Description
A delicious and elegant Vegan Mushroom Wellington featuring a savory mushroom and walnut filling wrapped in crispy vegan puff pastry. Perfect for special occasions or a comforting plant-based meal, this recipe combines sautéed mushrooms, onions, garlic, spinach, and vegan cheese with herbs and oats for a moist, flavorful centerpiece.
Ingredients
Scale
Filling
- 1 ½ lbs mushrooms (750 g), finely chopped
- ⅔ cup cooked rice (125 g) or lentils, or substitute with more mushrooms
- 1-2 tbsp olive oil
- 1 large onion, peeled and chopped
- 4 garlic cloves, minced
- ⅔ cup baby spinach (150 g), optional
- 2 tbsp mustard
- Salt and pepper to taste
- 4 twigs of thyme
- ¾ cup chopped walnuts (100 g) or pecans, optional
- ½ cup vegan parmesan or other dairy-free cheese (60 g), optional
- 2-3 tbsp fine oats, optional
Pastry and Assembly
- 1 sheet vegan puff pastry
- Vegan Eggwash: 2-3 tbsp plant-based milk (soy milk recommended)
- Pinch of turmeric for color (optional)
- 3-4 large mushrooms reserved for the center (optional)
Instructions
- Prepare the filling: Finely chop the mushrooms, reserving 3-4 large mushrooms if desired for decoration in the center of the filling. Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the chopped onions and sauté until translucent, about 3 minutes. Add the chopped mushrooms and season with salt and pepper. Cook the mushrooms until golden brown, approximately 5 minutes. Transfer the cooked mushrooms and onions onto paper towels to drain any excess moisture.
- Sauté garlic and spinach: Return the pan to the heat and add the remaining oil. Sauté the minced garlic for a few seconds until fragrant, then add the spinach. Cook for 2-3 minutes until the spinach wilts. Drain the spinach thoroughly using a colander and squeeze out excess liquid. (Alternatively, thaw frozen spinach and squeeze dry.)
- Combine filling ingredients: In a large mixing bowl, combine the cooked rice (or lentils), the fried mushroom and onion mixture, the drained spinach, chopped walnuts, mustard, vegan parmesan or dairy-free cheese if using, and oats as needed to bind the mixture. Stir well to combine all ingredients evenly. Adjust seasoning with salt and pepper to taste.
- Chill filling: Wrap the filling tightly in foil as demonstrated in the referenced video and refrigerate until completely cool. This helps the filling firm up and prevents the pastry from becoming soggy during baking.
- Assemble the Wellington: Preheat the oven to 390°F (200°C). Line a baking tray with parchment paper and place the vegan puff pastry sheet on top. Unwrap the chilled filling and place it in the center of the pastry. If reserved, press the large whole mushrooms into the center of the filling gently.
- Wrap the pastry: Carefully fold the sides of the puff pastry over the filling to create a tight, well-packed loaf. Seal the ends by pressing them together, then roll the pastry so that the seams are on the bottom to prevent it from opening during baking. Use a sharp knife to cut small slits on the top surface of the pastry, being careful not to cut all the way through.
- Apply vegan eggwash: Mix the plant-based milk with a pinch of turmeric for color, and brush this mixture lightly over the top of the pastry to achieve a glossy golden finish.
- Bake: Place the assembled Wellington in the preheated oven and bake for approximately 20-25 minutes, or until the puff pastry is golden, puffed, and flaky.
- Serve: Serve immediately with creamy mushroom sauce, vegan gravy, mashed potatoes, or bread dumplings for a complete meal. Enjoy your flavorful Vegan Mushroom Wellington!
Notes
- Best served immediately after baking for optimal crispness.
- Leftovers can be reheated in a preheated oven at 350°F (175°C) for about 10 minutes.
- The recipe is versatile; you can add additional ingredients to the filling, but ensure it is dry and completely cold before wrapping to prevent soggy pastry.
- Incorporating oats or ground flaxseeds helps absorb excess moisture and bind the filling.
- Reserved whole mushrooms add an elegant appearance to the filling center but are optional.
Nutrition
- Serving Size: 1 slice (1/6 of Wellington)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
