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? ›

    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. Then I mixed it together with perfectly sautéed veggies, mouth-watering seasonings and then wrapped it all in a puff pastry.

    What is the best cut of meat for 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.

    What is a good substitute for chestnuts in beef Wellington? ›

    Don't panic if you can't find chestnuts, you could try walnuts or hazelnuts instead – and these Wellingtons use ready-made puff pastry, so they really couldn't be easier.

    How do you make beef Wellington not soggy? ›

    Browning the beef gives it complexity and meaty depth. 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.

    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.

    Is store bought 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 is a substitute for beef and Beef Wellington? ›

    Forget traditional beef wellington – pork, game, salmon or mushroom filling give this classic puff pastry wrap a makeover. Here are a few of our best ideas.

    What is a good substitute for beef fillet for Wellington? ›

    Typically you use beef filet or filet mignon for a beef wellington. You can also use venison loin, pork tenderloin, or lamb cannon if you don't eat beef.

    Why is Beef Wellington so expensive? ›

    But on top of its tedious cooking process, beef Wellington is also expensive. The dish typically calls for beef tenderloin, the tender cut of beef that filet mignon comes from, in addition to pricey prosciutto. With these high-priced meats, beef Wellington isn't exactly budget-friendly.

    What does a chestnut mushroom look like? ›

    Chestnut mushrooms, also called Cinnamon Cap mushrooms, consist of bunches of mushrooms containing a small golden or chestnut brown cap with pink to dark brown gills and a thin white or beige stem.

    Why are roasted chestnuts so good? ›

    They have a nutty, sweet flavor, and a slightly mealy, crumbly texture. For hearty meals, chestnuts work well as an addition to bread-based stuffing because their richness makes a good complement to the savory herbal notes typically used, Kamp says.

    What potatoes taste like chestnuts? ›

    Simply called Japanese sweet potatoes, they have a creamy, mellow taste reminiscent of chestnuts.

    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.

    What is Gordon Ramsay's most famous dish? ›

    The Beef Wellington would enjoy a firm place in the English culinary scene, even making waves abroad (it was reportedly one of Richard Nixon's favourites!) But would gain the most popularity when Gordon Ramsay picked it up as his favourite, signature dish. Wanting to get a culinary career in a Gordon Ramsay restaurant?

    Why put a crepe in Beef Wellington? ›

    2) The crepes protect the pastry from excess moisture as the beef cooks, and also helps the beef stay joicy and tender once cooked. 3) Be very careful to tightly wrap your beef – the tighter the wrapping, the better the shape, which will result in more even cooking.

    What is the Wellington made of? ›

    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. Some recipes include wrapping the coated meat in a crêpe or dry-cured ham to retain the moisture and prevent it from making the pastry soggy.

    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.

    What makes a dish Wellington? ›

    The term “Wellington,” in the kitchen, usually refers to beef Wellington, a dish where meat is coated in pâté and/or duxelles (a mixture of herby, finely chopped mushrooms) and then wrapped in a pastry crust. The pastry can be made in a large size, then sliced for individual servings, or made as individual portions.

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