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Vegan Mushroom Wellington

This delicious vegan mushroom Wellington is a tasty plant-based twist on a classic dish with the perfect blend of savory mushrooms and aromatic herbs encased in flaky pastry!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 servings
Calories: 325 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 tablespoons vegan butter
  • 2 shallots 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
  • pepper to taste
  • 4 cups spinach
  • 1 vegan puff pastry sheet
  • ¼ cup pecans

Instructions

    Cup of Yum
  1. 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.
  2. Add the rosemary and thyme, followed by Worcestershire sauce and season with salt and pepper.
  3. Add 1 cup of water and the spinach leaves, and cook until all spinach are soft. Drain the excess liquid.
  4. Preheat the oven to 350ºF. Line a baking sheet with baking paper and roll out the puff pastry.
  5. Place ⅔ of the filling in the middle of the puff pastry, and top with whole mushrooms (bottom sides up) and pecans.
  6. Cut the pastry if it’s too long on one side (reserve the pastry).
  7. Roll the pastry and turn it over so the opening is in the bottom part. Decorate with the extra pastry.
  8. Brush with vegan butter and bake for 25 minutes, or until golden brown. Slice and serve with gravy or cranberry sauce!

Notes

  • Use a good quality puff pastry. This will make a big difference in the final result! There are good vegan puff pastries that you can buy (e.g., Pepperidge Farm or Trader Joe's) 
  • Don't overcook the mushrooms. You want them to be soft and juicy, not dry and tough. 
  • Add some extra flavor to the mushroom filling. I like to add chopped herbs, garlic, and a splash of balsamic vinegar.
  • Don't be afraid to get creative with the presentation. You can brush the pastry with aquafaba (or an egg wash) and sprinkle it with sesame seeds, poppy seeds, or herbs.
  • Bake it until it's golden brown and the pastry is puffed up. Let it rest for a few minutes before slicing and serving.

Nutrition Information

Calories 325kcal (16%) Carbohydrates 27g (9%) Protein 6g (12%) Fat 23g (35%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g Monounsaturated Fat 12g Trans Fat 1g Sodium 230mg (10%) Potassium 463mg (13%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 2216IU (44%) Vitamin C 16mg (18%) Calcium 53mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 325

% 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.