Irresistible Vegan Mushroom Wellington Recipe You’ll Love

Imagine sinking your teeth into a crisp, golden crust that hugs a savory, umami-packed filling of mushrooms, herbs, and spices. The aroma wafts through the air like a warm hug on a chilly day, making it impossible to resist the allure of vegan Mushroom Wellington. irresistible chocolate thumbprint cookies savory cranberry and brie tartlets It’s the kind of dish that steals the spotlight at dinner parties and makes even the most die-hard meat lover do a double-take.

I remember the first time I made vegan Mushroom Wellington for my family. The skeptical looks quickly turned into smiles as they dove in, proving that plant-based meals can be both satisfying and delectable. This dish is perfect for special occasions or cozy nights when you want something comforting yet impressive, and trust me, your taste buds will thank you! For more inspiration, check out this orange custard squares recipe.

The first time I served this delicious dish was during a family gathering; everyone raved about it! delicious lemon cheesecake truffles.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Mushrooms: A mix of cremini and shiitake mushrooms works best for depth of flavor and texture.
• Puff Pastry: Store-bought puff pastry saves time; just ensure it’s vegan-friendly.
• Onion: Use yellow onions for sweetness; they caramelize beautifully.
• Garlic: Fresh garlic adds an aromatic punch that elevates the overall flavor.
• Spinach: Fresh spinach provides color and brings a touch of earthiness to the filling.
• Walnuts: Chopped walnuts add crunch and richness to complement the mushrooms.
• Thyme: Fresh thyme imparts a lovely herbal note that pairs perfectly with mushrooms.
• Soy Sauce: Use low-sodium soy sauce for added umami without overwhelming saltiness.
• Nutritional Yeast: This adds a cheesy flavor while keeping everything plant-based.
• Salt & Pepper: Essential seasonings to enhance all those wonderful flavors.
• Plant-Based Milk: Use for brushing on top of the pastry; it gives that beautiful golden finish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Ingredients: Start by finely chopping your mushrooms, onion, garlic, and walnuts. Set them aside separately so they’re ready when you need them.

Sauté Vegetables: Heat some olive oil in a skillet over medium heat. Add onions and garlic until fragrant, then stir in mushrooms until they shrink down and release moisture.

Add Spinach & Seasoning: Once mushrooms are cooked down, toss in fresh spinach along with thyme, soy sauce, nutritional yeast, salt, and pepper. Cook until spinach wilts down.

Cool Filling: Transfer your mushroom mixture to a bowl to cool slightly before adding chopped walnuts. This prevents your pastry from getting soggy.

Roll Out Puff Pastry: Preheat your oven to 400°F (200°C). Roll out puff pastry on a floured surface until it’s large enough to wrap around your filling comfortably.

Assemble Wellington: Place cooled filling in the center of puff pastry. Fold over the pastry edges and seal tightly; brush with plant-based milk for that golden crust.

**Bake: ** Place on a baking sheet lined with parchment paper and bake for 25-30 minutes until beautifully golden brown and flaky.

And voila! You have created an impressive vegan Mushroom Wellington that will leave everyone asking for seconds (or thirds). Enjoy this culinary masterpiece with your favorite side dishes or simply bask in its glory as star of the show! For more inspiration, check out this garlic butter green beans recipe.

Perfecting the Cooking Process

Start by sautéing the mushrooms until they’re golden brown, then layer on flavor with garlic and herbs. While the filling cools, roll out your puff pastry for easier assembly, ensuring everything stays neat and tidy.

Add Your Touch

Feel free to swap in different mushrooms like portobello or shiitake for varied flavors. Adding spinach or nuts can also enhance texture and nutritional value, making this dish uniquely yours.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, pop it in a preheated oven at 350°F (175°C) until warmed through, keeping that flaky crust intact.

To this day, I remember my first attempt at making this vegan Mushroom Wellington; my friends were so impressed they thought I had taken a culinary class! Their compliments warmed my heart more than any oven could.

FAQ

Can I use frozen puff pastry for vegan Mushroom Wellington?

Absolutely! Just ensure it’s fully thawed before using to avoid any tearing.

What vegetables can I add to the filling?

Spinach, carrots, or even roasted red peppers work wonderfully in the filling. hearty roasted butternut squash soup.

How do I prevent my Wellington from being soggy?

Be sure to drain excess moisture from the cooked mushrooms and let the filling cool completely before wrapping.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Vegan Mushroom Wellington

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• Author: Mia Hanry
• Total Time: 50 minutes
• Yield: Serves approximately 6

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Description

Indulge in the ultimate comfort food with this vegan Mushroom Wellington, featuring a flaky golden crust enveloping a rich filling of sautéed mushrooms, spinach, and toasted walnuts. Perfect for impressing guests at dinner parties or enjoying a cozy night in, this dish delivers robust flavors and a stunning presentation that will leave everyone wanting more.

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Ingredients

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• 2 cups cremini and shiitake mushrooms, finely chopped
• 1 sheet vegan puff pastry (thawed)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 cups fresh spinach
• ½ cup walnuts, chopped
• 1 tsp fresh thyme, chopped
• 2 tbsp low-sodium soy sauce
• 2 tbsp nutritional yeast
• Salt and pepper to taste
• Plant-based milk for brushing

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Instructions

1. Prepare your ingredients by chopping mushrooms, onion, garlic, and walnuts separately.
2. In a skillet over medium heat, heat olive oil and sauté onions and garlic until fragrant. Add mushrooms and cook until they release moisture.
3. Stir in spinach, thyme, soy sauce, nutritional yeast, salt, and pepper until spinach wilts. Let the mixture cool slightly before adding walnuts.
4. Preheat the oven to 400°F (200°C). Roll out the puff pastry on a floured surface.
5. Place the cooled filling in the center of the pastry. Fold edges over to seal and brush with plant-based milk.
6. Bake on parchment-lined baking sheet for 25-30 minutes until golden brown.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 slice (150g)
• Calories: 290
• Sugar: 3g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 2g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 7g
• Cholesterol: 0mg