Print

Mushroom Wellington (Vegan Roast Recipe)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mushroom Wellington is a flavorful vegan roast made with a savory mushroom, herb, and nut filling wrapped in golden, flaky puff pastry. It’s a stunning and hearty centerpiece perfect for holidays, special occasions, or elegant plant-based dinners.

Ingredients

1 ½ lbs mushrooms (750 g), cleaned and roughly chopped

⅔ cup cooked rice (125 g) or lentils, or substitute 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 sprigs thyme

¾ cup chopped walnuts (100 g) or pecans (optional)

½ cup vegan parmesan or dairy-free cheese (60 g, optional)

2–3 tbsp fine oats (optional, for binding)

1 sheet vegan puff pastry

Vegan Eggwash

2–3 tbsp plant-based milk (e.g., soy milk)

Pinch of turmeric (optional, for color)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Pulse chopped mushrooms in a food processor until finely chopped but not pureed.
  3. Heat olive oil in a large skillet over medium heat. Sauté onion for 5 minutes until soft and translucent.
  4. Add minced garlic and cook for another minute until fragrant.
  5. Add mushrooms and cook for 10–15 minutes, stirring often, until most liquid evaporates.
  6. Stir in mustard, thyme, salt, and pepper. Add spinach if using, and cook until wilted.
  7. Remove from heat. Stir in cooked rice (or lentils), walnuts, vegan parmesan, and oats to bind the filling. Let cool slightly.
  8. Roll out puff pastry on a lightly floured surface. Place the cooled filling in the center, shaping it into a log and leaving space on all sides.
  9. Fold pastry over filling, sealing edges tightly and tucking ends under. Place seam side down on the baking sheet.
  10. Brush top with vegan eggwash (soy milk mixed with turmeric). Score lightly with a sharp knife for decoration.
  11. Bake for 30–40 minutes, or until pastry is golden brown and crisp.
  12. Cool for 10 minutes before slicing and serving warm.

Notes

Ensure mushroom mixture is dry and cooled before wrapping to avoid soggy pastry.

Use lentils instead of rice for more protein and texture.

For nut-free, replace walnuts with extra oats or breadcrumbs.

Add caramelized onions or roasted vegetables for variation.

Can be assembled ahead and baked just before serving.

Freeze unbaked Wellington and bake from frozen, adding 10 extra minutes to cook time.

Nutrition

Find it online: https://justsosavory.com/mushroom-wellington-vegan-roast-recipe/