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Vegan Mushroom Wellington with Walnuts and White Bean

5 from 2 votes
Wow your guests with this vegan and savoury vegan beef wellington made with mushrooms, white bean, sweet potato and walnuts for the filling. Wrapped in flaky and buttery puff pastry, and baked until golden. This is an impressive meaty main that uses white beans and walnuts to substitute beef for a filling dish!
Prep Time: 45 minutes
Cook Time: 50 minutes
Total Time: 1 hour 35 minutes
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Dec 7, 2023 (Last updated Jul 28, 2026) by Hannah Sunderani

Elevate your holiday table this year with this gourmet Vegan Mushroom Wellington! Made with meaty cremini mushrooms, walnuts and white beans, and sweet potato, wrapped in flaky puff pastry. I like to drizzle it with my cozy Vegan Gravy for an ultra luxurious feast! 

This vegan wellington is the perfect main course for serving vegetarians and vegans, yet is rich and luxurious enough for meat-eaters. It’s a great meatless-main to serve at the Holidays like Christmas Dinner for vegans or vegetarians.

Now, let’s get into the details and step-by-step instructions so you can make it pronto.

Vegan mushroom beef wellington cut to show the filling of mushroom, white bean, and sweet potato. Topped with thyme and sesame seeds. The wellington is on parchment paper with a cup of vegan gravy being drizzled on top. The parchment paper is sitting on a white backdrop with a bowl of cranberry sauce in the top left corner.
Hannah’s hot take

Why You’ll Love My Recipe

Many mushroom Wellington recipes are made simple with a meaty mushroom filling. My recipe differs from those online by adding white beans and walnuts to the mushroom mixture for a vegan wellington that stays with you, and keeps you fuller for longer. Just like a traditional beef wellington would.

It’s the deliciously warm, meaty, and nutty meatless main that will keep you satiated!

Hannah xx

All of the ingredients to make the vegan mushroom beef wellington separated into individual bowls. The bowls are sitting on a white backdrop.

Ingredient Notes

What I love most about this recipe is that it uses simple real-food ingredients. It’s such a wholesome recipe! In addition to flaky pastry sheets, here are the key components: 

  • Cremini mushrooms: The filling is made primarily from cremini mushrooms, sautéed in a skillet until browned. The cremini mushrooms adds lovely meaty texture to the wellington without the need for actual meat. I recipe tested this with white button mushrooms and it also worked great!
  • White beans: Creamy white beans add additional heartiness, texture, and fillingness to the mushroom filling without beef. Use any white beans of choice – cannellini beans or navy beans are my favourite to use.
  • Walnuts: I love the addition of walnuts in this vegan wellington; for more protein and nutty flavour. It offers a nice bite, and also helps to bind the wellington together, and keeps it from falling apart when you slice.  
  • Red wine: A splash of red wine adds deep rich flavour to the wellington, whichtruly elevates this filling! I recommend using a dry red wine such as a Pinot Noir. If you prefer not to cook with alcohol, you can replace the wine with tart pomegranate juice or tart cranberry juice.
  • Tamari: Adds rich, umami flavour and additional saltiness to the filling. You can also use a classic soy sauce or coconut aminos – they work just as well. 
Vegan mushroom beef wellington cut to show the filling of mushroom, white bean, and sweet potato. Topped with thyme and sesame seeds. The wellington is on parchment paper. The parchment paper is sitting on a white backdrop with a bowl of cranberry sauce in the top left corner.

How to Make Vegan Mushroom Wellington

Making a vegan Wellington from scratch is more involved than most of my quick and easy vegan dinner recipes, but it’s well worth the labor of love! Plus, there are a few shortcuts you can take to make the prep work even easier. 

Here’s exactly what you’ll do:

The uncooked sweet potato tossed in olive oil and salt. The potatoes are spread out on parchment paper. The parchment paper is sitting on a white backdrop.
Roast the sweet potatoes at 400/200C until golden and fork tender, 25 minutes.
The chopped mushrooms pulsed until a mashed consistency. The mixture is in a clear food processor with a red handle. The food processor is sitting on a white backdrop.
Pulse the mushrooms until finely chopped.
The walnuts pulsed until ground. The mixture is in a clear food processor with a red handle. The food processor is sitting on a white backdrop.
Pulse the walnuts until finely ground.
The white beans pulsed until a mashed consistency. The mixture is in a clear food processor with a red handle. The food processor is sitting on a white backdrop.
Pulse the white beans into a mashed consistency.
A beige skillet with sautéed chopped onions and garlic, stirred with a blue spatula, on a white marble surface.
Add the shallots, garlic, sea salt, and olive oil. Cook until softened.
The mushrooms and walnut mixture cooked until softened and browned. The mixture is in a skillet with a wooden spatula in the middle. The skillet is on a white backdrop.
Add the pulsed mushrooms and walnuts and cook until softened.
A beige skillet filled with cooked ground meat and chunks of orange squash being stirred with a blue spatula on a marble countertop.
Add in the pulsed white beans and cooked sweet potato.
The spices and the rest of the ingredients added to the vegan mushroom beef wellington filling. The filling is in a skillet with a wooden spatula in the middle. The skillet is on a white backdrop.
Add the remaining herbs and spices to the filling. Mix to combine.
A beige skillet with cooked, crumbled brown vegan ground meat or lentil mixture and a blue spatula resting inside, on a white marble surface.
Cook until the liquid ingredients are combined and the mixture has thickened.
The puff pastry to make the vegan mushroom beef wellington laid out to be warmed to room temperature. The pastry is on parchment paper. The parchment paper is sitting on a white backdrop.
Let your puff pastry thaw to room temperature.
A rectangular vegan loaf sits on a sheet of rolled pastry dough atop parchment paper, ready to be wrapped or baked.
Scoop the filling into the center of the puff pastry and form into a log, leave a 1-inch border for the sides.
Unbaked rectangular pastry covered with a layer of dough on a parchment-lined baking sheet, ready to be cooked.
Add a top layer of puff pastry and press down to seal the edges of both puff pastry sheets together.
Unbaked rectangular pastry with crimped edges and diagonal slits on top, resting on parchment paper on a light surface.
Cut several slits in parallel lines on the top of the pastry.
Unbaked pastry covered with pie dough, decorated with leaf-shaped cutouts and crimped edges, sits on a parchment-lined baking sheet.
Paint the top with melted vegan butter and a sprinkle of sesame seeds. Optional to add leafy cut outs with leftover pastry to the top.
A golden-brown loaf of pastry with slits on top, garnished with fresh herbs, sits on parchment paper. A small bowl of red jam is nearby, and crumbs are scattered around.
Bake until golden and flaky, 50 minutes. Serve and enjoy!
Vegan mushroom beef wellington cut to show the filling of mushroom, white bean, sweet potato, topped with thyme, sesame seeds and vegan gravy. The wellington is on a white tray. The tray is sitting on a white backdrop.

So there we have it! A hearty and savoury meatless main for vegan mushroom wellington with white beans and walnuts. I hope you love this Vegan Wellington as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more delicious vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

A slice of the vegan mushroom beef wellington topped with fresh thyme split in half to show it is being eaten. The wellington is on a white plate with a dollop of cranberry sauce and a fork with a bite of the dish. The plate is sitting on a white backdrop with a bowl of cranberry sauce to the top left, and sprinkles of thyme.

Vegan Mushroom Wellington with Walnuts and White Bean

5 from 2 votes
By Hannah Sunderani
Wow your guests with this vegan and savoury vegan beef wellington made with mushrooms, white bean, sweet potato and walnuts for the filling. Wrapped in flaky and buttery puff pastry, and baked until golden. This is an impressive meaty main that uses white beans and walnuts to substitute beef for a filling dish!
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Vegan mushroom beef wellington cut to show the filling of mushroom, white bean, and sweet potato. Topped with thyme and sesame seeds. The wellington is on parchment paper with a cup of vegan gravy being drizzled on top. The parchment paper is sitting on a white backdrop with a bowl of cranberry sauce in the top left corner.
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Serves 6 people

Ingredients

Filling:

  • 1 medium sweet potato , peeled and cubed
  • 6 tbsp olive oil , divided
  • Pinch sea salt
  • 8 oz cremini mushrooms , roughly chopped
  • ¾ cup walnuts
  • 1 can (400 ml) white beans , strained and rinsed (1 1/2 cups)
  • 4 shallots finely chopped
  • 4 garlic cloves finely chopped
  • 3/4 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 2 tbsp fresh thyme leaves
  • 3 tbsp dry red wine
  • 1 ½ tbsp tamari
  • 1 tbsp tomato paste
  • ¼ cup fresh parsley (finely chopped)

Pastry

  • 2 frozen vegan puff pastry (14-ounce package, thawed)
  • 1 tbsp vegan butter (melted)
  • 1 tbsp sesame seeds for sprinkling

Optional for serving:

Instructions

Filling

  • Preheat oven to 400F/200C. In a baking tray, toss the sweet potatoes with 2 tbsp olive oil and sea salt. Spread onto the tray and roast until golden and fork tender, 25 minutes. Place to the side.
  • Pulse the cremini mushrooms in a food processor until finely chopped,, place in a bowl to the side. Add the walnuts to the food processor and pulse until very finely ground. Place in a bowl to the side. Add the white beans to the food process and pulse until a mashed consistency. Place to the side.
  • In a large skillet add the shallots, garlic sea salt, drizzle with 2 tbsp olive oil and cook on medium heat until softened, about 3 minutes. Add the mushroom and walnut and cook on medium until the mushroom has softened and most of the water is removed, about 6 minutes.
  • Pour in 2 tbsp more olive oil and then add in the mashed white beans and cooked sweet potatoes. Sprinkle the filling with cinnamon, nutmeg, thyme and fresh parsley. Pour in the red wine, tamari and tomato paste. Mix everything to combine and cook on a low simmer until most of the moisture is removed. Set the filling aside.

Assembly

  • Allow the rolls of puff pastry to sit at room temperature for 15 minutes before rolling them out and assembling your dish. Pre-heat oven to 400F/200C. When the pastry has thawed, roll them out to lay flat on the baking tray.  
  • Place one sheet on the tray, scoop the filling into the middle to form a log leaving at least a 1 inch border. Top with the second sheet of pastry and press down the edges. Trim any excess and crimp the base with a fork. (Optional to re-roll excess dough and use small cookie cutter to make decorative pastry for the top).
  • Cut several slits in the top off the pastry at an angle to leg out steam, optional to top with your cut out pastry shapes. Paint the top with melted vegan butter and sprinkle with sesame seeds
  • Cook until the pastry is golden and flaky, about 40-50 minutes. If the edges brown first, loosely cover those with tin foil unti the middle is more golden too. Remove from oven and let cool for 10 minutes before slicing. Optional to serve with vegan gravy.  

Notes

DO AHEAD:
The filling for this vegan wellington can be prepared up to 5 days in advance. Store in the fridge in an air-tight container. 
To enjoy the flakiness of this pastry to the fullest, I recommend baking the Wellington on the same day you’re planning to eat it. Feel free to prepare the filling in advance and then assemble and cook on the day of.
STORAGE AND REHEAT: 
The wellington does make delicious leftovers (the pastry just won’t be as flaky and crisp) – reheat in the microwave or oven at 350F/180C for for 15 minutes or until warmed.
Wellington will keep for up to 5 days.  Store in the fridge in an air-tight container.

Nutrition

Calories: 530kcal | Carbohydrates: 35g | Protein: 8g | Fat: 41g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Sodium: 707mg | Potassium: 516mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5800IU | Vitamin C: 11mg | Calcium: 63mg | Iron: 3mg
DID YOU

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5 from 2 votes

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  3. I am celiac and must have Gluten Free. Can you suggest alternatives to the regular puff pastry?

    Reply

    • Hi Rita! Thanks for your question about this. I’m not sure whether you’ve had success finding gluten-free puff pastries, but you could try substituting with that. Or, if you want a recipe that’s fully gluten-free with without modifying then I would try my Nut Roast Recipe on the blog, which also makes an AMAZING holiday main dish!

      Reply