Vegan Mushroom Wellington recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4 people
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Calories
517 kcal
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Course
Main Course
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Cuisine
Vegetarian, Vegan
Vegan Mushroom Wellington recipe
Description
The preparation begins by slowly caramelizing chopped onions in olive oil until golden brown, then cooking baby spinach until wilted. Portobello mushrooms are pan-seared until golden on both sides and drained to remove excess moisture. The cooked vegetables are cooled before assembling.
The filling layers the sweet caramelized onions, tender spinach, and mushrooms seasoned with thyme, then envelops them in vegan puff pastry brushed with a vegan egg wash made from aquafaba, plant milk, oil, and syrup, which helps achieve a shiny golden crust during baking. The Wellington is baked at 200°C (390°F) until the pastry is crisp and browned.
This Wellington offers a combination of textures with a flaky crust and soft, flavorful mushroom and spinach filling. It can be served with roast potatoes or other hearty sides for a complete meal. The pastry may soften if not eaten promptly, so serving soon after baking is recommended.
Vegan puff pastry can be homemade or store-bought, and accompanying recipes like roast potatoes complement the dish well.
Ingredients
- 4 large portobello mushrooms stalks trimmed and cleaned
- 3 large onion peeled and chopped
- 3 tbs olive oil
- 300 g baby spinach (10 ½ oz)
- 4 thyme leaves picked, sprigs
- 1 vegan puff pastry
- 1 tbs Dijon mustard
- salt to taste
- black pepper to taste
VEGAN EGG WASH
- 1 tbs aquafaba chickpea water
- 1 tbs almond milk or cashew milk
- 1 tsp neutral oil flavoured
- ½ tsp maple syrup or brown rice syrup
Instructions
- Place a large frying pan over a low to medium-low heat. Add the 1 /2 tbs of olive oil followed by onion and reduce heat to low. Season with salt and pepper and cook, stirring occasionally, for 15 to 20 minutes, until the onions are golden brown. Keep an eye on the onions to make sure they don't catch.
- Remove the onions from the pan and return the pan to the heat. Add the baby spinach and cook until wilted. Remove from the baby spinach from the pan and leave to cool.
- Increase the heat to medium/high and return the pan to the heat. Add the remaining olive oil and place the mushrooms, top side down. Cook until lightly golden (about 5 minutes) before turning over and cooking for a further 5 minutes or until golden. Remove from the heat, and drain on paper towel top side up as they will release a lot of liquid as they cool. Transfer the onions, spinach and mushrooms to the refrigerator and cool completely.
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit). Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread half the caramelised onions over the middle third of the pastry, making sure to leave an extra 2cm (¾ inch) border at the edge of the pastry. Top with half of the baby spinach. Spread the dijon mustard over the mushrooms and season well with salt and pepper. Place the mushrooms on top of the spinach. Top the mushrooms with thyme and the remaining baby spinach and onions.
- Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Press down to seal the edges. Roll over the log so that the seam is facing the bottom.
- To make the vegan egg wash whisk all of the ingredients together in a bowl. Very lightly coat with the vegan egg wash. Place the pastry in the freezer for 10 minutes before repeating with another layer of vegan egg wash and freezing the pastry for a further 10 minutes.
- Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden and flakey.
Notes
- Eat the Mushroom Wellington immediately after baking to enjoy the crisp pastry before it softens from mushroom juices.
- If making your own vegan puff pastry, follow detailed recipes or instructional videos for best results.
- Serving the Wellington alongside roast potatoes makes for a satisfying meal; check the author's roast potatoes recipe for a suitable side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Calories | 517kcal | 26% |
| Carbohydrates | 45g | 15% |
| Protein | 10g | 20% |
| Fat | 35g | 54% |
| Saturated Fat | 8g | 40% |
| Sodium | 272mg | 11% |
| Potassium | 926mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 7080IU | 142% |
| Vitamin C | 31mg | 34% |
| Calcium | 117mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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