Vegan Mushroom Wellington with Walnuts and White Bean

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.

Vegan Mushroom Wellington with Walnuts and White Bean

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!

Course Main Course, Main Dish

Cuisine American, British, European

Diet Low Lactose, Vegan, Vegetarian

Prep Time 45

Cook Time 50

Total Time 1 35

Servings people

Calories 530kcal

Author Hannah Sunderani

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:

vegan gravy

US Customary - Metric

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