Vegan Mushroom Wellington
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
325 kcal
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Course
Main Course
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Cuisine
American
Vegan Mushroom Wellington
Description
This recipe starts by sautéing diced shallots, leek, finely chopped mushrooms and zucchini in vegan butter, along with fresh rosemary and thyme for herbal notes. Worcestershire sauce and seasoning balance the umami. Spinach is added near the end with water, cooking until soft and excess liquid reduces. The savory filling is then placed on rolled-out vegan puff pastry, topped with whole mushrooms and pecans for contrast and texture.
The pastry is carefully wrapped around the filling, sealed, and brushed with vegan butter before baking at 350ºF until deep golden brown and puffed. The completed Wellington offers a crisp, flaky crust with a rich, moist, and flavorful interior combining tender vegetables and nuts.
Serving suggestions include slicing and presenting alongside gravy or cranberry sauce. Presentation can be enhanced by decorating the pastry with reserved dough or toppings such as sesame or poppy seeds if desired. Resting a few minutes after baking helps the filling set before slicing.
Key tips emphasize using high-quality vegan puff pastry and avoiding overcooking mushrooms to retain juiciness. Additional flavor ideas include adding garlic or balsamic vinegar to the filling. Brushing with aquafaba may be used as an alternative glaze for an appealing finish.
Ingredients
- 2 tablespoons vegan butter
- 2 shallot diced
- 1 leek diced
- 8 oz mushrooms chopped finely, save a few to place on top
- 1 zucchini cubed
- 1 rosemary sprig
- 2 thyme sprigs
- 2 tablespoons Worcestershire sauce
- salt to taste
- black pepper to taste
- 4 cups spinach
- 1 puff pastry vegan, sheet
- ¼ cup pecans
Instructions
- Heat a non-stick skillet to medium-high. Add the vegan butter and sauté the shallots, leek, mushrooms and zucchini, and sauté for 10 minutes.
- Add the rosemary and thyme, followed by Worcestershire sauce and season with salt and pepper.
- Add 1 cup of water and the spinach leaves, and cook until all spinach are soft. Drain the excess liquid.
- Preheat the oven to 350ºF. Line a baking sheet with baking paper and roll out the puff pastry.
- Place ⅔ of the filling in the middle of the puff pastry, and top with whole mushrooms (bottom sides up) and pecans.
- Cut the pastry if it’s too long on one side (reserve the pastry).
- Roll the pastry and turn it over so the opening is in the bottom part. Decorate with the extra pastry.
- Brush with vegan butter and bake for 25 minutes, or until golden brown. Slice and serve with gravy or cranberry sauce!
Notes
- Choose a high-quality vegan puff pastry for optimal texture and flavor.
- Avoid overcooking mushrooms to keep them soft and juicy rather than dry.
- Enhance the filling with extra herbs, garlic, or a splash of balsamic vinegar for depth.
- Use aquafaba or egg wash and sprinkle seeds or herbs on the pastry for decorative effect.
- Allow the Wellington to rest briefly after baking before slicing to maintain filling integrity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Sodium | 230mg | 10% |
| Potassium | 463mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2216IU | 44% |
| Vitamin C | 16mg | 18% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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