This vegan mushroom wellington dish is fit for a holiday feast! Portobello mushrooms take the place of meat in this hearty wellington, and the result is a stunning, succulent, flavorful centerpiece. This recipe is so easy to follow and you can make it ahead of time, making it perfect for a stress-free holiday dinner party.
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We love a good Sunday dinner, we love to tuck into a nut roast or lentil loaf, but we were craving mushrooms, so we created the oh so delicious vegan mushroom wellington!
Why you’ll love this delicious recipe
- It’s the perfect centerpiece for a Sunday dinner, Thanksgiving, Christmas dinner, or Easter dinner.
- Simple and easy to make, you don’t even need to use a food processor, so less mess!
- Make the day before so there’s less work to do on the day!
- All the ingredients are 100% vegetarian and vegan.
What ingredients do I need?
You’ll need all the ingredients shown in the photograph below.
Hands down, this is one of the most popular vegan thanksgiving recipes, even the meat eaters love it, it’s absolutely delicious!
How to make a mushroom wellington with step by step instructions
Making our vegan mushroom wellington is easy if you follow our simple instructions.
A full printable recipe along with the measurements in both US customary and metric is available in the recipe card below.
Ensure that your vegan puff pastry is thawed, it needs to be cold but not warm.
For the mushroom filling
Add ½ tablespoon of olive oil to a large frying pan over medium heat, then add onions and balsamic vinegar.
Reduce the heat to low, season with kosher salt and pepper, and cook the onions until they are golden brown, stirring occasionally.
Once cooked remove the caramelized onions from the pan and set them aside.
Return the pan to the heat and add your baby spinach and cook until it has wilted, then remove the cooked spinach from the pan and set it aside.
Return the pan to the heat and turn it up to medium high heat.
Add 2½ tablespoons of olive oil and place the portobello mushrooms flat side down in the pan and cook until they are lightly golden brown, approximately 5 minutes.
Flip them over and cook until they are golden brown, approximately 5 minutes.
Remove them from the pan and place them on a kitchen towel to cool, cooked mushrooms release liquids, so the towel will absorb the liquid.
Pre heat the oven to 390°F/200°C.
Line a baking sheet with parchment paper or a silicone baking mat, and place a puff pastry sheet on top.
Now, spread half of the onions over the middle third of the pastry sheet, leaving a ¾ inch border.
Next, add half of the spinach on top of the onions, then half of the toasted pecans, followed by the portobello mushrooms.
Then add the remaining onions, pecans, and spinach, followed by fresh rosemary and fresh thyme.
Now, carefully and gently roll the puff pastry sheet over the top of the mushroom mixture until you have a log shape.
Use your fingertips to press and seal the edges of the log and turn it over so the seam is on the bottom.
Use a sharp knife to score a crosshatch pattern on the top of the mushroom wellington.
For the vegan egg wash
Melt your vegan butter and the add soy milk and whisk to combine and then use a pastry brush to lightly brush it lightly over the top of the pastry.
Now, place your mushroom wellington in the oven and bake until golden brown and flaky, approximately 35 minutes.
When cooked, serve immediately and enjoy!
Recipe notes and expert tips?
- Go gluten free
Use gluten free puff pastry, that’s the only ingredient that contains gluten.
- Play with flavors
Add a little garlic, soy sauce, sage, or your favorite flavors.
- Make ahead
Cook the filling the day before and simply assemble and cook when needed.
- Storage
Keep covered in the fridge for up to 2 days, and freeze uncooked wellington for up to 2 months.
Why is it called a wellington?
Wellington, named after the Duke of Wellington, is a dish made of meat (usually beef and foie gras) that is wrapped in pastry.
The beef wellington is said to have originated during the Napoleonic Wars, when the Duke of Wellington led the British army to victory against Napoleon.
It was supposedly created by one of his cooks, who wrapped the beef in puff pastry so that it would stay warm during battle.
Naturally, as we are vegetarians, we’ve adapted the classic beef wellington to use umami rich mushroom caps and so the vegetarian wellington was born!
We have all the flavor with none of the meat.
Do I have to make my own puff pastry?
No, absolutely not.
We have to confess to never making our own puff pastry, life’s too short for that!
We use store bought puff pastry, it’s far easier than fiddling around making your own.
So, give yourself a break and use pre made puff pastry!
What mushrooms should I use?
We’ve used smallish portobello mushrooms as we love the umami flavor they add.
You could experiment and use different mushrooms if you would like.
Can I make it ahead?
Yes, you can.
Follow the instructions right up until the point of laying the ingredients on the pastry sheet.
Don’t construct the wellington the day before because the pastry will become soggy.
How do I store leftover mushroom wellington?
Your mushroom wellington will keep for up to two days when covered and kept in the fridge.
You can also freeze uncooked mushroom wellington and bake it from frozen, although it may need longer to cook.
More vegetarian recipes for you to try
If you love our mushroom wellington recipe, then you should try these delicious recipes
We hope that you enjoy making and eating our mushroom wellington and would love to hear how you got on with making it.
Please leave a comment below and feel free to ask any questions you may have.
Impress everyone with this easy mushroom wellington recipe!
Ingredients
- 1 sheet Vegan puff pastry
- 3 tbsp Olive oil split
- 3 Red onions diced
- 1 tsp Balsamic vinegar
- Salt and pepper to taste
- 10½ oz Baby spinach
- 4 large Portobello mushrooms trimmed and cleaned
- 1 cup Pecans toasted and roughly chopped
- 2 sprigs Fresh rosemary chopped
- 4 sprigs Fresh thyme chopped
For the vegan egg wash
- 2 tbsp Soy milk
- 2 tbsp Vegan butter
Instructions
- Completely thaw your puff pastry but ensure it is cold and not warm1 sheet Vegan puff pastry
For the filling
- Add ½ tablespoon of olive oil to a large frying pan over medium low heat, then add onions and balsamic vinegar and reduce the heat to low. Season with salt and pepper and cook until the onions are golden brown, approximately 15 – 20 minutes, stirring occasionally. Remove from the pan and set aside3 tbsp Olive oil, 3 Red onions, 1 tsp Balsamic vinegar, Salt and pepper
- Return the pan to the heat and add baby spinach and cook until it has wilted. Remove from the pan and set aside10½ oz Baby spinach
- Return the pan and increase to medium high heat. Add 2½ tablespoons of olive oil and place the mushrooms flat side down and cook until they are lightly brown approximately 5 minutes, then turn them over and cook until they are golden brown, approximately 5 minutes. Remove the mushrooms from the pan and place them on a kitchen towel until they have cooled. Place the cooked onions and spinach in the fridge3 tbsp Olive oil, 4 large Portobello mushrooms
- Preheat your oven to 390°F/200°C
- Line a baking sheet with parchment paper or a silicone baking mat, and place a puff pastry sheet on top. Now, spread half of the onions over the middle third of the pastry sheet, leaving ¾ inch border. Add half the spinach on top, then half the toasted pecans, then place the mushrooms on top, then add rosemary, thyme, and season with salt and pepper. Next, add the remaining onions, spinach, and toasted pecans1 cup Pecans, 2 sprigs Fresh rosemary, 4 sprigs Fresh thyme
- Carefully and gently roll the pastry sheet over the top of the mixture until you have a shape like a log. Use your fingertips to press and seal the edges of the log and turn it over so the seam is on the bottom
- Score a crosshatch pattern on the top of the pastry using a pairing knife
For the vegan egg wash
- Melt your vegan butter and then add soy milk and whisk to combine and brush it lightly over the top of your wellington2 tbsp Soy milk, 2 tbsp Vegan butter
- Place the wellington in the oven and bake until golden brown and flakey, approximately 35 minutes. Serve immediately and enjoy!
Notes
Use gluten free puff pastry, that’s the only ingredient that contains gluten Play with flavors
Add a little garlic, soy sauce, sage, or your favorite flavors Make ahead
Cook the filling the day before and simply assemble and cook when needed
Storage
Keep covered in the fridge for up to 2 days, and freeze uncooked wellington for up to 2 months
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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Elizabeth Swoish says
Delicious recipe.
Mandy from Splash of Taste says
Glad you enjoyed it!
k says
We love wellington – and I make it a ton but I have never tried an all mushroom version! This is brilliant for anyone who doesn’t eat meat. All the same umami deliciousness in that flakey crust!
Mandy from Splash of Taste says
It really is delicious and those mushrooms are insanely tasty!
Jennifer says
I didn’t even know there was vegan puff pastry! I”m ALL over this dish! I will make it ASAP and can’t wait to dig into it! All your recipes are terrific and I’m learning so much from you!
Mandy from Splash of Taste says
Thank you so much and really pleased you love our recipes!
Sachi says
Mmm this was so yummy! As someone who is counting carbs, it’s perfect as a vegan meal option. I am cutting back on meat and I just loved this tasty mushroom Wellington.
Mandy from Splash of Taste says
It’s great to hear that you loved our recipe!
ALEX Bala says
Great recipe, I love the addition of pecans for an added layer of crunch. I love portobello mushrooms so this was fantastic way to make a vegan dish for my friends. Added to the Thanksgiving menu for all time!
Mandy from Splash of Taste says
We love the crunch of the nuts too and we’re really pleased that you loved it!
Devy says
Thank you for this. It was delicious. Though I must say I had it with a drizzle of hot chilli sauce which makes it better (in my opinion as I love chillies, hah).
Mandy from Splash of Taste says
I can imagine that it would be delicious with hot chili sauce drizzled over – a great idea!
Sherry says
So easy to make and this mushroom wellington tastes amazing!! Thank you for a great recipe!
Mandy from Splash of Taste says
You are more than welcome and we’re so pleased you enjoyed it!