• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simple Vegan Blog
  • Vegan Spring
  • Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Vegan Spring
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Vegan Spring
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home > Recipes > Thanksgiving

    Mushroom Wellington

    Published: Nov 14, 2021 · Modified: Oct 11, 2022 by Iosune · This post may contain affiliate links · 16 Comments

    Jump to Recipe
    Photo of some slices of mushroom Wellington with the words mushroom Wellington

    Mushroom Wellington, an exquisite main course that'll make your Thanksgiving dinner a 5-star one. It is ready in just 30 minutes!

    Close-up photo of some slices of mushroom Wellington

    Everyone keeps telling you that Thanksgiving can't be vegan? Then they sure have never tried this exquisite, scrumptious, comforting, and flavorful mushroom Wellington, a wonderful substitute for beef Wellington. And oh how I pity them!

    It really is THE main course that will make your Thanksgiving dinner something your guests will never forget. It is extremely delicious and ready in just 30 minutes, and suitable for both vegans and vegetarians. Quick but elegant, this vegan mushroom Wellington will draw all the attention to your holiday table.

    Contents hide
    1. How to make a mushroom Wellington
    2. Ingredients and tips
    3. Can I freeze a mushroom Wellington?
    4. What to serve with mushroom Wellington
    5. Looking for more vegan Thanksgiving recipes?
    6. Did you make this mushroom Wellington recipe?
    7. Mushroom Wellington

    How to make a mushroom Wellington

    • Preheat the oven to 400ºF or 200ºC and line a baking sheet with parchment paper.
    • Add the mushrooms to a food processor and pulse until crumbly. Be careful not to over-process. Set aside.
    • Also, add the walnuts to the food processor and pulse again until crumbly. Do not over-process. Set aside.
    • Do the same with the spinach. Set aside.
    • Heat the oil in a skillet or a large frying pan, add the onion and garlic, and cook over medium-high heat until they start to brown. 
    • Incorporate the mushrooms, walnuts, wine, and soy sauce, stir and cook for 10 to 15 minutes.
    • Add the thyme, salt, pepper, and spinach, stir, and cook for 2 more minutes.
    • Unroll the vegan puff pastry onto the lined baking sheet. Add the mushroom mixture in the center third of the pastry. 
    • Fold one side of the pastry over the filling, then the other side. 
    • Carefully fold the pastry over the filling in a burrito style, rolling it from the long end and gently tucking in the ends as you roll. Brush the top of the crust with melted vegan butter or coconut oil.
    • Place the baking tray in the oven and bake for 35 to 40 minutes.
    • Serve your mushroom Wellington immediately.
    Photo of one of the steps of how to make this recipe
    Photo of a mushroom Wellington before baking

    Ingredients and tips

    • Mushrooms: feel free to customize this mushroom Wellington recipe with any type of mushrooms, such as Portobello mushrooms.
    • Walnuts: if you don't consume nuts, use sunflower seeds instead.
    • Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes, including this vegan mushroom Wellington. However, you can use your favorite kind of oil. I always use extra virgin oils when possible because they’re healthier. 
    • Onion: any type of onions will do.
    • Garlic.
    • Red wine: feel free to use vegetable stock instead.
    • Soy sauce or tamari: to make my mushroom Wellington I used soy sauce, but tamari is a good gluten-free alternative. If you don't consume soy, coconut aminos is a great substitute. You could also add the same amount of water or vegetable stock and add more salt.
    • Dried thyme: you could also probably make it with thyme leaves, but I've never tried it myself.
    • Salt: I used ionized salt, but any salt will work
    • Ground black pepper: fresh ground black pepper tastes amazing. However, I find the store-bought version to be more convenient and easier to measure with a teaspoon.
    • Spinach: I used fresh spinach.
    • Vegan puff pastry.

    Can I freeze a mushroom Wellington?

    Although I've never tried it myself, you could probably freeze it. To do it, I'd cover the Wellington with foil or plastic wrap and place it in the freezer.

    When you're ready to cook it, take it out of the freezer and let it thaw for 1 or 2 hours. Then bake it following the instructions.

    What to serve with mushroom Wellington

    This mushroom Wellington is so exquisite that it will make the perfect Thanksgiving main course. I suggest you serve it with some vegan Thanksgiving sides, such as vegan biscuits, vegan mashed potatoes with vegan gravy or mushroom gravy, or even with a cozy pumpkin soup. You could also make some vegan biscuits with gravy!

    Looking for more vegan Thanksgiving recipes?

    • Vegan Turkey
    • Vegan Scalloped Potatoes
    • Roasted Potatoes
    • Vegan Eggnog
    • Vegan Spinach Artichoke Dip
    Photo of a mushroom Wellington

    Did you make this mushroom Wellington recipe?

    Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

    This post contains affiliate links so you can easily find some of the products that we used to make this recipe. If you buy any of them through the links provided (without any extra cost for you), we'll get a commission. We're so grateful for your support!

    Square photo of a mushroom Wellington

    Mushroom Wellington

    Mushroom Wellington, an exquisite main course that'll make your Thanksgiving dinner a 5-star one. It is ready in just 30 minutes!
    5 from 5 votes
    PRINT PIN RATE
    Course: Christmas, Main Dish, Vegan Thanksgiving
    Cuisine: British
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 6
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 1 pound mushrooms
    • ½ cup walnuts
    • 2 tablespoon extra virgin olive oil
    • 1 onion, chopped
    • 4 cloves of garlic, sliced
    • ¼ cup red wine
    • 2 tablespoon soy sauce or tamari
    • 1 teaspoon dried thyme
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 4 oz spinach
    • 1 sheet of vegan puff pastry
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 400ºF or 200ºC and line a baking sheet with parchment paper.
    • Add the mushrooms to a food processor and pulse until crumbly. Be careful not to over-process. Set aside.
    • Also, add the walnuts to the food processor and pulse again until crumbly. Do not over-process. Set aside.
    • Do the same with the spinach. You can also chop it with a knife if you want. Set aside.
    • Heat the oil in a large skillet, add the onion and garlic, and cook over medium-high heat until they start to brown. 
    • Add the mushrooms, walnuts, wine, and soy sauce, stir, and cook for 10 to 15 minutes or until most of the liquid has been released from the mushrooms and has evaporated. Stir occasionally.
    • Incorporate the thyme, salt, pepper, and spinach, stir, and cook for 2 more minutes, stirring occasionally. The filling needs to be quite dry or it will become soggy inside the puff pastry, so cook it for longer if needed.
    • Unroll the vegan puff pastry onto the lined baking sheet. Add the filling in the center third of the pastry. 
    • Fold one side of the pastry over the filling, then the other side. 
    • Carefully fold the pastry over the filling in a burrito style, rolling it from the long end and gently tucking in the ends as you roll. Brush the top of the crust with melted vegan butter or coconut oil.
    • Bake for 35 to 40 minutes or until golden brown and puffed.
    • Cut it with a sharp knife and serve your mushroom Wellington immediately with some vegan Thanksgiving sides, such as vegan biscuits, vegan mashed potatoes with vegan gravy or mushroom gravy, or even with a cozy pumpkin soup. You could also make some vegan biscuits with gravy!
    • Keep the leftovers in the fridge for up to 5 days.

    Notes

    • To make this vegan mushroom Wellington you can use any type of mushrooms, onions, or oil.
    • Feel free to customize your mushroom Wellington recipe by adding or omitting any spices or herbs you want.
    • If you don't consume nuts, use sunflower seeds instead of walnuts.
    • Red wine can be replaced with vegetable stock.
    • I used soy sauce, but tamari is a good gluten-free alternative. If you don't consume soy, coconut aminos is a great substitute. You could also add the same amount of water or vegetable stock and add more salt.
    • To make this vegan mushroom Wellington I used fresh spinach.

    Nutrition

    Serving: 1serving | Calories: 267kcal | Carbohydrates: 19.1g | Protein: 6.9g | Fat: 19.4g | Saturated Fat: 3.3g | Sodium: 575mg | Fiber: 2.1g | Sugar: 2.8g

    Update Notes: This post was originally published in November of 2021, but was republished with new photos, step-by-step instructions, and tips in January of 2022.

    More Vegan Thanksgiving Recipes

    • A dish of baked vegan mac and cheese with a fork.
      BEST Vegan Mac and Cheese (Baked or Stovetop)
    • Top view of a sliced vegan meatloaf.
      The BEST Vegan Meatloaf
    • Photo of a plate of vegan stuffed shells
      Vegan Stuffed Shells
    • Photo of a lentil loaf
      Lentil Loaf

    Reader Interactions

    Comments

    1. Ramona says

      January 24, 2022 at 1:09 am

      5 stars
      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!!

      Reply
      • Iosune Robles says

        January 24, 2022 at 10:53 am

        Hi Ramona! I'm so glad you liked it 🙂

        Reply
    2. Linda says

      December 24, 2021 at 1:17 am

      5 stars
      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 !

      Reply
      • Iosune Robles says

        January 04, 2022 at 10:58 am

        Hi Linda! That's amazing 🙂 I'm so glad you liked it!

        Reply
    3. Vicky says

      November 29, 2021 at 3:46 am

      5 stars
      I made the Mushroom Wellington for Thanksgiving and it didn’t last five minutes after I placed it upon the table! It was delicious!

      Reply
      • Iosune Robles says

        November 29, 2021 at 10:48 am

        That's amazing 🙂 Thanks for your kind comment!

        Reply
    4. AJ says

      November 23, 2021 at 6:29 pm

      Can I make this ahead of Thanksgiving and refrigerate until the day of feast?

      Reply
      • Iosune Robles says

        November 26, 2021 at 11:51 am

        Hi! I think it is better to cook it at the time 🙂 Sorry for replying so late!

        Reply
    5. Susara says

      November 19, 2021 at 7:31 pm

      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!

      Reply
      • Iosune Robles says

        November 23, 2021 at 12:38 pm

        Hi Susara! That sounds so good 🙂 A vegan savory cake!

        Reply
    6. Terre says

      November 15, 2021 at 1:29 am

      Same question as susara: how to make the cross-hatched effect?

      Reply
      • Iosune Robles says

        November 15, 2021 at 11:29 am

        Hi Terre! I recommend you to use this kind of gadget 🙂

        Reply
    7. Susara says

      November 14, 2021 at 7:19 pm

      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!

      Reply
      • Iosune Robles says

        November 15, 2021 at 11:28 am

        Hi! I recommend you to use this kind of gadget 🙂

        Reply
    8. Joan says

      November 14, 2021 at 1:01 pm

      5 stars
      It looks so delicious. But for health reasons, I’m oil free. Will this work if I use veg stock to sauté?

      Reply
      • Iosune Robles says

        November 15, 2021 at 10:41 am

        Hi Joan! I think it could work 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Iosune! Welcome to Simple Vegan Blog. Here you’ll find nutritious and delicious vegan recipes that will help you stay healthy and happy.

    More about me →

    Popular

    • Close-up photo of tofu scramble
      Tofu Scramble
    • Photo of a bowl of general tso's tofu served over some rice
      General Tso's Tofu
    • A bowl with tofu stir fry garnished with some sesame seeds.
      Easy Tofu Stir Fry
    • Picture of a dish with homemade vegan jambalaya topped with chopped parsley
      Vegan Jambalaya

    Vegan Spring

    • Side photo of a dish with a vegan chicken salad sandwich.
      Vegan Chicken Salad
    • Photo of a bowl of tofu salad
      Tofu Salad
    • Photo of 2 glass jars of fruit infused water decorated with some fruits
      Fruit Infused Water
    • Photo of some vegan blueberry muffins
      Vegan Blueberry Muffins

    As seen in

    Footer

    ↑ Back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    Copyright © 2022 Simple Vegan Blog