Vegan Mushroom Wellington Recipe (2024)

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The best vegan Mushroom Wellington recipe stuffed with spinach, caramelized leeks, Beyond Meat Italian sausage and plant-based smoked gouda. Hearty, meaty, golden, flaky deliciousness!

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Vegan Mushroom Wellington

Here’s the ultimate, easy and meatless Holiday roast to make for Thanksgiving and Christmas dinner, the perfect time of the year to indulge with some super delicious comfort food.But you shouldn’t feel too guilty about your dinner just yet because this vegan Wellington Is packed with one pound of nutritious mushrooms, supernatural spinach and tons of flavorful cancer-fighting leeks. A great balanced holiday dish.

I’m particularly fond of this mushroom Wellington recipe because it’s always such a crowd favorite and so easy to plan ahead. All the filling can be prepped in advance, so come Thanksgiving or Christmas morning all you have to do is defrost the pastry, assemble and bake away. Your house is going to smell absolutely divine, just as it should on Christmas Day! If you plan to serve this to more than four hungry people, I highly recommend that you make two roasts or someone’s not going to be happy. Don’t say I didn’t warn you!

About the Mushrooms

I used commonly found baby bellas, these are available year round and work great in this recipe. If you happen to have wild mushrooms in season right now like golden Chanterelles or lobster mushrooms I highly recommend the splurge, their flavors are uniquely delicious and fit for a holiday dinner.

Fun fact: Mushrooms are a fungus growing on decaying wood and cow patties and scavenge of organic matter. Yes they are still vegan silly rabbit, so eat them guilt-free.

Add Ins

Go wild here and add roasted chestnuts, butternut squash or roasted sweet potato cubes into the mix. A handful of toasted pine nuts, ground walnuts and even cooked lentils would make a nice addition too, whatever your tastebuds fancy this time of the year. Dried cranberries anyone..?!

Serving suggestions

  • Vegan Green Bean Casserole
  • Heirloom Roasted Carrots
  • Vegan Mashed Potatoes
  • Spinach Strawberry Salad
  • Mushroom Wild Rice Soup
  • Thanksgiving Wild Rice Pilaf
  • Vegan Stuffing+ Sausage Gravy
  • Scalloped Potatoes
  • Vegan Turkey
  • Holiday Roast
  • Healthy Creamed Spinach.

Tips + FAQ

  • Is Puff Pastry Vegan Friendly? – Only if you purchase a vegan brand, so make sure to check the ingredients list on the package or make your own. (I used the Aussie bakery puff pastry but availability depends on your store). Dufour Pastry Kitchen,Wewalka and Pepperidge Farmsall offer a good plant-based puff pastry, check both the freezer and the refrigerator sections.
  • Make Ahead + Reheating – This Wellington roast can be partially prepared ahead. Cook all the fillings and refrigerate until ready to assemble and bake. Serve it freshly baked if possible, straight out of the oven while warm and flaky, although the leftovers are perfectly delicious enjoyed at room temperature. To reheat just pop them in the toaster oven for a few minutes, reheat under the broiler or the oven @375″ for about 25 minutes or so.
  • Why do we score the puff pastry? – Scoring the pastry loaf before baking creates a pretty design but most importantly those little vents help the steam escape preventing a big mess in the oven.

how to make vegan mushroom Wellington recipe

Vegan Mushroom Wellington Recipe (9)

4.88 from 8 votes

Vegan Mushroom Wellington

Vegan Mushroom Wellington recipe stuffed with spinach, caramelized leeks, Beyond Italian sausage and plant-based smoked gouda.

Print Recipe

Prep Time:10 minutes mins

Cook Time:1 hour hr 10 minutes mins

Defrosting::30 minutes mins

Total Time:1 hour hr 20 minutes mins

Ingredients

  • 1 lb baby bella mushrooms -sliced
  • 1 leek -sliced and rinsed well
  • 1/2 lb baby spinach
  • 2 9x9 vegan puff pastry sheets
  • 2 links Beyond Meat Italian Sausage
  • 1/3 cup dry white wine
  • 4 cloves garlic -minced
  • 10 sprigs thyme (leaves only)
  • 4 leaves sage -sliced
  • 2-3 slices vegan smoked gouda cheese (or your favorite kind)
  • sea salt + black pepper to taste

Vegan Egg Wash

US Customary - Metric

Instructions

  • Defrost the puff pastry according to the directions on the box. Preheat oven to 400”F.

  • Slice and rinse the leeks well then add them to a large skillet with a splash of veggie stock, water or a light drizzle olive oil and a pinch of sea salt. Sautée until wilted and they start to caramelize, about 15 minutes or so. Add more liquid as needed taking care not to burn them.

    1 leek

  • At this point you can transfer the leeks to a bowl and keep warm, or if your skillet is extra large just add the sliced mushrooms to the pan. Continue sautéing until almost all the liquid has evaporated. Add the garlic, thyme, sage and give it a good stir.

    1 lb baby bella mushrooms, 4 cloves garlic, 10 sprigs thyme, 4 leaves sage, sea salt + black pepper to taste

  • Add the white wine. Bring everything to a simmer and continue cooking until all the liquid has evaporated, you want a final mixture on the dry side so your puff pastry won’t get soggy. Taste and adjust seasonings with sea salt and black pepper to taste.

    1/3 cup dry white wine

  • Preheat a cast iron skillet on medium high flame and add the Beyond Meat sausage. You can slice it into chunks before adding to the pan or just break it up with a flat sided wooden spoon. Sear until golden then transfer to a bowl.

    2 links Beyond Meat Italian Sausage

  • Add the spinach to the same skillet with a dash of garlic powder. Toss to coat well and only cook until wilted. Taste for seasonings then transfer it to a colander and allow it to drain while you start on the puff pastry.

    1/2 lb baby spinach

  • Use a rolling pin and roll out the puff pastry on a sheet of parchment paper. Spread the mushroom mixture in the center leaving about 1-2 inch space at the edges. Top with the Beyond sausage, smoked gouda cheese and sauteed spinach.

    1 lb baby bella mushrooms, 2 9x9 vegan puff pastry sheets, 2 links Beyond Meat Italian Sausage, 2-3 slices vegan smoked gouda cheese, 1/2 lb baby spinach

  • Roll out the second sheet of puff pastry and use it to cover all the ingredients like a blanket. Press down all around the sides to create a seal. Using a sharp knife trim away the extra pastry. (reserve it to create fun garnish designs like the hearts i made if desired)

    2 9x9 vegan puff pastry sheets

  • Use the back of a fork to help press the edges of the puff pastry sheets into each other and create a tight seal.Lightly carve a diamond pattern on top of the pastry and garnish with the cut out hearts.

  • Meanwhile whisk together the ingredients for the vegan egg wash and brush the top of the puff pastry with it.

    1 tbsp aquafaba, 1 tbsp cashew milk, 1 tsp dijon mustard, 1 drizzle maple syrup

  • Carefully transfer it to a large baking dish and bake in the preheated 400”F oven for 45 minutes or until golden brown on top. Check at the 35 minute mark.OPTIONAL: Serve with veggie gravy on the side.

Video

Notes

  • Assembling the Wellington - It's best to assemble your mushroom Wellington directly on the baking dish lined with parchment paper, this way you don’t have to worry about dropping it or tearing during transfer.
  • The Filling - If you prefer your filling more of a pate style make sure to chop the mushrooms instead of slicing them.
  • Nutrition Facts - Sometimes not all the ingredients are included in the nutrition label because not all of them are available in the software(ex. beyond sausage). If on a strict diet I suggest you use your own calculator for exact nutrition facts.
  • Is Puff Pastry Vegan Friendly? - Only if you purchase a vegan brand, so make sure to check the ingredients list on the package or make your own. (I used the Aussie bakery puff pastry but availability depends on your store). Dufour Pastry Kitchen,Wewalka and Pepperidge Farmsall offer a good plant-based puff pastry, check both the freezer and the refrigerator sections.

Nutrition

Calories: 522kcal | Carbohydrates: 46g | Protein: 9g | Fat: 32g | Saturated Fat: 8g | Sodium: 319mg | Potassium: 653mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3870IU | Vitamin C: 15.7mg | Calcium: 83mg | Iron: 4.2mg

Course: Main Course

Cuisine: American

Keyword: Mushroom Wellington, vegan wellington

Servings: 6 people

Calories: 522kcal

Author: Florentina

Vegan Mushroom Wellington Recipe (2024)

FAQs

What is vegan Wellington made of? ›

You'll need very simple ingredients that you can find at your local grocery store. The base of the filling is made with mushrooms and chickpeas that are broken down for a nice meaty texture. Then I mixed it together with perfectly sautéed veggies, mouth-watering seasonings and then wrapped it all in a puff pastry.

What is a good mushroom substitute for beef Wellington? ›

A friend does a good version with a mix of caremelized red onions, wilted spinach and blue cheese. It doesn't give quite the “right” texture as mushroom duxelles, but it is tasty. I think a mix of red and green peppers and leeks, all softened in butter or olive oil would work well.

What is mushroom Wellington made of? ›

Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture. The rich mushroom filling is vegan, and the entire dish can easily be made vegan, too.

Can I freeze a vegetarian Wellington? ›

Can I freeze vegetarian wellington? Yes, you can. I recommend freezing it before baking, with raw puff pastry around the chestnut mushroom filling.

What cut of meat is used in a Wellington? ›

Beef Wellington is a nice cut of meat, usually a fillet steak, beef tenderloin, or filet mignon. It uses the center-cut portion of the meat that is known to be the most tender and juicy part of the cow. The meat is wrapped in a mustard sauce, then a mushroom duxelles and prosciutto.

Can you buy vegan puff pastry? ›

Ready-made puff pastry from the supermarket is almost always vegan. It's usually made with vegetable fats but can occasionally be made with butter so always make sure to double check the ingredients list before buying. Homemade puff pastry is usually made with butter but you can substitute this for dairy-free butter.

Which mushroom tastes most like beef? ›

Swap your beef for portobello steaks

The portobello mushroom crowns as the superior beef replacement due to their satisfying texture and array of flavours. This mushroom's absorbency can soak up sauces effortlessly, leaving for a fulfilling dish.

What mushroom is closest to meat? ›

Shiitake mushrooms, native to East Asia, are renowned for their rich, umami flavor. They also have a distinct smoky note that enhances any dish they're added to. Their meaty texture makes them an ideal substitute for meat in a variety of vegan recipes, from stir-fries to soups.

How to make mushroom taste like meat? ›

Soaked in a smoky, umami-rich sauce (think soy sauce, liquid smoke, smoked paprika) mushrooms mop up all the flavors of bacon. Then they can be sliced thinly and pan-fried or oven-roasted for a faux bacon to top salads, burgers, and breakfast sandwiches.

Is mushroom leather vegan? ›

What exactly is mushroom leather? Mushroom leather is an imitation leather manufactured from mycelium, which is the vegetative section of a fungus. A fungus is part of the group of eukaryotic organisms. It's a vegan-friendly alternative to cowhide leather.

What to pair with beef Wellington? ›

What to Serve with Beef Wellington: 15 Amazing Dishes - Jane's Kitchen
  • Produce. • 1 Asparagus. • 1 Asparagus, Spring. • 1 Beets & parsnips. • 1 Broccoli. • 1 Brussels sprouts. ...
  • Pasta & Grains. • 1 Infused couscous.
  • Frozen. • 1 Rice & mushroom pilaf. • 1 Risotto.
  • Deli. • 1 Caesar salad. • 1 Frisee salad. • 1 Squash salad.

What is a good substitute for mushroom duxelle in beef Wellington? ›

The only time I ever made wellington, I simply put a mixture of onions and bacon and cheese in place of the mushroom layer. I first sprinkled parmesan cheese. Then I put a layer of finely chopped sauteed onions and then crumpled cooked bacon.

How do you reheat a vegan Wellington? ›

This Vegan Wellington gets even better over time too. I like to store any leftovers in an airtight container and in the refrigerator for up to 5 days. To reheat, slice the amount you'd like, and place it onto a baking sheet lined with parchment paper, or in the toaster oven. Heat for 5-7 minutes at 300F.

Can I freeze a Wellington before baking? ›

Make ahead: The beef can be wrapped in the mushrooms and prosciutto up to 8 hours ahead, covered, and refrigerated. To freeze, arrange pastry-wrapped beef Wellingtons on a parchment-lined baking sheet and freeze until solid, at least 4 hours.

Can I refrigerate Beef Wellington before cooking? ›

Yes! You can prepare the beef and duxelles, and follow the recipe right up until it's time to add the puff pastry layer. Instead of adding the puff pastry (which may get soggy if you add it now) wrap the beef, duxelles, and prosciutto up in plastic wrap and store it in the fridge after cooling for up to 24 hours.

What suet is vegan? ›

Vegan suet is a type of fat that can easily replace beef suet for making dumplings in chunky vegetable stews during winter. The suet is made of vegetable oils such as sunflower and palm oils, which are then incorporated with wheat flour or rice flour.

Does beef Wellington contain dairy? ›

Ingredients vary, but a classic beef Wellington is a tenderloin fillet coated in goose or duck liver pâté and duxelles—which combines chopped mushrooms, shallots, and thyme—that is wrapped in puff pastry and washed in egg and milk to aid in a deep browning of the pastry in the oven.

What makes a dish Wellington? ›

The term “Wellington,” in the kitchen, usually refers to beef Wellington, a dish where meat is coated in pâté and/or duxelles (a mixture of herby, finely chopped mushrooms) and then wrapped in a pastry crust. The pastry can be made in a large size, then sliced for individual servings, or made as individual portions.

What is chicken Wellington made of? ›

A variation of the classic beef Wellington, this stunning entrée stars boneless chicken breasts topped with a mushroom-onion mix and wrapped in tender puff pastry.

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