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Close up of a slice of vegan mushroom wellington on a white plate

Vegan Mushroom Wellington


  • Author: Dan Saunders
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 8 1x
  • Diet: Vegan

Description

Vegan Mushroom Wellington is one of the best ways to level up a roast dinner! It's delicately flavoured with thyme, and only calls for 8 ingredients!


Scale

Ingredients

  • 250g chestnut mushrooms - sliced
  • 250g portabello/portabellini mushrooms - sliced
  • 4 cloves garlic - sliced
  • 1 white onion - roughly chopped
  • 100g brazil nuts - roughly chopped
  • 1 cup breadcrumbs
  • 1 tbsp thyme - chopped
  • 1 pack of puff pastry (320g – shop bought, we use Jus Roll as it's accidentally vegan)

Instructions

  1. Preheat the oven to gas mark 5/190c
  2. In a saucepan heat up a dash of oil and fry the onion until soft
  3. Add the garlic and mushrooms, then fry until the mushrooms are cooked and release a load of water
  4. Drain in a sieve to make sure the mix isn't too wet
  5. Put the mix, along with the thyme, brazil nuts and breadcrumbs into a blender and blitz until roughly mixed - you still want it a bit chunky so it's not too much like mush
  6. Lay the pastry out and put the filling in a line along the middle, leaving a gap at the edges
  7. Fold the edges over to seal it up, then brush the pastry with a little (unsweetened) vegan milk, and score the top with a knife
  8. Bash it in the oven for around 30 minutes, or until the pastry is golden-brown, check it every now and again during this time.

Notes

You can switch out the brazil nuts for almonds, cashews or walnuts. We've even made them with a mixture before!

  • Category: Dinner
  • Method: Pan-fry, Oven-bake
  • Cuisine: British

Keywords: Vegan Mushroom Wellington

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