Mushroom Wellington (Vegan Roast Recipe) (2024)

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This vegan mushroom Wellington recipe is the perfect meatless roast that will definitely impress non-vegans too! It’s very easy to make, hearty, flavorful and so delicious!

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Vegan Roast in Puff Pastry

Christmas is getting closer, and there have been so many of you asking for a simple but delicious Christmas recipe for a vegan roast. Well, here it is! This vegan Mushroom Wellington is one of my absolute favorite Christmas dinner recipes, and even meat-eaters love it.I’ve already made it so often and with different add-ins, and it has always turned out so good! It is wrapped in a thin flaky puff pastry and filled with mostly Garlic Mushrooms. I‘m pretty sure you’ll love this Mushroom Wellington too – it’s also so versatile to make!

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Easy vegan Mushroom Wellington

There are only three necessary main ingredients required for the filling. First are the mushrooms as the meat alternative (because they have such a great meaty texture), second and third are the caramelized onions and roasted garlic which add amazing flavors.

The additional ingredients are up to you. I also like to add some walnuts or pecans, spinach, and rice for more volume and a better texture. Furthermore, I have figured out that it’s very delicious to add some dairy-free shredded cheese or vegan parmesan.

Anyway, that’s just my personal opinion, so feel free to add the ingredients you like! You can of course also add other healthy vegetables, such as peas, beans, and lentils that are also rich in protein.

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How to make Vegan Mushroom Wellington

As always, I recommend checking out this step-by-step instruction first. Then you can find the full recipe with exact measurements in the recipe card below!

Step 1: prep the filling

Start by cooking the rice. In the meantime, cook the onions until translucent. Then add the mushrooms and seasonings, and continue cooking for a few minutes. They should be lightly browned but not cooked through, because we don’t want them to lose all their liquid. Next, sauté the garlic for a few seconds, then add the spinach and cook until wilted. After that it’s very important to squeeze out excess liquid. Then combine the mushrooms and spinach with the rice and rest of ingredients for the filling.

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Step 2: add mushrooms (optional), then wrap and chill

If you want to make your vegan Mushroom Wellington look more impressive, you can place 3-4 large mushrooms (such as lathe cremini or portobello mushrooms) in the center on a bed of spinach, before adding the basic mushroom filling mixture around it. Once you serve and cut this vegan roast, these large Mushrooms will make a star appearance that’ll impress your guests for sure!

Now wrap the filling in cling foil as shown in the step-by-step photos and chill until it is completely cold before wrapping it in your vegan puff pastry. Otherwise, the pastry is going to get soggy and will tear when you want to wrap up your mushroom wellington.

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Step 3: assemble the Wellington

Once the filling is chilled, place it in the middle of the vegan puff pastry and unwrap. Then carefully wrap the pastry around the filling to form a loaf. Press the edges together to seal. Roll over the loaf so that the seams are on the bottom. Gently cut slits with a sharp knife but don’t cut all the way through. Then brush with a little plant-based milk and bake for 20-25 minutes until golden browned and puffed up.

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This Vegan Mushroom Wellington is:

  • Plant-based
  • Dairy-free
  • Healthy
  • Hearty
  • Satisfying
  • Flavorful
  • Easy to make
  • A delicious meat-free roast
  • The Perfect vegan Christmas dinner

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What to serve with Wellington?

If you’re looking for the perfect side dishes for this Mushroom Wellington, here are some delicious recipes:

  • Mashed Potatoes
  • Creamy Mushroom Sauce
  • Vegan Gravy
  • German Bread Dumplings
  • Homemade Gnocchi
  • Sweet Potato Gnocchi
  • Braised Red Cabbage
  • Hasselback Potatoes
  • Vegan Potato Bake
  • Crispy Potato Wedges
  • Smashed Potatoes

If you try this Vegan Mushroom Wellington recipe, feel free to leave me a comment and a star rating! And if you take a photo of your flower buns and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Have fun trying! 🙂

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Vegan Mushroom Wellington

Author: Bianca Zapatka

This vegan mushroom Wellington recipe is the perfect meatless roast that will definitely impress non-vegans too! It’s very easy to make, hearty, flavorful and so delicious!

4.90 von 56 Bewertungen

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer, Lunch & Dinner, Main Course, Side Dish

Servings 6 Servings

Calories 414 kcal

Ingredients

  • 1 ½ lbs mushrooms (750 g)
  • cup cooked rice (125 g) or lentils, or sub more mushrooms
  • 1-2 tbsp olive oil
  • 1 large onion peeled and chopped
  • 4 garlic cloves
  • cup baby spinach (150 g) optional
  • 2 tbsp mustard
  • salt and pepper to taste
  • 4 twigs of thyme
  • ¾ cup chopped walnuts (100 g) or pecans optional
  • ½ cup vegan parmesan or other dairy-free cheese (60 g, optional)
  • 2-3 tbsp fine oats optional, *see notes
  • 1 sheet vegan puff pastry

Vegan Eggwash (for brushing)

  • 2-3 tbsp plant-based milk I use soy milk
  • pinch of turmeric optional for the color

Instructions

*Note: Please check out the step-by-step photos and recipe video for visual instruction!

    Filling (you can make this ahead):

    • Finely chop the mushrooms. (Optionally, reserve 3-4 large mushrooms to place in the center).

    • Heat 1 tbsp oil in a large frying pan. Add the onions and sauté until translucent, about 3 minutes. Add the mushrooms, season with salt and pepper, and fry until golden browned, about 5 minutes. Transfer onto paper towels to drain.

    • Place the pan back on the heat with the rest of the oil. Sauté the garlic for a few seconds, then add the spinach and cook for 2-3 minutes until wilted. Transfer to a colander to drain and squeeze thoroughly. (Or simply thaw frozen spinach, and squeeze).

    • To a bowl, add cooked rice, fried mushrooms, and onions, spinach, chopped walnuts, mustard, dairy-free cheese or vegan parmesan, and oats as needed. Stir to combine, and adjust seasonings to taste. Wrap the mixture tightly in foil (see video) and refrigerate to cool completely.

    Assemble the Loaf:

    • Preheat the oven to 390°F (200°C).

    • Put the puff pastry sheet on a baking tray lined with parchment paper. Place the filling in the middle of the pastry and unwrap. Press the large mushrooms (you've set aside in step 1) into the filling (optional).

    • Carefully fold the sides of the pastry over the filling to create a well-packed loaf. Press the ends together to seal, then roll over the loaf so that the seams are on the bottom.

    • Gently cut little slits on the top using a sharp knife (but do not cut all the way through). Then brush with a bit of plant-based milk mixed with turmeric.

    • Bake the Wellington for approx. 20-25 minutes, until golden, puffed, and flaky.

    • Serve immediately withcreamy mushroom sauceorvegan gravyover mashed potatoes or with bread dumplings on the side. Enjoy!

    Notes

    • This Wellington tastes best when baked and served immediately. However, if you have leftovers, you can reheat them the next day in a preheated oven for approx. 10 minutes.
    • It’s a versatile recipe, so you can add additional ingredients to your wish. But please make sure that the filling is dry enough and completely cold before wrapping it in the vegan puff pastry. Otherwise, the pastry is going to get soggy and will tear when you want to wrap up your wellington. To be sure the filling won't be too moist, simply add 2-3 tablespoons of oats or ground flaxseeds that will bind the excess moisture.

    Nutritions

    Serving: 1Serving | Calories: 414kcal | Carbohydrates: 33g | Protein: 10g | Fat: 29g | Saturated Fat: 5g | Sodium: 172mg | Potassium: 524mg | Fiber: 3g | Sugar: 4g | Vitamin A: 323IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg

    Nutrition is calculated automatically and should be used as estimate.

    Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

    IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂

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    Mushroom Wellington (Vegan Roast Recipe) (2024)

    FAQs

    What is vegan wellington made of? ›

    If you haven't tried a Vegan Wellington before, you may want to try it out this year. It really makes a statement! You'll need very simple ingredients that you can find at your local grocery store. The base of the filling is made with mushrooms and chickpeas that are broken down for a nice meaty texture.

    How do you make beef Wellington not soggy? ›

    Tying the tenderloin improves both the appearance of the final dish, and leads to more even cooking. Phyllo provides a moisture barrier, preventing the puff pastry from getting soggy. A double layer of plastic wrap makes it easier to wrap up the tenderloin.

    What is a good substitute for mushroom duxelle? ›

    Food: What can I substitute for mushrooms in a Beef Wellington recipe? Bone marrow. This will knock any mushroom duxelle out of the water. Of course, it would also be better with mushrooms too, but bone marrow is the way.

    What is mushroom Wellington made of? ›

    Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture. The rich mushroom filling is vegan, and the entire dish can easily be made vegan, too.

    What cut of meat is used in a Wellington? ›

    Beef Wellington is a nice cut of meat, usually a fillet steak, beef tenderloin, or filet mignon. It uses the center-cut portion of the meat that is known to be the most tender and juicy part of the cow. The meat is wrapped in a mustard sauce, then a mushroom duxelles and prosciutto.

    Why is beef Wellington so hard to make? ›

    Beef wellington is not an easy dish to prepare with perfection. For starters, getting the tenderloin steak right is a challenge in itself. It has to be tender on the inside but decently firm on the outside, so it doesn't get mushed inside. The pâté and the duxelles are like preparing two individual dishes themselves.

    Why is the bottom of my mushroom Wellington soggy? ›

    It is usually the pastry base of a beef wellington that turns out to be soggy, as the juices from the beef and the mushroom filling tend to drip down onto the pastry as the wellington cooks. The first step to a crisper pastry is to make sure that the mushroom filling is cooked until all of the liquid has evaporated.

    How to keep the bottom of Beef Wellington crispy? ›

    When pre-cooking the beef tenderloin for a beef Wellington, making sure to sear it and not just brown it is a crucial step in preventing sogginess. Searing locks in some of the juices so they don't seep out and pool in the bottom of the pastry. The way you prepare the mushrooms for the duxelles is also key.

    What are common mistakes in Beef Wellington? ›

    Overcooking: Overcooking the beef or having portions of the pastry get soggy are common issues. To prevent overcooking, it is essential to sear the beef tenderloin quickly before wrapping it in puff pastry. This ensures that the beef remains tender and juicy [3].

    What type of mushroom is best for roasting? ›

    For our roasted mushrooms recipe, we use cremini mushrooms but you can make it your own and roast portobello, shiitake, or button mushrooms – whatever you have available! Cut into quarters and drizzle with olive oil and salt! Pro tip: place them cut-side down in a single layer to get that crispy bottom!

    Why is it called Duxelle? ›

    Duxelles is said to have been created by the 17th-century French chef François Pierre La Varenne (1615–1678) and to have been named after his employer, Nicolas Chalon du Blé, marquis d'Uxelles, maréchal de France. Some classical cookbooks call for dehydrated mushrooms.

    How to make mushroom taste like meat? ›

    Soaked in a smoky, umami-rich sauce (think soy sauce, liquid smoke, smoked paprika) mushrooms mop up all the flavors of bacon. Then they can be sliced thinly and pan-fried or oven-roasted for a faux bacon to top salads, burgers, and breakfast sandwiches.

    Is mushroom leather vegan? ›

    What is Mushroom Leather? Mushroom leather is a vegan-friendly material used as a sustainable and environmentally friendly alternative to animal leather. Mushroom leather is made from mycelium, the vegetative part of a fungus. A fungus (or fungi-plural) is any member of the group of eukaryotic organisms.

    Can I freeze a vegetarian wellington? ›

    Can I freeze vegetarian wellington? Yes, you can. I recommend freezing it before baking, with raw puff pastry around the chestnut mushroom filling.

    What makes it Wellington? ›

    Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in puff pastry, then baked.

    Is puff pastry vegan? ›

    Is puff pastry vegan? Not all store-bought puff pastry is vegan, but you're safe with brands like Pepperidge Farm and Wewalka. When you pick up a packet in store, make sure to scan the back for ingredients like eggs and butter, as, of course, these are not vegan.

    What suet is vegan? ›

    Vegan suet is a type of fat that can easily replace beef suet for making dumplings in chunky vegetable stews during winter. The suet is made of vegetable oils such as sunflower and palm oils, which are then incorporated with wheat flour or rice flour.

    Does beef Wellington contain dairy? ›

    Ingredients vary, but a classic beef Wellington is a tenderloin fillet coated in goose or duck liver pâté and duxelles—which combines chopped mushrooms, shallots, and thyme—that is wrapped in puff pastry and washed in egg and milk to aid in a deep browning of the pastry in the oven.

    References

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