Mushroom Wellington – Simple Vegan Blog


Mushroom Wellington, an exquisite main course that’ll make your Thanksgiving dinner a 5-star one. It is ready in just 30 minutes!

Close-up photo of some slices of mushroom Wellington

Everyone keeps telling you that Thanksgiving can’t be vegan? Then they sure have never tried this exquisite, scrumptious, comforting, and flavorful mushroom Wellington. And oh how I pity them!

It really is THE main course that will make your Thanksgiving dinner something your guests will never forget. It is extremely delicious and ready in just 30 minutes! Quick but elegant, this vegan mushroom Wellington will draw all the attention.

How to make a mushroom Wellington

  • Preheat the oven to 400ºF or 200ºC and line a baking sheet with parchment paper.
  • Add the mushrooms to a food processor and pulse until crumbly. Be careful not to over-process. Set aside.
  • Also, add the walnuts to the food processor and pulse again until crumbly. Do not over-process. Set aside.
  • Do the same with the spinach. Set aside.
  • Heat the oil in a large skillet, add the onion and garlic, and cook over medium-high heat until they start to brown
  • Incorporate the mushrooms, walnuts, wine, and soy sauce, stir and cook for 10 to 15 minutes.
  • Add the thyme, salt, pepper, and spinach, stir, and cook for 2 more minutes.
  • Unroll the vegan puff pastry onto the lined baking sheet. Add the filling in the center third of the pastry. 
  • Fold one side of the pastry over the filling, then the other side
  • Carefully fold the pastry over the filling in a burrito style, rolling it from the long end and gently tucking in the ends as you roll. Brush the top of the crust with melted vegan butter or coconut oil.
  • Bake for 35 to 40 minutes.
  • Serve your mushroom Wellington immediately.
Photo of one of the steps of how to make mushroom Wellington
Photo of a mushroom Wellington before baking

Mushroom Wellington ingredients and tips

  • Mushrooms: feel free to customize this mushroom Wellington recipe with any type of mushrooms.
  • Walnuts: if you don’t consume nuts, use sunflower seeds instead.
  • Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes, including this vegan mushroom Wellington. However, you can use your favorite kind of oil. I always use extra virgin oils when possible because they’re healthier. 
  • Onion: any type of onions will do.
  • Garlic.
  • Red wine: feel free to use vegetable stock instead.
  • Soy sauce or tamari: to make my mushroom Wellington I used soy sauce, but tamari is a good gluten-free alternative. If you don’t consume soy, coconut aminos is a great substitute. You could also add the same amount of water or vegetable stock and add more salt.
  • Dried thyme.
  • Salt: I used ionized salt, but any salt will work
  • Ground black pepper: fresh ground black pepper tastes amazing. However, I find the store-bought version to be more convenient and easier to measure with a teaspoon.
  • Spinach: I used fresh spinach.
  • Vegan puff pastry.

What to serve with mushroom Wellington

This mushroom Wellington is so exquisite that it will make the perfect Thanksgiving main course. I suggest you serve it with some vegan Thanksgiving sides, such as vegan biscuits, vegan mashed potatoes with vegan gravy or mushroom gravy, or even with a cozy pumpkin soup. You could also make some vegan biscuits with gravy!

Looking for more vegan Thanksgiving recipes?

Photo of a mushroom Wellington

Did you make this mushroom Wellington recipe?

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Square photo of a mushroom Wellington

Mushroom Wellington



  • Author:

    Iosune


  • Prep:

    15 mins


  • Cook:

    15 mins


  • Total:

    30 mins

  • 6 1x

  • Vegan Thanksgiving, Christmas, Main Dish

  • British

  • Vegan


Servings 6 1x


Scale


Tap or hover over number to scale servings

Mushroom Wellington, an exquisite main course that’ll make your Thanksgiving dinner a 5-star one. It is ready in just 30 minutes!

Ingredients

  • 1 pound mushrooms (450 g)
  • ½ cup walnuts (50 g)
  • 2 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 4 cloves of garlic, sliced
  • ¼ cup red wine (60 ml)
  • 2 tbsp soy sauce or tamari
  • 1 tsp dried thyme
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 4 oz spinach (110 g)
  • 1 sheet of vegan puff pastry

Instructions

  1. Preheat the oven to 400ºF or 200ºC and line a baking sheet with parchment paper.
  2. Add the mushrooms to a food processor and pulse until crumbly. Be careful not to over-process. Set aside.
  3. Also, add the walnuts to the food processor and pulse again until crumbly. Do not over-process. Set aside.
  4. Do the same with the spinach. You can also chop it with a knife if you want. Set aside.
  5. Heat the oil in a large skillet, add the onion and garlic, and cook over medium-high heat until they start to brown. 
  6. Add the mushrooms, walnuts, wine, and soy sauce, stir, and cook for 10 to 15 minutes or until most of the liquid has been released from the mushrooms and has evaporated. Stir occasionally.
  7. Incorporate the thyme, salt, pepper, and spinach, stir, and cook for 2 more minutes, stirring occasionally. The filling needs to be quite dry or it will become soggy inside the puff pastry, so cook it for longer if needed.
  8. Unroll the vegan puff pastry onto the lined baking sheet. Add the filling in the center third of the pastry. 
  9. Fold one side of the pastry over the filling, then the other side. 
  10. Carefully fold the pastry over the filling in a burrito style, rolling it from the long end and gently tucking in the ends as you roll. Brush the top of the crust with melted vegan butter or coconut oil.
  11. Bake for 35 to 40 minutes or until golden brown and puffed.
  12. Serve your mushroom Wellington immediately with some vegan Thanksgiving sides, such as vegan biscuits, vegan mashed potatoes with vegan gravy or mushroom gravy, or even with a cozy pumpkin soup. You could also make some vegan biscuits with gravy!
  13. Keep the leftovers in the fridge for up to 5 days.

Notes

  • To make this vegan mushroom Wellington you can use any type of mushrooms, onions, or oil.
  • Feel free to customize your mushroom Wellington recipe by adding or omitting any spices or herbs you want.
  • If you don’t consume nuts, use sunflower seeds instead of walnuts.
  • Red wine can be replaced with vegetable stock.
  • I used soy sauce, but tamari is a good gluten-free alternative. If you don’t consume soy, coconut aminos is a great substitute. You could also add the same amount of water or vegetable stock and add more salt.
  • To make this vegan mushroom Wellington I used fresh spinach.

Nutrition

  • Serving Size: 1/6 of the recipe
  • Calories: 267
  • Sugar: 2.8 g
  • Sodium: 575 mg
  • Fat: 19.4 g
  • Saturated Fat: 3.3 g
  • Carbohydrates: 19.1 g
  • Fiber: 2.1 g
  • Protein: 6.9 g

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