Delicious Vegan Mushroom Wellington served on a cozy dining table

Mouthwatering Vegan Mushroom Wellington for Cozy Celebrations

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Why Make This Recipe

Mouthwatering Vegan Mushroom Wellington is perfect for cozy celebrations. This dish combines rich, savory flavors and satisfying textures that will impress your guests. It’s a fantastic option for vegans and non-vegans alike, making it a great centerpiece for holiday dinners or special occasions. With its flaky pastry and hearty filling, it promises to be a crowd-pleaser.

How to Make Mouthwatering Vegan Mushroom Wellington

Ingredients

  • 500 grams Portobello Mushrooms
  • 2 medium Onions (Caramelized)
  • 2 tablespoons Olive Oil (For sautéing)
  • 150 grams Baby Spinach (Chard is a substitute)
  • 1 teaspoon Thyme
  • 1 pack Vegan Puff Pastry (Store-bought or homemade)
  • 2 tablespoons Dijon Mustard
  • 3 tablespoons Aquafaba (Chickpea Water)
  • 3 tablespoons Almond or Cashew Milk (Your favorite plant-based milk)
  • 1 tablespoon Neutral Oil
  • 1 tablespoon Maple Syrup or Brown Rice Syrup (For sweetness)
  • Salt (To taste)
  • Pepper (To taste)

Directions

  1. Preheat the oven to 200°C (about 400°F).
  2. Sauté mushrooms and onion: In a pan, heat olive oil. Add chopped Portobello mushrooms and caramelized onions. Cook for about 5-7 minutes until tender.
  3. Add spinach: Stir in baby spinach and thyme. Cook until the spinach wilts. Season with salt and pepper, then let it cool.
  4. Prepare the puff pastry: Roll out the puff pastry on a floured surface. Spread Dijon mustard on the pastry.
  5. Combine filling: Once the mushroom mixture cools, place it onto the mustard-coated pastry.
  6. Fold and seal: Carefully fold the pastry over the filling, sealing the edges. Brush the top with aquafaba and milk mixture for a golden finish.
  7. Bake: Place the Wellington on a baking tray. Bake for 25-30 minutes or until golden brown.
  8. Serve: Let it cool for a few minutes, then slice and serve.

How to Serve Mouthwatering Vegan Mushroom Wellington

This Vegan Mushroom Wellington is best served warm. Pair it with some roasted vegetables or a fresh salad for a complete meal. Drizzle with balsamic glaze or serve with a vegan gravy for extra flavor.

How to Store Mouthwatering Vegan Mushroom Wellington

To store leftovers, allow the Wellington to cool completely. Wrap it tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. You can also freeze it before baking. For best results, let it thaw in the fridge before baking.

Tips to Make Mouthwatering Vegan Mushroom Wellington

  • Make sure the mushroom mixture is cool before wrapping it in the pastry to avoid sogginess.
  • Experiment with spices and herbs to add your personal touch.
  • If you want extra crunch, consider adding some nuts to the filling.

Variation

You can replace Portobello mushrooms with other mushrooms like cremini or button mushrooms. Adding carrots or bell peppers can also enhance the filling.

FAQs

1. Can I use regular puff pastry?
Yes, but make sure it doesn’t contain any dairy products if you want a fully vegan option.

2. How can I make this gluten-free?
Look for gluten-free puff pastry alternatives. You can also make a crust using almond flour or gluten-free flour.

3. Can I make this ahead of time?
Absolutely! You can prepare the filling and pastry separately, then assemble and bake when you’re ready to serve.

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Mouthwatering Vegan Mushroom Wellington

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  • Author: jurgentukur
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Vegan
Print Recipe

Description

A delicious Vegan Mushroom Wellington featuring rich, savory flavors and flaky pastry, perfect for celebrations.

Ingredients

  • 500 grams Portobello Mushrooms
  • 2 medium Onions (Caramelized)
  • 2 tablespoons Olive Oil (For sautéing)
  • 150 grams Baby Spinach (Chard is a substitute)
  • 1 teaspoon Thyme
  • 1 pack Vegan Puff Pastry (Store-bought or homemade)
  • 2 tablespoons Dijon Mustard
  • 3 tablespoons Aquafaba (Chickpea Water)
  • 3 tablespoons Almond or Cashew Milk (Your favorite plant-based milk)
  • 1 tablespoon Neutral Oil
  • 1 tablespoon Maple Syrup or Brown Rice Syrup (For sweetness)
  • Salt (To taste)
  • Pepper (To taste)

Instructions

  1. Preheat the oven to 200°C (about 400°F).
  2. In a pan, heat olive oil and sauté chopped Portobello mushrooms and caramelized onions for about 5-7 minutes until tender.
  3. Add baby spinach and thyme to the pan and cook until the spinach wilts. Season with salt and pepper, then let it cool.
  4. Roll out the puff pastry on a floured surface and spread Dijon mustard on the pastry.
  5. Once the mushroom mixture cools, place it onto the mustard-coated pastry.
  6. Fold the pastry over the filling, sealing the edges, and brush the top with aquafaba and milk mixture.
  7. Place the Wellington on a baking tray and bake for 25-30 minutes or until golden brown.
  8. Let it cool for a few minutes, then slice and serve.

Notes

Best served warm with roasted vegetables or a fresh salad. Drizzle with balsamic glaze or serve with vegan gravy for extra flavor.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Vegan

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