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    Home » Recipes » Roast Dinner

    Vegan Mushroom Wellington

    Published: Nov 29, 2017 by Jess & Dan · Modified: Nov 16, 2022 · This post may contain affiliate links

    210 shares
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    Pinterest image showing the wellington with a title on white background and a photos of the dish.

    This vegan mushroom wellington is filled with juicy mushrooms and has a great contrast in texture thanks to the crunchy brazil nuts. It's also incredibly easy to make, with only 9 ingredients and a shop-bought vegan puff pastry. It's the perfect centre piece for a vegan Christmas dinner, Sunday roast or Thanksgiving meal.

    Mushroom wellington on a serving platter with a slice cut off.
    Jump to:
    • 🌟 Why this recipe works
    • 📋 Ingredient notes
    • 🔪 Mushroom Wellington step-by-step instructions
    • 👩‍🍳 Expert tips
    • 💭 FAQs
    • 🍄 What to serve with mushroom wellington
    • 🍛 More recipes to try
    • 📖 Recipe
    • 💬 Comments

    🌟 Why this recipe works

    Only 9 ingredients – that's right, it's a pretty small number of ingredients for such a delicious centre piece dish. That's one of the main reasons we love our vegan mushroom wellington recipe. A shop-bought vegan puff pastry makes things even easier! It can even be made ahead.

    Family & friend favourite – we've been making this wellington for years and no matter who we've made it for; friends, family, acquaintances, vegans, vegetarians or omnivores – it's had great reviews! We were getting asked for the recipe before we'd ever published it on our website. It's a great alternative to beef wellington that lots of diets can enjoy.

    Inspired by a great chef – we originally had a vegan mushroom wellington a lot like this one made by the original vegan chef at Forest Green Rovers (if you don't know them, they're the world's first vegan football club – that's soccer, to our US readers). We got chatting to her and she gave us a vague idea about what was in it, so we ran home to create our own take on the dish.

    Make ahead – getting prepped for Christmas can be a mission, but luckily, this recipe is easy to make and can be made ahead! Either the whole thing or just the filling can be cooked ahead of time.

    📋 Ingredient notes

    Ingredients for a mushroom wellington on a cutting board.

    Mushrooms – we're big fans of the nutty flavour the chestnut and portobello mushrooms have, over say a white mushroom. So we decided to use a straight 50/50 mix of the two for our vegan mushroom wellington. They give the dish a real meaty flavour and texture too. Also great in a mushroom bhaji, or creamy mushroom pasta.

    Puff pastry – it's so easy to find a vegan puff pastry sheet in the supermarket, plus it makes this recipe that much easier and faster. Here in the UK, the biggest shop-bought pastry brand, Jus Rol, has a shortcrust and puff pastry that are accidentally vegan. This is the case for lots of pre-made pastry – just be sure to check the label carefully.

    Nuts – we love the extra crunch that nuts bring to this wellington. Contrasting textures can make such a huge difference to a dish and it's no different with this mushroom wellington. The mushrooms and onions are both fairly soft, so the mushroom filling is taken to the next level with the contrasting bite of a nut. Brazil nuts work well, but almonds, cashews or walnuts are also great – you can even try a mix of nuts! If you're looking for a nut-free main, we'd recommend this vegan meatloaf.

    Fresh thyme – the taste of Christmas! This recipe works well with fresh thyme but you could also use fresh rosemary in addition, or instead.

    Check out the recipe card at the bottom of this article for exact measurements to make this vegan mushroom wellington recipe.

    🔪 Mushroom Wellington step-by-step instructions

    This is a step-by-step overview with photos for making a vegan mushroom wellington. The full recipe, along with measurements and detailed instructions can be found in the recipe card at the bottom of the page.

    Onions and mushrooms cooking in a pan.

    1. Preheat the oven to gas 190°c / 390°f. First, make the filling. In a saucepan, heat up a dash of olive oil over a medium heat and fry the onions until soft.

    2. Add the garlic cloves and mushrooms, then cook until the mushrooms have softened and most of the excess water has evaporated. Season generously with salt and black pepper.

    Cooked mushrooms in a sieve, a rolling pin rolling out pastry.

    3. Drain in a sieve to make sure the mushroom mixture isn't too wet. Leave to cool.

    4. Put the brazil nuts, breadcrumbs, thyme and mushroom mix in a food processor and roughly blitz. It should still be a bit chunky and not completely smooth. Set aside.

    A vegan wellington being made, and then brushed with milk.

    5. Roll the pastry out on a floured work surface. Place the filling in a line in the centre of the pastry. Leave a couple of inches around the edges.

    6. Fold the edges over to seal it up, then brush the pastry edges with a little dairy free milk, and score the top lightly with a sharp knife – check the step-by-step photos for guidance.

    7. Pop it on a baking tray and place in the oven to bake for around 30 minutes, or until the pastry is golden-brown.

    8. Once cooked, leave to stand for 5-10 minutes before slicing and serving. It goes great with vegan mushroom gravy, cranberry sauce, roast potatoes and even roasted veggies like air fryer broccolini and maple roasted carrots. It's also perfect as part of a vegetarian or vegan Christmas dinner.

    👩‍🍳 Expert tips

    Easy substitutions – the types of mushrooms or nuts to use are completely up to you! We've included our favourites as a guideline, but as long as you stick to 500g of mushrooms and 100g of nuts, you can't go far wrong. Try button mushrooms, field mushrooms or anything else you want to get creative.

    As for the nuts, we also love the mushroom wellington with walnuts, pecans or almonds – or try a mix! It's really delicious with a mix of nuts.

    And if you'd like a nut free version? Try chestnuts instead of Brazil nuts!

    Prepare ahead of time – sometimes it's easier to do lots of prep, especially if it's for a big occasion like a Christmas dinner or Thanksgiving. That means less time stressing in the kitchen and more time enjoying yourself.

    Luckily our vegan mushroom wellington can be prepared ahead of time and keeps well in the fridge or the freezer. You can make the mushroom filling ahead by three days (it keeps in the fridge).

    Alternatively, you can prep the whole thing in advance too. Either way, store it in an airtight container. If refrigerating, it will keep for up to 3 days and can be reheated for 20-30 minutes at 190°c.

    If freezing, you can store it for up to 3 months and cook straight from frozen. It should take around 50-60 minutes at 190°c. In either case, if it starts to brown too much during the reheating process, simply cover with foil.

    💭 FAQs

    What pastry should I use for mushroom wellington?

    Puff pastry is the classic choice when making a wellington.

    How do you fold mushroom wellington?

    Start by folding the long sides of the pastry into the middle and gently pressing them together, then fold the short ends in and gently press. Make sure they overlap. Check the step-by-step photos for a better idea.

    Can you freeze mushroom wellington?

    Yes, mushroom wellington can be frozen for up to 3 months. Once ready to eat, it can be cooked straight from frozen for around 1 hour at 190°c.

    Mushroom wellington on a plate with roast potatoes behind it.

    🍄 What to serve with mushroom wellington

    Vegan Marmite roast potatoes

    Yorkshire Puddings

    Vegan Dauphinoise

    Vegan Stuffing Balls

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    📖 Recipe

    Vegan Mushroom Wellington on a white serving plate surrounded by peppercorns, sauce and parsnips

    Vegan Mushroom Wellington

    This vegan mushroom wellington is filled with juicy mushrooms and has a great contrast in texture thanks to the crunchy brazil nuts. It's also incredibly easy to make, with only 9 ingredients and a shop-bought vegan puff pastry. Make a great Christmas main dish.
    4.79 from 14 votes
    Save Saved! Print Pin Rate
    Course: Dinner
    Cuisine: British
    Diet: Vegan
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 8
    Calories: 382kcal
    Author: Jess & Dan

    Ingredients

    Metric - US Customary
    • 250 g chestnut mushrooms - sliced
    • 250 g portabello mushrooms - sliced
    • 4 cloves garlic - sliced
    • 1 white onion - roughly chopped
    • 100 g brazil nuts - roughly chopped
    • 1 cup breadcrumbs
    • 1 tablespoon thyme - chopped
    • 320 g puff pastry – shop bought, we use Jus Roll as it is vegan
    • 20 ml plant milk – unsweetened, for brushing

    Instructions

    • Preheat the oven to gas 190°c / 390°f.
    • First, make the filling. In a saucepan, heat up a dash of olive oil and fry the onions until soft.
      1 white onion
    • Add the garlic and mushrooms, then fry until the mushrooms have softened and most of the excess water has evaporated. Season generously with salt and pepper.
      250 g chestnut mushrooms, 250 g portabello mushrooms, 4 cloves garlic
    • Drain in a sieve to make sure the mushroom mixture isn't too wet. Leave to cool.
    • Put the brazil nuts, breadcrumbs, thyme and mushroom mix in a food processor and roughly blitz. It should still be a bit chunky and not completely smooth.
      100 g brazil nuts, 1 cup breadcrumbs, 1 tablespoon thyme
    • Pop the rolled pastry out on a floured work surface. Place the filling in a line in the centre of the pastry. Leave a couple of inches around the edges.
      320 g puff pastry
    • Fold the edges over to seal it up, then brush the pastry edges with a little dairy free milk, and score the top lightly with a sharp knife – check the step-by-step photos for guidance (above).
    • Pop it on a baking tray and place in the oven and bake for around 30 minutes, or until the pastry is golden-brown.
      20 ml plant milk
    • Once cooked, leave to stand for 5-10 minutes before slicing and serving.

    Video

    Notes

    • You can switch out the brazil nuts for almonds, cashews, pecans or walnuts. We've even made them with a mixture before!
    • Make this dish nut free by replacing brazil nuts with chestnuts or a selection of seeds, like pumpkin and sunflower.
    • For a gluten free option, use gluten free pastry.
    • Freezes well for up to 3 months. Cook from frozen, in the oven, for 60 minutes on gas mark 5 / 190°C – cover with foil if it starts to brown too much after 45 minutes or so.

    Nutrition

    Calories: 382kcal | Carbohydrates: 34g | Protein: 8g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 206mg | Potassium: 403mg | Fiber: 3g | Sugar: 3g | Vitamin A: 48IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 2mg
    Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!

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    210 shares
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    Reader Interactions

    Comments

    1. Rose White

      December 06, 2023 at 5:33 pm

      Would you cook the prepared wellington before freezing or freeze raw?

      Reply
      • Jess & Dan

        December 07, 2023 at 9:48 am

        Either works well! If freezing once cooked, be sure to put tin foil over the wellington to prevent the pastry from over browning.

        Reply
    2. Sharon Saunders

      April 17, 2023 at 6:36 pm

      5 stars
      First time making this, really easy, super tasty and will def make again.

      Reply
    3. Ruth

      September 30, 2022 at 11:49 pm

      5 stars
      I made this for a family meal a few weeks ago, when our daughter & her wife visited for Sunday lunch- everyone loved it! Best vegan Wellington they’d ever tasted was one of the comments!
      They, along with our son and his wife are coming for Sunday lunch this week and have requested this.
      So easy to make too. My previous ‘go to’ had so many ingredients and wasn’t anything like as tasty!

      Reply
      • Jess & Dan

        October 02, 2022 at 10:42 am

        So glad to read that you and the whole family enjoyed this Ruth! That is brilliant. Hope you continue to enjoy it for many more Sunday lunches too! Jess 🙂

        Reply
    4. Jenny

      April 05, 2021 at 10:12 am

      Made this for Easter Sunday lunch for my vegan doubting in laws and it went down a storm!! I adapted slightly to make it go further by adding puy lentils and some rosemary oil so the lentils didn't dry it all out. Thanks VeganPunks xx

      Reply
      • Jess Saunders

        April 06, 2021 at 3:04 am

        What a lovely Easter Sunday lunch! The puy lentils and rosemary oil additions sound amazing. Thanks so much for the review, I'm so glad you enjoyed it! Jess x

        Reply
    5. Claire

      January 05, 2021 at 7:49 pm

      5 stars
      This Wellington was the tastiest Christmas main that I’ve ever made. So easy and stress free. The combination of tastes and textures were amazing! With it being just the 2 of us we luckily had it for 3 days in a row 🙂

      Reply
    6. Kim

      October 19, 2020 at 2:00 am

      Could you add a YS metric converter on your recipes? Or include both? Thanks!

      Reply
      • Jess Saunders

        November 06, 2020 at 7:35 am

        Hi Kim, this is something we're looking at, and hope to implement in the future.

        Reply
    7. Daisy

      September 01, 2020 at 12:04 pm

      5 stars
      Absolutely delicious! This recipe is so simple and easy compared to other vegan Wellingtons I've tried. I didn't have enough mushroom so added in some puy lentils instead and used a mix of hazelnut, walnut and cashew nut instead of Brazil.
      The texture is amazing and tastes very Christmasy 😋

      Reply
    8. Kevin

      April 03, 2020 at 7:18 am

      5 stars
      This is probably the best Vegan/Vegetarian wellington you will ever taste! The taste and consistency of the filling is simply on another level. This wellington makes a great Christmas dinner special. Thoroughly recommend this. YUM!

      Reply
      • Vegan Punks

        April 06, 2020 at 8:53 am

        Thanks for the incredible review! So glad you liked the recipe. Dan x

        Reply

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    Hey there! Thanks for checking out Vegan Punks. We're Dan and Jess – a husband and wife team who love creating and sharing vegan recipes. We draw on our experiences of travelling the world and learning about different cuisines. That's why you'll find plant-based versions of traditional dishes from all around the globe on our blog. And, of course, all with a pinch of punk attitude.

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    210 shares
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