This Vegan Mushroom Wellington is stuffed with caramelized onions, savory mushrooms, sweet potato and springs of rosemary. An easy, fabulous Vegan Wellington that blows away the traditional classic.
Oh, hungry friends, get ready to have your socks (and everything else for that matter) blown off with my favorite holiday Vegan Mushroom Wellington. Loaded with delicious flavors and juicy mushrooms, if you’re looking for a vegan alternative to a holiday turkey or ham, you’ve come to the right place. I’ve made two of these in the last two days, it’s that good.
If you’re looking for something to cook this holiday besides a turkey, check out these 12 show-stopping Vegan Main Dishes and these 10 Vegan Alternatives to Turkey. Also, if you’re wanting to pair this with the perfect side, try this Herby Vegan Stuffing made with croissants, Roasted Cauliflower Mashed Potatoes Recipe, Air Fryer Brussel Sprouts, and this Vegan Sweet Potato Casserole.
For your holiday breakfast, try these Vegan Pumpkin Pancakes and for dessert, this amazing raspberry Vegan Pavlova or easy Vegan Pumpkin Bread are perfect. Lastly, wash it all down with this Spiced Orange Gin Spritz.
For a huge selection of vegan Thanksgiving recipes, check out the roundups below:
🌟 WHY THIS RECIPE WORKS
- The perfect substitute – mushrooms make the perfect substitute for Vegan Wellington recipes, not only because of their rich, savory flavor, but because of their “meaty” texture. For another great mushroom recipe, try my epic Portobello Mushroom Burger.
- For non-vegans too – this recipe is not just for the vegans in your family, everyone, even meat eaters, will fall in love with it and ask for it every year.
- Budget-friendly – many of these ingredients are probably already in your pantry. And mushrooms are far less expensive than beef, so you’ll save money by making this as well.
- Versatile – you can pick and choose what you put inside the puff pastry. In fact, each year choose something different.
Here’s what you’ll need for this Vegan Mushroom Wellington:
- Vegan puff pastry – I always use Pepperidge Farms Puff Pastry Sheets, which are 100% vegan.
- Mushrooms – you can use any kind, Portobello, cremini, porcini, or baby bella’s
- Olive oil
- Onion and coconut sugar (to caramelize)
- Sweet potato
- Dijon mustard
- Sprigs of rosemary
- Sea salt and pepper
Here’s what you’ll need for the Vegan Egg Wash:
- Aquafaba (chickpea brine)
- Almond milk
- Vegetable oil
- Maple syrup
Before you begin making Vegan Beef Wellington, remove a single puffed pastry from the freezer and set it on a parchment-lined baking sheet. Allow it to thaw for about 40 minutes while you’re preparing your ingredients.
1. Sauté the onion in 1 tbsp. olive oil.
2. Once translucent, add 2 tbsp. coconut sugar and turn up the heat to caramelize. Cook until brown and slightly crispy. Remove from pan and set aside.
3. Sauté sliced mushrooms and minced garlic in ½ tbsp. olive oil.
4. Set on plate lined w/ several paper towels. Fold paper towels completely around mushrooms, turn over and let sit for a spell.
5. Carefully unfold your puffed pasty. Spread the caramelized onions over the middle third of the pastry leaving about a ¾ inch border at the edge of each side of the pastry.
6. Follow with mashed sweet potato.
7. Follow the sweet potato with the mushrooms.
8. Drizzle on some Dijon mustard, as little or as much as desired. Sprinkle with sea salt and pepper and top with fresh rosemary.
9. Carefully roll the pastry over the top of the mushroom mixture until you have a lovely log. Press down to seal the edges.
10. Gently roll the log over so the seam is on the bottom.
11. Brush the top of the log with a light coat of the vegan egg wash. (You make this by whisking all the ingredients together)
12. Using a sharp knife, cut lines across the pastry one way, and then the other. Place in freezer for 10 minutes. Remove and reapply thin coat of vegan egg wash.
Your finished, uncooked vegan mushroom wellington should look something like the picture above. You’re going to bake it at 375 degrees Fahrenheit for about 40 minutes, depending upon your oven. It’s done when the crust turns a nice, golden brown.
Remove from the oven and allow to cool for 10 minutes before slicing.
Serve with stuffing, cranberry sauce and all the trimmings.
👩🏻🍳 EXPERT TIPS
- This vegan mushroom wellington is best served right out of the oven, but, as long as you drain the mushrooms properly, you can cover with foil or plastic wrap and stick in the refrigerator until you’re ready to cook it.
- You can also cook it ahead of time and stick in back in fridge until ready to serve.
- If you don’t have ingredients for vegan egg wash, just use olive oil.
- Use a sharp knife for best slicing results.
- To prevent the ends from burning, or becoming more done than the top, place foil over them during the last 10 minutes of the baking process.
🍠 WHAT TO SERVE WITH VEGAN BEEF WELLINGTON
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Vegan Mushroom Wellington (Vegan Beef Wellington)
- 1 vegan puff pastry thawed for 40 minutes
- 3 cups sliced mushrooms
- 3 cloves garlic minced
- 1.5 tablespoon olive oil divided (extra virgin)
- 1 cup onion chopped
- 2 tablespoon coconut sugar
- 1 medium sweet potato cooked, removed from skin & mashed
- 2 tablespoon fresh rosemary
- 2 tablespoon Dijon mustard
- sea salt and pepper to taste
For the Vegan Egg Wash
- 1 tablespoon aquafaba (chickpea water)
- 1 tablespoon almond milk
- 1 teaspoon vegetable oil
- 1 tablespoon maple syrup
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). In a large frying pan over medium heat, add 1 tablespoon olive oil followed by the chopped onion. Saute until translucent, stirring occasionally.
- Turn up heat to high and add coconut sugar to onions until they are golden brown. Remove from heat & pan, set aside.
- Return pan to heat, add remaining olive oil, garlic, mushrooms, sea salt and pepper and saute until lightly wilted. Remove from heat and place on plate lined w/ paper towels. Fold paper towels around mushrooms and turn over, allowing them to drain. Transfer onions, mushrooms and sweet potato to freezer to cool for 10-15 minutes.
- When the veggies are cool, unfold puff pastry on a lined baking sheet. Spread the caramelized onions over middle third of pasty leaving about ¾ inch (2 cm) on each side. Follow with a layer of mashed sweet potato, then a layer of mushrooms and top with Dijon mustard and sprigs of rosemary. Season with sea salt and pepper, if needed.
- Roll the pastry VERY CAREFULLY over the top of the mushroom mixture until it forms a log. Press down on the pastry edges to make a seal. Gently roll the log over so the seam is on the bottom.
- To make the vegan egg wash, whisk all the ingredients together in a small bowl. Brush a thin veil of the wash over the top and sides of the pastry. Using a sharp knife, cut zig-zags over the top of the pastry. Place in freezer for 10 minutes, then repeat with another layer of vegan egg wash.
- Bake for 40 minutes, depending upon your oven time. Your pastry is done when the crust is golden brown.
- Best served right out of the oven, however, may cover, allow to cool and refrigerate until ready to eat.
- If you don’t have ingredients for vegan egg wash, just use olive oil.
- Cook times will vary, depending upon your oven. Pastry is done when top and sides are golden brown and crust if flaky.
- The calorie content is without aquafaba.
- To prevent ends from being overdone, place foil over them during the last 10 minutes of the baking process.