Name: Vegan Mushroom Wellington Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 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; 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; 1 sheet vegan puff pastry; Vegan eggwash (for brushing): 2-3 tbsp plant-based milk (such as soy milk); Pinch of turmeric (optional, for color)

If you’ve ever wanted to impress your friends or family with a show-stopping dish that’s completely plant-based, then you’re going to adore this Vegan Mushroom Wellington Recipe. It combines the rich, earthy flavors of mushrooms with flaky vegan puff pastry and a savory filling that’s as comforting as it is elegant. Trust me, once you make this, it will become your go-to recipe for special occasions and cozy dinners alike. Let me walk you through it—I’ve learned a few tricks over the years to make sure your Wellington turns out perfectly every time!

🤍

Why You’ll Love This Recipe

Elegant Yet Easy: It looks fancy but is surprisingly straightforward to put together.
Flavor-Packed Filling: Juicy mushrooms combined with toasted walnuts and vegan cheese create deep, satisfying tastes.
Make-Ahead Friendly: You can prepare the filling ahead of time, which really eases the day-of cooking stress.
Versatile & Vegan: Perfect for vegans and anyone looking for a hearty meat-free main dish that doesn’t compromise on taste.

The image shows a sliced pastry loaf with golden brown, flaky layers on the outside. Inside, the layers include green leafy vegetables and beige mushrooms, with a large mushroom slice visible in the center. The pastry is sitting on a wooden board with scattered mushrooms, herbs, and small pieces of the pastry crust around it. The background has blurred garlic bulbs and other kitchen items, all set on a white marbled surface. The focus is on the front slice and the texture of the pastry and filling. Photo taken with an iphone --ar 2:3 --v 7 - Vegan Mushroom Wellington, plant-based mushroom Wellington, vegan savory Wellington, hearty vegan Wellington recipe, mushroom and vegan puff pastry dish

Ingredients You’ll Need

The beauty of this Vegan Mushroom Wellington Recipe lies partly in its ingredients—they’re simple yet combine to create that spectacular layered texture and flavor. When you shop, look for firm mushrooms with good color and fresh vegan puff pastry (frozen usually works best for ease).

Flat lay of fresh whole brown mushrooms, a small mound of cooked white rice, a small white ceramic bowl with golden olive oil, a peeled large yellow onion roughly chopped, four uncracked clean brown garlic cloves, a small pile of fresh bright green baby spinach leaves, a small white ceramic bowl of smooth yellow mustard, a few twigs of fresh green thyme, a small heap of chopped walnuts, a small white ceramic bowl with finely grated vegan parmesan cheese, a small white ceramic bowl filled with light beige fine oats, a white ceramic plate holding a single sheet of smooth vegan puff pastry, and a small white ceramic bowl containing creamy pale plant-based soy milk mixed with a pinch of turmeric powder, all arranged in perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegan Mushroom Wellington, plant-based mushroom Wellington, vegan savory Wellington, hearty vegan Wellington recipe, mushroom and vegan puff pastry dish

Mushrooms: I prefer cremini or button mushrooms for their meaty texture and earthiness.
Cooked Rice or Lentils: Adds bulk and binds the filling while keeping it light.
Olive Oil: Use good quality extra virgin for sautéing that brings out the best flavors.
Onion: Adds sweetness and depth; make sure to sauté until translucent for maximum flavor.
Garlic: A little punch that complements the mushrooms beautifully.
Baby Spinach: Optional but adds a lovely pop of color and mild bitterness.
Mustard: A hint of tang that cuts through the richness.
Salt and Pepper: Essential seasonings to bring everything together.
Fresh Thyme: Adds an herby aroma that pairs perfectly with mushrooms.
Chopped Walnuts or Pecans: For texture and a subtle nutty flavor.
Vegan Parmesan or Dairy-Free Cheese: Optional, but I find it adds a savory umami boost.
Fine Oats: Helpful in soaking up excess moisture to keep the pastry crisp.
Vegan Puff Pastry: The star of the show—ensure it’s thawed but still cold before wrapping.
Plant-Based Milk: For brushing the pastry to get that gorgeous golden color (soy milk works great).
Turmeric: Just a pinch for a hint of golden color in your vegan “egg” wash.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with the filling based on what’s in season or what my family craves. This recipe is super forgiving and perfect for making your own!

Mushroom Mix: Sometimes I mix shiitake and portobello for bolder flavor and a meatier texture—it never disappoints.
Grains Swap: Lentils instead of rice can give extra protein and texture, and I sometimes add quinoa too.
Herbs: Fresh rosemary or sage can give a different but equally delicious twist.
Nut-Free: If you’re nut-sensitive, sunflower seeds or pumpkin seeds make a great crunchy alternative.

How to Make Vegan Mushroom Wellington Recipe

Step 1: Sauté Your Mushrooms and Aromatics

The secret to a great filling? Cooking the mushrooms just right. Finely chop them so they’re easy to wrap but still give texture. Heat olive oil in your pan and cook the onions until translucent—about 3 minutes. Then add mushrooms with salt and pepper, frying until beautifully browned (around 5 minutes). This step really intensifies the flavor and prevents sogginess later on.

Step 2: Wilt Spinach and Combine Filling

Sauté garlic quickly in the pan with a bit more oil before adding the baby spinach. Cook until wilted, then drain and squeeze out as much liquid as possible—moisture is the enemy of a crisp pastry! Mix your cooked rice or lentils, walnuts, mustard, vegan cheese, and fine oats into the mushroom and spinach mixture, adjusting salt and pepper until it sings.

Step 3: Chill the Filling Thoroughly

This is the game-changer step I discovered early on—cooling the filling completely in the fridge wrapped tightly in foil. It firms up, making it so much easier to handle and less likely to leak moisture when wrapped. Don’t skip this!

Step 4: Assemble and Seal Your Wellington

Preheat your oven to 390°F (200°C). Lay down your vegan puff pastry on parchment. Position the chilled filling in the center and, if you reserved some large mushrooms, press them gently into the middle. Fold the pastry sides over the filling to form a neat loaf—press seams firmly and roll it so the seams are underneath. Don’t forget to make small slits on top for steam to escape, then brush with your plant-based milk and turmeric “egg wash.”

Step 5: Bake Until Golden and Flaky

Bake for 20-25 minutes until the pastry puffs beautifully and the color is golden. You’ll want to serve it immediately for that perfect flaky crust and warm, flavorful filling. If you wait, the pastry can lose its crispness—so plan for timing carefully!

👨‍🍳

Pro Tips for Making Vegan Mushroom Wellington Recipe

Drain That Filling Well: Always squeeze out excess liquid from spinach and pat mushrooms dry to avoid soggy pastry.
Use Oats or Flaxseeds: Adding 2-3 tablespoons of fine oats or ground flaxseed helps bind moisture effectively.
Chill Before Wrapping: Cooling the filling ensures it won’t leak and the pastry stays intact while baking.
Pastry Handling: Work with cold pastry, and don’t over-stretch it—gentle folding keeps it from tearing.

How to Serve Vegan Mushroom Wellington Recipe

Vegan Mushroom Wellington Recipe - Serving

Garnishes

I like to sprinkle fresh thyme leaves or finely chopped parsley on top—adds freshness and a beautiful color contrast. Sometimes a drizzle of vegan mushroom gravy or sprinkle of toasted pine nuts livens up the plate even more.

Side Dishes

My favorite sides to go with this Vegan Mushroom Wellington Recipe are creamy mashed potatoes and steamed green beans or a crisp winter salad. For a cozy holiday meal, bread dumplings also feel just right alongside.

Creative Ways to Present

Once, I made individual mini Wellingtons for a party, wrapping smaller portions of filling in puff pastry squares—everyone loved having their own personal loaf! You can also slice the Wellington and arrange it on a wooden board with roasted veggies and vegan pâté for a stunning buffet centerpiece.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Wellington wrapped tightly in foil or an airtight container in the fridge. It keeps well for up to 2 days. Just be aware the pastry won’t be as crispy when cold, but the flavors remain wonderful.

Freezing

I’ve frozen fully assembled but unbaked Wellingtons before—wrap it well in plastic and foil, then freeze. When you want to bake, thaw it in the fridge overnight and bake as usual. This is a fantastic time-saver for holiday prep!

Reheating

To reheat, I pop it in a preheated oven at 350°F for about 10 minutes to regain some of that crisp pastry texture. Microwaving tends to make the crust soggy, so oven reheating is your best bet.

FAQs

Can I make the Vegan Mushroom Wellington Recipe gluten-free?

Absolutely! Swap the regular vegan puff pastry for a gluten-free version (many brands offer this), and ensure your oats are certified gluten-free. The rest of the ingredients are naturally gluten-free, so it’s an easy adaptation.
How do I prevent soggy pastry in the Wellington?

Drain and squeeze out as much moisture as possible from the spinach and mushrooms, chill the filling well before assembly, and add oats or ground flaxseed to absorb excess moisture. Also, avoid overfilling the pastry to prevent leaks.
Can I prepare the filling in advance?

Yes! In fact, prepping the filling a day ahead is great because chilling allows the flavors to meld and the filling to firm up—making assembly smoother and quicker.
What can I serve with this Wellington?

Mashed potatoes, green beans, roasted root vegetables, or a crisp salad all pair beautifully. For a festive meal, vegan gravy or mushroom sauce enhances the Wellington nicely.

Final Thoughts

This Vegan Mushroom Wellington Recipe is one of those dishes that makes me genuinely proud every time I serve it. It’s comforting, flavorful, and shows off what plant-based cooking can really do. Whether it’s a holiday feast or just a special weekend dinner, I promise once you get your timing and filling right, you’ll be hooked like I am. Give it a try—you’ll be sharing it with friends before you know it!