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Vegan Mushroom Wellington Recipe

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3.8 from 32 reviews

This Vegan Mushroom Wellington is a delightful plant-based twist on the classic dish, featuring a savory filling of roasted sweet potatoes, cremini mushrooms, walnuts, white beans, and aromatic herbs wrapped in flaky vegan puff pastry. Perfectly roasted until golden and flaky, it’s a beautiful centerpiece ideal for festive occasions or a special dinner.

Ingredients

Filling

  • 1 medium sweet potato, peeled and cubed
  • 6 tbsp olive oil, divided
  • Pinch sea salt
  • 8 oz cremini mushrooms, roughly chopped
  • ¾ cup walnuts
  • 1 can (400 ml) white beans, strained and rinsed (about 1 ½ cups)
  • 4 shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • ¾ tsp sea salt
  • ½ tsp cinnamon
  • ⅛ tsp nutmeg
  • 2 tbsp fresh thyme leaves
  • 3 tbsp dry red wine
  • 1 ½ tbsp tamari
  • 1 tbsp tomato paste
  • ¼ cup fresh parsley, finely chopped

Pastry

  • 2 frozen vegan puff pastry sheets (14-ounce package, thawed)
  • 1 tbsp vegan butter, melted
  • 1 tbsp sesame seeds, for sprinkling

Optional for serving

  • Vegan gravy

Instructions

  1. Roast the Sweet Potato: Preheat the oven to 400°F (200°C). Toss the peeled and cubed sweet potatoes with 2 tablespoons of olive oil and a pinch of sea salt on a baking tray. Spread them out evenly and roast for about 25 minutes, or until golden and tender. Once done, set aside.
  2. Prepare Mushroom and Walnut Mixture: Using a food processor, pulse the cremini mushrooms until finely chopped; transfer to a bowl. Next, pulse the walnuts in the food processor until they are very finely ground; set aside. Then pulse the white beans until they reach a mashed consistency and place to the side.
  3. Sauté Aromatics and Combine Filling: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped shallots, garlic, and ¾ teaspoon sea salt. Cook until softened, about 3 minutes. Add the chopped mushrooms and ground walnuts, cooking until mushrooms soften and most moisture evaporates, approximately 6 minutes.
  4. Add Beans, Sweet Potato, and Seasonings: Pour in the remaining 2 tablespoons of olive oil. Add mashed white beans and roasted sweet potatoes to the skillet. Sprinkle with cinnamon, nutmeg, thyme, and fresh parsley. Stir in red wine, tamari, and tomato paste. Simmer on low heat while stirring occasionally until most of the moisture evaporates. Remove from heat and set aside.
  5. Prepare Puff Pastry: Allow frozen puff pastry sheets to thaw at room temperature for about 15 minutes. Preheat oven again to 400°F (200°C). Roll out each sheet onto a baking tray. Place one sheet flat and spread the filling in a log shape in the center, leaving at least a 1-inch border around the edges.
  6. Assemble the Wellington: Lay the second sheet of pastry over the filling. Press down the edges and trim excess dough. Crimp the edges with a fork to seal. Optionally, re-roll the trimmed dough and cut decorative shapes to place on top.
  7. Prepare for Baking: Cut several slits at an angle in the top pastry to vent steam. Optionally place decorative pastry shapes on top. Brush the entire top with melted vegan butter and sprinkle with sesame seeds.
  8. Bake the Wellington: Bake for 40-50 minutes until the pastry is golden brown and flaky. If edges brown faster, loosely cover them with foil to prevent burning and allow the center to catch up. Once baked, remove from oven and let cool for 10 minutes before slicing.
  9. Serve: Slice the Wellington carefully and serve warm. Optionally, accompany with vegan gravy for an extra rich flavor.

Notes

  • Make sure the puff pastry is thoroughly thawed before rolling to prevent cracking.
  • Cutting slits in the pastry allows steam to escape and prevents sogginess.
  • Use a mix of fresh herbs for more vibrant flavor.
  • Leftover filling can be refrigerated for up to 3 days and repurposed as a side or spread.
  • For gluten-free option, use certified gluten-free vegan puff pastry.
  • Letting the Wellington rest before slicing helps it set and prevents filling from spilling out.

Find it online: https://flavorspath.com/vegan-mushroom-wellington-recipe/