Treat Dad to an elegant, restaurant-worthy meal with this Vegan Mushroom Wellington. A savory filling of mushrooms, onions, garlic, herbs, and spinach is wrapped in flaky puff pastry and baked until beautifully golden. It’s a stunning centerpiece that’s surprisingly easy to make and pairs perfectly with roasted vegetables, mashed potatoes, and rich vegan gravy.
Ingredients
For the Filling
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1½ pounds (680 g) mushrooms (cremini, button, or a mix), finely chopped
- 2 cups fresh spinach, chopped
- 1 tablespoon soy sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 teaspoon fresh rosemary, finely chopped
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
For the Wellington
- 1 sheet vegan puff pastry, thawed
- 2 tablespoons Dijon mustard
- 2 tablespoons plant-based milk
- 1 teaspoon maple syrup
- 1 tablespoon sesame seeds (optional)
- Fresh parsley for garnish
Step-by-Step Instructions
Step 1: Prepare the Filling
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes until softened.
Step 2: Add the Garlic
Stir in the minced garlic and cook for 1 minute until fragrant.
Step 3: Cook the Mushrooms
Add the chopped mushrooms and cook for 10–12 minutes, stirring occasionally, until they release their moisture and most of the liquid has evaporated.
Step 4: Season the Filling
Stir in the soy sauce, balsamic vinegar, thyme, rosemary, smoked paprika, salt, and black pepper. Cook for 2 minutes.
Step 5: Add the Spinach
Mix in the chopped spinach and cook for 2–3 minutes, just until wilted. Remove the skillet from the heat and let the filling cool completely.
Step 6: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 7: Prepare the Puff Pastry
Lightly flour your work surface and roll out the puff pastry just enough to smooth the seams.
Step 8: Assemble the Wellington
Spread the Dijon mustard in a thin layer down the center of the pastry, leaving a 1-inch border around the edges.
Spoon the cooled mushroom filling into a compact log over the mustard.
Step 9: Wrap the Pastry
Fold the pastry over the filling, sealing the edges by pressing them together. Place the Wellington seam-side down on the prepared baking sheet.
Step 10: Decorate
Use a sharp knife to score the top with shallow diagonal lines or a decorative pattern. Avoid cutting all the way through.
Step 11: Brush and Garnish
Whisk together the plant-based milk and maple syrup, then brush it evenly over the pastry. Sprinkle with sesame seeds if desired.
Step 12: Bake
Bake for 35–40 minutes, or until the pastry is puffed and deep golden brown.
Step 13: Rest Before Slicing
Allow the Wellington to rest for 10 minutes before slicing. This helps the filling set and makes serving easier.
Step 14: Serve
Garnish with fresh parsley and serve warm with:
- Creamy mashed potatoes
- Vegan mushroom or onion gravy
- Roasted carrots, Brussels sprouts, or asparagus
- Green beans
- A crisp garden salad
Tips
- Cool the filling completely before wrapping it in the pastry to keep the crust crisp.
- Finely chopping the mushrooms helps create a cohesive, sliceable filling.
- For extra richness, add chopped walnuts or pecans to the filling.
- Leftovers reheat well in the oven, making a delicious meal the next day.
This Vegan Mushroom Wellington is a flavorful, impressive centerpiece that brings comfort and elegance to any Father’s Day celebration