This easy Vegan Mushroom Wellington Recipe is made with just 8 ingredients and is ready in under 45 minutes. The perfect, no-hassle Christmas dinner. Meaty mushrooms, rich ale gravy and toasted nuts all encased in a crispy puff pastry wrapper. I made a wellington last year for Crimbo dinner, but it took me so long to make the unnecessarily, over-the-top filling that I was tempted to not make it this year. Then I thought, there must be an easier way to get a faux beef wellington for Christmas and here today, I present to you, the result of that second attempt – pretty impressed I gotta say!
This vegan mushroom wellington can also act as a 2-in-1 dish. If you fancy making stuffing and main in one (the less hassle and time the better I say!) then just add some breadcrumbs and fresh or dried sage and Bob’s your uncle. This will go perfectly with Vegan Pigs in Blankets.
Questions about Vegan Mushroom Wellington
What is beef wellington?
Beef Wellington is a dish that comes from England, most commonly served around Christmas time due to its elaborate nature. It is made of puff pastry that is wrapped around duxelles (mushroom pate) and a beef fillet steak, which is usually covered with a crepe to reserve moisture.
How to make Vegan Mushroom Wellington
To make vegan mushroom wellington, start with the filling. For this, add 1 large diced onion to a pan along with 3 cloves of garlic and a dash of oil. Fry on medium heat for 15 minutes until onions have browned. Add the mushrooms and cook for another 10-15 minutes. Pour in 200 ml ale, preferably black, but any will be fine. Add the yeast extract and season with, smoked paprika, salt and pepper and allow to reduce for around 20 minutes. Add chopped nuts, such as almonds and walnuts, and cook a further 5 minutes. Chill in the fridge for 30 minutes.
Roll out a sheet of puff pastry and scoop the filling on one side of the pastry, leaving some space on the edges. Fold over the pastry and seal the edges by slightly pinching them. Tuck the sealed edges underneath the wellington and brush with some plant milk. Score the top with crisscrosses then bake in the oven at 200°C for 20-25 minutes. Allow to rest for 15 minutes before serving.
What to serve with Mushroom Wellington
This tasty vegetarian wellington is traditionally served with vegetables, potatoes and a brown gravy. For Christmas, it is typically accompanied by brussel sprouts, roast potatoes, mashed potato, carrots, cabbage and gravy.
Vegan Mushroom Wellington Substitutions
- Any nuts can be used in this recipe – I used almonds and walnuts
- Nuts can be omitted and replaced with another protein option such as lentils or tofu chunks
- Chestnut mushrooms can be replaced with other similar mushrooms such as button mushrooms or portobello chopped roughly
- If you don’t drink alcohol, the ale can be replaced with vegetable stock
- Other additions to the wellington include, lentils, chestnut puree and tofu
This Vegan Wellington is…
- Meaty
- Flaky
- Christmas main
- Made with 7 ingredients
- Simple
- Vegan
- Plant-based
More Recipes to Try…
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Vegan Mushroom Wellington
Ingredients
- 2 medium onions diced
- 3 cloves garlic crushed
- 200 ml dark ale
- 500 g chestnut mushrooms roughly chopped
- 1 tbsp smoked paprika
- 1 tbsp yeast extract
- 100 g roughly chopped nuts walnuts, almonds etc
- 450 g puff pastry sheet
Instructions
- Preheat oven to 200°C.
- In a saucepan with a dash of oil, fry the onions and garlic for 15 minutes or until onions have turned a rich brown colour.
- Add the mushrooms and cook a further 10-15 minutes.
- Pour in the ale, yeast extract, smoked paprika and salt and pepper.
- Leave to reduce on medium heat for 20 minutes until a creamy consistency is reached (no longer watery).
- Chill in the fridge for 30 minutes.
- Lay out a sheet of puff pastry and scoop the cold filling onto one side, leaving some space at the edges.
- Fold over the other half of the pastry and seal the edges by gently pinching down.
- Tuck the sealed edges underneath the wellington.
- Brush with plant milk.
- Score the top with a crisscross pattern.
- Bake 20-25 minutes.
- Leave to rest for 15 minutes before serving.
Notes
- Any nuts can be used in this recipe – I used almonds and walnuts
- Nuts can be omitted and replaced with another protein option such as lentils or tofu chunks
- Chestnut mushrooms can be replaced with other similar mushrooms such as button mushrooms or portobello chopped roughly
- If you don’t drink alcohol, the ale can be replaced with vegetable stock
- Other additions to the wellington include, lentils, chestnut puree and tofu
Nutrition
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