Vegan Mushroom Wellington

This Vegan Mushroom Wellington is a stunning, savory centerpiece with earthy mushrooms, spinach, and herbs wrapped in flaky puff pastry. Perfect for holidays or special dinners, it’s plant-based, impressive, and bursting with flavor.

Why You’ll Love This Recipe

This Vegan Mushroom Wellington is a show-stopping dish that brings elegance and rich flavor to any table, without any meat or dairy. Juicy mushrooms, tender spinach, and aromatic herbs are nestled in a crispy, golden puff pastry, creating a centerpiece that’s as delicious as it is beautiful. Perfect for holiday feasts, dinner parties, or cozy gatherings, this plant-based recipe is surprisingly easy to prepare, with a make-ahead option that reduces stress. Its hearty, umami-packed filling and flaky crust make it a crowd-pleaser for vegans and non-vegans alike. Gluten-free optional and customizable with your favorite veggies or spices, this Wellington delivers gourmet taste with leftovers that reheat beautifully for next-day indulgence.

Recipe Tips and Tricks

• Dry Mushrooms: Pat dry to ensure caramelization and avoid soggy filling.
• Cool Filling Completely: Prevents pastry from becoming mushy before baking.
• Use Parchment: Makes wrapping and transferring Wellington easier.
• Chill Pastry: Keeps dough flaky; refrigerate 15 minutes before baking.
• Sauté Veggies Well: Removes excess moisture for a firm, flavorful filling.
• Seal Edges Tightly: Pinches pastry to prevent filling from leaking.
• Brush with Vegan Wash: Almond milk or aquafaba ensures golden, crispy crust.
• Rest Before Slicing: Allows filling to set for clean, beautiful slices.

Yield: 8 Servings

Vegan Mushroom Wellington

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Savory vegan mushroom Wellington with spinach, wrapped in flaky puff pastry.

Prep Time 25 minutes

Cook Time 40 minutes

Additional Time 20 minutes

Total Time 1 hour 25 minutes

Ingredients

• ¼ cup panko breadcrumbs
• 1 medium onion, diced
• 1 sheet (10 oz) vegan puff pastry, thawed
• 1 tbsp almond milk (for brushing)
• 1 tbsp soy sauce
• 1 tsp fresh thyme
• 1.5 lbs mixed mushrooms (cremini and shiitake), finely chopped
• 2 tbsp extra virgin olive oil
• 2 tbsp nutritional yeast
• 3 cloves garlic, minced
• 8 oz fresh baby spinach
• Salt and pepper to taste

Instructions

1. Prep Mushrooms: Clean mushrooms with a damp cloth; finely chop for a cohesive filling.
2. Sauté Mushrooms: Heat olive oil in a large skillet; cook mushrooms 8-10 minutes until golden and dry.
3. Add Aromatics: Stir in onion, garlic, and thyme; cook 5 minutes until soft and fragrant.
4. Cook Spinach: Add spinach; cook 2-3 minutes until wilted, then stir in soy sauce and nutritional yeast.
5. Add Breadcrumbs: Mix in panko, salt, and pepper; cook 1 minute, then cool completely.
6. Prep Pastry: Roll out puff pastry on parchment to a 12x14-inch rectangle; chill if soft.
7. Assemble Wellington: Place cooled filling in center; fold pastry over, sealing edges tightly with fingers.
8. Chill: Refrigerate wrapped Wellington 15 minutes to firm up for cleaner slices.
9. Bake: Brush with almond milk; bake at 400°F for 35-40 minutes until golden and crispy.
10. Serve: Let rest 5 minutes, slice, and serve with vegan gravy or a side salad.

Notes

• Cool filling completely to prevent soggy pastry; prep ahead if needed.
• Use parchment for easy transfer to baking sheet and cleanup.
• Leftovers are great cold in sandwiches or reheated as a main.
• Freeze unbaked for a make-ahead holiday centerpiece.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 122Total Fat 5gSaturated Fat 1gUnsaturated Fat 4gCholesterol 5mgSodium 149mgCarbohydrates 16gFiber 4gSugar 5gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Mushrooms (1.5 lbs): Cremini and shiitake mix for umami depth; finely chopped.
• Puff Pastry (1 sheet, 10 oz): Vegan variety; thawed overnight in fridge.
• Spinach (8 oz, fresh): Baby spinach for tenderness; frozen if drained well.
• Onion (1 medium, diced): Yellow for sweetness; shallots for milder flavor.
• Garlic (3 cloves, minced): Fresh for bold aroma; powder (1 tsp) as substitute.
• Thyme (1 tsp, fresh): Earthy flavor; dried (½ tsp) as alternative.
• Soy Sauce (1 tbsp): Adds savory umami; tamari for gluten-free option.
• Nutritional Yeast (2 tbsp): Cheesy flavor; enhances plant-based richness.
• Olive Oil (2 tbsp): Extra virgin for sautéing; avocado oil as substitute.
• Breadcrumbs (¼ cup): Panko for texture; gluten-free if needed.

Variations and Substitutions

• Gluten-Free: Use GF puff pastry and breadcrumbs; ensure soy sauce is GF.
• Mushroom Mix: Add portobello or oyster for varied texture.
• Veggie Swap: Replace spinach with kale, chard, or roasted carrots.
• Nutty Boost: Add chopped walnuts or chestnuts to filling.
• Spicy Kick: Include ½ tsp red pepper flakes or chili oil.
• Herb Twist: Swap thyme for rosemary, sage, or parsley.
• Cheese Add-In: Use vegan cream cheese for creamier filling.
• Low-Carb: Wrap in cabbage leaves instead of pastry.

Storage Options

• Refrigerator: Store wrapped, cooked Wellington up to 3 days.
• Freezer: Freeze unbaked up to 2 months; bake from frozen, adding 10 minutes.
• Reheating: Warm in oven at 350°F; microwave softens pastry.

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Until you can read, Vegan Mushroom Tacos with Avocado