Vegan mushroom wellington

Table of contents

Vegan Mushroom Wellington

This Vegan Mushroom Wellington is a show-stopping centerpiece perfect for any festive occasion. Packed with savory mushrooms, aromatic herbs, and wrapped in a flaky puff pastry, this dish is both elegant and comforting. The rich umami flavors of the mushrooms combined with the crisp pastry make it a delightful experience for vegans and non-vegans alike.

Serving Size and Yield

Serves approximately 6 people.

Preparation and Cooking Time

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 15 minutes

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
500g mixed mushrooms, finely chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 tablespoon soy sauce
1 cup breadcrumbs
2 tablespoons nutritional yeast
1 sheet vegan puff pastry, thawed
2 tablespoons plant-based milk for brushing

Instructions

Preheat your oven to 200°C (400°F).
Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
Add the mushrooms, thyme, and rosemary. Cook until the mushrooms are soft and any liquid has evaporated.
Season with salt, pepper, and soy sauce. Stir in the breadcrumbs and nutritional yeast, mixing well. Remove from heat and let cool slightly.
Roll out the puff pastry on a floured surface. Place the mushroom mixture in the center, shaping it into a log.
Wrap the pastry around the filling, sealing the edges. Place seam-side down on a baking sheet lined with parchment paper.
Brush the pastry with plant-based milk to ensure a golden finish.
Bake for 35-40 minutes or until the pastry is golden brown and crisp.
Let it cool for a few minutes before slicing and serving.

Additional Notes

For a gluten-free version, use gluten-free puff pastry and breadcrumbs. You can also add chopped nuts or spinach to the filling for extra texture and flavor.