Go Back
+ servings
vegan mushroom wellington roast with braided puff pasty on a thanksgiving dinner table

The Perfect Vegan Mushroom & Veggie Wellington

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.
Course dinner
Cuisine English
Keyword dinner, holidays, meat-free, meatless, mushrooms, puff pastry, thanksgiving, Wellington
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 3 -6 servings
Author Audrey Dunham


  • 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.


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.