This vegan mushroom Wellington makes a great meatless vegan roast recipe that will definitely impress non-vegans 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 third 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. Anyway, 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 by 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 lose 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 the edges together to seal. 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 make a star appearance that’ll impress your guests for sure.
This Vegan Mushroom Wellington is:
- Plant-based
- Dairy-free
- Healthy
- Hearty
- Satisfying
- Flavorful
- 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!
Vegan Mushroom Wellington
Author:Ingredients
- 1 ½ lbs mushrooms (750 g)
- ⅔ 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
- ⅔ cup baby spinach (150 g) optional
- 2 tbsp mustard
- salt and pepper to taste
- 4 twigs of thyme
- ¾ cup chopped walnuts (100 g) or pecans optional
- ½ cup vegan parmesan or other dairy-free cheese (60 g, optional)
- 2-3 tbsp fine oats optional, *see notes
- 1 sheet vegan puff pastry
Vegan Eggwash (for brushing)
- 2-3 tbsp plant-based milk I use soy milk
- pinch of turmeric optional for the color
Instructions
*Note: Please watch the recipe video for visual instruction!
Filling (you can make this ahead):
- Finely 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 sauté until translucent, about 3 minutes. Add the mushrooms, season with salt and pepper, and fry until golden browned, about 5 minutes. Transfer onto paper towels to drain.
- Place the pan back on the heat with the rest of the oil. Sauté the garlic for a few seconds, then add the spinach and cook for 2-3 minutes until wilted. Transfer to a colander to drain and squeeze thoroughly. (Or simply thaw frozen spinach, and squeeze).
- To a bowl, add cooked rice, fried mushrooms, and onions, spinach, chopped walnuts, mustard, dairy-free cheese or vegan parmesan, and oats as needed. Stir to combine, and adjust seasonings to taste. Wrap the mixture tightly in foil (see video) and refrigerate to cool completely.
Assemble the Loaf:
- Preheat the oven to 390°F (200°C).
- Put the puff pastry sheet on a baking tray lined with parchment paper. Place the filling in the middle of the pastry and unwrap. Press the large mushrooms (you've set aside in step 1) into the filling (optional).
- Carefully fold the sides of the pastry over the filling to create a well-packed loaf. Press the ends together to seal, then roll over the loaf so that the seams are on the bottom.
- Gently cut little slits on the top using a sharp knife (but do not cut all the way through). Then brush with a bit of plant-based milk mixed with turmeric.
- Bake the Wellington for approx. 20 minutes, until golden, puffed, and flaky.
- Serve immediately with creamy mushroom sauce or vegan gravy over mashed potatoes or with bread dumplings on the side. Enjoy!
Notes
- This Wellington tastes best when baked and served immediately. However, if you have leftovers, you can reheat them 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. 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. To be sure the filling won't be too moist, simply add 2-3 tablespoons of oats or ground flaxseeds that will soak the excess moisture.
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Fabulous recipe! Easy to make and yummy. I followed the recipe pretty closely and it turned out great! Had a nice flavor. The first time I made it, my husband commented that it would be nice to have it with a soup, so this time I made it to go with leftover soup for a nice combo.
Hi Wendy,
thanks for your kind feedback. I’m glad you and your husband enjoyed this mushroom wellington! <3
Hello! I have been trying new veggie based recipes for 2021 and this was amazing! I used 4 different types of mushrooms, wild brown rice, spinach, and dijon mustard. It made 2 medium sized loafs and was a hit!
Thanks!
CG
Yay, that sounds great!
I am glad you loved this recipe! ♡
Many thanks, Bianca!
I have made this twice, delicious. Looks gorgeous, great company dish! Recipe is flexible, the second time I added finely chopped (in the food processor) carrots to the onions and mushrooms in the pan, some left over canned lentils, etc. The recipe as written is excellent, don’t leave out the walnuts!
Yay, that’s great! So glad you loved it! ♡
Thank you so much! 🙂
Happy New Year 🎆
We made Vegan Wellington Recipe with a twist; we got inspired with your recipe and others vegan bloggers. We made the Vegan Brisket from Avantgardevegan’s Recipe (Gaz Oakley) and used it as the filling. Then wrap it with puff pastry. I remembered you used purple cabbage, so we also used it as part of the presentation and to serve it. On top, we made a Mushrooms gravy and rosemary. It came out pretty nice and yummy. We are planning to make it again, for “Tree Kings Day” with ground vegan beef, mushrooms, spinach. I’ll let you know how it came out. 🤞🏻 Great. Jajajaj… Thanks for being such an inspiration 🥰 Keep it up.
Warm wishes from
Joy (@veganspanama)
Yay, that’s great! So glad you loved it! ♡
Thank you so much! 🙂
I made this again for New Year’s Eve (same guests because they loved it the first time!) and I put the stuffing into a loaf of hollowed-out whole wheat sourdough bread. Thanks again and happy new year!
That’s great!
Thank you so much! 🙂
Happy new year! ♡
Made this for both Thanksgiving and Christmas, absolutely delicious. Definitely dry all the vegetables thoroughly, I kept wanting to cook but made myself wait and it was worth it. Walnuts gave an excellent crunchiness, recommend including if you can! So good!!
So glad you love this recipe! Thanks! ♡
I made your mushroom Wellington for Christmas dinner and everyone loved it! I forgot to buy spinach and vegan cheese and I used quinoa instead of rice, but worked out well! I made a vegan miso gravy to top it off! Yummy! Next time I will make sure I pick up spinach as I loved how colourful yours looked!
Thank you 😊
So glad everyone loved it! Thanks! 🙂
The vegan miso gravy sounds great, too!
Have a great evening! <3
Bestes Rezept für Weihnachten oder andere besondere Anlässe! Die Zubereitung hat bei mir leider etwas länger gedauert als angegeben, aber der Aufwand lohnt sich definitiv. Super lecker, saftig und gesund. Ich habe Walnüsse und halb Reis / halb Linsen verwendet. Finde es super, wie man hier variieren kann.
Freut mich, dass alles super geklappt hat und du begeistert bist! 🙂
Dankeschön für dein tolles Feedback! ♡
LG, Bianca
I made this beautiful Wellington for Christmas-Eve Dinner with my family. It was not only beautiful to look at on the table but very delicious too. Even if I am the only vegan in the family, everyone loved it and it was therefore simple to convince them to have a full vegan Christmas next year. I added some extra spice like nutmeg, because for me it fits perfect with mushrooms and spinach.
Big THANK YOU Bianca for the great recipe(s) and merry Christmas!
So glad you enjoyed it! 😀
Thank you very much for your amazing feedback! ♡
I hope you had a great Christmas time! 🎄🎁
We made this for Xmas dinner and it was delicious! The flavors were rich but subtle. We often for for some kind of seitan loaf and this was so much better. We also made your vegan gravy which was fantastic. My only suggestion is to include a recipe or link to a recipe for the pastry dough. We found another one and that was the only chunk in our armor. Probably it’ll just take practice with that kind of dough. Thanks for the great recipes!
So glad it turned out great! 😀
Thank you very much for your feedback! ♡
I do not make the puff pastry myself as it’s very complicated and you can buy it here in Germany at any store.
But glad you found a recipe! 🙂
Merry Christmas! 🎄🎁
I made this tonight for Christmas dinner, and it was a big hit.
I sautéed the onions, mushrooms, and garlic together, and then added the spinach at the very end. I used some of the excess liquid for the gravy I made up, and then cooked off the excess liquid over low heat. I didn’t want to lose any flavor! I used black rice, which I cooked with a veggie broth powder, so that also added flavor. I may have gotten the wrong dough, as it didn’t puff up in the oven or needed more time to bake. But I will definitely make this again and figure out the dough.
Thanks for the recipe! – Tanya
Hi Tanya,
So glad you love it! 🙂
Many thanks and Merry Christmas! 🎄
I’d love to make this for Christmas, but can’t figure out how many mushrooms I need. Also, these look like cremini mushrooms. Can you let me know? Thanks! Tanya
Hi Tanya,
the measurements are written in the recipe card! 😀
Best, Bianca
It’s easier to measure everything in cups. (In the US we don’t necessarily use kitchen scales.) I ended up using 7 cups of chopped cremini. It was very mushroomy! Which I love.
That’s great! Thanks for your tip! 🙂
Perfect Christmas Menu!
I tried today ane it was a full success.
And of course I had to taste it – without family. So my bell was happy and round after.
So tasty! Love it ❤️
So glad it turned out great!
Thank you so much! 🙂
Hi Bianca, this looks lovely, I’ll make it tomorrow for my thanksgiving, just wondering how long do I have to refrigerate the composition for? Thank you and looking forward to making your exquisite dish 😊
Hi Luciana,
I refrigerated the filling for one or two hours.
Best, Bianca
This looks fabulous! My one question is the video shows adding oats, while the written recipe has no mention of it. How many cups was it 1/4?
Thanks
Joe
Hi Joe,
as mentioned in the recipe notes, the oats are just optional.
I’ve added 2-3 tablespoons! 🙂
Best, Bianca
Have you frozen the Wellington before?
I mean assemble the log and freeze to cook from frozen at a later day?
Antonio
Hi Antonio,
I haven’t tried it yet.
Best, Bianca
Incredible as all your recipes that I’ve tried so far! My guests were so pleased and no leftovers! Thank You, I’ll make it again soon 🙂
I am so glad everyone loved this recipe! 🙂
Thanks for your great feedback!
xoxo, Bianca ❤
Would love to try for thanksgiving. Is there a recipe for the mushroom gravy?
Hi Alyson,
I have several vegan gravy recipes! 🙂
I love my Mushroom Stroganoff or this one best.
Lots of love, Bianca
I am going to use three portobello mushrooms in the center. Do you recommend roasting them before hand and do you use them whole or slice them? I see above you said you used cremeni but those are smaller and I wasn’t sure if I just put the portobellos in with the other mushrooms that they would cook enough and lose enough moisture.
Hi Pamela,
if using Portobello I recommend roasting them sliced beforehand! 🙂
Best, Bianca <3
Made it – it was awesome!! I will definitely make it again
So glad you love this recipe! Thank you so much for your great feedback! 🙂
I tried it and it was amazing! Even my non-vegan friends and relatives loved it so much! They said they will try to make it too! Thank you so much! Keep up the good work! 🌱😍
So glad it turned out great and that everyone loved it!
Thank you so much for your amazing feedback! 🙂
This was amazing. Thank you for this recipe.
So glad you’re happy with this recipe!
Thank you so much for your feedback!
Much love,
Bianca 😊
This mushroom wellington is delicious and easy ( I’m not the best cook )
I did use ready pastry so it’s was fast to make too and my none vegan boyfriend loved it too .
Definitely going to make it again soon !
So glad you love this recipe! 😊
Thank you so much for your amazing feedback!
Lots of love,
Bianca ❤️
Hello! If I would like to add raw veggies like spinach – do I need to cook them first? Can you suggest a quantity or would it just be a handful mixed in with the mixture?
Thanks!
Debbie
Hi Debbie, yes you’ll need to saute them first. A handful sounds great! Have fun trying!
Absolutely LOVED this recipe!! did not make a vegan version, and just used ingredients i had on hand. added some red wine as well. this is so versatile and absolutely exquisite. Thank you!!
So glad you love this recipe, my dear Diane! Thank you so much for your feedback! 🙂
Halls on The Hill rates this a 5 star recipe.
We served ours with some Mash and roast root veg. Delish! Thanks Bianca
So glad you love this mushroom wellington! Thank you! 🙂
Hi Bianca. This recipe is brilliant. So easy to make and so delicious! I used ready-made pastry, but I’d like to make the pastry on my own next. Thank you, I am a huge fan of your blog!
Thank you so much for your amazing feedback! So glad you love my blog! Lots of love to you! 🙂
Really tasty! I had to make some alterations (forgot mustard and didn’t want to return to the store just for that so I subbed with harissa). I really like the options and ease of making this meal!
Want to make the mango mousse next 🙂
So glad you enjoyed this mushroom wellington! You can really get creative with the flavors in this recipe. Thanks for your amazing feedback! <3
This recipe is phenomenal! And it’s easy! It was delicious and I can’t want to make it again! Bianca we are so excited for your English version of the cookbook to come out! I wish I could share the photo. It looks exactly like the one she posts. #baked
#Vegan #easy vegan #vegetarian #mushroom
So glad you enjoyed this mushroom wellington! Thank you for your amazing feedback! I hope you’ll love my vegan cookbook, too! Lots of love, Bianca <3
Could you used the puff pastry cups instead of the sheet?
Hi Lucia, I haven’t used puff pastry cups yet but feel free to give it a try! 🙂
Is the mustard in the recipe yellow, brown or dry mustard? I want to assume dry but thought I’d check.
Hi Patricia, I use regular yellow mustard paste that you can buy in glasses or tubes 🙂
This looks amazing! I have a couple of questions though. If using large mushrooms in the center, how do you recommend precooking them? Do you use whole criminis or portabellas?
Hi Amity, I used very very large criminis. I pan-fried them as they are along with the chopped mushrooms for the rice filling but just for about 3-5 minutes to give them some roasting flavors. They do not have to be cooked through because they will cook in the oven during baking. Hope you’ll enjoy it! 😉
I tried this recipe for my vegan Christmas and it was a real success. The result is amazing and at the same time easy to make. I also appreciated the fact that you do not have to spend hours in the kitchen to get such a beautiful and tasty result.
If you want to please your guests and impress them go for it.
Thank you Bianca for sharing ?
Hi Cecile,
Thank you for your feedback! So glad that you liked this recipe ?
Much love,
Bianca ❤️
Hi there .. could I prepare this dish a few hours before cooking and keep refrigerated
I suggest cooking it immediately or the pastry will get soggy from the filling. You can prepare the mushroom rice filling ahead of time and store in the fridge until ready to assemble the wellington. But once it’s assembled, it must be baked.
Brilliant recipe!
This post inspired my husband and I to make Wellington for Christmas dinner. We made the stuffing the day before using onion, mushrooms, celery and carrots. We added a rice & lentil mixture along with pine nuts. We “herbed” it up a bit with some fresh Rosemary and Thyme and a sprinkle of Poultry Seasoning at the end.
Most important is the recommendation for the filling to be dry. We gently cooked the veggies down until there was not much moisture. The lentil and rice mixture was aired out so it was nice and light. It was spectacular with mushroom gravy.
Thank You !
Hi Romy,
This sounds amazing! I’m so happy that you liked this Wellington so much.
Thank you for your feedback! ?
Lots of love,
Bianca ❤️
I made it and it’s SO delicious. I want to try much more variations of this. It’s so easy and – Last but not least- very pretty! Thank you so much for the inspiration!
Hi Sarah,
So glad that you liked this recipe.?
Thank you for your feedback!
Wishing you cozy Christmas days.
Lots of love,
Bianca ❤️
I made two of these for our christmas eve gathering. My family really liked it, even the vegan skeptics. They nearly finished them all. lol! It was delicious to me too! I added in lentils, and highly recommend. I even did the fancy mushroom thing and it was indeed impressive!
Thanks, Bianca! Merry Christmas!
Hi Mariah,
Thank you for your feedback! So happy that you liked this recipe.?
Enjoy your Christmas holidays.
Lots of love,
Bianca ❤️
I am planning on making this for christmas eve dinner. But was wondering if its possible to make the filling before hand, and leave it in the fridge overnight, they assemble, and bake the next day?
Can’t wait to try it!
Hi Madigan,
Of course you can make the filling ahead.
Have fun trying and enjoy your Christmas time.
Lots of love,
Bianca ❤️
This Mushroom Wellington looks absolutely stunning. I am in love with the photos and I am sure this dish tastes amazing. It’s perfect for Christmas!
Lots of love, Ela
Hi Ela,
So glad that you like this recipe! ?
Thank you for your comment.
Lots of love,
Bianca ❤️