Go Back
Close-up of a sliced Vegan Mushroom Wellington showcasing flaky pastry and savory filling.
Print Pin

Vegan Mushroom Wellington

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 350
A delicious plant-based alternative to traditional Wellington, packed with savory mushrooms, spinach, and onions wrapped in flaky vegan puff pastry.

Ingredients

Dough

  • 2 rolls vegan puff pastry

Mushrooms

  • 6 large Portobello mushrooms

Onions

  • 3 large large onions

Baby Spinach

  • 500 g baby spinach

Fresh Thyme

  • 4 sprigs fresh thyme

Dijon Mustard

  • 4-6 tbsp Dijon mustard

Salt & Pepper

  • salt & pepper to taste

Olive Oil

  • 3 tbsp olive oil

Vegan Butter

  • 45 g vegan butter

Instructions 

  • Sauté chopped onions in olive oil until soft, then set aside.
  • Wilt spinach in the same pan, then drain and cool.
  • Fry mushrooms until golden and drain on paper.
  • Unroll puff pastry, spread mustard, layer onions, spinach, and mushrooms, then top with thyme and mustard. Cover with second pastry sheet, seal edges, cut slits, and brush with vegan butter.
  • Bake at 180°C for 25-30 minutes until golden, then rest before serving.

Notes

Ensure to squeeze out excess water from spinach to prevent sogginess.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Vegan
Keyword: Mushroom