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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
