Vegan Mushroom Wellington With Sweet Potatoes
This Vegan Mushroom Wellington recipe is stuffed with caramelized onions, savory mushrooms, sweet potato and springs of rosemary. An easy, fabulous Vegan Wellington that blows the traditional classic Beef Wellington away.
ATTENTION HUNGRY FRIENDS: get ready to have your socks (and everything else for that matter) blown off with my favorite holiday Vegan Wellington recipe. Loaded with delicious flavors and juicy mushrooms, if you’re looking for a main dish, vegetarian or vegan alternative to a holiday turkey or ham, you’ve come to the right place. This is an all new, updated post with new photos and step-by-step pictorial instructions.
🍄 INGREDIENTS (WITH SUBSTITUTIONS)
- Puff Pastry – Store-bought puff pastry is easiest. I use Pepperidge Farm Puff Pastry Sheets which are 100% vegan.
- Mushrooms – you can use any kind or mushrooms for the mushroom filling: Portobello mushrooms, cremini mushrooms, porcini or Baby Bella mushrooms also known as white button mushrooms. Also, if you love mushrooms, try my Vegan Mushroom Stroganoff or my sticky Shiitake Mushrooms Recipe.
- Olive Oil – extra-virgin olive oil is best for this recipe, however, if unavailable, you can use melted vegan butter.
- Garlic – fresh minced garlic adds a savory flavor to the sweet potato mushroom blend. If fresh is unavailable, you can substitute with garlic powder.
- Onion – I prefer using sweet, yellow onions in this Vegan Mushroom Wellington, however, any type of onion will work.
- Coconut Sugar – used to caramelize the onions. If you don’t have coconut sugar on hand, you can use organic brown sugar.
- Sweet Potato – I stick these in the microwave for 3-4 minutes, then allow them to cool. Once room temperature, remove the flesh from the skins and mash in a bowl.
- Dijon Mustard – adds a pungent, spicy flavor to the mushroom mixture that pairs really well with the other ingredients. If unavailable, you can use any kind of yellow mustard.
- Rosemary – or other fresh herbs like thyme or sage.
- Vegan Egg Wash – this is made by mixing aquafaba (chickpea brine), plant milk, vegetable oil and maple syrup in a small bowl. You can also use olive oil instead.
Exact ingredient measurements can be found in the recipe card below!
🔪 STEP-BY-STEP INSTRUCTIONS
Before you begin making Vegan Mushroom Wellington, remove a single puffed pastry from the freezer and set it on a baking sheet lined with parchment paper. Allow it to thaw for 25-30 minutes while you’re preparing your ingredients.
Step 1: Add olive oil to a medium skillet. Sauté the onion over medium heat until the onions are translucent.
Step 2: Once translucent, add coconut sugar and increase to medium-high heat to caramelize. Cook until brown and slightly crispy. Remove from pan and set aside.
Step 3: Heat olive oil in a small saucepan. Sauté sliced mushrooms and minced garlic in the olive oil until they are brown and slightly crispy.
Step 4: Set mushrooms on a plate lined with several paper towels. Fold paper towels completely around mushrooms, turn over and let them sit to absorb excess moisture.
Step 5: Carefully unfold puffed pastry onto parchment paper (you may also use a lightly floured surface). You may use a rolling pin to spread the dough out a little if you want. Spread the caramelized onions over the center of the puff pastry leaving about a 3/4 inch border at the edge of each side of the pastry.
Step 6: Next, top with mashed sweet potato.
Step 7: Follow with mushrooms in an even layer.
Step 8: Drizzle Dijon mustard over top of all ingredients. Sprinkle with sea salt and black pepper, then top with fresh rosemary.
Step 9: Carefully roll the pastry over the top of the mushroom mixture until you have a lovely log. Press down to seal the edges.
Step 10: Gently roll the log over so the seam is on the bottom.
Step 11: In a small bowl, whisk together ingredients for vegan egg wash. Using a pastry brush, brush the top of the pastry with a light coat. Using a sharp knife, cut lines across the pastry one way, and then the other in a cross-hatch pattern. Place in freezer for 10 minutes. Remove and reapply a thin coat of vegan egg wash.
Step 12: Bake in a preheated oven at 375F/191C degrees for about 40 minutes, depending upon your oven. It’s done when the crust turns a nice, golden brown. Remove from oven and allow to cool for 10 minutes before slicing. And, by all means, enjoy!
👩🏻🍳 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.
- For best results, use a sharp knife for slicing.
- To prevent the edges of the pastry from burning, or becoming more done than the top, place foil over them during the last 10 minutes of the baking process.
💭 Frequently Asked Questions
Not all brands of puff pasty are vegan. However, Pepperidge Farms is naturally vegan and widely available in the USA.
Yes. Simply follow the instructions above and bake 1 or two days ahead of time. Remove from oven and allow to cool to room temperature. Wrap tightly in plastic wrap and refrigerate. To reheat, place on a baking tray and heat in the oven at 350F/177C until heated through.
I have reheated leftovers in the microwave, because I didn’t want to wait for them to reheat in the oven. You can do this, however, it will change the texture of the loaf. For best results, reheat slices on a baking sheet at 350F/177C for about 10-12 minutes.
🍞 What To Serve With Vegan Mushroom Wellington
Whether you make this for Thanksgiving or Christmas dinner, my Vegan Mushroom Wellington recipe pairs well with so many vegan side dishes, especially the following:
- Herby Vegan Croissant Stuffing
- Butternut Squash Spaghetti
- 3-Ingredient Dairy-Free Mashed Potatoes
- Roasted Mashed Cauliflower Recipe
- Cranberry Pie with Woven Lattice Crust
- Roasted Sweet Potatoes and Brussel Sprouts
- Grilled Asparagus With Vegan Hollandaise
- Swirled Vegan Garlic Bread
- Easy Vegan Biscuit Recipe
- Side of Vegan Vegan Cranberry Sauce and Mushroom Gravy
- Creamy Vegan Eggnog or this Vegan Espresso Martini with eggnog or my my Christmas Old Fashioned Cocktail.
🌡️ Storage
Vegan Mushroom Wellington can be stored in the refrigerator for up to 5 days after being cooled to room temperature, wrapped in plastic wrap and placed in an airtight container.
To reheat, place slices on a baking sheet and heat through 350F/177C for about 10-12 minutes. Alternatively, you can reheat slices in the microwave, however, doing so will change the texture of the vegan wellington.
Freezing is NOT recommended.
🍠 More Holiday Mains
This recipe was inspired by Nicole over at Delicious Everyday. I’ve adapted her recipe and made it my own. Once you make it once or twice and get the basic idea, you can easily improvise with the ingredients you like best.
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
Vegan Mushroom Wellington Recipe
Ingredients
- 1 vegan puff pastry thawed for 25-30 minutes
- 3 cups sliced mushrooms
- 3 cloves garlic minced
- 1.5 tbsp olive oil divided (extra virgin)
- 1 cup onion chopped
- 2 tbsp coconut sugar
- 1 medium sweet potato cooked, removed from skin & mashed
- 2 tbsp fresh rosemary
- 2 tbsp Dijon mustard
- sea salt and pepper to taste
For the Vegan Egg Wash
- 1 tbsp aquafaba (chickpea water)
- 1 tbsp almond milk
- 1 tsp vegetable oil
- 1 tbsp maple syrup
Instructions
- Preheat oven to 375F/191C. Line a baking sheet with parchment paper. Add olive oil to a medium skillet. Sauté the onion over medium heat until the onions are translucent.
- Once translucent, add coconut sugar and increase to medium-high heat to caramelize. Cook until brown and slightly crispy. Remove from pan and set aside.
- Heat olive oil in a small saucepan. Sauté sliced mushrooms and minced garlic in the olive oil.
- Set mushrooms on a plate lined with several paper towels. Fold paper towels completely around mushrooms, turn over and let them sit to absorb excess moisture.
- Carefully unfold puffed pastry onto parchment paper (you may also use a lightly floured surface). You may use a rolling pin to spread the dough out a little if you want. Spread the caramelized onions over the over the center of the puff pastry leaving about a ¾ inch border at the edge of each side of the pastry.
- Next, top with mashed sweet potato.
- Follow with mushrooms in an even layer.
- Drizzle Dijon mustard over top of all ingredients. Sprinkle with sea salt and black pepper, then top with fresh rosemary.
- Carefully roll the pastry over the top of the mushroom mixture until you have a lovely log. Press down to seal the edges.
- Gently roll the log over so the seam is on the bottom.
- In a small bowl, whisk together ingredients for vegan egg wash. Using a pastry brush, brush the top of the pastry with a light coat. Using a sharp knife, cut lines across the pastry one way, and then the other in a cross-hatch pattern. Place in freezer for 10 minutes. Remove and reapply a thin coat of vegan egg wash.
- Bake in a preheated oven at 375F/191C degrees for about 40 minutes, depending upon your oven. It's done when the crust turns a nice, golden brown. Remove from oven and allow to cool for 10 minutes before slicing. Enjoy!
Notes
- 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.
Vegan mushroom wellington looks delicious! Perfect for a cold winter evening in!
Thanks Genevieve!
One of my kids is vegan so had to try this. It turned out perfectly and everyone loved it.
Nice to hear. Thank you Kim.
The “egg wash” for this was the perfect touch! The crust was pure perfection and the whole recipe is amazing!
Happy you enjoyed. Thanks Leslie.
This mushroom Wellington is such a great change of pace! Out guests loved it!
Thanks Nora.
Honestly so much better than the meat version! I love the juicyness of it and not having to be half freaked out about over or undercooking this lovely centrepiece of a dish! Also finally a main that even my vegan friends will enjoy.
I hear that! Thank you Sonja.
I love this mushroom Wellington recipe; it is so easy to make and absolutely delicious. One of our family favourites. Thank you for sharing this recipe!
Oh I’m so happy to hear that Marina. Thanks so much for trying it and commenting.
I love this recipe can it be frozen if so at which stage?
I have never froze it before but not sure I’d recommend as the pastry dough may get soggy with all the ingredients in it, especially the mushrooms. Thank you for your comment
Hi Deborah!!
I was so excited to see this recipe, I’m going to make it for the vegans in the family for Christmas dinner. It looks tasty and I can’t wait to cook one of your creations ❣️
Hey Beth. How awesome to read your comment. Thanks so much. Please take a picture and tag #veganvigilanteblog on Instagram. I’d love to see it. Hope your doing great. Miss you.
I don’t understand why you don’t put it in a proper pie plate or something similar and I especially don’t understand why you’d waste so much paper towels to dry them given mushrooms are 100% tastier if the water is cooked out of them and they’re caramelized too. The ingredients make sense but nothing else does IMO.
Mike. You criticize the recipe yet you’re never even tried it? The mushrooms are caramelized in the recipe. Wasting paper towels? Proper pie plate? It’s not a pie I don’t get what you mean. The recipe is delicious. It’s been kitchen tested and replicated by others. Maybe just give it a try before you criticize it.
I’m in the middle of making this and find myself confused. The recipe says to spread half the onions on the pastry but there is no mention of what to do with the other half. Can you clarify this for me please. Melanie.
Hi Melanie. Sorry for the confusion. There is a picture in the step by step that shows that you should spread all the mushrooms over the middle of the dough. You have to leave room on the edges for folding. Does that make sense? I see where it says half of the mushrooms in the recipe card and I changed that. Thanks for pointing that out. I again apologize. If you look at the step by step pictures, and still have questions, please get back to me. I’m here all day.
Made it on the weekend and it was delicious. Decided it will be our main for Christmas lunch. Was so easy!!! And I’m not the best of cooks.
That’s so great to hear, Hilary! Thank you for your comment.
I wasn’t aware that you could get vegan puffed pastry. This looks fantastic!!
Indeed, you can, Catherine. Thanks for stopping by.
What a gorgeous looking recipe and it makes a wonderful sounding appetizer. It certainly would steal the show on the appetizer tray. Vegans can certainly be grateful for this recipe but it has so much flavor going on that anyone would be happy to enjoy it. A beautiful presentation.
Thanks Marisa. It’s actually a main dish.
That crust looks amazing. I am a huge mushroom fan, going to have to give this a try soon!
Thanks Jen!
I love that you use mushrooms for this – such a wonderful twist from the traditional beef. This looks and sounds so good. Gotta have to make this soon.
Thank you Veena. Indeed mushrooms are a fantastic substitute for meat.
If you eat later, what’s the best way to reheat? I’m so bringing this to my family celebration!
Last night, I had to run out and put it in the fridge. When I came home, I just sliced a couple of pieces and threw them in microwave and they came out great. Hope that helps and thanks for such a great question. If microwaving slices, only heat for about 1 minute or it gets too soft. To maintain its flakiness and crispiness, it’s best reheated in oven. You can cover with foil to prevent over-browning crust.
Thanks so much! What temp and how long do you reheat in the oven? I want to bring this to a Xmas party. This is a great recipe!
Good question, Danielle. I would heat it for about 20 to 30 minutes on say 300 degrees. Cover it with foil to keep it from getting too brown. Maybe remove last 5 minutes or so to keep it crisp and flaky.
I love the sound of this recipe. I am excited to try it soon. Thanks for sharing.
You’re so welcome Dianna. Hope you love it as much as we did.
This recipe sounds sooooooooo delicious! I love mushrooms, and I love that there are sweet potatoes and Dijon mustard…. this is calling my name!
Cheese Curd in Paradise, what is your name, anyway? I know you’ll love it if you try it. Thanks for commenting.
I go crazy for this recipe!!! I am sure that my family will be delighted with this. Looks very nice and of course delicious! This is really a great job and I can not wait to try this incredible recipe!
Dan, this is one that your whole family will love, vegans and non-vegans alike. Thanks for commenting.