vegan thanksgiving main

Mushroom Wellington with Rosemary and Pecans - a simple, tasty vegan main dish, that can be made ahead, perfect for holiday gatherings! <em>*Make sure to thaw your puff pastry before you start ( overnight in the fridge is easiest!)</em>

Vegan Mushroom Wellington with Rosemary and Pecans

—-

olive oil (or butter)

mushrooms, sliced, stems OK (except Shiitake stems)

onion,

garlic cloves, rough chopped

rosemary

salt

sherry wine

balsamic vinegar

chopped, toasted pecans

pepper

truffle oil

“Egg” wash – use nut milk, cream oil egg

Make sure your puff pastry is thawed before you start.

MAKE THE FILLING

Heat oil in an extra-large skillet or dutch oven, over medium-high heat. Add mushrooms, onions, garlic, salt and rosemary and saute, stirring often, until mushrooms release all their liquid. Turn heat down to medium, and continue sauteing until all the liquid has evaporated, be patient, this will take a little time! Once the mushrooms are relatively dry in the pan, splash with the sherry wine and balsamic vinegar and again, sauté on medium heat until all the liquid has cooked off. This is important- you absolutely do not want a watery filling ( it will turn into a mess!).  Add the toasted chopped pecans, pepper, truffle oil. Taste, adjust salt to your liking. At this point, you could fold in some cheese if you like.

Let the filling cool

15-20 minutes (you could make the filling a day ahead and refrigerate).

Fill Pastry

When the filling is at room temp, unroll the puff pastry onto a parchment-lined baking sheet. Place half the filling in a mound along the center (see photo) and working quickly, roll the pastry up, and over, seam side down. Fill and roll the second sheet.

Brush with the egg or eggless wash

Score the pastry

using a razor blade or sharp knife with your choice of design &#8211; cross-hatch, herringbone, leafy vine or just simple diagonal slits.

Bake

Place sheet pan on the middle rack in the oven for 35 minutes, checking at 2o mins, and rotating pan for even browning if necessary. Let the pastry bake until it is a really deep golden color &#8211; to ensure it&#8217;s done and flaky all the way through. You may need to add 5 more minutes depending on your oven. Convection will help if you have this setting (use it for the last 10 minutes) Please, let&#8217;s not have any pale pastries!!! Nice and golden!

Cool

for  5-10 minutes before cutting and serving. Garnish with Rosemary Sprigs. It&#8217;s OK to serve at room temp, but warm is best.

Absolutely delicious and looked super fancy!  Tried with cheese and without cheese and both were amazing. Thank you!!!

I may be reading this wrong, but I am a little confused.  Does this recipe make 2 wellingtons? Half of the mixture in one pastry and the other half in another?Made the filling so far and tastes great.

I made this tonight and it was amazing!!!!! Im so happy the recipe made 2 loaves because I am very much looking forward to leftovers lol

Loved the recipe.  Very easy to make and it's impressive to serve. I used cream cheese and it worked very well.

Great recipe, thank you. Very simple but tastes special. You're so right you can play with the filling as long as not watery. I had a bag of mixed nuts and also a few sundried tomatoes which worked really well.

This recipe is simple &amp; delicious! I absolutely loved it. I added goat cheese and spinach to my filling and it turned out great. A 5 star recipe for sure.

I made one vegan and one with percorino Romano cheese. My family loved these , not a crumb was leftover. Delicious

https://content.jwplatform.com/videos/QrXuRpdT.mp4

Mushroom Wellington with Rosemary and Pecans- a simple, elegant, vegan main dish, that can be made ahead, perfect for Christmas, Thanksgiving or any holiday! 

Mushroom Wellington Recipe 

A vegan take on a classic: Jackfruit Pot Roast

Jackfruit Pot Roast

olive oil

white onion, diced into 1 inch chunks

garlic, minced

Worcestershire sauce

dry red wine (can sub

thyme

dried rosemary

fine sea salt

black pepper

veggie broth

cornstarch

red potatoes

baby carrots

In an extra large skillet or stockpot, heat the olive oil over medium heat. Add in the onion and saute for 5 minutes. Add in the garlic and cook for one additional minute. Add in the jackfruit and cook over medium for one more minute.

Now add in the red wine, Worcestershire sauce, thyme, rosemary, salt and pepper. Stir and bring to a gentle simmer.

In a measuring cup/ bowl, whisk together the broth and cornstarch until fully combined and then mix into the skillet with the jackfruit. Bring to a simmer and let cook for 5 minutes, stirring often.

Pour the jackfruit mixture over top of the carrots and potatoes and bake for 40 minutes or until the veggies are fork tender and ready to eat. Let cool slightly and enjoy!

For a prettier presentation like in my photos: remove as much of the jackfruit as possible to a separate plate. Spoon the veggies onto a serving tray and then top with the jackfruit in the middle. You can pour any remaining sauce over the top or serve it on the side as a gravy. YUM!

This was excellent — the perfect quarantine food! I didn’t have any red wine on hand but did have a nice dark stout beer that I subbed in and it was worked well! The flavors are so great and baking the jackfruit mixture on top gives it a great texture. I did find I needed to keep in the oven about 15 minutes longer than the recipe called for, to make sure all the root veggies were tender — but I think next time I’ll just cut them smaller so they’ll cook faster. Thx for a great recipe!

I make this all the time now, it's one of my favorites.

This was so yummy! I am just getting ready to transition to that autumn state of mind and this recipe will definitely be on like the list. I ended up adding more veggies like bell peppers, zucchini and mushrooms and boy, it turned out hearty and delicious! Also, I could only find canned jackfruit in brine in my local stores so I made sure to drain it and rinse well with water a few times through. It still turned out yummy and the potatoes actually pulled in some of that flavor and were divine! Thank you so much for this recipe! 

This is pretty delicious but even after soaking the jackfruit for an hour, it still has the canned jackfruit flavor. I wish there was a way to get rid of that flavor.

Very delicious. Brita always makes the best recipes! The sauce was *chef's kiss* good. Definitely recommend getting the drained jackfruit like she said. I ignored that and got it in a can, and it had the brine-pickle taste. I didn't mind it, but will get the right jackfruit next time! haha.

I made this for the main dish for Thanksgiving and it was so yummy. I multiplied the recipe by 4 and cooked it in a crockpot rather than the oven. It cooked on high for about 4 hours and was so delicious!! Highly recommend.

Awesome.. I use frozen vegetables... whatever I had in the freezer. I also use my instant pot.. me and my husband loved it. Thank you 🙏🏽 

Such a delicious recipe!
I never have access to jackfruit but it tastes just as good without.
I just double the veggies and pair them with plenty of rice.

Just made this last night and it was so good. It reminded me of the roast we’d have as a family when I was a kid! We made a couple changes to the recipe just due to our ingredient availability. For example, I added dried sage, garlic powder, onion powder, and nutritional yeast and seasoned everything based on my own taste. I also didn’t have Worcestershire sauce, so I mixed equal parts soy sauce and ketchup. My fiancé likes softer veggies so we ended up roasting everything for about an hour. It was so fun to make and it was even better reheated the next day. Will definitely make again!!! 

I could only find canned and in brine jackfruit, so I boiled it in No Beef Base bouillon for 45 min. I think it added a nice little extra kick of flavor to the jackfruit and I don’t have any of the briny or canniness! Made it for the first time tonight, but will definitely get this into my winter rotation!

Love the recipe, do you think it could work in the slow cooker/ crock pot?

Super yummy!! Sautéed everything in the Instant Pot, added veggies (carrots, cut down on potato &amp; added turnip &amp; sunchokes, and added mushrooms). Sealed it up and did manual for 13mins, then a quick release and it was perfect! Skipped cornstarch, though could have done a slurry at the end if needed, it wasn’t  for us.

Great recipe, I would suggest boiling carrots a little before because they turned out hard. 

Mushroom Wellington with Rosemary and Pecans - a simple, tasty vegan main dish, that can be made ahead, perfect for holiday gatherings! *Make sure to thaw your puff pastry before you start ( overnight in the fridge is easiest!) Makes 2 rolls. 

Make sure your puff pastry is thawed before you start -cold, but thawed. (Note if it is too warm, it may fall apart, if too cold, it will be too stiff to roll.)

Fill 2 Puff Pastries

  Carefully unroll the puff pastry onto a parchment-lined baking sheet (if it seems stiff, let it thaw a few more minutes until pliable).  Place half the filling in a mound along the center (see photo) and working quickly, roll the pastry up, and over, seam side down. Fill and roll the second sheet.

Place the sheet pan on the middle rack in the oven for 35 minutes, checking at 2o mins, and rotating pan for even browning if necessary. Let the pastry bake until it is a really deep golden color &#8211; to ensure it&#8217;s done and flaky all the way through. You may need to add 5 more minutes depending on your oven. Convection will help if you have this setting (use it for the last 5-10 minutes) Please, let&#8217;s not have any pale pastries!!! Nice and golden!

I added a Tbsp of porcini mushroom powder to the mushrooms while there was plenty of liquid in the pan, and I added soft goat cheese and small dice, roasted sweet potatoes. It was great tasting, but I am thinking of adding a few eggs to bind the mixture together a bit more. Do you have any other suggestions to do this? Thanks for a new mushroom experience.

I made this for our Christmas party yesterday since we have several vegan friends and it was a huge hit amongst vegans and carnivores! Thank you for always giving us new ideas 😍

Sorry, I forgot to add in the five stars!

Making this again for Christmas dinner along with a millet tourtière. My Wellington didn’t look very pretty when I did a test run but the flavours  are fabulous so now I’ll work on prettier rolling of the pastry :) Thank you for another great vegan recipe. Yours is my go to site when I need a great recipe! Merci

This was so good! I made 1 vegan and one with a bit of Gouda and an egg wash. Added some chopped kale as well, and served with spiced cranberry sauce. Will definitely make it again.

Made this Xmas day and it was wonderful! My cousins first ever non meat roast and he loved it!

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The most viewed vegan thanksgiving main recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine