Now that it’s getting close to Christmas I’m starting to think of what to put on the Christmas menu.
A vegan wellington is a great addition to a Christmas menu or indeed any special occasion.
We decided to make this a vegan mushroom wellington, so basically make a filling from mushrooms and then wrap that in pastry and bake it. I mean, you know it’s just got to be delicious!
I’ve been seeing a lot of vegan wellingtons popping up on my facebook feed lately and it made me realize that ours is very non-traditional!
Ours is really more like a deliciously saucy pie in a wellington shape, but you know, as long as it’s delicious is my motto.
Making a Vegan Mushroom Wellington
A deliciously saucy mix of mushrooms, onions, spices and cashew cream make up the filling and that is wrapped in puff pastry, brushed with melted vegan butter and then baked for 25 minutes until perfectly browned and flaky and perfect.
It looks beautiful and festive and tastes wonderful.
Definitely garnish with some fresh rosemary.
Tips and tricks to making the best vegan wellington
You want your sauce to be thick. If your sauce is ‘too’ saucy then it will spread too much when you try and place it onto the pastry and it will be difficult to seal it into the pastry.
The cashew cream you add in to your mushrooms thickens up really well as it heats, so that’s part of it, the other part is to let the sauce cool a bit before adding it onto the pastry. It continues to thicken when cooled and will be easier to handle.
Your puff pastry should be thawed, but still cold. If it thaws too long at room temperature it gets sticky and becomes hard to handle.
It’s actually ideal if you let it thaw in the fridge and use it straight from the fridge.
If it does get sticky though, then flour a surface and your rolling pin and roll it a bit with a sprinkle of flour, that will sort that out and make it easy to handle.
Leave a margin on the side of the puff pastry where you’re adding your filling. You need enough space to be able to fold it over and seal it down (see pics above).
Don’t panic if sauce does start coming out the side when you’re trying to seal your wellington.
Just scoop off the sauce overflow and carry on.
If you had to trim your puff pastry to fit your baking tray (we did) then you have a little extra pastry to work with and can add the leftover pieces to the edges of your wellington where there was a bit of a sauce overflow to strengthen it.
The middle part of our wellington shows the evidence of a little patching up!
Brush with melted vegan butter. This gives amazing results in a flaky crispy delicious pastry.
Cut some diagonal slashes across the top of the wellington right before baking. This allows steam to escape during baking but also looks super pretty!
Reasons to love this vegan wellington!
- It’s perfect for a special occasion.
- Creamy mushrooms wrapped in flaky pastry!
- Simple and gorgeous!
You definitely want to serve it right away, this is a fresh (and hot) is best sort of deal.
What about making it in advance?
The sauce can be made in advance and stored in the fridge for 2-3 days and then added to the pastry and baked when you’re ready. That is the only part that can be done in advance.
Once it’s wrapped in the pastry it needs to go right into the oven and once baked needs to be enjoyed right away.
Leftovers are still edible and tasty, but there is the possibility of the pastry getting soggy and it definitely loses its flaky crispiness. There is just really no way it is going to be as good the next day.
Hot and flaky and right out of the oven is the way forward for this one.
Is puff pastry vegan?
Yes, thankfully it usually is. It’s one of those ‘accidentally vegan’ things.
Of course read the ingredients as some may not be vegan but it’s very common for puff pastry to be vegan.
Want more delicious vegan recipes?
And if you’re short on sides for a special occasion meal, our vegan scalloped potatoes are divine!
Let us know in the comments what you think of this vegan wellington and please rate the recipe too!
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This vegan wellington is perfect for a special occasion. Creamy mushroom sauce wrapped in deliciously flaky puff pastry. Simple and gorgeous.
For the Mushrooms:
- 1 Tbsp Olive Oil
- 1 Onion (Chopped)
- 1 tsp Crushed Garlic
- 1 tsp Dried Rosemary
- 1/2 tsp Coriander Powder
- 1/2 tsp Dried Thyme
- 1/2 tsp Oregano
- 1 pack (~9oz/250g) White Button Mushrooms (sliced)
- 1 pack (~9oz/250g) Brown (Portobellino) Mushrooms (sliced)
- 2 Portobello Mushrooms (sliced)
- 2 Tbsp Soy Sauce
For the Cashew Cream:
- 1 cup (150g) Raw Cashews
- 1/2 cup (120ml) Water
- 1/2 tsp Salt
For assembling the Wellington:
- 1 Sheet Puff Pastry (thawed)
- 1-2 Tbsp Vegan Butter (melted, for brushing)
- Fresh Rosemary
- Add the olive oil, chopped onions, crushed garlic, rosemary, coriander, thyme and oregano to a pot and sauté until the onions are softened.
- Add in the sliced mushrooms and soy sauce and sauté with the onions until the mushrooms are softened.
- Add the cashews, water and salt to a blender jug and blend until smooth. Add the cashew cream to the mushrooms and bring to the boil. It will thicken as it heats and create a deliciously creamy sauce.
- Turn off the heat and leave the sauce to cool as it will thicken more as it cools. When the sauce is cooled, assemble your wellington.
- Preheat the oven to 390°F (200°C).
- Line a baking sheet with parchment paper. Lie the sheet of puff pastry down on the parchment paper. You might need to trim your puff pastry slightly to fit your baking sheet.
- Add the mushroom sauce along one side of the sheet of pastry, leaving a margin at the edge so that when you fold the pastry over you will be able to seal it along the edge (see our photos to see this in action).
- Fold the puff pastry over the top of the mushrooms, sealing it along the margin you left on the edge. Use a fork to make ridges in the pastry at the edges and help to seal it in even better.
- Brush the top of the pastry with melted vegan butter and cut diagonal slashes across the top.
- Place into the oven and bake for 25 minutes or until golden and crispy.
- Allow to cool for 5 minutes.
- Decorate with a sprig of fresh rosemary and serve.
*Prep time does not include the time for the sauce to cool.
- Serving Size: 1 Serve (of 6)
- Calories: 439
- Sugar: 5.7g
- Sodium: 547mg
- Fat: 30.8g
- Saturated Fat: 6.5g
- Carbohydrates: 33.6g
- Fiber: 3g
- Protein: 10.7g
Keywords: vegan wellington, vegan mushroom wellington