Vegan wellington

Vegan Wellington

  • Author: Alison Andrews
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 4-6


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)
  • 12 Tbsp Vegan Butter (melted, for brushing)

For Decorating:

  • Fresh Rosemary


  1. Add the olive oil, chopped onions, crushed garlic, rosemary, coriander, thyme and oregano to a pot and sauté until the onions are softened.
  2. Add in the sliced mushrooms and soy sauce and sauté with the onions until the mushrooms are softened.
  3. 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.
  4. 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.
  5. Preheat the oven to 390°F (200°C).
  6. 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.
  7. 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).
  8. 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.
  9. Brush the top of the pastry with melted vegan butter and cut diagonal slashes across the top.
  10. Place into the oven and bake for 25 minutes or until golden and crispy.
  11. Allow to cool for 5 minutes.
  12. Decorate with a sprig of fresh rosemary and serve.


*Prep time does not include the time for the sauce to cool.

  • Category: Entree, Dinner, Savory
  • Method: Stovetop and Oven
  • Cuisine: Vegan


  • 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