Looking for a show-stopping dish for your next gathering? This Vegan Mushroom Wellington is just what you need. With its flaky pastry and rich mushroom filling, it’s bound to impress even the most devoted carnivores. This recipe is not just about being vegan; it’s about celebrating the flavors and textures that mushrooms can bring to a table.
Imagine slicing into a beautifully golden-brown crust, revealing a savory mix of earthy mushrooms, fresh herbs, and a hint of garlic. This Vegan Mushroom Wellington is a delightful centerpiece that captures the essence of comfort food while keeping it plant-based. Whether you’re preparing for a holiday feast or a casual dinner, this dish is sure to be a hit.
The Ultimate Vegan Mushroom Wellington
This Vegan Mushroom Wellington features layers of sautéed mushrooms, onions, and herbs wrapped in a crispy puff pastry. It’s a satisfying and hearty dish that delights the palate and is perfect for any occasion. The flavors are rich and savory, making it a must-try for all mushroom lovers.
Ingredients
- 2 cups mixed mushrooms, finely chopped (such as cremini, shiitake, and button)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon olive oil
- 1 sheet puff pastry, thawed
- Salt and pepper to taste
- Plant-based milk for brushing
Instructions
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until translucent. Stir in the chopped mushrooms, cooking until they release their moisture and begin to brown.
- Add Spinach and Seasoning: Mix in the spinach, soy sauce, thyme, rosemary, salt, and pepper. Cook for an additional 2-3 minutes until the spinach wilts. Remove from heat and let the mixture cool.
- Prepare the Pastry: Preheat your oven to 400°F (200°C). Roll out the puff pastry on a floured surface. Place the cooled mushroom mixture in the center of the pastry.
- Wrap the Wellington: Fold the pastry over the filling and seal the edges tightly. Place the Wellington seam-side down on a baking sheet lined with parchment paper. Brush the top with plant-based milk for a golden finish.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky. Let it cool for a few minutes before slicing.
- Serve: Slice the Wellington and serve warm with your favorite vegan gravy or sides.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 280kcal
- Fat: 14g
- Protein: 6g
- Carbohydrates: 32g