Description
Indulge in the savory delight of Vegan Mushroom Wellington, a show-stopping dish perfect for any occasion. With layers of flaky pastry encasing a rich filling of earthy mushrooms, fresh spinach, and aromatic herbs, this recipe promises to impress both vegans and non-vegans alike. It’s easy to prepare and will fill your home with the irresistible aroma of a gourmet meal. Whether for an elegant dinner or a festive gathering, this Wellington is sure to be the centerpiece that brings everyone together.
Ingredients
- 2 cups portobello or cremini mushrooms, chopped
- 1 sheet vegan puff pastry, thawed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach
- ½ cup walnuts, chopped
- 1 tsp fresh thyme, minced
- 1 tsp fresh rosemary, minced
- 2 tbsp low-sodium soy sauce
- 1 tsp Dijon mustard
- 2 tbsp plant-based milk (for brushing)
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet over medium heat, sauté onions in olive oil until translucent (about 5 minutes). Add garlic and cook for an additional minute.
- Stir in mushrooms and spinach; cook until mushrooms release moisture and spinach wilts.
- Mix in walnuts, thyme, rosemary, soy sauce, and mustard; cook briefly to combine flavors.
- Roll out puff pastry on parchment paper; spoon the mushroom mixture onto one side. Fold over the pastry and crimp edges securely.
- Brush with plant-based milk; bake for 25-30 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Customize your filling by adding your favorite seasonal vegetables or vegan cheese. To avoid soggy pastry, ensure mushrooms are fully cooked before wrapping them. Leftovers can be stored in an airtight container for up to three days; reheat at 350°F until warmed through.