Vegan Mushroom Wellington
Mushroom Wellington wraps a savory filling of earthy mushrooms, lentils, and aromatic herbs in golden, flaky puff pastry — a plant-based take on the classic British centerpiece. The filling is built for depth, with umami-rich mushrooms doing the heavy work. Plan on about 90 minutes from prep to table, making it well suited for holiday dinners or special occasions.
Equipment
- Large skillet
- Food processor
- Baking sheet
- Parchment paper
- Pastry brush
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 large yellow onion finely chopped
- 3 cloves garlic minced
- 1 pound cremini mushrooms cleaned and finely chopped
- 1 cup cooked green lentils drained well
- 1 cup walnuts toasted and finely chopped
- 2 tablespoons fresh thyme or 2 teaspoons dried
- 1 tablespoon tamari or soy sauce for umami depth
- ½ teaspoon sea salt or to taste
- ¼ teaspoon black pepper freshly ground
- 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg), rested 5 mins
- 1 sheet vegan puff pastry thawed if frozen
- 2 tablespoons unsweetened plant milk for brushing
Instructions
- Heat olive oil in a large skillet over medium heat (around 350°F / 175°C). Add chopped onion and sauté for 5-7 minutes, until translucent and fragrant.
- Add garlic and cook for 1 minute, then stir in mushrooms. Sauté for 10-12 minutes, until they release their moisture and begin to brown. Stir occasionally to prevent sticking.
- Stir in lentils, chopped walnuts, thyme, tamari, salt, and pepper. Mix well and cook for 3-4 minutes more to combine flavors.
- Transfer mushroom mixture to a food processor and pulse 5-6 times until cohesive, but not puréed. You want a rustic, textured mixture.
- Add flax egg mixture and pulse once or twice to combine. Let cool slightly before assembling.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out puff pastry on a lightly floured surface. Place mushroom mixture in the center and form into a log, leaving space around edges. Fold pastry over and seal seams tightly with a bit of plant milk. Place seam-side down on parchment.
- Brush the top with plant milk for a golden finish. Score with a sharp knife for decorative flair.
- Bake for 35 minutes, until golden and crisp. Let rest for 5-10 minutes before slicing.
Notes
- Add a splash of balsamic vinegar or a pinch of smoked paprika to deepen flavor.
- Substitute walnuts with sunflower seeds for a nut-free version.
- To speed up mushroom browning, avoid overcrowding—cook in two batches if needed.
- Make the filling a day in advance for a quicker assembly before baking.
Nutrition
Calories: 487kcalCarbohydrates: 37gProtein: 13gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 13gMonounsaturated Fat: 14gSodium: 473mgPotassium: 684mgFiber: 7gSugar: 4gVitamin A: 130IUVitamin C: 7mgCalcium: 75mgIron: 4mg
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