Dec 7, 2023 by Hannah Sunderani
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!
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!
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!
In addition to flaky pastry sheets, you’ll need just 12 natural and wholesome ingredients. Here are the key components:
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.
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.
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.
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.
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.
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.
Before assembling, make sure to let your puff pastry thaw to room temperature, about 15 minutes.
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.
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.
Using a very sharp knife, cut several slits in parallel lines on the top of the pastry to let out steam.
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.
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!
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!
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!
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!
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!
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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