The best vegan Mushroom Wellington recipe stuffed with spinach, caramelized leeks, Beyond Meat Italian sausage and plant-based smoked gouda. Golden, flaky deliciousness!
Vegan Mushroom Wellington with Spinach and Italian Sausage!
The perfect time of year to indulge with some super delicious comfort food. But don’t feel too guilty about your dinner just yet because this baby is loaded with one pound of nutritious mushrooms, supernatural spinach and tons of flavorful cancer-fighting leeks.
I’m particularly fond of this mushroom Wellington recipe because it’s always a crowd favorite, plus all the filling can be prepped in advance. So come Christmas morning all you have to do is defrost the pastry while everyone is opening their gifts, assemble the Wellington and bake away.
Your house is going to smell divine just as it should on Christmas day! If you plan to serve this to more than four hungry people I strongly recommend that you make two roasts or someone’s going to be very upset. Better safe than sorry, don’t say I didn’t warn you.
I personally plan to serve this stuffed roast next to my popular vegan green bean casserole, garlic roasted carrots and a spinach strawberry salad. I’ll also have a pot of the mushroom and wild rice soup ready so nobody is going to leave hungry. Believe it or not all this stuff really works together like magic.
Good to Know:
Mushrooms are a fungus growing on decaying wood and cow patties and scavenge on organic matter. Yes they are still vegan silly rabbit, so eat them guilt-free.
Q: Can You Prepare Mushroom Wellington In Advance ?
Q: Is Puff Pastry Vegan Friendly ?
A: Only if you purchase a Vegan brand or make your own.
How to Make Vegan Mushroom Wellington with Spinach:
Vegan Mushroom Wellington
- 1 lb baby bella mushrooms -sliced
- 1 leek -sliced and rinsed well
- 1/2 lb bay spinach
- 2 9x9 vegan puff pastry sheets
- 2 links Beyond Meat Italian Sausage
- 1/3 cup dry white wine
- 4 cloves garlic -minced
- 10 sprigs thyme (leaves only)
- 4 leaves sage -sliced
- 2-3 slices vegan smoked gouda cheese (or your favorite kind)
- sea salt + black pepper to taste
Vegan Egg Wash
- 1 tbsp aquafaba (liquid from canned chickpeas)
- 1 tbsp cashew milk
- 1 tsp dijon mustard
- 1 drizzle maple syrup
- Defrost the puff pastry according to the directions on the box. Preheat oven to 400”F.
- Slice and rinse the leeks well then add them to a large skillet with a splash of veggie stock or water and a pinch of sea salt. Sautéed until wilted and they start to caramelize, about 15 minutes or so. Add more liquid as needed taking care not to burn them.
- At this point you can transfer the leeks to a bowl and keep warm, or if your skillet is extra large just add the sliced mushrooms to the pan. Continue sautéing until almost all the liquid has evaporated. Add the garlic, thyme, sage and give it a good stir.
- Add the wine wine. Bring everything to a simmer and continue cooking until all the liquid has evaporated, you want a final mixture on the dry side so your puff pastry won’t get soggy. Taste and adjust seasonings with sea salt and black pepper to taste.
- Preheat a cast iron skillet on medium high flame and add the Beyond Meat sausage. You can slice it into chunks before adding to the pan or just break it up with a flat sided wooden spoon. Sear until golden then transfer to a bowl.
- Add the spinach to the same skillet with a dash of garlic powder. Toss to coat well and only cook until wilted. Taste for seasonings then transfer it to a colander and allow it to drain while you start on the puff pastry.
- Use a rolling pin and roll out the puff pastry on a sheet of parchment paper. Spread the mushroom mixture in the center leaving about 1-2 inch space at the edges. Top with the Beyond sausage, smoked gouda cheese and sauteed spinach.
- Roll out the second sheet of puff pastry and use it to cover all the ingredients like a blanket. Press down all around the sides to create a seal. Using a sharp knife trim away the extra pastry. (reserve it to create fun garnish designs like the hearts i made if desired)
- Use the back of a fork to help press the edges of the puff pastry sheets into each other and create a tight seal.
- Lightly carve a diamond pattern on top of the pastry and garnish with the cut out hearts.
- Meanwhile whisk together the ingredients for the vegan egg wash and brush the top of the puff pastry with it.
- Carefully transfer it to a large baking dish and bake in the preheated 400”F oven for 45 minutes or until golden brown on top. Check at the 35 minute mark.
- OPTIONAL: Serve with veggie gravy on the side.
- It's best to assemble your mushroom Wellington directly on the baking dish lined with parchment paper, this way you don’t have to worry about dropping it or tearing during transfer.
- Alternatively If you prefer your filling more of a pate style make sure to chop the mushrooms instead of slicing them.
- Sometimes not all the ingredients are included in the nutrition label because not all of them are available in the software(ex. beyond sausage). If on a strict diet I suggest you use your own calculator for exact nutrition facts.