Mushroom Wellington. This vegan mushroom wellington makes a great meatless vegan roast recipe that will definitely impress non-vegans! It’s very easy to make, hearty, flavourful and so delicious.
- 750g (1 ½ lb) mushrooms
- 125g (4.4 oz) cooked rice or lentils (or sub more mushrooms)
- 1-2 tbsp olive oil
- 1 large onion, peeled and chopped
- 4 garlic cloves
- 150g (5.3 oz) baby spinach (optional)
- 2 tbsp mustard
- 100g (3.5 oz) chopped walnuts or pecans (optional)
- 60g (2 oz) vegan parmesan or other dairy-free cheese (optional)
- 2-3 tbsp fine oats (optional
- Salt and pepper, to taste
- 4 sprigs thyme
- 1 sheet vegan puff pastry
For the vegan egg-wash (for brushing):
- 2-3 tbsp plant-based milk (we like soya milk)
- Pinch turmeric (optional for colour)
- Start by making the filling ahead of time. Finely chop the mushrooms (optionally, reserve 3-4 large mushrooms to place in the centre).
- Heat 1 tbsp oil in a large frying pan. Add the onions and sauté until translucent, about 3 minutes. Add the mushrooms, season with salt and pepper, and fry until golden brown, about 5 minutes. Transfer onto paper towels to drain.
- Place the pan back on the heat with the rest of the oil. Sauté the garlic for a few seconds, then add the spinach and cook for 2-3 minutes until wilted. Transfer to a colander to drain and squeeze thoroughly (or simply thaw frozen spinach, and squeeze).
- To a bowl, add cooked rice, fried mushrooms, and onions, spinach, chopped walnuts, mustard, dairy-free cheese or vegan parmesan, and oats as needed. Stir to combine, and adjust seasonings to taste. Wrap the mixture tightly in foil and refrigerate to cool completely.
- Now, assemble the loaf. Preheat the oven to 200°C/390°F/Gas 6.
- Put the puff pastry sheet on a baking tray lined with parchment paper. Place the filling in the middle of the pastry and unwrap. Press the large mushrooms (you’ve set aside in step 1) into the filling (optional).
- Carefully fold the sides of the pastry over the filling to create a well-packed loaf. Press the ends together to seal, then roll over the loaf so that the seams are on the bottom.
- Gently cut little slices on the top using a sharp knife (but do not cut all the way through). Then brush with a little plantbased milk mixed with the turmeric.
- Bake the Wellington for approx. 20 minutes, until golden, puffed and flaky.
- Serve immediately with creamy mushroom sauce or vegan gravy over mashed potatoes or with bread dumplings on the side. Enjoy!
Vegan Life tip
This Wellington tastes best when baked and served immediately. However, if you have leftovers, you can reheat the next day in a preheated oven for approx. 10 minutes.