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Vegan Mushroom Wellington

Wow your guests with this vegan and savoury "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-dish that's higher in protein than most vegan wellington recipes, due to the addition of beans and walnuts in the mushroom filling!
Prep Time: 45 minutes
Cook Time: 50 minutes
Total Time: 1 hour 35 minutes
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Dec 7, 2023 by Hannah Sunderani

Vegan Mushroom Wellington

Elevate your holiday table this year with this gourmet Mushroom Wellington! It’s the perfect main course for serving vegetarians and vegans, yet is rich and luxurious enough for meat-eaters. With the higher protein filling (thanks to adding white bean and walnuts to the mushroom medley), perfectly golden brown and flaky puff pastry, and a drizzle of cozy Vegan Gravy, no one will miss the beef! 

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.

Mushrooms are one of my favourite meat-substitutes to use in vegan dinner recipes. They have a rich, earthy flavour profile with the perfect umami flavour and hearty texture. They can also be prepared in a number of ways, making them a versatile ingredient that I try to have on hand at all times in my home kitchen.

I know this Vegan Beef Wellington will wow your guests this holiday season. And, after baking up this Vegan Wellington, try some of my other favourite savoury mushroom recipes: Vegan Cream of Mushroom Soup, Mushroom Risotto, Mushroom Stroganoff, or stuffed inside my favourite Stuffed Baked Potatoes. They’re also featured throughout my best-selling cookbook, The Two Spoons Cookbook. Get a sneak peak inside with these exclusive recipes: Mushroom Bourguignon and French-Inspired Faux Gras!

Now, let’s get into the details and step-by-step instructions so you can make this vegan Christmas recipe 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. The parchment paper is sitting on a white backdrop with a bowl of cranberry sauce in the top left corner.

Why You’ll Love My Recipe

Many mushroom Wellington recipes are made with a meat-y mushroom filling, but lacking one critical component: protein! My recipe is made with added white beans and walnuts, making it higher in protein than most standard mushroom fillings. It’s simply the perfect holiday main dish that will also keep you just as satiated as a classic beef Wellington.

When first going vegan or even vegetarian, it can be overwhelming trying to find the perfect main to replace the traditional meat-based dishes you’re accustomed to cooking over the holidays. And while I have several delicious holiday mains to try, including this popular Nut Roast and this Lentil Loaf, I wanted to create another show-stopping and decadent option that will impress even the biggest meat eaters! 

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.

This Mushroom Wellington is….

  • Vegan
  • Filled with plant-based protein
  • Satisfying to meat eaters
  • Gourmet
  • Wholesome
  • An impressive main dish
  • Perfect for holidays
  • Flaky and golden
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

In addition to flaky pastry sheets, you’ll need just 12 natural and wholesome ingredients. Here are the key components: 

  • Veggies: The filling is made primarily from sautéed cremini mushrooms, but also contains sweet potatoes for added nutrition and a subtle sweetness. 
  • Walnuts: In addition to healthy fats, buttery walnuts add additional plant-based protein and a rich flavour. 
  • White beans: Creamy white beans add additional heartiness, texture, and protein to the mushroom filling. Use any white beans of choice – cannellini beans, navy beans, and Great Northern beans all work well. 
  • Aromatics: Sautéed shallots and garlic add a mild savouriness, cinnamon and nutmeg add warmth, and fresh thyme and parsley add a bright herbaceous flavour to the filling.
  • Red wine: I recommend using a dry red wine such as Merlot, Cabernet Sauvignon, or Pinot Noir. If you prefer not to cook with alcohol, replace the wine with a tart pomegranate juice, cranberry juice, or a savoury vegetable broth.
  • Tamari: Adds rich, umami flavour and additional saltiness to the filling. If preferred, you can also use a classic soy sauce. 
  • Tomato paste: Adds a concentrated tomato flavor that adds depth, acidity, and a slight hint of sweetness, giving the filling a richer taste. 
Top down image of the uncut vegan mushroom beef wellington with the filling of mushroom, white bean, sweet potato, topped with thyme and sesame seeds. The wellington is on parchment paper. The parchment paper is sitting on a white backdrop.

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. 

Prepare the Mushroom Filling

Start by roasting the sweet potatoes. On a baking tray, toss the sweet potatoes with two tablespoons of olive oil and sea salt. Spread them out and roast the sweet potatoes in the oven at 400F/200C until golden and fork tender, about 25 minutes. 

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.
Toss the sweet potatoes with olive oil and sea salt.
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 until golden and fork tender, about 25 min.

Meanwhile, begin to prepare the remainder of the vegan “beef” filling. In a large cup food processor, pulse the cremini mushrooms until finely chopped. Transfer the mixture to a bowl and set aside. Add the walnuts and pulse again until finely ground. Transfer the mixture to a bowl and set aside. 

Next, pulse the white beans into a mashed consistency and set aside. 

The mushrooms pulsed until a finely chopped. 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.

In a large skillet on the stove-top, add the shallots, garlic, sea salt, and drizzle with olive oil. Cook on medium heat until softened, about 3 minutes.

To the same skillet, add the remaining mushrooms and walnut mixture and continue to cook until softened and most of the moisture has evaporated, about 6 minutes. 

The shallots, garlic, salt and oil being cooked until golden. The mixture is cooked in a skillet with a wooden spatula in the middle. The skillet is on a white backdrop.
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.

Add two additional tablespoons of olive oil to the cooked mushroom mixture, along with the mashed white beans and oven-roasted sweet potatoes.

Sprinkle the filling with the herbs and spices: cinnamon, nutmeg, thyme, and fresh parsley, then pour in the red wine, tamari, and tomato paste.

The white beans and roasted sweet potato added to the mushroom mixture being warmed. The mixture is in a skillet with a wooden spatula in the middle. The skillet is on a white backdrop.
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 the filling until well combined, then cook on a low simmer until the wine has reduced and most of the moisture is removed. Set aside. 

The all of the ingredients for the vegan mushroom beef wellington filling combined. The filling is in a skillet with a wooden spatula in the middle. The skillet is on a white backdrop.
Mix the filling until well combined.
The all of the ingredients for the vegan mushroom beef wellington filling combined and the moisture is reduced. The filling is in a skillet with a wooden spatula in the middle. The skillet is on a white backdrop.
Cook until the liquid ingredients are combined and the mixture has thickened.

Assembly

Before assembling, make sure to let your puff pastry thaw to room temperature, about 15 minutes. 

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.

Once room temperature, roll one of the sheets out to lay flat on the baking sheet lined with parchment paper. Scoop the filling into the center of the puff pastry and form the mushroom mixture into a log, leaving at least a 1-inch border around all sides. 

The puff pastry laid out with the mushroom mixture shaped into a log. The pastry is on parchment paper. The parchment paper is sitting on a white backdrop.
Scoop the filling into the center of the puff pastry and form into a log, leave a 1-inch border for the sides.

Add a top layer of puff pastry and press down to seal the edges of both puff pastry sheets together. 

Trim excess edges of the pastry and crimp the base with a fork to ensure the filling is fully sealed inside. 

The puff pastry laid out with the mushroom mixture shaped into a log and another layer of the pastry on top. The pastry is on parchment paper. The parchment paper is sitting on a white backdrop.
Add a top layer of puff pastry and press down to seal the edges of both puff pastry sheets together. 

Using a very sharp knife, cut several slits in parallel lines on the top of the pastry to let out steam.

The puff pastry laid out with the mushroom mixture shaped into a log and another layer of the pastry on top. The pastry is on parchment paper with angled slits cut down the middle to let out the steam. The parchment paper is sitting on a white backdrop.
Cut several slits in parallel lines on the top of the pastry.

Optional to top with your cut out pastry shapes. Using a pastry brush, paint the top with melted vegan butter and a sprinkle of sesame seeds. 

The puff pastry laid out with the mushroom mixture shaped into a log, with another layer of the pastry and sesame seeds sprinkled on top. The pastry is on parchment paper with angled slits cut down the middle to let out the steam and topped with tree cutouts. The parchment paper is sitting on a white backdrop.
Paint the top with melted vegan butter and a sprinkle of sesame seeds. 

Bake until the top of the Wellington is golden and flaky, about 40-50 minutes. If as it cooks it appears that the flaky puff pastry is browning too quickly, loosely cover the Wellington with tin foil. 

Let the vegetarian mushroom Wellington cool for 10 minutes before slicing and serving. Enjoy!

Vegan mushroom beef wellington with 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.

Serving Suggestions

Just like my Vegan Lentil Loaf and Nut Roast, this elegant vegan Wellington recipe is the perfect show-stopping main for your holiday tables or cozy winter meals in! 

Drizzle with a generous pour of Vegan Gravy and pair with additional gourmet sides such as this Harvest Kale Caesar Salad, Vegan Sweet Potato Casserole, Vegan Mashed Potatoes, Cranberry Sauce, and Vegan Stuffing. 

Or, swap it for the vegan main in my Popular Christmas Dinner Menu!

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.

Recipe FAQs

Can I Make this Vegan Wellington in Advance?

To enjoy the flakiness of the pastry to the fullest, I wouldn’t recommend baking your vegan Wellington in advance. The pastry simply won’t be as flaky or as crisp as it is when fresh from the oven. 

However, the filling can be fully prepared up to 5 days in advance. Follow the filling instructions as usual, let cool to room temperature, then transfer to an air-tight container and refrigerate until ready to assemble your Wellington! 

Is store-bought puff pastry vegan?

Surprisingly, yes! Most store-bought brands of puff pastry are “accidentally” vegan as they are often made with oil instead of dairy butter. I’ve had luck using generic, grocery store brands like Longos (for my fellow Torontonians!). It’s helpful to check the ingredients list to confirm before purchasing. 

On the off-chance you aren’t able to find vegan puff pastry sheets near you, try making your own Vegan Puff Pastry recipe from scratch! 

Will leftovers keep well? 

This vegetarian Wellington does make for delicious leftovers! Reheat in individual slices in the microwave (this method won’t make the pastry as flaky or crisp) or reheat the Wellington in the oven at 350F for 15 minutes, or until warmed through and lightly crispy again! 

A slice of the vegan mushroom beef wellington topped with fresh thyme. The wellington is on a white plate with a dollop of cranberry sauce and a fork to the right. The plate is sitting on a white backdrop with a bowl of cranberry sauce to the top left, a cup of vegan gravy to the top right and sprinkles of thyme.
A slice of the vegan mushroom beef wellington topped with fresh thyme. The wellington is on a white plate wit a dollop of cranberry sauce, a fork to the right and vegan gravy being poured from a white cup. The plate is sitting on a white backdrop with a bowl of cranberry sauce to the top left and sprinkles of thyme.

More Vegan Holiday Mains You Might Like:

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.

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. 

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Vegan Mushroom Wellington

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By Hannah Sunderani
Wow your guests with this vegan and savoury "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-dish that's higher in protein than most vegan wellington recipes, due to the addition of beans and walnuts in the mushroom filling!
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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.

Approvals

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
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  1. 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