If you're looking for a show-stopping vegan main dish, look no further than this Vegan Mushroom Wellington! This vegan version of the classic is super easy to make, packed with savory mushrooms, fresh vegetables, and tons of flavor. I have tested this recipe over 50 times, and it's never failed to deliver!
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💭 Why you'll love this recipe
- Easy to make in advance. Whether it's for a weeknight meal or a holiday gathering, this mushroom Wellington can be easily prepared ahead. Simply prepare the filling and assemble it into the crust in advance, then bake it right before serving!
- Savory and hearty. No need for meat, this vegan dish is packed with protein and nutrients that will surely fill your appetite. The flaky puff pastry filled with a juicy mushroom filling and fresh herbs brings out an umami flavor that will make you savor every bite!
- Makes special occasions extra healthy. Packed with veggies and a savory flavor, this mushroom Wellington recipe is a healthier option than its traditional counterpart. It's a great addition to your holiday table and will make a great vegan Thanksgiving dinner and Christmas dinner!
📋 Ingredients and notes
To make this vegan mushroom Wellington recipe, you’ll need: vegan butter, shallots, leek, zucchini, thyme springs, rosemary sprig, vegan Worcestershire sauce, salt, pepper, baby spinach leaves, mushrooms, pecans, and a vegan puff pastry sheet. If you don't mind dairy, use regular butter instead.
Notes and Variations
- Adding other ingredients. Adding canned lentils or cooking your own from scratch are excellent options for this recipe. You can add different beans, like chickpeas and black-eyed peas, to give it extra flavor and nutrition.
- Choose the right type of mushroom. Portobello mushrooms, shiitake mushrooms, and cremini mushrooms are the best types of mushrooms to use for this recipe as they have a robust flavor and hold up well during cooking. Avoid using delicate mushrooms like oyster mushrooms, as they will turn to mush when cooked.
- Worcestershire sauce substitute. While Worcestershire sauce typically has anchovies, there are vegan versions available including brands like the Kroger store brand or Annie's. Always check labels before buying to be sure. If you can't find a suitable replacement, try coconut aminos or soy sauce.
- Puff pastry options. You can use store-bought puff pastry or make your own puff pastry at home. There are many vegan and gluten-free options in store, but if you are unable to find one, it's super easy to make your own version from scratch.
- Use fresh herbs for a more aromatic and flavorful addition to your recipe.
📖 How to make vegan mushroom Wellington
Make the filling
Heat a non-stick skillet to medium-high heat. Add the vegan butter and sauté the shallots, leek, and zucchini then sauté it for 10 minutes.
Add the rosemary and thyme. Then, add the Worcestershire sauce and season with salt and pepper. Add 1 cup of water and the spinach leaves, and cook until all spinach is soft. Drain the excess liquid.
Fill the puff pastry
Preheat the oven to 350ºF. Line a baking sheet with parchment paper and roll out the puff pastry.
Place the spinach mixture right in the middle of the puff pastry and arrange the mushrooms with the bottom sides up. Add another layer of the spinach mixture, and then top it with pecans for an even layer. Cut the pastry if it’s too long on one side (reserve the extra pastry for later).
Roll the pastry and turn it over so the opening is in the bottom part. Decorate the Mushroom Wellington with a cross-hatch pattern using the extra pastry.
Brush it with vegan butter and bake it for 25 minutes in the preheated oven or until crisp and golden brown. Once cooked, serve and enjoy! I love to serve it with this cranberry relish recipe, especially at Thanksgiving!
👩🏽🍳 Tips for the best vegan Wellington
It's taken me several years to perfect this recipe, but with these tips, you'll be able to make a perfect vegan Wellington even if it's your first time!
- Clean your mushroom properly. Gently clean each mushroom with a dry or damped paper towel. Mushrooms are like natural sponges and will absorb too much water if washed, resulting in a soggy texture.
- Use a lightly floured surface and a rolling pin to easily roll out the puff pastry without sticking on the countertop.
- Thaw your vegan puff pastry and dry the filling thoroughly. For best results, thaw the pastry until room temperature before using it to make it easy to work with! For the filling, pat it dry to remove excess moisture and make sure it has completely cooled before wrapping it in the center of the puff pastry.
- Roll it tight. Once you've added your mushroom filling and rolled out your pastry dough, make sure that the filling is tightly compacted by pressing down on it with your hands or a spoon. Then, use a sharp knife to trim off any excess dough before rolling it up to a log shape snugly. The tighter you roll it, the better!
- Chill before baking. After assembling the mushroom wellington, pause for a bit and chill it in the fridge for a few minutes. This will help the log-shaped pastry hold its shape better once it's baked.
- Don't overcook it! Cook until the edges of the pastry are crisp, the puff pastry is golden brown, and the filling is hot and bubbly. Any longer and the pastry will become tough and dry; any less and the filling won't be cooked through. So keep an eye on your Wellington while it's in the oven and don't hesitate to pull it out early if needed.
👩🏽🍳 Troubleshooting FAQs
Surprisingly, a lot of frozen puff pastry in stores is vegan-friendly. For example, Pepperidge Farm produces an inadvertently vegan puff pastry that is not only delicious but also great to work with. The freezer section of most large grocery stores will have vegan puff pastry brands to choose from!
Certainly! You can get a jump start on the vegan Wellington by preparing the filling and assembling it into the crust in advance. The unbaked Wellington should be covered in plastic wrap and stored in the fridge or frozen until ready to be baked and served.
The mushroom filling will be difficult to mold when warm. Let it completely cool before molding it into a log. For faster results, you can pop the filling into the fridge for at least 30 minutes to make sure that it's completely cool before molding.
Absolutely! While this recipe is rich and flavorful enough without gravy, you can definitely whip up your own vegan gravy. To make your own mushroom gravy, you'll only need a handful of ingredients such as mushrooms, olive oil, flour, vegetable broth, thyme, salt, and pepper!
🍴 What to serve with mushroom Wellington
Make ahead: The recipe is best when made a day in advance. You can prepare the filling and assemble it into the puff pastry in advance, then wrap it tightly with a plastic wrap, and store it in the fridge. If you're serving this dish for a holiday meal, I recommend baking it right before serving it for optimal results.
Store or freeze: If you have leftovers, they reheat well and will stay good for 3-4 days in the fridge. You can also slice the mushroom Wellington and freeze it for up to six weeks in an airtight container.
Reheat: You can easily reheat leftovers by placing them in the oven at 375°F until heated throughout, no need to thaw from the freezer. Once reheated you can serve it to your guest and enjoy it.
🍴More delicious vegan holiday recipes
Did you make this recipe?! ⭐⭐⭐⭐⭐
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Vegan Mushroom Wellington
- 2 tablespoons vegan butter
- 2 shallots, diced
- 1 leek, diced
- 1 zucchini, cubed
- 8 oz mushrooms, chopped finely, save a few to place on top
- 2 thyme sprigs
- 1 rosemary sprig
- 2 tablespoons Worcestershire Sauce
- salt, to taste
- pepper, to taste
- 4 cups spinach
- ¼ cup pecans
- 1 vegan puff pastry sheet
- Heat a non-stick skillet to medium-high. Add the vegan butter and sauté the shallots, leek, mushrooms and zucchini, and sauté for 10 minutes.
- Add the rosemary and thyme, followed by Worcestershire sauce and season with salt and pepper.
- Add 1 cup of water and the spinach leaves, and cook until all spinach are soft. Drain the excess liquid.
- Preheat the oven to 350ºF. Line a baking sheet with baking paper and roll out the puff pastry.
- Place ⅔ of the filling in the middle of the puff pastry, and top with whole mushrooms (bottom sides up) and pecans.
- Cut the pastry if it’s too long on one side (reserve the pastry).
- Roll the pastry and turn it over so the opening is in the bottom part. Decorate with the extra pastry.
- Brush with vegan butter and bake for 25 minutes, or until golden brown. Slice and serve with gravy or cranberry sauce!
- Use a good quality puff pastry. This will make a big difference in the final result! There are good vegan puff pastries that you can buy (e.g., Pepperidge Farm or Trader Joe's)
- Don't overcook the mushrooms. You want them to be soft and juicy, not dry and tough.
- Add some extra flavor to the mushroom filling. I like to add chopped herbs, garlic, and a splash of balsamic vinegar.
- Don't be afraid to get creative with the presentation. You can brush the pastry with aquafaba (or an egg wash) and sprinkle it with sesame seeds, poppy seeds, or herbs.
- Bake it until it's golden brown and the pastry is puffed up. Let it rest for a few minutes before slicing and serving.