Easy Mushroom Wellington

This delicious vegan mushroom Wellington is a tasty plant-based twist on a classic dish with the perfect blend of savory mushrooms and aromatic herbs encased in flaky pastry!

What you Need

Make the filling


Heat a non-stick skillet. Add vegan butter and sauté the shallots, leek, and zucchini then sauté it for 10 minutes.

Add more veggies


Add rosemary, thyme and Worcestershire sauce. Season with salt and pepper. Add water and  spinach and cook. Drain.

Prep puff pastry


Line a baking sheet with parchment paper and roll out the puff pastry.

Fill puff pastry


Place the spinach mixture in the middle of the puff pastry and arrange the mushrooms. Add more spinach mixture. Top with pecans.

Decorate the pastry


Roll the pastry and turn it over. Decorate the Mushroom Wellington with a cross-hatch pattern using the extra pastry.

Bake pastry


Brush with vegan butter and bake for 25 minutes. Serve and enjoy!

- Gently clean each mushroom with a dry or damped paper towel. - After assembling the mushroom wellington, pause for a bit and chill it in the fridge for a few minutes.

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