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.

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.

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

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.

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.

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.

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.

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.

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? ›

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.

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.

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.

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.

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.

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.

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.

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.