Description
This Vegan Mushroom Wellington is a savory, flaky pastry filled with a flavorful blend of mushrooms, cooked rice, walnuts, and spinach, all wrapped in vegan puff pastry. Perfect as a hearty main dish for gatherings or special occasions, it offers a delicious plant-based alternative to traditional Wellington with rich umami flavors and a golden, flaky crust.
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
- 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
Dough & Assembly
- 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)
Instructions
- Prepare the Filling: Finely chop the mushrooms, reserving 3-4 large mushrooms for the center if desired. Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add chopped onions and sauté until translucent, about 3 minutes. Add the chopped mushrooms, season with salt and pepper, and cook until golden brown, about 5 minutes. Drain on paper towels to remove excess moisture.
- Cook Spinach and Garlic: Return the pan to heat with the remaining oil. Sauté garlic for a few seconds until aromatic, then add the spinach and cook for 2-3 minutes until wilted. Drain thoroughly using a colander, squeezing out excess water. Alternatively, thaw frozen spinach and squeeze dry.
- Combine the Filling Ingredients: In a mixing bowl, combine the cooked rice, sautéed mushrooms and onions, drained spinach, walnuts, mustard, vegan parmesan or dairy-free cheese, and oats if using. Mix well and adjust seasoning with salt and pepper to taste. Wrap the mixture tightly in foil and refrigerate until completely cool, which helps to set the filling and prevent sogginess.
- Preheat the Oven: Set your oven to 390°F (200°C) and line a baking tray with parchment paper.
- Assemble the Wellington: Lay the vegan puff pastry sheet onto the prepared baking tray. Place the cooled filling in the center, unwrapping it from the foil. Press the reserved large mushrooms into the center of the filling if using. Fold the edges of the pastry over the filling to form a tight loaf, sealing the ends by pressing them together. Roll the loaf gently so the seams are on the bottom. Use a sharp knife to make small slits on top to allow steam to escape, being careful not to cut through fully.
- Apply Eggwash and Bake: Brush the top of the pastry lightly with the plant-based milk mixed with a pinch of turmeric for color. Bake for 20-25 minutes or until the pastry is puffed, golden, and flaky.
- Serve: Serve the Vegan Mushroom Wellington immediately. It pairs beautifully with creamy mushroom sauce, vegan gravy, mashed potatoes, or bread dumplings.
Notes
- The Wellington is best enjoyed fresh from the oven but can be reheated in a preheated oven at 350°F (175°C) for about 10 minutes for leftovers.
- Ensure the filling is completely cool and dry before wrapping in pastry to prevent sogginess and tearing of the dough.
- Adding oats or ground flaxseeds helps to absorb excess moisture and binds the filling together.
- Feel free to customize the filling with additional vegetables or nuts according to your preference.
- If you do not have vegan parmesan, nutritional yeast can be a suitable substitute for a cheesy flavor.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of Wellington)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
