Vegan Mushroom Wellington Recipe

Introduction

This Vegan Mushroom Wellington is a delightful plant-based twist on the classic dish, featuring tender portobello mushrooms, caramelized onions, and vibrant spinach wrapped in flaky puff pastry. Perfect for special occasions or a comforting meal, it offers rich flavors and beautiful presentation.

Ingredients

• 4 large portobello mushrooms (stalks trimmed and cleaned)
• 3 large onions (peeled and chopped)
• 3 tbsp olive oil
• 10 oz baby spinach (300g)
• 4 sprigs fresh thyme leaves (picked, stems discarded)
• 1 vegan puff pastry sheet
• 1 tbsp Dijon mustard
• Salt and pepper (to taste)
• 1 tbsp aquafaba (chickpea water)
• 1 tbsp almond milk (or cashew milk)
• 1 tsp avocado oil (or other neutral flavored oil)
• 1/2 tsp maple syrup (or brown rice syrup)

Instructions

1. Step 1: Heat 1 1/2 tbsp of olive oil in a large frying pan over low to medium-low heat. Add the chopped onions, season with salt and pepper, and cook gently for 15 to 20 minutes, stirring occasionally until golden brown. Watch carefully to prevent sticking.
2. Step 2: Remove the onions from the pan. Add the baby spinach to the same pan and cook over medium-low heat until wilted. Remove and let cool.
3. Step 3: Increase the heat to medium-high and add the remaining olive oil. Place the mushrooms top side down in the pan and cook for about 5 minutes until lightly golden. Turn and cook for another 5 minutes until golden. Drain them on paper towels top side up to remove excess liquid, then refrigerate the mushrooms, onions, and spinach until completely cool.
4. Step 4: Preheat the oven to 400°F (200°C). Place a sheet of parchment paper on a baking tray and lay the puff pastry sheet on top. Spread half of the caramelized onions over the middle third of the pastry, leaving a 3/4 inch (2 cm) border around the edges. Layer half of the baby spinach on top.
5. Step 5: Spread the Dijon mustard over the mushrooms and season with salt and pepper. Place the mushrooms on top of the spinach, add the thyme leaves, and then top with the remaining spinach and onions.
6. Step 6: Carefully roll the pastry over the mushroom mixture, forming a tight log. Press the edges to seal and roll the log so the seam is on the bottom.
7. Step 7: To make the vegan egg wash, whisk together the aquafaba, almond milk, avocado oil, and maple syrup. Lightly brush the pastry with this mixture. Freeze the wrapped pastry for 10 minutes, then brush again with the vegan egg wash and freeze for another 10 minutes.
8. Step 8: Place the pastry on the baking tray and bake for 30 to 35 minutes until the pastry is golden and flaky. Serve warm.

Tips & Variations

• Use cremini or shiitake mushrooms for a different flavor and texture.
• Make sure to cool the filling completely before assembling to prevent soggy pastry.
• Serve with a rich vegan gravy or your favorite chutney for added flavor.
• For a nut-free option, substitute almond milk with oat or soy milk.

Storage

Store any leftover Wellington in an airtight container in the refrigerator for up to 3 days. Reheat gently in a preheated oven at 350°F (175°C) until warmed through to preserve the pastry’s crispness. It can also be frozen before baking; thaw overnight in the refrigerator and then bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Be sure to thaw and thoroughly squeeze out excess water before using to avoid soggy pastry.

Is aquafaba necessary for this recipe?

Aquafaba acts as a vegan egg wash to give the pastry a golden finish. If you don’t have it, you can brush the pastry with almond milk alone, but the color might be less vibrant.

Vegan Mushroom Wellington Recipe

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★★★★★

5 from 101 reviews

• Author: Simon
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Vegan Mushroom Wellington is a delicious plant-based twist on a classic savory pastry dish. Featuring large portobello mushrooms, caramelized onions, and sautéed baby spinach wrapped in flaky vegan puff pastry, it’s perfect for special occasions or a comforting meal. The mushrooms and vegetables are cooked gently on the stovetop before being encased in golden, baked pastry, creating a flavorful and elegant vegan entrée.

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Ingredients

Scale 1x2x3x

Vegetables

• 4 large portobello mushrooms (stalks trimmed and cleaned)
• 3 large onions (peeled and chopped)
• 10 oz baby spinach (300g)
• 4 sprigs fresh thyme leaves (picked, stems discarded)

Oils and Fats

• 3 tbs olive oil
• 1 tsp avocado oil (or other neutral flavored oil)

Other Ingredients

• 1 vegan puff pastry sheet
• 1 tbsp Dijon mustard
• Salt and pepper (to taste)
• 1 tbsp aquafaba (chickpea water)
• 1 tbsp almond milk (or cashew milk)
• 1/2 tsp maple syrup (or brown rice syrup)

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Instructions

1. Caramelize the Onions: Place a large frying pan over low to medium-low heat and add 1/2 tablespoon of olive oil. Add the chopped onions, season with salt and pepper, and cook slowly, stirring occasionally, for 15 to 20 minutes until golden brown and soft, taking care they don’t stick or burn.
2. Cook the Spinach: Remove the caramelized onions from the pan, return the pan to the heat, and add the baby spinach. Cook, stirring, until wilted, then remove and set aside to cool.
3. Sauté the Mushrooms: Increase the heat to medium-high and add the remaining olive oil to the pan. Place the portobello mushrooms top side down and cook for about 5 minutes until lightly golden. Flip and cook another 5 minutes until golden on the other side. Remove from heat, drain on paper towels to absorb excess moisture, and cool completely along with the onions and spinach in the refrigerator.
4. Preheat the Oven and Prepare Pastry: Preheat the oven to 400°F (200°C). Lay a sheet of parchment paper on a baking tray and place the vegan puff pastry on top.
5. Assemble the Wellington: Spread half the caramelized onions over the middle third of the pastry, leaving a 3/4 inch (2 cm) border. Add half the spinach on top. Spread the Dijon mustard over the mushrooms, season with salt and pepper, then layer them over the spinach. Top mushrooms with fresh thyme leaves, then add the remaining spinach and onions.
6. Roll and Seal the Pastry: Carefully roll the pastry over the mushroom mixture to form a log. Press edges firmly to seal and roll the log so the seam is on the bottom.
7. Prepare Vegan Egg Wash: Whisk together the aquafaba, almond milk, avocado oil, and maple syrup in a bowl to make the vegan egg wash. Lightly brush one layer over the pastry to coat.
8. Chill and Apply Second Wash: Place the pastry in the freezer for 10 minutes to firm up. Remove and brush with another layer of egg wash, then chill again for 10 minutes.
9. Bake: Place the pastry log on the baking sheet and bake in the preheated oven for 30 to 35 minutes, until the pastry is golden, flaky, and cooked through.

Notes

• Aquafaba (the liquid from canned chickpeas) acts as a vegan egg substitute to help glaze the pastry and give it a golden finish.
• Be sure to drain the mushrooms well after cooking to avoid soggy pastry.
• You can substitute almond milk with any other plant-based milk according to preference.
• Make sure to chill the pastry after applying the egg wash to prevent it from becoming too soft to handle during baking.
• Use fresh thyme for best flavor, but dried thyme can be substituted if needed.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Vegan, Western

Keywords: Vegan Mushroom Wellington, Vegan Puff Pastry Recipe, Plant-Based Main Dish, Mushroom Wellington, Vegan Holiday Recipe, Vegan Dinner