The Perfect Vegan Mushroom Wellington
A delicious plant-based centerpiece featuring savory mushrooms wrapped in flaky vegan puff pastry, perfect for special occasions or a hearty dinner.
Ingredients
Dough
- 1 sheet frozen vegan puff pastry
Main ingredients
- 1 pound white mushrooms
- 3.5 tablespoons olive oil or avocado oil, divided
- 2 cups chopped red onion
- 3 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 0.5 cups chopped water chestnuts (optional)
- 0.5 tablespoon chopped fresh thyme (or 0.5 teaspoon dried thyme)
- 0.5 tablespoon chopped fresh sage (or 0.5 teaspoon dried sage)
- 0.75 teaspoon salt (plus more to taste)
- 0.25 teaspoon black pepper (plus more to taste)
- 4 ounces fresh baby spinach, roughly chopped
- 0.5 tablespoon unsweetened, plain non-dairy milk
Instructions
- Preheat oven to 375°F (190°C). Thaw puff pastry and set aside.
- Pulse mushrooms in food processor until crumbly. Sauté onion in 2 tbsp oil until soft, then add garlic and cook 2 min.
- Add mushrooms and vinegar; cook until liquid evaporates. Stir in water chestnuts, herbs, salt, pepper, and spinach; cook until wilted. Let cool.
- Roll out pastry, add mushroom mixture in center, fold sides, seal, and trim excess. Score top, brush with milk-oil mixture.
- Bake for 40-45 minutes until golden. Rest 10 minutes before slicing.
Notes
Use water chestnuts for added crunch, and ensure the pastry is sealed well to prevent filling from leaking.