Name: Vegan Mushroom Wellington Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 1 ½ lbs mushrooms (750 g), finely chopped (reserve 3-4 large mushrooms optional); 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, minced; 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; 1 sheet vegan puff pastry; Vegan eggwash: 2-3 tbsp plant-based milk (such as soy milk); Pinch of turmeric (optional, for color)

If you’re looking for a show-stopping centerpiece that’s completely plant-based but still packs all the flavor and elegance of a classic holiday dish, you’re going to love this Vegan Mushroom Wellington Recipe. I absolutely adore how rich, savory, and flaky it turns out — it’s the kind of recipe that impresses guests without being complicated. Whether you’re new to vegan cooking or just searching for a comforting twist on Wellington, stick around because this recipe is fan-freaking-tastic and easier than you think!

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Why You’ll Love This Recipe

Bursting with Umami: The mushrooms and walnuts create a deeply savory filling that feels indulgent without meat.
Elegant Yet Simple: It looks fancy on the table but comes together with straightforward steps anyone can master.
Versatile and Customizable: You can swap ingredients or add your favorites to make it truly yours.
Perfect for Any Occasion: Whether it’s a festive feast or a cozy dinner, it always hits the spot.

The image shows a sliced pastry loaf with golden brown, flaky layers on the outside. Inside, the layers include green leafy vegetables and beige mushrooms, with a large mushroom slice visible in the center. The pastry is sitting on a wooden board with scattered mushrooms, herbs, and small pieces of the pastry crust around it. The background has blurred garlic bulbs and other kitchen items, all set on a white marbled surface. The focus is on the front slice and the texture of the pastry and filling. Photo taken with an iphone --ar 2:3 --v 7 - Vegan Mushroom Wellington, plant-based Wellington, vegan holiday main dish, savory mushroom Wellington, vegan Christmas centerpiece

Ingredients You’ll Need

The beauty of this Vegan Mushroom Wellington Recipe lies in how these simple ingredients come together to create something truly special. Each element adds texture, flavor, or richness, and I always recommend grabbing fresh mushrooms and good-quality vegan puff pastry to get the best results.

Flat lay of fresh whole brown mushrooms, a small mound of cooked white rice, a small white ceramic bowl with golden olive oil, a peeled large yellow onion roughly chopped, four uncracked clean brown garlic cloves, a small pile of fresh bright green baby spinach leaves, a small white ceramic bowl of smooth yellow mustard, a few twigs of fresh green thyme, a small heap of chopped walnuts, a small white ceramic bowl with finely grated vegan parmesan cheese, a small white ceramic bowl filled with light beige fine oats, a white ceramic plate holding a single sheet of smooth vegan puff pastry, and a small white ceramic bowl containing creamy pale plant-based soy milk mixed with a pinch of turmeric powder, all arranged in perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegan Mushroom Wellington, plant-based Wellington, vegan holiday main dish, savory mushroom Wellington, vegan Christmas centerpiece

Mushrooms: I prefer a mix of button and cremini for depth, but any variety you enjoy works well here.
Cooked rice or lentils: These help bind the filling and add a nice bite; rice keeps it lighter, lentils add heartiness.
Olive oil: Essential for sautéing and bringing out the mushrooms’ natural flavor.
Onion: A sweet base that balances the earthiness of the mushrooms.
Garlic: Because, really, does any savory dish feel complete without it?
Baby spinach (optional): Adds color and a fresh, mild flavor without overpowering.
Mustard: A little tang that wakes up the filling beautifully.
Salt and pepper: To taste, naturally!
Thyme: Fresh twigs give a subtle herbaceous note that pairs wonderfully with mushrooms.
Chopped walnuts or pecans (optional): They introduce a lovely crunch and nuttiness I can’t live without.
Vegan parmesan or dairy-free cheese (optional): This cheesy touch deepens the flavor — feel free to skip if you prefer.
Fine oats (optional): A great moisture binder if your filling feels too wet.
Vegan puff pastry sheet: Make sure it’s chilled and ready to puff!
Plant-based milk (for eggwash): Soy milk works perfectly, and a pinch of turmeric adds that gorgeous golden glaze.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Wellington – it’s like a blank canvas waiting for your personal touch. Feel free to toss in your favorite veggies or nuts, swap out grains, or add some warming spices. It’s all about making it your own and enjoying every bite.

Adding Butternut Squash or Sweet Potato: I once roasted diced squash into the filling, and it added a subtle sweetness that my family went crazy for.
Using Lentils Instead of Rice: Lentils give a meatier texture and make the Wellington extra filling.
Herb Variations: Try rosemary or sage instead of thyme for a distinct flavor twist.
Adding Vegan Cream Cheese: Mixing in a little vegan cream cheese makes the filling creamier and richer.

How to Make Vegan Mushroom Wellington Recipe

Step 1: Prep and Cook the Mushroom Filling

Start by finely chopping your mushrooms — this helps them cook evenly and release maximum flavor. If you want a nice mushroom centerpiece, reserve a few large ones to place in the middle of the filling later on. Heat about a tablespoon of olive oil in a large pan over medium heat, then sauté the chopped onion until it’s translucent and sweet, roughly three minutes. Add the mushrooms, sprinkle with salt and pepper, and cook until they’re golden brown and any released liquid evaporates — about five minutes. This step really deepens the flavor and prevents sogginess.

Step 2: Wilt the Spinach and Combine the Filling

Remove the mushroom mixture and let it drain on paper towels so it’s as dry as possible — trust me, dryness is key here. Return the pan and add the rest of your oil. Sauté the garlic for just a few seconds until fragrant, then toss in the spinach and cook until it’s wilted, about 2-3 minutes. Spinach holds a lot of moisture, so drain it well in a colander and then squeeze it gently with your hands to remove excess water — this step makes your pastry nice and flaky, avoiding soggy patches. In a bowl, combine the cooked rice (or lentils), mushrooms, sautéed onion, spinach, walnuts, mustard, vegan parmesan, and oats if you’re using them. Stir everything together and taste — add salt and pepper as needed. Wrap this mixture tightly in foil and place it in the fridge to cool completely before assembling.

Step 3: Assemble and Bake Your Wellington

Preheat your oven to 390°F (200°C) and line a baking tray with parchment paper. Roll out your vegan puff pastry and place it on the parchment. Unwrap your cooled filling and place it in the center of the pastry. Press those reserved large mushrooms into the middle — this adds a nice visual and extra texture. Fold the sides of the pastry over the filling tightly, pinching the edges to seal well so nothing leaks out during baking. I usually roll the loaf gently, placing the seams underneath to keep a smooth, golden top. Use a sharp knife to cut tiny slits on top for steam to escape, being careful not to cut all the way through. Finally, brush the surface with a mix of plant-based milk and a pinch of turmeric; this trick gives you a gorgeously golden, shiny crust. Bake it for about 20-25 minutes until it’s puffed, flaky, and invitingly golden brown. Then let yourself marvel at what you just created!

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Pro Tips for Making Vegan Mushroom Wellington Recipe

Dry That Filling Thoroughly: I discovered the hard way that any excess moisture ruins the pastry—spinach and mushrooms must be squeezed to avoid sogginess.
Use Oats or Flaxseeds to Bind: Adding a few tablespoons of fine oats helped me create a firmer filling that holds together beautifully.
Chill the Filling Before Wrapping: I always refrigerate it overnight to make the assembly easier and prevent the pastry from tearing.
Don’t Overcrowd the Pan: Cook mushrooms in batches if needed; if the pan’s too crowded, moisture builds up, and you won’t get that lovely brown caramelization.

How to Serve Vegan Mushroom Wellington Recipe

Vegan Mushroom Wellington Recipe - Serving

Garnishes

I like to keep garnishes simple so the Wellington shines. A sprinkle of fresh thyme leaves or chopped parsley always brightens the dish. Sometimes, I dust a little extra vegan parmesan on top just before serving. If you want a touch of color and freshness, thinly sliced radishes or microgreens work wonders too.

Side Dishes

My go-to sides with Vegan Mushroom Wellington are creamy mashed potatoes — they soak up that mushroom gravy beautifully. Roasted root vegetables add a nice caramelized contrast, and bread dumplings always make it feel like a cozy, hearty feast. If you’re after something lighter, a crisp green salad with a tangy vinaigrette cuts through the richness perfectly.

Creative Ways to Present

For special occasions, I like to slice the Wellington into neat portions and arrange them on a rustic wooden board surrounded by herb sprigs and edible flowers — it’s a real conversation starter! Another fun idea is to make individual mini wellingtons using small puff pastry squares and muffin tins; guests love having their own personal portion.

Make Ahead and Storage

Storing Leftovers

I always store any leftover Wellington in an airtight container in the fridge. It keeps well for up to two days; just make sure to cool it completely before covering to avoid sogginess. I’ve found that leftovers taste even better the next day once the flavors have melded a bit more.

Freezing

Freezing is a great option if you want to prepare ahead. I usually freeze the unbaked assembled Wellington wrapped tightly in plastic wrap and then foil. When you’re ready to bake, thaw it overnight in the fridge, then bake as usual. The crust still comes out beautifully flaky – no compromise on texture at all.

Reheating

To reheat, I pop leftover slices in a preheated oven at 350°F (175°C) for about 10 minutes. This keeps the pastry crisp and the filling warm without drying it out, unlike microwaves which tend to make it soggy.

FAQs

Can I make this Vegan Mushroom Wellington Recipe gluten-free?

Absolutely! The key is swapping the vegan puff pastry with a gluten-free version. Some brands make gluten-free puff pastry sheets that work just as well, though you might want to watch the baking time a bit closely because they can brown faster. Also, double-check that your oats and any other ingredients are certified gluten-free to keep it safe.
What kind of mushrooms work best for this recipe?

I usually use a blend of cremini and button mushrooms because they offer a nice balance of flavor and texture. However, wild mushrooms like shiitake or portobello can add earthier notes and a meatier texture if you want to get fancy. Just make sure to chop them finely for even cooking.
Can I prepare the filling a day ahead?

Yes, and I highly recommend it! Making your filling a day before not only saves time but the flavors develop and deepen while it chills. Just be sure to cool it completely before wrapping in the puff pastry to avoid sogginess.
How do I prevent the pastry from getting soggy?

The trick is to keep your filling dry. Drain mushrooms and spinach thoroughly and squeeze out water. Adding oats or ground flax also helps soak up any excess moisture. Finally, chilling the filling before wrapping is essential to keep the pastry crisp and flaky.
Is vegan egg wash necessary?

While not strictly necessary, brushing your Wellington with a mix of plant-based milk and a pinch of turmeric gives it that beautiful golden color and slight sheen that makes it look irresistible. It’s a small detail that really elevates the presentation.

Final Thoughts

When I first tried making this Vegan Mushroom Wellington Recipe, I was blown away by how something so hearty and luxurious could come from simple, plant-based ingredients. It’s one of those recipes that makes you proud to serve, whether it’s a family dinner or a holiday celebration. Give it a go — I promise you’ll enjoy every flaky, flavorful bite as much as I do. And don’t forget to share it with friends; good food tastes even better when it brings people together!