Give your holiday dinner the vegetarian roast centerpiece it deserves with this delicious vegan Wellington recipe! This 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 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.
A Brief History of the Wellington
This classic roast dates back to 1815, when it was created to celebrate the first Duke of Wellington, Arthur Wellesley, and his victory at the Battle of Waterloo. Some say this was merely a French filet de boeuf en croûte, renamed for posterity. Traditionally, it 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 up double down on the good stuff for this modern reinterpretation!
Why You’ll Love This Vegan Wellington Recipe
- Perfect for a crowd. You can effortlessly feel six very hungry people with one entrée or stretch it even further by pairing it with a 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
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. The Pepperidge Farm Puff Pastry Sheets are one of the most widely accessible store-bought options.
Mushrooms: You can’t be 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:
- Button mushrooms
- Cremini mushrooms
- Portobello mushrooms
- Oyster mushrooms
Red onions: Pungent an 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’s particularly good in vegetable stir fries and noodle dishes.
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.
How to Level Up Your Vegan Wellington
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.
Tips for Working With Puff Pastry
Though it may seem daunting at first, working with puff pastry is a breeze. No baking experience required to apply for this job! If this is your first time unfolding the dough, here are some quick tips for best results:
- 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.
- 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.
- 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.
- 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.
- 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!
More Vegan Puff Pastry Recipes to Try
- Easy Vegan Chicken Pot Pie
- Apple Walnut Pastry Purses
- Mini Vegan Fruit Tarts With Puff Pastry
- 10 Amazing Oyster Mushroom Recipes
- Baking sheet
- Parchment paper
- Food processor
- Chef’s knife
- Large skillet
- Rolling pin
- Mixing bowls
- Pastry brush
- Measuring cups and spoons
Flaky, savory, and full of fall flavor, this delicious 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.
- 1 sheet of frozen vegan puff pastry
- 1 lb. (454 g) of white mushrooms
- 3 ½ tablespoons (53 ml) of olive oil or avocado oil, divided
- 2 cups (256 g) of chopped red onion
- 3 medium cloves garlic, minced
- 2 tablespoons (30 ml) of balsamic vinegar
- ½ cups (70 g) of chopped home-cooked or canned water chestnuts (optional)
- ½ tablespoon of chopped fresh thyme (or ½ teaspoon of dried thyme)
- ½ tablespoon of chopped fresh sage (or ½ teaspoon of dried sage)
- ¾ teaspoon of salt, plus more to taste
- ¼ teaspoon of black pepper, plus more to taste
- 4 oz. (113 g) fresh baby spinach, roughly chopped
- ½ tablespoon of unsweetened, unflavored non-dairy milk
- 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.
FOR BEST GLUTEN-FREE VERSION:
Use gluten-free frozen puff pastry.
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.
Keywords: meatless, thanksgiving, holidays, dinner, Wellington, meat-free, mushrooms, puff pastry
About the Author
Founder and creator of Peanut’s Bake Shop, Audrey Dunham is an entrepreneur and vegan recipe creator, passionate about quick and easy yet super flavorful recipes. She loves baking and cooking, especially for the holidays with her husband and kids. Audrey is proud to say that the recipes included in her cookbooks are just as good (if not better!) than the traditional versions.
This vegan Wellington recipe was adapted with permission from Vegan Thanksgiving Dinner & Pies by Audrey Dunham. Vegan Wellington photos by J.J. Steele. Article written with support from Hannah Kaminsky and edited by Amanda Meth. Please note that this recipe for vegan Wellington may contain affiliate links which supports our work at World of Vegan.