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.
🌟 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
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.
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.
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.
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.
Puff pastry is the classic choice when making a 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.
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.
🍄 What to serve with mushroom wellington
🍛 More recipes to try
Did you make this recipe? Leave a review and a rating below, or tag us in your photos on Instagram! Alternatively, bookmark it in your browser or save to Pinterest for later.
If you love our content, please consider supporting it by buying us a coffee.
Vegan Mushroom Wellington
- 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
- 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.
- 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.