vegetarian wellington

A deliciously rich Mushroom Wellington with chestnuts, spinach, caramelized red onions ad crispy puff pastry. This is perfect for a festive dinner or as a showstopper for Christmas dinner. Packed with flavour and easy to make, your guests will love this!

Mushroom Wellington

red onion (150 grams) (peeled,

olive oil (divided)

tsp sea salt (divided)

tsp black pepper

tbsp balsamic vinegar

butter

mushrooms

garlic

tbsp fresh chopped tarragon

tbsp red wine (optional)

g chestnuts (approx 3/4 cup)

g baby spinach

breadcrumbs

puff pastry

Preheat the oven to 190C/ 374F.Line a baking tray with parchment paper.

Heat 1 tablespoon of olive oil in a frying pan. Add the onions with 1/4 teaspoon of sea salt and cook over medium heat until soft. At least 15 minutes. 20 - 25 minutes if you have more time.Once soft add 1 tablespoon of balsamic vinegar and stir well until the liquid evaporates.Remove to a large mixing bowl and leave to cool.

Heat 1 tablespoon of butter in a large sauté pan. Add the mushrooms and cook until they are soft and they have released their juices. Add 4 minced cloves of garlic and 1 tablespoon of chopped tarragon. Stir well and cook for a minute or two.Turn up the heat then add 1 tablespoon of red wine and stir well. Cook until all the liquid has evaporated.Crumble the chestnuts into the pan and mix well. Remove this mixture to the mixing bowl with the red onions and leave to cool.

Heat 1/2 a tablespoon of olive oil in a pan, add the spinach and cook until wilted.Drain and squeeze as much liquid out of the spinach as you can. Transfer to a chopping board then roughly chop.Add the chopped spinach to the mixing bowl with the mushrooms.

Add 3 tablespoons of fine breadcrumbs along with 1/4 teaspoon of salt and 1/4 teaspoon of freshly cracked black pepper to the mixing bowl. Mix everything together well.

Roll out the puff pastry.Add the mushroom filling along the centre of the pastry and using clean hands shape into a sausage shape.Turn one side of the pastry over the mushroom mixture, brush the egg wash then turn the other side over. Use a fork to seal the pastry. Fold up the ends of the wellington and again use a fork to see them.Carefully turn the welling over so the seal is on the bottom. Using a very sharp knife score diamonds in your pastry. Start by scoring diagonal line in one direction along the whole wellington then repeat in the opposite direction.Brush the whole wellington in egg wash, remembering to do the sides too.Bake in the oven for 30 minutes or until the pastry is golden brown and the pastry is completely cooked.Remove from the oven and leave to cool slightly before transferring to a serving dish or board.

Our melty mushroom and stilton wellingtons are simple to make using shop-bought puff pastry. This smart vegetarian main is perfect for entertaining on winter nights

Mushroom wellingtons

olive oil

garlic clove, chopped

spinach leaves

flour

tbsp picked thyme leaves

block all-butter puff pastry

stilton, sliced

egg, beaten

Heat the oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through – add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.

Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.

On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to.

Place the four smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn’t wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.

This Mushroom Wellington with caramelized onions, spinach and sliced sweet potatoes is an elegant vegan main dish for holidays. Packed with savory flavors and easy to make!

cremini mushrooms

onions

garlic (minced)

soy sauce

thyme

rosemary

baby spinach

potatoes

soy milk

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 375 degrees F and lightly grease a baking pan.

Thaw puff pastry and preheat oven

Add the mushrooms to a food processor and pulse several times until crumbly, but be careful not to over process them. Alternatively, chop them small with a large knife.

Warm the olive oil in a large pan over medium heat. Add the sliced onions and cook for about 30 minutes, stirring every few minutes, until caramelized. They should be golden brown in color. I like to season them with a little salt towards to end, around 1/4-1/2 teaspoon.

Add the chopped mushrooms, garlic and soy sauce and cook for about 10 minutes, until the mushrooms have softened and the liquid released from the mushrooms has mostly evaporated.

Add the thyme, rosemary and baby spinach. Stir well to combine as the spinach wilts. Remove from heat. You can add a little salt to taste, but I don&#39;t find this necessary (the soy sauce adds saltiness).

Prepare the mushroom filling

Once the puff pastry has thawed, roll it out to about 9x12 inches on a piece of parchment paper (this will make it easier to turn over onto the pan).

Add a layer of thinly sliced sweet potatoes to the middle third of the pastry. Top with half of the mushroom mixture, then add another layer of sweet potatoes. Add the rest of the mushroom mixture, then finish with a final layer of sweet potatoes. (see photos above in post for reference)

Fold the sides of the pastry over the top of the mixture and pinch and seal the edges. Use a little water on your fingers to help it seal if needed.

Carefully roll the wellington over onto the pan, using the parchment paper to help, so the seam side is down.

Use a sharp knife to score the dough in a criss cross pattern.

In a small bowl, stir the olive oil and milk to combine, then brush the tops and sides of the wellington with it.

Bake for 40-45 minutes, until golden brown and puffy. Let it rest for 10 minutes before slicing. Serve with vegan gravy and enjoy!

Assemble wellington and bake

A-mazing especially with your vegan gravy recipe. Cooked this for my friend who was unwell and he and I loved it. Just the nutrient boost he needed. Love all your recipes thanks so much for sharing! So easy to make as well. God bless you!

I am a vegetarian while my husband, who is an avid hunter, is not.  This is a wonderful in be tween meal that satisfies both our requirements. My health contusions mentality and his cave eater thought process. I added a couple of changes to entice him but for the most part the meal was absolutely perfect for our needs. Carnivore comfort with vegan ingredients.

Amazing! Made it for Christmas and making it today again for a birthday.

Wonderful! Cooked this with my mom and served my family. I am the only vegan one. We all loved this and my mom wants to make this again for the next holiday :)

My husband made it for Thanksgiving and it was delicious. Even my 2y old ate most of it 😊 bravo!

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

shallots

chestnuts

raisins

walnuts

tsp each: dried rosemary, dried thyme

parsley

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! 🪷

Top 4 vegetarian wellington recipes from across the web

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Top 4 vegetarian wellington recipes from across the web

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

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Mushroom Wellington

Mushroom wellingtons

Mushroom Wellington

Vegan Vegetable Wellington

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