Mushroom Wellington (Vegan Roast Recipe)

Mushroom Wellington is a hearty and elegant vegan dish perfect for holidays or any special occasion. I love how the rich mushroom filling wrapped in flaky puff pastry creates a dish that’s both comforting and impressive. Every bite is packed with savory flavors and satisfying textures, making it a wonderful centerpiece for any plant-based meal.

Why You’ll Love This Recipe

I love this recipe because it’s surprisingly simple to make yet feels luxurious. The combination of earthy mushrooms, herbs, and nuts creates a deep, umami-rich filling that pairs beautifully with the crisp puff pastry. I also like that it’s adaptable—whether I want to make it gluten-free, nut-free, or packed with extra veggies, it always turns out delicious. Plus, it looks stunning when sliced and served at the table.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

1. I start by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper.
2. I clean and roughly chop the mushrooms, then pulse them a few times in a food processor until finely chopped but not pureed.
3. In a large skillet, I heat olive oil over medium heat and sauté the chopped onion for about 5 minutes until soft and translucent.
4. I add the minced garlic and cook for another minute until fragrant.
5. Next, I add the mushrooms and cook for about 10–15 minutes, stirring often, until most of the liquid evaporates.
6. I stir in the mustard, thyme, salt, and pepper. If I’m using spinach, I add it now and cook until just wilted.
7. I remove the mixture from the heat and stir in the cooked rice (or lentils), chopped walnuts, vegan parmesan, and oats to help bind the filling.
8. I let the mixture cool slightly before assembling.
9. On a lightly floured surface, I roll out the puff pastry sheet. I place the cooled filling in the center and shape it into a log, leaving space on all sides.
10. I fold the pastry over the filling, sealing the edges tightly and tucking them under to create a smooth roll.
11. I transfer it to the prepared baking sheet, seam side down.
12. For a golden crust, I brush the top with the vegan eggwash (soy milk mixed with a pinch of turmeric).
13. I use a sharp knife to gently score the top for decoration and to allow steam to escape.
14. I bake for 30–40 minutes until the pastry is golden brown and crisp.
15. I let it cool for 10 minutes before slicing and serving warm.

Servings and Timing

This recipe serves about 4–6 people. The total preparation and cooking time is around 1 hour and 15 minutes, including cooling time for the filling.

Variations

I like using lentils instead of rice for added protein and a firmer texture. For a nut-free version, I simply omit the walnuts and add extra oats or breadcrumbs. Sometimes I include caramelized onions or roasted vegetables like sweet potato or butternut squash for a sweeter flavor. For a festive touch, I add a layer of cranberry sauce under the filling before wrapping it in puff pastry.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I place slices in a preheated oven at 350°F (175°C) for about 10–15 minutes to re-crisp the pastry. I avoid microwaving because it makes the pastry soggy. The Wellington can also be frozen before baking—once assembled, I freeze it on a tray, then wrap it tightly. When ready to bake, I cook it straight from frozen, adding about 10 extra minutes to the baking time.

FAQs

Can I make Mushroom Wellington ahead of time?

Yes, I often prepare the filling and assemble the Wellington a few hours ahead, keeping it refrigerated until baking time.

What mushrooms work best for this recipe?

I like using a mix of cremini, portobello, and shiitake mushrooms for a rich and earthy flavor.

Can I make it gluten-free?

Yes, I use gluten-free puff pastry and ensure the oats and mustard are certified gluten-free.

How do I prevent the bottom from getting soggy?

I make sure the filling is cooled and not watery before wrapping it. Baking on parchment also helps the pastry crisp evenly.

Can I freeze Mushroom Wellington?

Yes, it freezes well before baking. I just bake it straight from frozen when needed.

What can I serve with this dish?

I enjoy it with roasted vegetables, mashed potatoes, or a vegan gravy for a complete meal.

Can I skip the nuts?

Yes, I replace them with extra oats or cooked grains for texture.

How can I make it richer in flavor?

I sometimes add a splash of soy sauce or balsamic vinegar to the mushroom mixture while cooking for added umami.

Can I make mini versions?

Yes, I love making individual Wellingtons for parties by dividing the filling and pastry into smaller portions.

How do I store leftovers?

I keep them in the fridge for up to 3 days and reheat in the oven for best texture.

Conclusion

I love how Mushroom Wellington combines simple ingredients into a dish that feels elegant and celebratory. The earthy mushrooms, crunchy nuts, and flaky puff pastry create a symphony of flavors that satisfy both vegans and non-vegans alike. Whether I’m serving it at a festive gathering or for a cozy dinner, this vegan roast always impresses and comforts with every bite.

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