Vegan Mushroom Wellington

At Easter, Christmas or a cosy Sunday, share this vegan mushroom wellington as a part of a roast dinner with your family and friends.

What you need

• onion
• leek
• closed cup/chestnut mushrooms
• garlic cloves
• thyme
• pecans
• roasted chestnuts
• vegan butter
• spinach
• dried cranberries
• orange
• portobello mushrooms
• ready-rolled puff pastry
• soy milk

What you need to make vegan mushroom wellington

Chop up your onions and thinly slice your leek. Thinly slice the closed cup/chestnut mushrooms, chop your garlic, and remove the thyme from its stem. Roughly chop/break a large handful of pecans and crumble up the chestnuts.

Preheat a large pan and add a generous knob of butter and let it melt. Add in the onion and leek and stir through. Season with salt and pepper, and cook for around 10 minutes until it has softened, stirring when it needs it.

When the onions and leeks are soft, add in the minced garlic, thyme and mushrooms and cook until the mushrooms have reduced.

Add the spinach to the pan, and let it wilt until everything is cooked together.

Remove from the heat and stir through the pecans, chestnuts, cranberries and orange zest. Taste and add more salt and pepper if it needs it. Pour the mixture onto a tray to allow it to cool.

As this cools, heat up a frying pan with a generous amount of oil. Remove the stems from the portobello mushrooms and add to the pan stem side up once the oil is hot. Season with salt and pepper and fry for 2-3 minutes, then turn to the other side and repeat. When both sides are soft and fried, remove from the pan and leave to cool.

When everything has cooled down, preheat your oven to 200C/400F.

Assembling the nut roast

Roll out your puff pastry onto a chopping board and spoon in the mixture from one short end to the other, leaving around an inch of space at each end of the pastry. Pack it down with your hands to start creating a log shape (see video for more detail on how to do this).

Pat the mushrooms dry with a kitchen towel to remove any moisture and then place them along the mixture stem side up. Top the mushrooms with the rest of the mixture, patting down again with hands until the mixture is compact and evenly covering everything.

Brush soy milk around the edge of the pastry and then bring each side of the pastry up over the filling, sealing together in the middle (think of it like wrapping a present). Fold the ends up to seal the pastry together, again like a present.

Prepare some parchment paper and roll the pastry over onto the paper, so that the seal is on the bottom*. Brush the top with soy milk all over and gently score a criss cross pattern with a knife.

Bake the wellington in the oven for 30-45 minutes (depending on your oven it may take less or more time). From 30 minutes keep an eye on it, and you take it out when the pastry is perfectly golden brown. Serve with a full roast, or some gravy and sweet potato fries!

I used Tesco’s Ready Rolled Puff Pastry (375g), but any brand will work fine.

I didn’t do this in the video, but another way of doing this is by flipping the wellington over. If you place a lined baking tray on top of the pastry once it has been sealed, you can carefully flip the pastry over onto the baking tray making the seal go underneath.

The principle of this wellington can be used with a variety of fillings, so get experimental and try out different vegetables such as squash, sweet potato, carrots, courgettes.

More mushroom recipes

• Tenderstem Broccoli and Mushroom Stir Fry
• Smoky Mushroom & Sweet Potato Stew
• Easy Vegan Nut Roast
• Vegan Mushroom Korma
• Asparagus and Mushroom Tacos
• Vegan Mushroom Risotto

Did you make this vegan mushroom wellington recipe? Take a photo and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Twitter.

And don’t forget to leave a comment and a rating so I know how you enjoyed them!

Vegan Mushroom Wellington

At Easter, Christmas or a cosy Sunday, share this wellington as a part of a roast dinner with your family and friends.

Print Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 6

Cook ModePrevent your screen from going dark

Ingredients

• 1 onion (chopped)
• 1 leek (sliced )
• closed cup/chestnut mushrooms (a handful, thinly sliced )
• 2 garlic cloves (chopped)
• Sprig of thyme (leaves removed from the stem )
• pecans (generous handful, roughly chopped )
• 180g roasted chestnuts (crumbled )
• 25 g vegan butter
• salt and pepper (to taste)
• 100g spinach
• generous handful of dried cranberries
• 1 orange (zest)
• 2 tbsp oil
• 3 portobello mushrooms (stems removed. Chop the stems.)
• ready-rolled puff pastry*
• Soy milk (for glazing)

Instructions 

• Preheat a large pan and add the butter, let it melt. Add in the onions and leeks, stir through. Season with salt & pepper. Cook on a medium heat, stirring frequently until they have softened (approx 10 mins) .
• When the onions and leeks are soft, add in the minced garlic, thyme and mushrooms (inc. the stems) and cook until the mushrooms have reduced.
• Add the spinach to the pan, and let it wilt until everything is cooked together.
• Remove from the heat and stir through the pecans, chestnuts, cranberries and orange zest. Taste and add more salt and pepper if it needs it. Pour the mixture onto a tray to allow it to cool.
• As this cools, heat up a frying pan with a generous amount of oil. Remove the stems from the portobello mushrooms and add to the pan stem side up once the oil is hot. Season with salt and pepper and fry for 2-3 minutes, then turn to the other side and repeat. When both sides are soft, remove from the pan and leave to cool.
• When everything has cooled down, preheat your oven to 200C/400F.
• Roll out your puff pastry onto a chopping board and spoon in the mixture from one short end to the other, leaving around an inch of space at each end of the pastry. Pack it down with your hands to start creating a log shape (see video for more detail on how to do this).
• Pat the mushrooms dry with a kitchen towel to remove any moisture and then place them along the mixture stem side up. Top the mushrooms with the rest of the mixture, patting down again with hands until the mixture is compact and evenly covering everything.
• Brush soy milk around the edge of the pastry and then bring each side of the pastry up over the filling, sealing together in the middle (think of it like wrapping a present). Fold the ends up to seal the pastry together, again like a present.
• Prepare some parchment paper and roll the pastry over onto the paper, so that the seal is on the bottom*. Brush the top with soy milk all over and gently score the top with a criss cross pattern using a knife.
• Bake the wellington in the oven for 30-45 minutes (depending on your oven it may take less or more time). From 30 minutes on, keep an eye on it, and take it out when the pastry is perfectly golden brown. Serve with a full roast dinner accompaniments, or some gravy and sweet potato fries!

Video

Notes

• *I used Tesco’s Ready Rolled Puff Pastry (375g), but any brand will work fine!
• *I didn’t do this in the video, but another way of doing this is by flipping the wellington over. If you place a lined baking tray on top of the pastry once it has been sealed, you can carefully flip the pastry over onto the baking tray making the seal go underneath.
• The principle of this wellington can be used with a variety of fillings, so get experimental and try out different vegetables such as squash, sweet potato, carrots, courgettes.

Nutrition

Calories: 572kcalCarbohydrates: 64gProtein: 9gFat: 32gSaturated Fat: 8gTrans Fat: 1gSodium: 233mgPotassium: 522mgFiber: 4gSugar: 8gVitamin A: 1846IUVitamin C: 24mgCalcium: 56mgIron: 3mg

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