Vegan Mushroom Wellington Recipe
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The best vegan Mushroom Wellington recipe stuffed with spinach, caramelized leeks, Beyond Meat Italian sausage and plant-based smoked gouda. Hearty, meaty, golden, flaky deliciousness!
Vegan Mushroom Wellington
Here’s the ultimate, easy and meatless Holiday roast to make for Thanksgiving and Christmas dinner, the perfect time of the year to indulge with some super delicious comfort food. But you shouldn’t feel too guilty about your dinner just yet because this vegan Wellington Is packed with one pound of nutritious mushrooms, supernatural spinach and tons of flavorful cancer-fighting leeks. A great balanced holiday dish.
I’m particularly fond of this mushroom Wellington recipe because it’s always such a crowd favorite and so easy to plan ahead. All the filling can be prepped in advance, so come Thanksgiving or Christmas morning all you have to do is defrost the pastry, assemble and bake away. Your house is going to smell absolutely divine, just as it should on Christmas Day! If you plan to serve this to more than four hungry people, I highly recommend that you make two roasts or someone’s not going to be happy. Don’t say I didn’t warn you!
About the Mushrooms
I used commonly found baby bellas, these are available year round and work great in this recipe. If you happen to have wild mushrooms in season right now like golden Chanterelles or lobster mushrooms I highly recommend the splurge, their flavors are uniquely delicious and fit for a holiday dinner.
Fun fact: Mushrooms are a fungus growing on decaying wood and cow patties and scavenge of organic matter. Yes they are still vegan silly rabbit, so eat them guilt-free.
Add Ins
Go wild here and add roasted chestnuts, butternut squash or roasted sweet potato cubes into the mix. A handful of toasted pine nuts, ground walnuts and even cooked lentils would make a nice addition too, whatever your tastebuds fancy this time of the year. Dried cranberries anyone..?!
Serving suggestions
- Vegan Green Bean Casserole
- Heirloom Roasted Carrots
- Vegan Mashed Potatoes
- Spinach Strawberry Salad
- Mushroom Wild Rice Soup
- Thanksgiving Wild Rice Pilaf
- Vegan Stuffing + Sausage Gravy
- Scalloped Potatoes
- Vegan Turkey
- Holiday Roast
- Healthy Creamed Spinach.
Tips + FAQ
- Is Puff Pastry Vegan Friendly? – Only if you purchase a vegan brand, so make sure to check the ingredients list on the package or make your own. (I used the Aussie bakery puff pastry but availability depends on your store). Dufour Pastry Kitchen, Wewalka and Pepperidge Farms all offer a good plant-based puff pastry, check both the freezer and the refrigerator sections.
- Make Ahead + Reheating – This Wellington roast can be partially prepared ahead. Cook all the fillings and refrigerate until ready to assemble and bake. Serve it freshly baked if possible, straight out of the oven while warm and flaky, although the leftovers are perfectly delicious enjoyed at room temperature. To reheat just pop them in the toaster oven for a few minutes, reheat under the broiler or the oven @375″ for about 25 minutes or so.
- Why do we score the puff pastry? – Scoring the pastry loaf before baking creates a pretty design but most importantly those little vents help the steam escape preventing a big mess in the oven.
how to make vegan mushroom Wellington recipe
Vegan Mushroom Wellington
Vegan Mushroom Wellington recipe stuffed with spinach, caramelized leeks, Beyond Italian sausage and plant-based smoked gouda.
Print Recipe
Ingredients
- 1 lb baby bella mushrooms -sliced
- 1 leek -sliced and rinsed well
- 1/2 lb baby 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
Instructions
- 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, water or a light drizzle olive oil and a pinch of sea salt. Sautée until wilted and they start to caramelize, about 15 minutes or so. Add more liquid as needed taking care not to burn them.1 leek
- 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.1 lb baby bella mushrooms, 4 cloves garlic, 10 sprigs thyme, 4 leaves sage, sea salt + black pepper to taste
- Add the white 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.1/3 cup dry white wine
- 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.2 links Beyond Meat Italian Sausage
- 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.1/2 lb baby spinach
- 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.1 lb baby bella mushrooms, 2 9x9 vegan puff pastry sheets, 2 links Beyond Meat Italian Sausage, 2-3 slices vegan smoked gouda cheese, 1/2 lb baby 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)2 9x9 vegan puff pastry sheets
- 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.1 tbsp aquafaba, 1 tbsp cashew milk, 1 tsp dijon mustard, 1 drizzle maple syrup
- 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.
Video
Notes
- Assembling the Wellington - 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.
- The Filling - If you prefer your filling more of a pate style make sure to chop the mushrooms instead of slicing them.
- Nutrition Facts - 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.
- Is Puff Pastry Vegan Friendly? - Only if you purchase a vegan brand, so make sure to check the ingredients list on the package or make your own. (I used the Aussie bakery puff pastry but availability depends on your store). Dufour Pastry Kitchen, Wewalka and Pepperidge Farms all offer a good plant-based puff pastry, check both the freezer and the refrigerator sections.
Nutrition
Calories: 522kcal | Carbohydrates: 46g | Protein: 9g | Fat: 32g | Saturated Fat: 8g | Sodium: 319mg | Potassium: 653mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3870IU | Vitamin C: 15.7mg | Calcium: 83mg | Iron: 4.2mg
Servings: 6 people
Calories: 522kcal
Takes some prep work and planning but totally worth it. The flavor is fantastic, total comfort food and super impressive. Make it for a nice occasion like during the Holidays. You can even make it in advance and slice it up to serve as appetizers after reheating in the oven.
I have made this recipe three times now. It has been very well received each time. Last week, I brought one to a work party and it was gone before I got any! Great recipe, thank you.
I made this on Christmas for my granddaughters who are vegan and vegetarian. They loved it, and raved about it so much, everyone else wanted to taste it, and they also loved it! I will definitely be making it again. Thank you!
This turned out excellent, I don’t think it needs the cheese at all, I made it for Thanksgiving and added a gravy instead. The flavors were great, I used more broth instead of wine just because my husband doesn’t care for wine in cooking that much, I do and then next time I make it (not for a holiday) I think I will try with the wine.
I prepped everything the day before and then just rolled it up and popped it in the oven, I was ticked at myself because I even did the little hearts which was so cute and I forgot to take a pic, darnit lol. Thanks for the recipe!!!
Really good! As a vegan this was a relatively simple meal to make. Super yummy! Cute recipe down for 3, and used it as my Thanksgiving meal. Definitely work the prep work. I didnt use the wash recipe but instead just used melted coconut oil. Used italian field roast sausage, added red pepper flakes, cut the sage since I didnt have and just used water instead of wine and veggie broth. Served with brussel sprouts. So good!
This was a great recipe. Only problem, I couldn’t find vegan puff pastry, so I thought phyllo dough might work. I was wrong, however, I was resourceful. I ended up stuffing it like Spanakopita and it turned out really well! I definitely want to try it with the puff pastry, but overall, it was a great meal for Christmas Day for my vegan crowd!
Worth the effort, and very good a day or two later. However, this recipe seems to be a double: luckily I had extra puff pastry.
I am not Vegan and I made this for Thanksgiving for my Vegan Granddaughter along with Butternut squash /brussels sprout/cranberry side dish. We were both hooked – I again made it for Christmas and she just asked for the recipe for Easter.
Takes time – but not difficult – so worth the effort and you feel good creating a special dish. Thank you for this awesome new family favorite – Vegan or Not.
Made this last thanksgiving and was such a hit that I;m making it again today! Thanks for the wonderful recipe!!
Dear Florentina,
This recipe looks outstanding! Thank you for showing it on video too! Your website looks beautiful!
Totally want to make this!
Having never worked with puff pastry before, some questions have arisen & I am thankful for your experience and expertise. If the vegan puff pastry starts out as a 9×9 sheet, after we roll it out it & stuff it, & trim it, do you think it will fit in a glass pyrex 9 inch by 13 inch x 2 inch dish? Also how much and why do we roll out the puff pastry? Do we want the pastry to stretch out by a few inches? Did you use any flour as you did this, for non-sticking? What kind of baking dish or tray do you recommend? Thank you so much!
Love your dog rescue story! You really followed your heart!
Thank you,
Anna Simon