Vegan Mushroom Wellington

5 from 2 votes

This plant-based recipe makes the perfect vegan holiday main course!

This Vegan Mushroom Wellington Will Be the Star of Your Holiday Dinner.

When you think of popular main courses for the holidays, foods like roasted turkey, honey-baked ham, and prime rib come to mind. While many of us can dig right into these tasty, animal-based options, our vegetarian and vegan friends cannot. With this in mind, we knew we had to come up with a vegan-friendly main course for the holidays! Our flavorful and filling Vegan Mushroom Wellington is a delicious, plant-based take on classic beef Wellington. 

Enjoy Classic Flavors in a Plant-Based Way!

A plant-based take on classic beef wellington that tastes amazing!

Classic beef Wellington is made with beef tenderloin and prosciutto. Obviously, we can’t use either of these ingredients in a plant-based recipe! So, what do we use instead? Mushrooms!

Mushrooms are a great meat alternative for two main reasons. For starters, they offer a satisfying meaty texture. But it’s more than that: They also contain an extremely savory flavor known as umami. This dense texture and rich flavor come together to become reminiscent of beef. Of course, mushrooms aren’t the only ingredient in this yummy, plant-based recipe.

The light and warm kick of the onion and garlic are complemented by the woody-herbs, rosemary and thyme. Spinach and walnuts contribute some much-needed heartiness to our Vegan Mushroom Wellington, while the vinegar and Dijon mustard add a final bit of zing! 

Of course, we can’t forget the final — and perhaps one of the most scrumptious ingredients — the puff pastry! While puff pastry is traditionally made with egg and butter, several vegan options are available. This final ingredient literally ties everything together, to create one seriously delicious vegan-friendly meal!

Simpler Than You Might Think!

This delicious meal is the perfect vegan main course for the holidays!

Dishes like beef Wellington are often feared by many home cooks because they seem overly complicated. In reality, this Vegan Mushroom Wellington is actually a lot simpler than you may think. The filling takes about 25 minutes, but it can be made a day in advance to save you some time. After you’ve made the filling, it’s just about thawing the puff pastry, filling it, rolling it, and baking it for 30 to 40 minutes until it’s a beautiful, deep golden brown.

You can make this Vegan Mushroom Wellington special for your loved ones who are following a plant-based diet, or swap out your usual meat-based option entirely. We truly believe that even meat-eaters will adore this plant-based version!

Need Some Plant-Based Sides to Accompany this Vegan Wellington?

Our beautiful and delicious vegan beef wellington is sure to be a holiday show stopper!

If you’re going totally plant-based this year, you’re going to need some yummy sides to go along with this vegan main course! We have plenty of tasty options that we think you’ll love. Here are some of our go-to sides:

5 from 2 votes

Vegan Mushroom Wellington

A vegan riff on the classic beef Wellington. The combination of meaty mushrooms, soft onions, spinach, and herbs makes this plant-based main a winner!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Yield 10 people
Serving Size 1 slice
Course Dinner, Main Course
Cuisine American

Ingredients

  • 3 tablespoons coconut oil divided
  • 1 onion large, diced
  • 2 pounds mushrooms sliced
  • 10.5 ounces frozen spinach packaged, thawed
  • 4 garlic cloves minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 cup walnuts chopped, toasted
  • kosher salt and black pepper to taste
  • 2 vegan puff pastry sheets thawed

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  • In a large skillet, heat 2 tablespoons off the coconut oil over medium-high heat. Add the onions and cook until softened, about 8 minutes.
  • Add the sliced mushrooms and turn the heat down to medium. Cook until the liquid has evaporated, about 10 minutes.
  • Add the garlic, rosemary, thyme, and salt, and cook until fragrant,about 1 minute.
  • Squeeze the excess water from the thawed spinach and add it to the skillet, along with the balsamic vinegar and Dijon mustard. Cook until the liquid has evaporated, about 3 minutes. The filling needs to be very dry,or it will become soggy inside the puff pastry.
  • Remove the skillet from the heat and add the chopped walnuts. Season the mixture with salt and pepper, to taste.
  • Let the filling cool in the refrigerator before proceeding.The filling can be made a day in advance, if desired.
  • Unroll the thawed vegan puff pastry onto the prepared baking sheet. Place half the filling in the center of the first sheet and roll the pastry over the filling. Repeat the process with the second pastry sheet.
  • Place the rolled pastries seam-side down. Score the top with a sharp knife, creating a diamond-shaped pattern on the top.
  • Melt the remaining tablespoon of coconut oil and brush it on the pastries.
  • Bake for 30 to 40 minutes, until the pastry is deeply golden brown.
  • Let the pastry cool for 10 minutes before cutting.

Nutrition Information

Serving: 1slice | Calories: 324kcal | Carbohydrates: 23g | Protein: 7g | Fat: 24g | Saturated Fat: 10g | Sodium: 191mg | Potassium: 371mg | Fiber: 3g | Sugar: 4g | Vitamin A: 51IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 2mg |
SmartPoints (Freestyle): 12
Keywords dairy-free, Holiday, Plant-Based, Thanksgiving, Vegan

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What do you think of this Vegan Mushroom Wellington? Are you going to give it a shot? Have you already tried it? Be sure to let us know in the comment section!

More Vegan Main Course Ideas

An easy and comforting vegan eggplant recipe!

If you loved this tasty plant-based recipe, we think you’ll also want to try these vegan main course ideas next:

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Chef Lindsay

Lindsay D. Mattison is a professional chef, recipe developer, and food writer. After graduating from Cascade Culinary School, Lindsay worked as the executive chef of a farm-to-table restaurant in Bend, Oregon. She is passionate about using local, organic ingredients and loves teaching home cooks how to incorporate seasonal food into their diet. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to create beautiful meals for her family. She lives with her husband in Colorado, where she enjoys the trials and errors of gardening.

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