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.
Ingredients
Vegan Mushroom Wellington
- 2 teaspoons maple syrup
- 2 teaspoons Dijon mustard
- 2 tablespoons olive oil divided
- 2 medium sweet potatoes peeled and cut into 2 cm chunks
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 12 ounces mixed mushrooms (such as cremini, shiitake and oyster) finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon rosemary
- ½ tablespoon sage
- ½ cup breadcrumbs
- 2 sheets ready rolled puff pastry
- salt and pepper to taste
Vegan Egg Wash
- 1 tablespoon plant based milk
- 1 teaspoon maple syrup
Instructions
- 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 and olive oil. Add the sweet potato cubes to the bowl, and season with salt and pepper. Toss until they are well coated with the sauce.
- 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 turn translucent, about 5 minutes. Add the garlic and sauté for an additional minute.
- Add the chopped mushrooms to the pan and cook until they release their juices and wilt, about 15 minutes. Stir occasionally to prevent sticking.
- 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.
- 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.
Notes
Storage Instructions:
Refrigerator Storage:
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- Allow the vegan mushroom Wellington to cool completely at room temperature before storing.
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- Once cooled, wrap the Wellington tightly in plastic wrap or aluminum foil to prevent it from drying out.
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- Place the wrapped Wellington in an airtight container or resealable bag to further protect it.
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- Store in the refrigerator for up to 3-4 days.
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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.
Nutrition
Calories: 273kcalCarbohydrates: 44gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 453mgPotassium: 850mgFiber: 6gSugar: 12gVitamin A: 16049IUVitamin C: 8mgCalcium: 96mgIron: 2mg
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