This vegan mushroom Wellington makes a great meatless vegan roast recipe, and it will definitely get the non vegans interested too! It’s very easy to make, hearty, flavorful and so delicious!
Christmas is getting closer, and there have been so many of you asking for a simple but delicious Christmas recipe for a vegan roast. Well, here it is! This vegan Mushroom Wellington recipe is one of my absolute favorite Christmas recipes, and meat eaters love it too. I’ve already made it so often and with different add-ins, and it has always turned out so good! It is wrapped in a thin flaky pastry, and filled with mostly Garlic Mushrooms. I‘m pretty sure you’ll love this Mushroom Wellington too, moreover, it’s also so versatile to make.
Easy vegan Mushroom Wellington
There are only three necessary main ingredients required for the filling. First are the mushrooms as the meat alternative (because they have such a great meaty texture), second and thirdly are the caramelized onions and roasted garlic which add amazing flavors. The additional ingredients are up to you. I also like to add some walnuts or pecans, spinach and rice for more volume and a better texture. Furthermore I have figured out that it’s very delicious to add some dairy-free shredded cheese or vegan parmesan. Anyways, that’s just my personal opinion, so feel free to add the ingredients you like! You can of course also add other healthy vegetables, such as peas, beans and lentils that are also rich in protein.
Vegan Roast with Mushrooms and Puff Pastry – The Basic recipe
If you decide to go with the easiest way and want to add only mushrooms as a filling for this vegan roast, simply follow these easy steps. Start with frying the onions, then add the mushrooms and seasonings, and continue cooking for a few minutes. They should be lightly browned but not cooked through, because we don’t want them to loose all their liquid. After preparing the filling it’s very important to pat everything dry, and make sure it is completely cold before wrapping it in your vegan puff pastry. Otherwise the pastry is going to get soggy and will tear when you want to wrap up your mushroom wellington.
Once the filling is cool, spread the onion garlic mushrooms over the middle of the pastry. Then carefully wrap to form a loaf. Press down to seal the edges. Roll over the loaf so that the seams are on the bottom. Gently cut slits with a sharp knife but don’t cut all the way through. Then brush with a little plant-based milk and bake for 20-25 minutes until golden browned and puffed up.
Make your Mushroom Wellington more impressive!
If you want to make your vegan Mushroom Wellington look more exciting, you can place 3-4 large mushrooms (such as portobello mushrooms) in the center on a bed of spinach, before adding the basic mushroom filling mixture around it. Once you serve and cut this vegan roast, these large Mushrooms will making a star appearance that’ll impress your guests for sure.
This Vegan Mushroom Wellington is:
- Easy to make
- A delicious meat-free roast
- The Perfect vegan Christmas dinner
The perfect side dish
If you’re looking for the perfect side dishes for this Mushroom Wellington, look no further than my creamy Mashed Potatoes with Mushroom Gravy, or Crispy Potato Wedges, baked French Fries, Smashed Potatoes, Gnocchi, Hasselback Potatoes or Sweet Potato Fries. Have fun trying this recipe and please let me know if you liked it! 😊
- 1 1/2 lbs mushrooms (750 g)
- 2/3 cup cooked rice (125 g) (or lentils, or sub more mushrooms)
- 1-2 tbsp olive oil
- 1 large onion peeled and chopped
- 4 garlic cloves
- 2/3 cup baby spinach (150 g) (optional)
- 2 tbsp mustard
- salt and pepper to taste
- 4 twigs of thyme
- 3/4 cup chopped walnuts (100 g) or pecans (optional)
- 1/2 cup dairy-free cheese (60 g) (optional)
- 1 sheet vegan puff pastry
- 2-3 tbsp plant-based milk (for brushing)
Chop the mushrooms. (Optionally, reserve 3-4 large mushrooms to place in the center).
Heat 1 tbsp oil in a large frying pan. Add the onions and fry until lightly browned, about 3 minutes. Add the mushrooms, season with salt and pepper and fry until lightly golden, about 5 minutes. Then lift the mushrooms out onto kitchen paper to drain.
Place the pan back on the heat with the rest of the oil. Roast the garlic for a few seconds, add the spinach and cook for 2-3 minutes until wilted. Then place the spinach into a large sieve to drain and squeeze thoroughly. (Or simply thaw frozen spinach, and squeeze).
Combine fried mushrooms and onions with the cooked rice, season again to taste, add mustard (and optionally chopped walnuts and vegan cheese), stir to combine and place this mixture and the spinach in the refrigerator to cool completely.
Preheat the oven to 390°F (200°C).
Place the puff pastry sheet on a baking tray lined with parchment paper. Spread the spinach over the middle of the pastry, making sure to leave a border at the edges. Place the mushrooms on top of the spinach. Top with the remaining filling and thyme, and press a bit together.
Carefully roll the pastry over the top of the filling so you have a loaf. Press down to seal the edges. Roll over the loaf so that the seams are on the bottom.
Gently cut little slits using a sharp knife (but do not cut all the way through) and brush with a little plant-based milk.
Bake the Wellington for approx. 20 minutes, until golden, puffed and flaky.
Serve and enjoy immediately! 😊
- This Wellington tastes best when baked and served immediately. Anyways, if you have any leftovers, you can bake and reheat it the next day in a preheated oven for approx. 10 minutes.
- It’s a versatile recipe, so you can add additional ingredients to your wish (if there's enough room). But please make sure that the filling is dry enough and completely cold before wrapping it in the vegan puff pastry. Otherwise the pastry is going to get soggy and will tear when you want to wrap up your wellington. If the filling is still too moist, simply add 2-3 tablespoons of oats or ground flaxseeds that will soak the excess moisture.
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