Vegan Mushroom Wellington

Vegan mushroom wellington is a showstopping main course fit for your Thanksgiving or Christmas table. This extraordinary dish boasts a medley of savory mushrooms, hearty sweet potatoes, and aromatic herbs, all wrapped in a flaky golden pastry. And, you can even make it ahead of the big day and store it in the fridge, ready to pop in the oven for the big feast.

Jump to:

• 🛒Ingredients & Substitutions
• 👩‍🍳How To Make Vegan Mushroom Wellington
• 📆Make Ahead Option
• 🍽️Serving Suggestions
• ❄️Storage Instructions
• 🙋‍♀️Frequently Asked Questions
• 📖 Recipe
• Comments

Puff pastry is one of those magical ingredients that makes everything you use it in extra special. And, the good news is, that most brands of puff pastry are vegan! You can make everything from puff pastry cinnamon rolls to mini cherry tarts. But, today I'm going to show you how to make a gorgeous vegan mushroom wellington that's fit to be the star of your next holiday feast or dinner party. And, it's much easier to make than it looks.

Serve mushroom wellington with a side of creamy vegan mashed potatoes or oven roasted sweet potatoes.

🛒Ingredients & Substitutions

• Maple Syrup: Adds sweetness and caramelization to the sweet potatoes. We'll also be using maple syrup mixed with a plant-based milk to make a vegan egg was. If you don't have maple syrup, you an substitute with agave syrup or another liquid sweetener.
• Dijon Mustard: Dijon mustard adds a lovely tangy flavor to the sweet potatoes. You could substitute spicy brown mustard or whole grain mustard.
• Apple Cider Vinegar: We'll be making maple Dijon roasted potatoes as one of the main components in your vegan mushroom wellington. The combination of Dijon mustard, apple cider vinegar and maple syrup is amazing on sweet potatoes.
• Olive Oil: We'll be using olive oil to gently roast the sweet potatoes and also for sautéing the onions and mushrooms. If you don't have olive oil, you could substitute with another vegetable oil like avocado oil or coconut oil. For more information on the suitability of olive oil for a vegan diet, see my article: Is Olive Oil Vegan? The Answer Might Surprise You.
• Sweet Potatoes: The sweet potatoes play off the umami rich mushrooms to make a well balanced vegan mushroom wellington.
• Mushrooms: Any mushroom will work in this recipe. I used a combination of shiitake mushrooms and cremini mushrooms. Portobello mushrooms or chestnut mushrooms would also be good choices. The most important thing about the mushrooms is that they're very finely chopped. A food processor is ideal for this step.
• Soy Sauce: Soy sauce really deepens the flavor of the mushrooms in this dish. You could also use tamari or coconut aminos.
• Yellow Onion: Onions are the perfect flavor base. You could also use shallots or a red onion.
• Garlic, Rosemary, Sage: I love these three spices together. There's something so earthy about this spice combination.
• Plant-Based Milk + Maple Syrup: This is your vegan egg wash. It's what will give your puff pastry that lovely golden brown color.
• Vegan Puff Pastry: Vegan puff pastry should be relatively easy to find at your local grocery store.

👩‍🍳How To Make Vegan Mushroom Wellington

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar and olive oil. Add the sweet potato cubes to the bowl and toss until they are well coated with the sauce. Season with salt and pepper.
• Spread the coated sweet potato cubes on the baking sheet, and cover the pan with tin foil. Roast in the preheated oven for about 35 minutes, or until the sweet potatoes are tender and slightly caramelized. Take the tin foil off of the pan and cook for an additional 5 minutes. Set aside to cool.

• Heat the remaining tablespoon of olive oil in a large pan over medium heat. Add the onions and sauté until they're translucent, about 5 minutes.
• Add the chopped mushrooms to the pan and cook until they release their juices and wilt, about 15 minutes. Stir occasionally to prevent sticking. It's important to allow the mushrooms to release all their juices. If you don't, they'll release their liquid while you're wellington is baking, making it soggy.
• Add the soy sauce, rosemary, sage and garlic to the pan. Cook for another 2-3 minutes, or until the liquid has evaporated.
• Remove the pan from the heat and stir in half of the breadcrumbs (¼ cup.) Leave to cool in the pan.

• While the mushroom mixture is cooling, roll out one sheet of puff pastry on a lightly floured surface to form a rectangle. Place it on a parchment-lined baking sheet.
• Whisk the milk and maple syrup together in a small bowl. This is your vegan egg wash.
• Sprinkle half of the breadcrumbs over the pastry sheet, leaving a 2 inch border around the edges.
• Once the filling is cool, spoon the mushroom filling cooled filling down the middle of the pastry, leaving a 2 inch border. Top with the roasted sweet potatoes. Brush the border with the vegan egg wash. Compact everything together with your hands in the center of the puff pastry rectangle.
• Roll out the second sheet of puff pastry on a lightly floured surface to match the size of the first sheet. Place it on top of the mushroom and sweet potato filling. Using your hands, press the pastry around the filling. Remove any excess pastry with a sharp knife and crimp the edges with a fork.
• Cut a small hole in the top of the pastry and brush with more vegan egg wash. Stick the vegan mushroom wellington in the fridge to chill for 30 minutes.
• Heat the oven to 400°F (200 ℃). Using a sharp knife, cut a decorative diagonal pattern into the top of the pastry. Brush the top of the Wellington with the vegan egg wash, which will give it a golden color when baked.
• Bake for 30-35 minutes, or until the pastry is puffed and golden brown. If the wellington starts to brown too much. cover with a tent of tin foil.
• Remove the wellington from the oven and allow to cool for 15 minutes before slicing.

📆Make Ahead Option

We all know that if you're making vegan mushroom wellington for Thanksgiving or Christmas, it's great to have a make-ahead option. And, you can do just that! Here's how:

1. Prepare the mushroom Wellington as instructed in the recipe card, up until the point of baking. Do not cut the diagonal stripes into the pastry.
2. Once you have assembled the Wellington with the mushroom and sweet potato filling, but before brushing with the vegan egg wash, wrap it tightly in plastic wrap or aluminum foil.
3. Place the wrapped Wellington in the refrigerator and store it for up to 24 hours before baking. This will allow the flavors to meld together and make for a more convenient cooking process on the day of your gathering.
4. On the day you plan to serve the Wellington, preheat the oven to the specified temperature from the original recipe (usually around 400°F or 200°C).
5. Remove the Wellington from the refrigerator and unwrap it carefully. Transfer it to a baking sheet lined with parchment paper. Cut the diagonal stripes with a knife.
6. Brush the Wellington with the vegan egg wash to give it a golden and glossy finish.
7. Bake the Wellington in the preheated oven for the recommended time specified in the original recipe (typically 35-40 minutes) or until the pastry is puffed and golden brown. Cover the wellington with foil if it starts to brown to quickly.
8. Remove the Wellington from the oven and let it cool for a few minutes before slicing and serving.

🍽️Serving Suggestions

Vegan mushroom wellington makes a great main course for a holiday meal like Thanksgiving or Christmas. Here's a few things you could serve with wellington to round out your feast!

• Mashed Potatoes: Try my mashed potatoes made with almond milk or my popular Truffled Potato and Cauliflower Mash.
• Cranberry Sauce: A tangy and sweet cranberry sauce adds a burst of festive flavor to the meal. Make a homemade version by simmering fresh or frozen cranberries with sugar or a natural sweetener and a splash of orange juice.
• Fluffy Dinner Rolls: No holiday dinner is complete without fluffy dinner rolls. Try these amazing quick vegan dinner rolls.
• Maple Balsamic Brussels Sprouts: These roasted Brussels sprouts are drizzled in a maple balsamic glaze that makes them next-level delicious!
• Vegan Gravy: A rich and flavorful gravy can enhance the flavors of both the Wellington and the sides. Make a vegan gravy using vegetable broth or mushroom broth as a base, thickened with flour or cornstarch, and seasoned with herbs and spices.
• Roasted Root Vegetables: Roasted root vegetables like carrots, parsnips, and turnips add earthy flavors and vibrant colors to the holiday spread. Toss them in olive oil, season with herbs and spices, and roast until they are tender and caramelized. Try my maple roasted carrots.
• Salad: A simple salad like Jerusalem salad would really round out a big feast.
• Cranberry Jam: Cranberry Jam complements the earthiness of this dish beautifully.

❄️Storage Instructions

Refrigerator Storage:

• Allow the vegan mushroom Wellington to cool completely at room temperature before storing.
• Once cooled, wrap the Wellington tightly in plastic wrap or aluminum foil to prevent it from drying out.
• Place the wrapped Wellington in an airtight container or resealable bag to further protect it.
• Store in the refrigerator for up to 3-4 days.

Freezer Storage

• If you plan to freeze the Wellington, it's best to freeze it before baking.
• Wrap the unbaked Wellington tightly in plastic wrap, followed by a layer of aluminum foil, to ensure it is well-sealed and protected from freezer burn.
• Place the wrapped Wellington in a freezer-safe container or resealable bag, removing as much air as possible.
• Label the container with the date and name of the dish for easy identification.
• Freeze the Wellington for up to 2-3 months.
• Thawing and Reheating:
• To thaw the frozen unbaked Wellington, transfer it from the freezer to the refrigerator and allow it to thaw overnight.
• Once thawed, follow the original baking instructions mentioned in the recipe.
• If you have leftovers of a baked Wellington, store them in the refrigerator and consume within 2-3 days.
• Reheat individual portions of the baked Wellington in the oven at a low temperature (around 325°F or 160°C) until heated through.
• Avoid microwaving the Wellington, as it may result in a soggy pastry.

🙋‍♀️Frequently Asked Questions

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📖 Recipe