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vegan-mushroom-wellington on a white plate
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5 from 95 votes

Vegan Mushroom Wellington Recipe

A Vegan Mushroom Wellington stuffed with savory sweet potatoes, caramelized onion and fresh springs of rosemary. A fantastic vegan spin on a traditional favorite.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: French
Diet: Vegan, Vegetarian
Servings: 6 servings
Calories: 342kcal
Author: Deborah

Ingredients

  • 1 vegan puff pastry thawed for 25-30 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

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. 

Nutrition

Serving: 1slice | Calories: 342kcal | Carbohydrates: 37g | Protein: 5g | Fat: 20g | Saturated Fat: 5g | Sodium: 267mg | Potassium: 372mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5363IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 2mg