The Perfect Vegan Mushroom Wellington

Give your holiday dinner the vegetarian roast centerpiece it deserves with this delicious vegan mushroom Wellington recipe!
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Vegan mushroom wellington on a serving platter with one slice cut off, laying beside the rest of the roast.
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This vegan mushroom Wellington is actually quite easy to put together using puff pastry and will warm your heart and plate on even the coldest of winter days. It’s plant-based, dairy-free, nut-free, and perfect for Thanksgiving, Christmas, Easter, or a family Sunday Dinner.

What do you get when you combine buttery, flaky vegan puff pastry with a rich meatless center of mushrooms and aromatic herbs? This vegetarian mushroom Wellington has incredible layers of flavor packed into every bite, and the recipe is quick enough to whip up anytime.

When you present this grand roast for dinner and carve it table side, any day will instantly feel like a special occasion. No one needs to know just how easy it is to make, or the fact that it’s completely vegan!

Don’t let the title fool you; although it comes from the cookbook Vegan Thanksgiving Dinner and Pies by Audrey Dunham, this is a rockstar entrée that will captivate hungry audiences 365 days a year. The comforting combination of a crisp crust and hearty, umami filling never goes out of season.

slice of mushroom wellington served with broccoli and mashed potatoes on a plate

Why You’ll Love This Vegan Wellington Recipe

Traditionally, a wellington is comprised of a pastry crust stuffed with a steak fillet, pork paté, and sautéed mushrooms. I think we can all agree that cutting out the meat to create a vegan beef Wellington lets us double down on the good stuff for this modern reinterpretation!

Here’s why this is a winning recipe:

  • Perfect for a crowd. You can effortlessly feed six very hungry people with one entrée or stretch it even further by pairing it with one or two sides, like fluffy mashed potatoes or a fresh green salad.
  • Eat your veggies! Painlessly sneak in an extra serving of the good stuff thanks to the almost imperceptible addition of spinach. Everyone will be too focused on the savory mushroom goodness to even notice.
  • Semi-homemade. There’s nothing wrong with using some store-bought staples to get a kick-start. In fact, it’s such a hassle to make puff pastry from scratch, you’ll probably be happier with the results from a prepared option anyway.
  • Gluten-free option. Seek out frozen gluten-free puff pastry if you need to accommodate anyone with Celiac disease. The rest of the recipe naturally contains no wheat ingredients.
  • Holiday helper. This is your new best friend for Thanksgiving, but don’t wait all year to get started. It’s also an excellent vegan roast option to serve at Christmas, Hanukkah, Easter, Sunday Dinner, and beyond.

Star Mushroom Wellington Ingredients

plant-based mushroom wellington ingredients flatlay

You don’t need anything fancy to make this vegan mushroom wellington! Here are the key ingredients you won’t want to skip. For exact measurements, make sure to check out the detailed recipe card at the bottom of this post!

Frozen vegan puff pastry: This baking staple is known as a laminated dough, which means that it’s made with alternating layers of butter and flour-based dough. Together, this creates an impossibly light, puffed baked good, often seen in Danishes, croissants, and other confections. Happily, there are many “accidentally” vegan puff pastry options available in the freezer case of most mainstream grocery stores.

Mushrooms: You can’t beat the umami power of a simple sautéed mushroom! Mushrooms take the place of meat in this vegetarian recipe, but do make sure you’ve got mushroom lovers at the table before you serve this up. This recipe technically calls for white button mushrooms, but any sort will do here. Here are a few of our favorites:

Red onions: Pungent and aromatic when raw, red onions become incredibly sweet when gently cooked and caramelized with just a touch of oil. Absolutely everything tastes better when you start with these flavors as a foundation.

Garlic: Is there such a thing as too much garlic? Not in my kitchen! While the recipe calls for 3 cloves, you could easily double or even triple that amount, and I don’t think anyone would complain.

Balsamic vinegar: Lending a bright, contrasting, tangy taste to liven up the whole dish, balsamic adds a splash of acid to balance out and cut through some of the richness.

Water chestnuts: Native to Asia, Africa, and Oceania, the water chestnut is not a nut at all, but an aquatic vegetable that grows in marshes. It has a crisp yet juicy texture that adds a nice crunch to the mushroom filling.

Baby spinach: Fresh is best, but in a pinch, you could also use frozen and thawed spinach, too. For a change of pace, try swapping in different dark leafy greens, such as arugula, chopped kale, or collards.

Tips for Working With Puff Pastry

Though it may seem daunting at first, working with puff pastry is a breeze. No baking experience is required to apply for this job! If this is your first time unfolding the dough, here are some quick tips for the best results:

  1. Thaw completely before use. If it’s even remotely icy when you start to unfold the sheet, it’s liable to crack and break at the seams. Stash it in the fridge overnight, or about 8-12 hours, to gently bring it back up to temperature. If you forget and need it that same day, you can also let it sit on the counter for 1-2 hours.
  2. Start with a clean, lightly floured work surface and rolling pin. Like any other buttery dough or pastry, it’s liable to get tacky as it warms. Make sure it doesn’t stick to the countertop with just a light sprinkle of all-purpose flour, or any sort of starch if gluten-free.
  3. Keep covered when not in use. If you have your pastry rolled and ready to go before the filling, keep it covered with a lightly damp kitchen towel to make sure it doesn’t dry out.
  4. Always use a sharp knife. A dull knife will press down through those delicate layers and smush them together, rather than keep them separate. Make sure your blade is super sharp for a proper puff.
  5. Chill before baking. Once you have your roast fully assembled and ready to go, pause for a moment to stick it back in the fridge. This helps the warm pastry firm up again and hold its shape better when baked.

With these tips, you’ll be ready to tackle all the vegan puff pastry recipes your heart desires!

puff pastry thanksgiving centerpiece with elegant braid design

Easy Variations

While this is already a showstopping main dish to remember, if you want to take this one over the top, here are just a few quick ways to add some extra decadence:

  • Replace some of the mushrooms with fresh shiitake.
  • Add a drizzle of truffle oil into the filling.
  • Serve with creamy vegan gravy.
  • Drizzle with a touch of balsamic glaze before serving.
mushroom wellington flatlay food photography

Serving Suggestions

To turn this beautiful vegan wellington into a full-fledged feast, you’ll need some delicious sides! I love serving it with a vegan green bean casserole, a butternut squash quinoa salad, fluffy mashed potatoes, and some zesty vegan cranberry sauce.

For some non-traditional sides to mix it up, try some simple roasted fall vegetables, or roasted delicata squash.

Don’t forget dessert! This vegan pumpkin pie is always a crowd-pleaser, but if you’ve never tried sweet potato pie, you’re in for a treat!

If you’re making this vegan roast for the holidays, make sure to check out all of our Thanksgiving and Christmas recipes!

More Vegan Puff Pastry Recipes to Try

braided puff pastry vegan nut-free wellington garnished with thyme
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The Perfect Vegan Mushroom Wellington

Author: Audrey Dunham
5 from 15 votes
Flaky, savory, and full of fall flavor, this delicious vegan mushroom Wellington recipe is perfect for a holiday dinner or just a regular weeknight meal. Made with earthy ingredients such as mushrooms, sage, thyme, and spinach, this vegan Wellington makes the perfect centerpiece or side.
Vegan mushroom wellington on a serving platter with one slice cut off, laying beside the rest of the roast.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 3 -6

Equipment

Ingredients

  • 1 sheet frozen vegan puff pastry
  • 1 pound white mushrooms, 454 grams
  • tablespoons olive oil or avocado oil, divided, 53 ml
  • 2 cups chopped red onion, 256 grams
  • 3 medium cloves garlic, minced
  • 2 tablespoons balsamic vinegar, 30 ml
  • ½ cups chopped home-cooked or canned water chestnuts (optional), 70 grams
  • ½ tablespoon chopped fresh thyme, or ½ teaspoon of dried thyme
  • ½ tablespoon chopped fresh sage, or ½ teaspoon of dried sage
  • ¾ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, plus more to taste
  • 4 ounces fresh baby spinach, roughly chopped, 113 grams
  • ½ tablespoon unsweetened, plain non-dairy milk

Instructions

  • Preheat your oven to 375°F (approx. 190°C). Line a baking sheet with parchment paper. 
  • Take the puff pastry out of the freezer and set aside to thaw. 
  • Place the mushrooms in the bowl of a food processor and pulse until crumbly, 10-11 times. Do not over process. 
  • Heat 2 tablespoons (30 ml) of the oil in a large skillet over medium-high heat. Add the onion and sauté until soft, 3-4 minutes. Lower the heat to medium and add the garlic. Sauté for an additional 2 minutes. 
  • Add the mushrooms and balsamic vinegar and cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated, 10-12 minutes.
  • Push the mushroom mixture to the side of the skillet and add 1 tablespoon of oil (15 ml) to the center. Add the water chestnuts, if using, and the thyme, sage, salt, and pepper and sauté until the herbs are fragrant, about 1 minute. Add the spinach and stir until wilted. Incorporate this spinach mixture into the mushroom mixture. Turn off the heat and add more salt and pepper to taste. 
  • Roll out the puff pastry on a lightly floured flat surface so the pastry extends an additional 1-2 inches (2.5-5 cm) in each of the four directions. Transfer to your parchment-lined baking sheet. 
  • Add the mushroom mixture to the center of the pastry and form into a loaf shape. Fold both of the long sides up to meet in the center and pinch to seal the two together. Trim any excess pastry off the two short ends so you’re left with roughly 1 ½ inches (about 4 cm) of pastry on either side. (The trimmed pieces of puff pastry dough can be used to make a decorative braid or design and placed on top of the Wellington just before baking.) Take the two short ends and fold them up and over the top of the Wellington. Gently turn the loaf over so all seams are now underneath. 
  • Using a very sharp knife, score two rows of 1-inch (2.5-cm) diagonal slits across the top of the Wellington. Pierce a few small holes in each side, as well. 
  • Combine the remaining ½ tablespoon of oil and the milk in a small bowl and brush a light coating over the entire surface of the Wellington. 
  • Bake for 40-45 minutes, or until golden brown, rotating the baking sheet at the 20-minute mark. Let rest 10 minutes before slicing into thick slices.

Notes

FOR BEST GLUTEN-FREE VERSION:
Use gluten-free frozen puff pastry. 
MAKE-AHEAD TIP: 
The mushroom mixture (steps 3-6) can be prepared up to 2 days in advance. Cool for 15 minutes before storing in the fridge in an airtight container. When needed, allow the mixture to sit at room temperature for 30-45 minutes before adding to the center of your puff pastry. Complete all the remaining steps just before serving.

Nutrition

Calories: 726kcal | Carbohydrates: 64g | Protein: 14g | Fat: 48g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Sodium: 835mg | Potassium: 1007mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3609IU | Vitamin C: 25mg | Calcium: 101mg | Iron: 5mg
Course — dinner
Cuisine — English
Love this Recipe? Leave a Rating!And follow @Vegan on Instagram for more.

This vegan Wellington recipe was adapted with permission from Vegan Thanksgiving Dinner & Pies by Audrey Dunham. Vegan Wellington photos by J.J. Steele.

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Recipe Rating




19 comments
  1. 5 stars
    Ours turned out really tasty. I actually used pie & pastry dough. I was a little worried because my mushroom mixture was very wet even after dumping water off of it but the dough didn’t end up noticeable soggy or anything. I did not end up flipping the whole thing over after putting the sides up as I had increased the recipe and was afraid it wouldn’t go well so I used the extra to make a braid that covered it and for the other one I cut the edges into strips and decoratively laid them across each other and they turned out very nice looking. I would definitely make this again.

  2. 5 stars
    Me encantó, lo haré está navidad en mi país Argentina ❤️, cambiaré algunos ingredientes porque cultivo girgolas así que serán ellas las que aporten umami, gracias

  3. 5 stars
    Have the stuffing made and it tastes great, but the (plant-based Dufour’s) puff pastry sheet looks so small! It doesn’t unfold like regular ones it seems. Should I use both sheets or will 1 sheet roll out to the right size?

    • Hi Deborah, Dufour’s puff pastry sheets are smaller than the more common 9-ounce size. You can either reduce filling a little to fit, or use part of the second sheet and pinch it onto the end of the first one and roll out as usual to make it larger. Hope you enjoy it!!

  4. 5 stars
    I never seen this before, it looks so good and yummy!

  5. 5 stars
    This one is a favorite at our house during the holiday season! Thanks for the recipe!

  6. 5 stars
    This recipe looks amazing! What a wonderful dish to share for family and friends!

  7. 5 stars
    Saving this for the next holiday! Looks so filling and beautiful!

  8. 5 stars
    This really is a perfect vegan Wellington! Puff pastry makes everything so much easier.

  9. 5 stars
    I love love looove how beautiful this turned out! Such a perfect Wellington recipe and great for any gathering.

  10. 5 stars
    i really enjoyed the mushrooms stuffing and the flakey puff pastry. nice vegan sub!

  11. 5 stars
    These vegan veggie wellingtons are so delicious and flavourful. Great recipe!

  12. 5 stars
    This looks incredible! Love the photography as well.

  13. Mushrooms are just brilliant for stuffings. I use them to make veggie sausage rolls, but I’ve not yet tried a Wellington. Yours sounds delicious and is spurring me on.

  14. Kayla DiMaggio says:

    5 stars
    I love this! What a great recipe for Easter! I can’t wait to try this!

  15. 5 stars
    I absolutely LOVE getting creative with puff pastry! It takes something so simple and turns it into a gourmet, holiday-worthy work of art. This mushroom Wellington will be a staple at our vegan Thanksgiving dinners going forward!

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