This vegan mushroom wellington recipe will surely be a showstopper at your next holiday gathering! It’s packed with mushrooms, wrapped in a flaky pastry crust, and baked to perfection. It can be made ahead of time, and you can freeze it. Plus, it’s completely vegan and can easily be made gluten-free.
Preparation time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
1 sheet vegan puff pastry, 3 tbsp olive oil split, 3 red onions diced, 1 tsp balsamic vinegar, salt and pepper to taste, 300g baby spinach, 4 large portobello mushrooms trimmed and cleaned, 100g pecans toasted and roughly chopped, 2 sprigs fresh rosemary chopped, and 4 sprigs fresh thyme chopped.
For the vegan egg wash
2 tbsp soy milk and 2 tbsp vegan butter
Completely thaw your puff pastry but ensure it is cold and not warm.
For the filling
Add ½ tablespoon of olive oil to a large frying pan over medium-low heat, add onions and balsamic vinegar and reduce the heat to low. Season with salt and pepper and cook until the onions are golden brown, approximately 15 – 20 minutes, stirring occasionally. Remove from the pan and set aside.
Return the pan to the heat and add baby spinach and cook until it has wilted. Remove from the pan and set aside.
Return the pan and increase to medium-high heat. Add 2½ tablespoons of olive oil and place the mushrooms flat side down and cook until they are lightly brown approximately 5 minutes, then turn them over and cook until they are golden brown, approximately 5 minutes. Remove the mushrooms from the pan and place them on a kitchen towel until they have cooled. Place the cooked onions and spinach in the fridge.
Preheat your oven to 390°F/200°C
Line a baking sheet with parchment paper or a silicone baking mat, and place the puff pastry sheet on top. Now, spread half of the onions over the middle third of the pastry sheet, leaving ¾ inch border. Add half the spinach on top, then half the toasted pecans, place the mushrooms on top, then add rosemary, thyme, and season with salt and pepper. Next, add the remaining onions, spinach, and toasted pecans.
Carefully and gently roll the pastry sheet over the top of the mixture until you have a shape like a log. Use your fingertips to press and seal the edges of the log and turn it over, so the seam is on the bottom. Score a crosshatch pattern on the top of the pastry using a pairing knife.
For the vegan egg wash
Melt your vegan butter and then add soy milk and whisk to combine, and brush it lightly over the top of your wellington.
Place the wellington in the oven and bake until golden brown and flakey, approximately 35 minutes. Serve immediately and enjoy!
For more information and recipes, check out https://www.splashoftaste.com/mushroom-wellington/
Calories: 381kcal | Carbohydrates: 18g | Protein: 7g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.03g | Sodium: 120mg | Potassium: 964mg | Fiber: 7g | Sugar: 7g | Vitamin A: 7344IU | Vitamin C: 29mg | Calcium: 128mg | Iron: 3mg
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.