also works beautifully for dinner parties or any time you want a plant-based main that feels a little special. It pairs nicely with Vegan Mashed Potatoes, Vegan Gravy, roasted vegetables, or a simple green salad, and can be served as a main dish or sliced alongside other favorites.
If you're looking for more vegan mains to round out your menu, whether it's for the holidays or another special occasion, here are a few cozy options to try. My Lentil Loaf, Vegan Meatloaf, and Vegan Lasagna are all hearty, comforting dishes that pair well with classic sides and make hosting a plant-based meal so much easier.
Mushroom Wellington Ingredients
- Mushrooms: I like using portobello or baby bella mushrooms because they have a deeper flavor and firmer texture, but any variety works. Just cook them long enough so they release their moisture and don't make the pastry soggy.
- Walnuts: They add richness, texture, and a subtle earthy flavor. You can also use pecans or almonds, and for a nut-free option, sunflower or pumpkin seeds work well.
- Spinach: I use fresh spinach, but frozen works too. Just thaw it and squeeze out the moisture so the filling doesn't get watery.
- Olive oil: I use extra virgin olive oil, but any neutral oil works. Avocado oil, canola oil, or sunflower oil are all great options.
- Onion
- Garlic
- Red wine: It gives the mushrooms a richer, deeper flavor. If you prefer not to use alcohol, Veggie Broth or a splash of balsamic vinegar works just fine.
- Soy sauce: You can also use tamari, which is gluten-free, or coconut aminos if you need a gluten and soy-free option.
- Dried thyme: I use dried thyme, but you can use fresh (about 1 tablespoon). Rosemary or sage also work if you want a slightly different flavor.
- Salt
- Black pepper
- Vegan puff pastry: I use refrigerated puff pastry, but frozen works too. Just thaw it in the fridge overnight so it's easy to handle. Most U.S. brands are naturally vegan, but check the label to be sure.
Find the full recipe with exact measurements in the recipe card below.
How to Make Mushroom Wellington
- Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper. I use refrigerated puff pastry, but frozen works too, as long as it's thawed in the fridge overnight.
- Add the mushrooms to a food processor and pulse until finely chopped but still crumbly. Avoid over-processing and set aside.
- Pulse the walnuts in the food processor until crumbly. Be careful not to turn them into a paste. Set aside.
- Pulse the spinach until chopped, or finely chop it with a knife if you prefer. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 3-5 minutes, until softened and lightly browned.
- Add the mushrooms, walnuts, wine, and soy sauce. Cook for 10-15 minutes, stirring occasionally, until most of the liquid has evaporated.
- Stir in the thyme, salt, pepper, and spinach. Cook for about 2 more minutes, until the mixture is fairly dry.
- Unroll the puff pastry onto the prepared baking sheet and spread the filling evenly down the center third.
- Fold one long side of the pastry over the filling, then fold the other side on top. Press gently to seal and close the ends.
- Flip the Wellington seam-side down. Lightly score the top of the puff pastry with diagonal lines and brush with plant-based milk.
- Bake for 35-40 minutes, or until golden brown and puffed.
- Slice with a sharp knife and serve warm.
Make Ahead
You can prepare the mushroom filling 1-2 days in advance and store it in the fridge. Assemble and bake the Wellington just before serving for the best texture and a crisp pastry.
How to Store and Reheat Leftovers
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: You can freeze the cooked Wellington for up to 2 months. Let it cool completely, then wrap it tightly in plastic wrap and foil before freezing.
- To reheat: Reheat in the oven at 350ºF (180ºC) until warmed through and crisp again. For best results, avoid the microwave, as it can make the pastry soggy.
Serving Suggestions
For a holiday meal, serve it with classic, comforting sides like creamy Vegan Mashed Potatoes, Vegan Gravy, Vegan Green Bean Casserole, and Roasted Carrots or Brussels sprouts. It also pairs really well with Vegan Stuffing and Vegan Cranberry Sauce, making it a great centerpiece for Christmas or Thanksgiving meals.
For a more casual, everyday dinner, keep things simple by pairing it with a fresh green salad or Vegan Caesar salad, Roasted Potatoes or Baked Sweet Potato Fries, and easy veggie sides like steamed broccoli, green beans, or Sautéed Kale. You can also serve it with rice or quinoa for a lighter but still satisfying meal.
More Vegan Mushroom Recipes
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Mushroom Wellington
Ingredients
- 1 pound mushrooms
- ½ cup walnuts
- 5 oz spinach
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- ¼ cup red wine
- 2 tablespoons soy sauce
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 sheet vegan puff pastry
Instructions
- Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper. I use refrigerated puff pastry, but if you're using frozen, make sure it's fully thawed before starting.
- Add the mushrooms to a food processor and pulse until crumbly. Be careful not to over-process. Set aside.
- Add the walnuts to the food processor and pulse until crumbly. Do not over-process. Set aside.
- Do the same with the spinach, or chop it with a knife if you prefer. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 3-5 minutes, until softened and lightly browned.
- Add the mushrooms, walnuts, wine, and soy sauce. Stir and cook for 10 to 15 minutes, or until most of the liquid has evaporated. Stir occasionally.
- Stir in the thyme, salt, pepper, and spinach. Cook for 2 more minutes. The filling should be quite dry, so cook it longer if needed.
- Unroll the vegan puff pastry onto the lined baking sheet. Add the filling down the center third of the pastry.
- Fold one long side of the pastry over the filling, then fold the other long side on top. Press gently to seal and close the ends with your hands.
- Carefully flip the Wellington so the seams are underneath. Lightly score the top of the puff pastry with diagonal lines using a sharp knife, without cutting all the way through. Brush the top with plant-based milk (I use soy milk) so it turns golden while baking.
- Bake for 35 to 40 minutes, or until golden brown and puffed.
- Slice with a sharp knife and serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- You can also freeze it for up to 2 months once fully cooled, wrapped tightly to prevent freezer burn.
- Reheat in the oven at 350ºF (180ºC) until warmed through and crisp again.
gloria says
ONE sheet of puff pastry? Does that mean one layer or one package?
Iosune Robles says
Hi Gloria! Great question 😊 By one sheet of puff pastry, I mean one single sheet, not the whole package. Many packages include two sheets, but this recipe only uses one. Hope that helps!
Ramona says
I just made this tonight and it was Excellent!!! I was worried that the filling wouldn't firm up and stay together but it was perfect. I'll be making this more than 1 time a year. Thanks!!
Iosune Robles says
Hi Ramona! I'm so glad you liked it 🙂
Linda says
Excellent..it was delish...the whole family loved it - vegans and carnivores alike 😉 This was my "turkey" for Thanksgiving :). I plan on making this for my Christmas dinner too !
Iosune Robles says
Hi Linda! That's amazing 🙂 I'm so glad you liked it!
Vicky says
I made the Mushroom Wellington for Thanksgiving and it didn’t last five minutes after I placed it upon the table! It was delicious!
Iosune Robles says
That's amazing 🙂 Thanks for your kind comment!
AJ says
Can I make this ahead of Thanksgiving and refrigerate until the day of feast?
Iosune Robles says
Hi! I think it is better to cook it at the time 🙂 Sorry for replying so late!
Susara says
losune, I need gluten-free, vegan puff pastry, but can't find any. Instead, do you think I could make this into a pie either with a gluten-free, vegan bottom crust and strips of pastry for the top crust or a full top crust!?? If so, how long do you think it would take to bake? Thx!
Iosune Robles says
Hi Susara! That sounds so good 🙂 A vegan savory cake!
Terre says
Same question as susara: how to make the cross-hatched effect?
Iosune Robles says
Hi Terre! I recommend you to use this kind of gadget 🙂
Susara says
Hey, Losune! I'm interested in making the Mushroom Wellington. I've read the instructions but did not see how to get the cross-hatched effect on the topside of the roll. Thx!
Iosune Robles says
Hi! I recommend you to use this kind of gadget 🙂
Joan says
It looks so delicious. But for health reasons, I’m oil free. Will this work if I use veg stock to sauté?
Iosune Robles says
Hi Joan! I think it could work 🙂