Vegan Mushroom Wellington with Walnuts, Spinach, and Flaky Puff Pastry

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

When I think of holiday main courses, I picture roasted turkey, honey-baked ham, and prime rib. They’re delicious, but they leave my vegetarian and vegan friends staring at a plate of sides. So I set out to create a vegan holiday main course that actually feels like the star of the table, and this vegan mushroom wellington is the result. It’s a plant-based take on classic beef Wellington, packed with savory mushrooms, a hearty walnut and spinach filling, and golden, flaky puff pastry. If you’ve been hunting for a mushroom wellington recipe that looks impressive but isn’t scary to make, you’re in the right place.

Why You’ll Love This Vegan Mushroom Wellington

I make this vegan wellington every year now, and here’s why I think it earns a spot on your table, too:

• It’s a true vegan centerpiece recipe. Golden, scored pastry on the outside and a rich filling on the inside means it looks like a showstopper the second it comes out of the oven.
• It’s flavorful and filling. Mushrooms bring a deep, savory flavor, the walnuts add richness, and the rosemary, thyme, balsamic vinegar, and Dijon mustard round it all out.
• It’s easier than it looks. Beef Wellington scares a lot of home cooks, but this plant-based mushroom wellington comes together with a simple skillet filling and store-bought pastry.
• It’s a make-ahead vegan main dish. The filling can be made a day in advance, which takes a lot of pressure off on a busy holiday.
• Even meat-eaters will love it. I truly believe everyone at the table will go back for seconds, whether they’re vegan or not.

Classic Flavors, Plant-Based Style

Classic beef Wellington is made with beef tenderloin and prosciutto, and obviously neither of those is going in this recipe. So what do I use instead? Mushrooms!

Mushrooms are a fantastic meat alternative for two reasons. First, they have a satisfying, meaty texture. Second, they’re full of umami, that rich, savory flavor that makes them taste a little like beef. Together, that dense texture and deep flavor make this vegan mushroom spinach filling so satisfying.

The onion and garlic add a warm little kick, and the woody herbs, rosemary and thyme, tie it all together. Spinach and walnuts bring heartiness, while the balsamic vinegar and Dijon mustard add a final bit of zing. Then there’s the puff pastry, which wraps everything up beautifully. Puff pastry is traditionally made with butter, but a few vegan options are available at most grocery stores, so this vegan puff pastry recipe is much easier than you might expect.

Ingredients Needed

• 3 tablespoons coconut oil, divided
• 1 large onion, diced
• 2 pounds mushrooms, sliced
• 10.5 ounces frozen spinach, 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 and toasted
• Kosher salt and black pepper, to taste
• 2 vegan puff pastry sheets, thawed

How to Make Vegan Mushroom Wellington

1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside.
2. In a large skillet, heat 2 tablespoons of the coconut oil over medium-high heat. Add the onions and cook until softened, about 8 minutes.
3. Add the sliced mushrooms and turn the heat down to medium. Cook until the liquid has evaporated, about 10 minutes.
4. Add the garlic, rosemary, thyme, and salt, and cook until fragrant, about 1 minute.
5. Squeeze the excess water out of 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 turn soggy inside the puff pastry.
6. Remove the skillet from the heat and stir in the chopped walnuts. Season the mixture with salt and pepper, to taste.
7. Let the filling cool in the refrigerator before moving on. You can make it a day in advance, if you’d like.
8. Unroll the thawed vegan puff pastry onto the prepared baking sheet. Place half of the filling in the center of the first sheet and roll the pastry over the filling. Repeat with the second sheet of pastry.
9. Place the rolled pastries seam-side down. Score the tops with a sharp knife, creating a diamond-shaped pattern.
10. Melt the remaining tablespoon of coconut oil and brush it over the pastries.
11. Bake for 30 to 40 minutes, until the pastry is deeply golden brown.
12. Let the pastry cool for 10 minutes before cutting.

Ingredient Swaps and Additions

This mushroom walnut wellington is pretty forgiving, so feel free to play around with it:

• Mushrooms: I like to use a mix of cremini and portobello for the best flavor, but any variety of mushrooms will work.
• Walnuts: Pecans are a great swap. For a nut-free version, try toasted sunflower seeds.
• Spinach: Frozen chopped kale works well in place of the spinach. Just make sure to squeeze out the excess water.
• Herbs: If you don’t have fresh rosemary and thyme, use about 1 teaspoon of each dried herb instead.
• Coconut oil: Olive oil or vegan butter works well for sauteing and brushing the pastry.
• Add some sweetness: A handful of dried cranberries stirred into the filling adds a festive pop of flavor.
• Add more protein: Cooked lentils or chopped roasted chestnuts make the filling even heartier.
• Add a little cheesy flavor: A tablespoon or two of nutritional yeast stirred into the filling gives it a savory, almost cheesy depth.
• Gluten-free: If you need a gluten-free version, look for a gluten-free vegan puff pastry and check the label carefully.

Frequently Asked Questions

What is a vegan mushroom wellington made of?

It’s a plant-based version of beef Wellington. Instead of beef tenderloin, it has a savory filling of mushrooms, spinach, walnuts, onion, garlic, and herbs, all wrapped in vegan puff pastry and baked until golden brown.

Can I make this vegan wellington ahead of time?

Yes! The filling can be made a day in advance and kept in the refrigerator, which makes this a wonderful make-ahead vegan main dish. When you’re ready, just roll it in the pastry and bake.

How do I keep my mushroom wellington from getting soggy?

The secret is a dry filling. Cook the mushrooms until all of their liquid has evaporated, squeeze as much water as you can out of the thawed spinach, and let the filling cool completely before rolling it into the pastry.

What kind of puff pastry is vegan?

Puff pastry is traditionally made with butter, but many grocery stores carry vegan options. Always check the ingredient label to make sure the one you pick doesn’t contain butter, milk, or eggs.

Can I serve this as a vegan Christmas dinner or Thanksgiving main dish?

Absolutely. It’s one of my favorite choices for a vegan Christmas dinner or a vegan Thanksgiving main dish, because it looks so festive and feels like a real centerpiece.

How do I store leftover vegan mushroom wellington?

Let any leftovers cool completely, then store them in an airtight container in the refrigerator for up to 3 to 4 days. Reheat slices in a 350 degree Fahrenheit oven for about 10 to 15 minutes so the pastry crisps back up.

Can I freeze it?

Yes. For the best texture, freeze the baked wellington, well wrapped, for up to 2 months. Thaw it overnight in the refrigerator and reheat it in the oven until warmed through.

Vegan Side Dish Ideas

If you’re going totally plant-based this year, you’ll want some tasty sides to go with this vegan holiday main course. These are my go-to picks, and they pair beautifully with the earthy, savory flavors of the wellington:

• Cauliflower Holiday Stuffing (pictured above)
• Dijon Roasted Garlic Asparagus
• Roasted Sweet Potatoes with Turmeric and Cardamom
• Roasted Green Beans and Mushrooms

Final Thoughts

This vegan mushroom wellington is hands down one of my favorite recipes to make when I want something special. It’s hearty, flavorful, and gorgeous, and it proves a plant-based mushroom wellington can hold its own against any traditional holiday main. Whether you’re cooking for vegan loved ones or swapping out your usual meat-based dish entirely, I think you’re going to love it.

What do you think of this vegan mushroom wellington? Are you going to give it a try? Have you already made it? Let me know in the comments!

More Vegan Main Course Recipes

If you loved this recipe, I think you’ll want to try these other vegan main course ideas next:

• Vegan Eggplant Parmesan Over Quinoa
• Traditional Ratatouille (pictured above)
• Mushroom Lentil Loaf 
• Spaghetti Squash Puttanesca

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