vegan wellington

Caramelized onions, vegan bacon, and a vegan protein wrapped up in a flaky puff pastry.

Vegan Wellington

puff pastry

olive oil

portabella mushroom

liquid smoke (hickory flavored)

salt

vegan broth (chicken-style or vegetable broth)

poultry seasoning

nutritional yeast ((optional))

soy sauce ((or tamari

tsp pepper

aquafaba ((aka liquid from a can of chickpea

Take your puff pastry out of the freezer and let it warm up for about 45 minutes.

While the pastry is warming, peel and slice 2 onions into long thin pieces and toss them into a frying pan with 2 tbsp of olive oil and a 1/4 tsp. salt.  Cook the onions uncovered on low, stirring occasionally for 30-40 minutes until they turn a light brown color and get sweet. (Add a sprinkle of water to the onions as they are cooking if they start to look dry.)

Make caramelized onions

Slice a large portabella mushroom into thin slices and fry in 1 tbsp of neutral-flavored oil.  sprinkle with salt and liquid smoke and cook for about 7-8 minutes on each side until thoroughly cooked.

Make mushroom &quot;bacon&quot;

Crumble drained, pressed, extra firm, or high protein tofu into a food processor and add vegan broth, poultry seasoning, nutritional yeast, soy sauce, salt, and pepper into a food processor and blend until combined.

(If not using the tofu method, use 12 oz. of vegan ground beef, or see further instructions in the variation section of this post.)

Make the tofu filling (or other fillings of choice)

Once you have prepped all of your ingredients be sure to preheat your oven to 400° F.  (You need it to go into a preheated hot oven to get a great puffy rise!)

Place 1 rectangle of pastry puff on a cookie sheet that has edges.

Add a layer of caramelized onions down the center of the pastry puff leaving about 3 inches (7.5 cm) on both sides and about 1/2 inch (1.25 cm) on the top and bottom.

Layer the portabella mushroom bacon (or other vegan bacon if you choose) on top of the onions overlapping the slices of mushrooms a little.

Top with a layer of seasoned tofu (or vegan beef, lentil loaf mixture, or vegan meatball mixture) about 3 inches (7.5 cm) wide covering the onions and mushrooms, and about 1 1/2 inches (3.75 cm) high.

Cut diagonal lines in the puff pasty starting at the bottom corners at a 45-degree angle.  Cut another line every inch until you reach 1/2 inch from the top.

Fold the top and the bottom triangles of the pastry in and on top of the filling. Then fold the strips over each other alternating each side starting at the top and working down to form a woven braided look.

Brush your wellington with a little vegan butter or aquafaba (the liquid from a can of chickpeas) to give it a little shine.

Bake the wellington at 400° F for 35 minutes or until the pastry has puffed up and become golden brown.

Allow cooling for about 10 minutes before slicing and serving.

Assemble your wellington

Impress your guests with this gorgeous Vegan Wellington! The filling is meaty, satisfying and ever-so-tasty! It's surprisingly easy to make too!&nbsp;

vegan puff pastry (, thawed if frozen (about 10X13))

ground flax meal (+ 5 tablespoons water)

grapeseed oil (,

onion (, diced)

carrots (, diced small)

celery (, diced)

garlic (, minced or crushed)

thyme

sage

rosemary

mushrooms (, minced or finely chopped)

tamari sauce (, low sodium (sub soy sauce))

15 oz can chickpeas (garbanzo beans) (, drained well but NOT rinsed)

unsalted walnuts

panko breadcrumbs (, more if needed)

tomato paste

vegan worcestershire sauce

cracked pepper (,

vegan butter (, melted)

Preheat oven to 400 °F (200 °C). Line a rimmed baking sheet with parchment&nbsp;paper and set aside.&nbsp;

Combine the ground flax and water in a small bowl. Set aside for 10 min. It will thicken and gel up a bit.&nbsp;

Heat oil in a large skillet over medium heat. Now add onion, celery, and carrots. Sauté until softened about 6-8 minutes.

Add garlic, thyme, sage, and rosemary. Sauté for 1 minute.

Add mushrooms and sauté until they soften&nbsp;and release their moisture about 5-7 minutes. You want the pan to be dry. Now add the tamari and cook for 1 minute. Remove from heat and set aside to cool for 10 minutes.

Add chickpeas to a large mixing bowl and mash with a potato masher. Don't over mash - just mash enough to break down whole chickpeas, but leave lots of texture.&nbsp;

Now add the cooled mixture, breadcrumbs, walnut meal, flax mixture,&nbsp;Worcestershire, tomato paste, salt, and pepper. Combine well with a spatula and use your hands if needed. Taste and add more seasoning if preferred. (If the mixture seems too wet, you can add another 1/4 cup of breadcrumbs or rolled oats - You should&nbsp;be able to form it with your hands easily)&nbsp;

Using your hands, shape the mixture into a solid log that will fit in the middle of the&nbsp;pastry sheet (with a few inches of slack). Make sure log is packed well.&nbsp;

Unroll puff pastry sheet and lay it over the baking sheet (or a flat surface if you need to roll it first). Place the loaf in the middle of the pastry sheet. Pick up one side and wrap it over the loaf and repeat on the other side. Gently press to seal together (don't force if it doesn't close, just thin &amp; lengthen the loaf or remove some mixture and form again). *If pastry doesn't seal easily, just lightly brush a little non-dairy milk in that area and seal.

Now roll up the ends and press gently to seal. If you have a lot of extra length, you may want to trim the dough first before sealing. Otherwise,&nbsp;the ends of the loaf will be very doughy. Flip the loaf over so the sealed edges are facing the baking sheet.&nbsp;

Brush the top and sides with melted vegan butter. Using a sharp knife, gently make diagonal slits across the whole top of loaf about 1-inch apart. Now repeat going the other direction to criss-cross slits&nbsp;(see process photos in post above).&nbsp;

Place in the oven for 30-35 minutes until heated throughout and the pastry is golden brown. Let sit 10 minutes before gently cutting with a sharp knife. I felt it was easiest to cut into the slits that were made earlier. Serve with Gravy if desired. Enjoy!&nbsp;

This vegan Wellington features a savory minced mushroom center loaded with layers of flavors - including sage, thyme and onion and a slight balsamic sweet tang - all wrapped in light and crispy puff pastry. It&#39;s an elegant dish that&#39;s surprisingly easy to make!

Mushroom Wellington (Vegan + GF option)

lb. white mushrooms (454 g)

c. chopped red onion (256 g)

garlic (minced)

Tbsp. balsamic vinegar (30 ml)

½ Tbsp. chopped fresh thyme (or ½ tsp. dried thyme)

½ Tbsp. chopped fresh sage (or ½ tsp. dried sage)

(plus

black pepper (plus more to taste)

raw baby spinach, roughly chopped (113 g)

½ Tbsp. unsweetened unflavored non-dairy milk ((optional))

Preheat your oven to 375°F (approx. 190°C). Line a baking sheet with parchment paper.

Take your sheet of puff pastry out of the freezer and set aside to thaw.

Place the mushrooms in the bowl of a food processor and pulse until crumbly, 10–11 times. Do not over process.

Heat 2 Tbsp. of the oil in a large skillet over medium-high heat. Add the onion and sauté until soft, 3–4 minutes. Lower the heat to medium and add the garlic. Sauté for an additional 2 minutes.

Add the mushrooms and balsamic vinegar and cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated, 10–12 minutes.

Push the mushroom mixture to the side of the skillet and add 1 Tbsp. of oil to the center. Add the water chestnuts, if using, and the thyme, sage, salt, and pepper and sauté until the herbs are fragrant, about 1 minute. Add the spinach and stir until wilted. Incorporate this spinach mixture into the mushroom mixture. Turn off the heat and add more salt and pepper to taste. (Allow this mixture to cool at least 10 minutes before adding to the puff pastry.)

Roll out the puff pastry on a lightly floured flat surface so the pastry extends an additional 1–2 inches (2.5–5 cm) in each of the four directions. Transfer to your parchment-lined baking sheet.

Add the mushroom mixture to the center of the pastry and form into a loaf shape. Fold both of the long sides up to meet in the center and pinch to seal the two together. Cut about an inch (2.5 cm) of the excess pastry from the two short ends and set those pieces aside. Then, fold the short ends up and over the top of the Wellington. Gently turn the loaf over so all seams are now underneath. 

Place the two scraps of pastry that were trimmed from the ends side by side and then overlap the pieces to create a pretty design to add to the surface of the Wellington. Be sure to pinch the top and bottom of the braid to secure it.

Using a very sharp knife, score two rows of 1-inch (2.5-cm) diagonal slits across the top of the Wellington. Pierce each side with a fork a few times, as well. .

Optional: Combine 1/2 Tbsp. of each oil milk and very lightly brush a small amount over the entire surface of the Wellington. This makes the Wellington a light golden brown and a bit more tender so it&#39;s easily sliceable without excess flaking. But if you desire a Wellington darker in color, skip this step

Bake for 40 minutes, rotating the baking sheet at the 20-minute mark. Let rest 10 minutes before slicing into thick slices.

https://www.youtube.com/watch?v=w1SRZsp7CyU

It seems any recipe that involves puff pastry is sure to be a winner, and this vegan Mushroom Wellington is truly no exception. Aside from its lightly crispy exterior, this Wellington’s minced mushroom center is loaded with layers of flavors, including sage, thyme and onion and a slight balsamic sweet tang. This is one of my husband, Jeff’s, most favorite recipes, and is fantastic to serve as a vegan main dish on Thanksgiving, Christmas, or any other holiday!

For more info on this special holiday cookbook and to buy your copy, please visit my online store:
https://shop.audreydunham.com

For the full recipe, click here:
https://audreydunham.com/mushroom-wellington/

Thank you, Matt McNeil, for filming and editing this video, and to Andrew Appel for adding your special touch, as always.

To buy pre-cut flat parchment sheets (a total game-changer!), click here:
https://amzn.to/3qMBfv6

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Vegan Mushroom Wellington - my husband's FAVORITE!

Easy Vegan Burger Wellington recipe is the perfect main dish for Christmas dinner. It’s two vegetarian burgers layered with caramelized onions, mushrooms, and a melty slice of dairy free cheese encased in a crisp puff pastry crust.

Vegan Mushroom Burger Wellington

onion,

mushrooms

puff pastry, defrosted*

mushroom veggie burgers**

non-dairy cheese***

PREP: If you haven’t already, remove your puff...

PREP: If you haven’t already, remove your puff pastry and burgers from the freezer to defrost. Preheat your oven to 400F, line a baking sheet with parchment paper, and slice the onions and mushrooms.

SAUTE THE VEG: Heat the olive oil on...

SAUTE THE VEG: Heat the olive oil on medium high in a saute pan. When hot, add the sliced onions and saute for 7-8 minutes until caramelized but not dry. Then, add the mushrooms, turn the heat to medium low, cover, and cook for 3-5 more minutes. If the onions seem a little dry, add a tablespoon or two of water before adding the mushrooms.

ASSEMBLE: Roll out the puff pastry on a...

ASSEMBLE: Roll out the puff pastry on a lightly floured surface into a big square. Add a “patty-sized amount” of the caramelized veggies in the center of the square and gently smooth it out. Top that with a vegan burger patty, then the slice of cheese, followed by your other burger.

FINISHING TOUCHES: Cut the corners off your puff...

FINISHING TOUCHES: Cut the corners off your puff pastry to form a cross or “+” shape. If you’d like, you can use the excess to create a fun little design for the top like we did in the photos! Next, pull the corners of the puff pastry up around your burger, sealing each one by pinching the pastry together (or use a little water.) 

BAKE: Flip this wrapped burger stack over and...

BAKE: Flip this wrapped burger stack over and place it on a parchment-lined baking sheet. Bake at 400F for 20-25 minutes or until the pastry is lightly browned. Serve + enjoy!

https://mediavine-res.cloudinary.com/video/upload/uxmfp0we6undubk1ckay.mp4

This Vegan Burger Wellington is the perfect main dish for holidays, a dinner party, or just because it’s a Monday. It’s two vegetarian burgers layered with caramelized onions, mushrooms, and a melty slice of dairy free cheese encased in a crisp puff pastry crust. This is the best vegetable wellington that puts beef and even lentil versions to shame. The recipe makes either one large individual serving or split between up to 4 people as part of a Christmas dinner. The final product looks tremendously fancy but is super easy to make!

This show-stopping Vegan Wellington is beefy, hearty, and flavorful! Filled with lentils and vegan beef, this pastry-wrapped main is incredibly delicious and perfect for the holidays.

puff pastry (vegan)

beef

garlic,

paprika

black pepper

soy sauce

Worcestershire sauce

quick cooking oats

flaxseeds

water

lentils,

vegan butter, melted

parsley,

Set the frozen puff pastry out to thaw while you prepare the filling. It will take about 30 minutes to thaw.

Preheat the oven to 400 degrees F and lightly grease a baking pan.

Thaw puff pastry and preheat oven

In a large skillet, warm the olive oil over medium-high heat. Add the onion and sauté for about 2-3 minutes, then add the vegan beef.

Use a wooden spoon to break the &quot;beef&quot; into crumbles, and cook until browned.

Stir in the garlic and cook for 1 more minute.

Remove from heat, and add the thyme, sage, paprika, black pepper, soy sauce, Worcestershire sauce and quick cooking oats. Stir and set aside to cool for 10 minutes.

Make your flax eggs - Stir the ground flaxseeds and water in a small bowl. Set aside to thicken for a few minutes.

In a large bowl, add the drained and rinsed lentils. Mash with a potato masher or fork until they are broken down a bit, but they shouldn&#39;t be pasty. Leave some texture. Add the slightly cooled mixture from the pan along with your flax eggs and stir well to combine.

Prepare the filling

Once the puff pastry is thawed, roll it out to about 9x12 inches.

Scoop the meaty mixture in the middle of the puff pastry. Leave an inch of space on all sides. Pack the filling tightly using your hands, into a loaf type shape.

Fold the sides of the pastry over the top of the mixture. Pinch and seal the edges. If needed, use a little water to help it seal.

Place the wellington on the prepared pan, seam side down. Handle gently.

Brush the tops and sides with melted vegan butter. Use a sharp knife to score the dough in a criss-cross pattern.

Bake for 30-35 minutes until golden brown. Let cool for about 5 minutes before slicing and serving.

Assemble the wellington and bake

This was amazing! We made this for Easter and our meat and potatoes grandma (who we didn’t tell it was vegan at first) ended up taking the leftovers home with her because she loved it so much! I will definitely be making it again! So good!

My husband and I embarked on our very first plant-based holiday adventure, and I found myself feeling a bit overwhelmed with the task of preparing a Christmas dinner. However, I stumbled upon this incredible recipe that not only turned out to be delicious but also remarkably simple to make! To complete our festive feast, we complemented it with your vegan gravy and a side of your mashed potatoes. Thank you once again, Nora, for making our plant-based holiday truly memorable!

Hi Nora! I am excited to try out this delicious recipe for Christmas Day dinner along with your mashed potatoes recipe! I have a question though. Since I don't have any of the beans you listed to use, is it okay to use pinto beans? Those are the only ones I have. Can I also just leave them out of the recipe, will that affect the recipe? What other simple substitutions are available? I am eager to really try out this recipe. Thank you for your time Nora!

Hi Nora,

I'm making this for Christmas Day.  If I'm making it ahead and want to freeze it should I just freeze the 'meat' or should I bake the whole thing, let it cool then freeze it complete?

Thank you,

Dawn

Some recipe mechanics of this were a little off, unless I missed something.

The amount of filling this makes is double what fits inside the 9x12” pastry, and more than 1” of space on all sides is needed to fold the dough around the Wellington - 2.5” on each side is closer to what is needed to fit around the filling and seal it.

Using the recommended dough size yields a pastry that will not serve 8 people. I would recommend making the same amount of filling but plan on making two smaller Wellingtons using 2 sheets of pastry.

I was initially intimidated by this but it was really, really quick and easy to make.  And it tasted absolutely amazing!  Thank you!

This was awesome! I just did a trial run for Thanksgiving next week. Do you have any suggestions for the filling to be a bit firmer, maybe if I reduce the lentils?

Absolutely delicious!!! Just made this for dinner with roasted Brussels sprouts and spinach salad. Excellent recipe Nora 🙌

This classic vegan Wellington is packed with tender butternut squash, mushrooms, chestnuts, and raisins! It&#039;s super easy to make, delicious, and requires no beans, lentils, or tofu!

Vegan Vegetable Wellington

butternut

tbsp oil

tsp salt

butter

garlic

shallots

chestnuts

raisins

walnuts

tsp each: dried rosemary, dried thyme

parsley

tsp black pepper

puff pastry (about 9 ounces)

Prepare the butternut squash: slice off the ends and discard. Next, cut the squash in half. Using a sharp vegetable peeler, peel off the skin and discard. Note: you can also use a sharp knife to cut off the skin.Use an ice cream scoop or spoon to scoop out the seeds and pulp. Discard.Finally, dice the butternut squash into 1-inch cubes.

Preheat oven to 425 °F(220°C) and line a baking sheet with parchment paper. Transfer the diced butternut squash to the baking sheet and drizzle with the oil. Sprinkle with salt, and use your hands to coat the diced butternut squash with the oil. Spread the cubes into an even layer.

Bake for 25-30 minutes or until the butternut squash is fork-tender. Remove from heat and set aside.

Roasted Butternut Squash

Heat the butter in a large non-stick skillet over medium heat. Once melted, add the minced garlic and shallots, and sauté for 2-3 minutes.

Next, add the diced mushrooms and sauté for another 5 minutes.

Add the roasted butternut squash, cooked chestnuts, dried raisins, walnuts, soy sauce, herbs, black pepper, and salt. Stir to mix everything and cook for another 5 minutes. Remove from heat and taste the filling. Adjust the seasonings to taste.

Using a large spatula, or potato masher, roughly mash about half of the filling. This step will help the filling hold together better and prevent it from crumbling.

Preheat oven to 350 °F(175°C) and line a baking sheet with parchment paper.

On a lightly floured surface, unroll the puff pastry. You should have a rectangle of about 12x8 inches. Arrange the filling in the center of the puff pastry and shape it into a long and tall log. Wrap the long sides of the pastry over the filling and lightly press to seal. Then, fold the top and bottom ends over it.Note: if you end up having too much puff pastry, simply use a knife or a pair of scissors to cut the excess.

Carefully flip the Wellington and place it on the prepared baking sheet. Brush the top and sides with almond milk (or vegan butter). Next, using a sharp knife, make diagonal slits. Repeat in the other direction to create a pattern.

Bake the Wellington for about 30 minutes or until golden brown. Let it sit for about 15 minutes before cutting and serving. Serve with mashed potatoes and/or gravy!

The Rest

Looks amazing. Must try it on weekend for my family. Thank you.

So delicious! Brought this to a Chinese Bible study and everyone loved it, even though it's not typical Chinese fare! I think it would appeal to anyone with the rich combination of ingredients.

This is a lovely delicious recipe. We used homemade pastry. Your recipes are so appetizing and inspiring Thomas. I so appreciate your plant based email newsletters. Thank you! 🪷

This vegan wellington makes a standout centrepiece whatever the occasion. A mixture of miso mushrooms, sweet butternut and chestnuts are roasted until sweet, stirred through prunes, madeira and breadcrumbs and then baked in vegan puff pastry. Have a look through more of our vegan Christmas recipes to plan your plant-based feast.

Vegan miso mushroom, squash and chestnut wellington

butternut squash (about 800 grams), peeled and deseeded

Olive oil

portobellini or chestnut mushrooms, roughly chopped

walnut halves, chopped

bag vacuum-packed whole chestnuts, roughly chopped

thyme sprigs, leaves picked

tbsp miso paste (see Know-how)

garlic cloves, crushed

soft pitted prunes, finely chopped

tbsp madeira (check the label to make sure it’s vegan)

chives

¼ tsp soy sauce,

panko breadcrumbs

puff pastry (check the label to

flour

Sea salt flakes

poppy seeds

Heat the oven to 200°C/180°C fan/gas 6. Cut the squash into 3cm chunks and toss in a large roasting tin with a drizzle of olive oil and a pinch each of sea salt and freshly ground black pepper. Roast for 25-30 minutes until tender and lightly charred. Set aside to cool.

Top 7 vegan wellington recipes from across the web

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Top 7 vegan wellington recipes from across the web

The most viewed vegan wellington recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Wellington

Vegan Wellington

Mushroom Wellington (Vegan + GF opt...

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Vegan Wellington

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