Mushroom Wellington Recipe (Vegan, Easy & Delish) - Carlo Cao (2024)

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This vegan mushroom Wellington is a real treat. It's quick and easy to make and will leave everyone amazed (trust me on this!). What's more, to make it you only need easy-to-find ingredients and about 35 minutes of active cooking time before placing it into the oven.

Mushroom Wellington Recipe (Vegan, Easy & Delish) - Carlo Cao (2)

This vegan mushroom Wellington is perfect to be served at a dinner party with friends or to make for festivities such as Christmas, New Year's Eve, Easter or even Thanksgiving.

You can pair this Wellington with any side dish you like, in my opinion the best way is to serve it with mashed potatoes and baked vegetables. It will be a guaranteed success believe me.

If you like this recipe you may also like this vegan roast beef or this ultimate vegan Wellington.

Before you jump into the kitchen I suggest you read this blog-post carefully.

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Make ahead option
  • Top tip
  • More Delicious Recipes
  • Leave a comment
  • 📖 Recipe
  • 💬 Reviews
Mushroom Wellington Recipe (Vegan, Easy & Delish) - Carlo Cao (3)

Ingredients

To make this mushroom Wellington you'll need the following ingredients:

Mushroom Wellington Recipe (Vegan, Easy & Delish) - Carlo Cao (4)
  • brown or white button mushrooms, finely chopped
  • onion
  • vegan cream
  • large brown button mushrooms
  • yellow mustard
  • vegan butter or olive oil
  • parsley
  • vegan puff pastry

See recipe card for quantities.

Instructions

Before we jump to the recipe card (at the end of this blog-post), here's a step to step explanation of the recipe.

Mushroom Wellington Recipe (Vegan, Easy & Delish) - Carlo Cao (5)

Start by preheating the oven to 180 °C (360 °F) and lining a baking tray with baking paper.

Then place the mushrooms onto the tray, drizzle them with olive oil, adjust salt and pepper and bake for 20 minutes.

Mushroom Wellington Recipe (Vegan, Easy & Delish) - Carlo Cao (6)

Once cooked, the mushrooms will have released their juice and have a meat-like consistency.

Mushroom Wellington Recipe (Vegan, Easy & Delish) - Carlo Cao (7)

While the mushrooms are in the oven, cook the onions in abundant vegan butter until they are caramelized (15 minutes).

Then, add in the chopped mushrooms and cook another 5 minutes on high heat.

Mushroom Wellington Recipe (Vegan, Easy & Delish) - Carlo Cao (8)

Finally, add the cream and parsley and continue simmering until the mass has a paste-like consistency. Then allow it to cool slightly.

Mushroom Wellington Recipe (Vegan, Easy & Delish) - Carlo Cao (9)

Next, unroll the puff pastry. Spread ⅓ of the mushroom paste in a 6 x 20 cm ( 2.5 x 8") strip in the center of the puff pastry. Lay the baked mushrooms on top in a single line, stem-side down.

Mushroom Wellington Recipe (Vegan, Easy & Delish) - Carlo Cao (10)

Cover the mushrooms with the rest of the mushroom paste.

Then lift one side of the puff pastry and cover the filling. Do the same with the other one, making a second layer of puff pastry on top.

Tuck the short ends of the puff pastry underneath.

You can refrigerate the pastry for up to 1 day at this point.

Mushroom Wellington Recipe (Vegan, Easy & Delish) - Carlo Cao (11)

(Optional) Decorate the pastry as you want. I like to cut it diagonally with a sharp knife.

(Optional) Set the Wellington into a baking form to help it keep the form.

Mushroom Wellington Recipe (Vegan, Easy & Delish) - Carlo Cao (12)

Brush the pastry with vegan cream (I added a pinch of saffron to mine for the color) and top it with salt flakes and some thyme.

Mushroom Wellington Recipe (Vegan, Easy & Delish) - Carlo Cao (13)

Bake in the oven for 35 minutes or until golden.

Mushroom Wellington Recipe (Vegan, Easy & Delish) - Carlo Cao (14)

Slice it and serve right away.

Substitutions

These are the ingredients that you can replace in this recipe:

  • Vegan cream - you can omit it in the mushroom paste. To brush the pastry use a mixture of 2 tablespoon of soy milk and 1 teaspoon of maple syrup.
  • Vegan butter - use olive oil instead.
Mushroom Wellington Recipe (Vegan, Easy & Delish) - Carlo Cao (15)

Variations

If you want to give a twist to this recipe here are some variations you might want to try.

  • Spicy - add 1 teaspoon of chilli pepper flakes to the mushroom paste.
  • Herbs - add 1 tablespoon of fresh mint leaves and dill to the mushroom paste.
  • Truffle oil - add 2 tablespoon of truffle oil to the mushroom paste.
Mushroom Wellington Recipe (Vegan, Easy & Delish) - Carlo Cao (16)

Equipment

It's helpful to have a food-processor to chop the mushrooms finely. That said, you can chop them with a sharp knife too, it will take longer but it will work fine.

Also, I like to bake the Wellington in a cake pan to help it hold it's shape. If you don't have one you can totally bake it without one.

Another option would be letting the wellington chill in the fridge for a couple of hours before baking. The colder the Wellington the better it will hold it's shape in the oven.

Mushroom Wellington Recipe (Vegan, Easy & Delish) - Carlo Cao (17)

Storage

The Wellington can be stored in the fridge in an airtight container for 2-3 days.

To reheat, put it in the preheated oven at 180 °C (360 °F) for 20 minutes, until the puff pastry is nice and crispy.

Make ahead option

This mushroom Wellington can be made the day before.

Follow the recipe until you form the fillet and roll it in puff pastry. At this point, place the fillet in the refrigerator and let it rest in the refrigerator.

When you want to bake it, take it out of the refrigerator, decorate the puff pastry, brush it, and bake it in the oven as indicated in the recipe at the end of the blog-post.

Top tip

Serve the vegan mushroom Wellington with mashed potatoes and roasted veggies to amaze all your guests!

Mushroom Wellington Recipe (Vegan, Easy & Delish) - Carlo Cao (18)

More Delicious Recipes

  • Vegan Roast Beef
  • Vegan Shredded Chicken
  • Vegan Kabobs with Sweet Curry Marinade (Grill Recipe)
  • Vegan Chickpea Cutlets

If you try this vegan mushroom Wellington let me know! Leave a comment, rate it, and don’t forget to tag a photo #vegaliciosuly or #carlocao on Instagram and Tiktok. Cheers, friends!

📖 Recipe

Mushroom Wellington Recipe (Vegan, Easy & Delish) - Carlo Cao (19)

Vegan Mushroom Wellington

Carlo Cao

This vegan mushroom Wellington is a real treat. It's quick and easy to make and will leave everyone amazed (trust me on this!). What's more, to make it you only need easy-to-find ingredients and about 35 minutes of active cooking time before placing it into the oven.

5 from 13 votes

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine American

Servings 4

Ingredients

  • 4 large white or brown button mushrooms
  • 80 g vegan butter or olive oil ((2¾ oz))
  • 2 large red onions finely chopped
  • 500 g white or brown button mushrooms finely chopped ((17½ oz))
  • 100 ml vegan cream ((3½ fl oz))
  • 15 g parsley ((½ oz))
  • 1 sheet of puff-pastry I used a round one (Ø 33 cm, 13")
  • 1 tablespoon yellow mustard
  • 1 tablespoon vegan cream
  • 1 teaspoon salt flakes
  • 1 teaspoon thyme

Instructions

  • Preheat the oven to 180 °C (360 °F) and line a baking tray with baking paper.

  • Place the mushrooms onto the tray, drizzle them with olive oil, adjust salt and pepper and bake for 20 minutes.

  • Meanwhile heat a large pan over medium to high heat, add butter. Once melted stir in the onions and cook until caramelized (about 15 minutes).

  • Then, add in the chopped mushrooms and cook for another 5 minutes on high heat.

  • Finally, add the cream and parsley and continue simmering until the mass has a paste-like consistency. Adjust salt and pepper and allow to cool briefly.

  • Next, unroll the puff pastry. Spread ⅓ of the mushroom paste in a 6 x 20 cm ( 2.5 x 8") strip in the center of the puff pastry. Lay the baked mushrooms on top in a single line, stem-side down.

  • Brush the mushrooms with mustard and cover them with the rest of the mushroom paste.

  • Lift one side of the puff pastry and cover the filling. Do the same with the other one, making a second layer of puff pastry on top.

  • Tuck the short ends of the puff pastry underneath.

  • (Optional) Decorate the pastry as you want. I like to cut it diagonally with a sharp knife.

  • (Optional) Set the Wellington into a baking form to help it keep the form.

  • Brush the pastry with vegan cream (I added a pinch of saffron to mine for the color) and top it with salt flakes and some thyme.

  • Bake in the oven for 35 minutes or until golden.

  • Slice it and serve right away.

Keyword mushrooms, Wellington

Tried this recipe?Let us know how it was!

Mushroom Wellington Recipe (Vegan, Easy & Delish) - Carlo Cao (2024)
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