The Perfect Vegan Mushroom Wellington
This vegan mushroom Wellington is what happens when comfort food gets a little dressed up. Flaky puff pastry, a rich mushroom filling, and just the right touch of cozy-meets-fancy vibes—it’s perfect for holidays, dinner parties, or anytime you need a meal that wows without the stress. Because flaky, golden, and savory is always a good idea.
Servings: 3 -6
Calories: 726kcal
Equipment
- Chef's Knife
- Rolling Pin
- Pastry brush
Ingredients
- 1 sheet frozen vegan puff pastry
- 1 pound white mushrooms 454 grams
- 3½ tablespoons olive oil or avocado oil, divided 53 ml
- 2 cups chopped red onion 256 grams
- 3 medium cloves garlic minced
- 2 tablespoons balsamic vinegar 30 ml
- ½ cups chopped home-cooked or canned water chestnuts (optional) 70 grams
- ½ tablespoon chopped fresh thyme or ½ teaspoon of dried thyme
- ½ tablespoon chopped fresh sage or ½ teaspoon of dried sage
- ¾ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 4 ounces fresh baby spinach, roughly chopped 113 grams
- ½ tablespoon unsweetened, plain non-dairy milk
Instructions
- Preheat your oven to 375°F (approx. 190°C). Line a baking sheet with parchment paper.
- Take the puff pastry out of the freezer and set aside to thaw.
- Place the mushrooms in the bowl of a food processor and pulse until crumbly, 10-11 times. Do not over process.
- Heat 2 tablespoons (30 ml) of the oil in a large skillet over medium-high heat. Add the onion and sauté until soft, 3-4 minutes. Lower the heat to medium and add the garlic. Sauté for an additional 2 minutes.
- Add the mushrooms and balsamic vinegar and cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated, 10-12 minutes.
- Push the mushroom mixture to the side of the skillet and add 1 tablespoon of oil (15 ml) to the center. Add the water chestnuts, if using, and the thyme, sage, salt, and pepper and sauté until the herbs are fragrant, about 1 minute. Add the spinach and stir until wilted. Incorporate this spinach mixture into the mushroom mixture. Turn off the heat and add more salt and pepper to taste.
- Roll out the puff pastry on a lightly floured flat surface so the pastry extends an additional 1-2 inches (2.5-5 cm) in each of the four directions. Transfer to your parchment-lined baking sheet.
- Add the mushroom mixture to the center of the pastry and form into a loaf shape. Fold both of the long sides up to meet in the center and pinch to seal the two together. Trim any excess pastry off the two short ends so you’re left with roughly 1 ½ inches (about 4 cm) of pastry on either side. (The trimmed pieces of puff pastry dough can be used to make a decorative braid or design and placed on top of the Wellington just before baking.) Take the two short ends and fold them up and over the top of the Wellington. Gently turn the loaf over so all seams are now underneath.
- Using a very sharp knife, score two rows of 1-inch (2.5-cm) diagonal slits across the top of the Wellington. Pierce a few small holes in each side, as well.
- Combine the remaining ½ tablespoon of oil and the milk in a small bowl and brush a light coating over the entire surface of the Wellington.
- Bake for 40-45 minutes, or until golden brown, rotating the baking sheet at the 20-minute mark. Let rest 10 minutes before slicing into thick slices.
Notes
- Gluten-Free? No Problem. Swap in gluten-free frozen puff pastry, and you’re good to go! The filling is naturally gluten-free, so it’s an easy adjustment.
- Make It Ahead Like a Pro. You can prep the mushroom filling up to 2 days in advance. Let it cool completely, store it in an airtight container in the fridge, and bring it to room temperature for about 30–45 minutes before wrapping it in puff pastry. Freshly baked is always best, so save the assembly and baking for the day you plan to serve it!
- Handle Puff Pastry Like a Pro. Thaw your puff pastry overnight in the fridge, or let it sit at room temperature for 1–2 hours. Just make sure it’s cold but pliable when you start—too frozen, and it’ll crack; too warm, and it’ll stick.
- Storage Smarts. Store leftover slices in an airtight container in the fridge for up to 3 days. The pastry will soften a bit, but the flavors? Still on point.
- Reheating Made Easy. To reheat, pop slices in a 375°F (190°C) oven for about 10–12 minutes, or until the pastry is crisp again. Avoid the microwave if you can—it’s just not the same.
Nutrition
Calories: 726kcal | Carbohydrates: 64g | Protein: 14g | Fat: 48g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Sodium: 835mg | Potassium: 1007mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3609IU | Vitamin C: 25mg | Calcium: 101mg | Iron: 5mg