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Sliced mushroom Wellington ready to serve.
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5 from 6 votes

Mushroom Wellington

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.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Main Dish
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 375kcal
Author: Iosune Robles

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
US Customary - Metric

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.
    Baking sheet lined with parchment paper.
  • Add the mushrooms to a food processor and pulse until crumbly. Be careful not to over-process. Set aside.
    Finely chopped mushrooms with a crumbly texture in a food processor.
  • Add the walnuts to the food processor and pulse until crumbly. Do not over-process. Set aside.
    Crumbly chopped walnuts processed in a food processor.
  • Do the same with the spinach, or chop it with a knife if you prefer. Set aside.
    Finely chopped spinach in a food processor.
  • 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.
    Sautéed onion and garlic lightly browned in a skillet.
  • 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.
    Mushroom and walnut mixture cooking down with reduced liquid.
  • 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.
    Finished mushroom filling, thick and fairly dry.
  • Unroll the vegan puff pastry onto the lined baking sheet. Add the filling down the center third of the pastry.
    Mushroom filling spread down the center of puff 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.
    Puff pastry folded over the filling and sealed.
  • 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.
    Wellington brushed with plant-based milk and scored on top.
  • Bake for 35 to 40 minutes, or until golden brown and puffed.
    Baked mushroom Wellington golden and puffed.
  • Slice with a sharp knife and serve immediately.
    Sliced mushroom Wellington ready to serve.

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.

Nutrition

Serving: 1serving | Calories: 375kcal | Carbohydrates: 27g | Protein: 8g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Sodium: 656mg | Potassium: 601mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2225IU | Vitamin C: 9mg | Calcium: 64mg | Iron: 3mg
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