A fantastic vegan version of the classic beef wellington. Tender mushrooms wrapped up in a flaky vegan puff pastry. This recipe is a perfect for a vegan Christmas or Thanksgiving entree, or any time you need a dish that impresses
Prep time: PT10M
Cook time: PT50M
Total time: PT60M
Rating
4.76 stars (216 reviews)
Keywords
Delicious Everyday, how to make a vegan wellington, mushroom wellington, wellington without meat
Ingredients
4 large portobello mushrooms (stalks trimmed and cleaned)
Place a large frying pan over a low to medium-low heat. Add the 1 /2 tbsp of olive oil, followed by onion and reduce heat to low. Season with salt and pepper and cook, stirring occasionally, for 15 to 20 minutes, until the onions are golden brown. Keep an eye on the onions to make sure they don't stick to the pan.
Remove the onions from the pan and return the pan to the heat. Add the baby spinach and cook until wilted. Remove from the baby spinach from the pan and leave to cool.
Increase the heat to medium-high and return the pan to the heat. Add the remaining olive oil and place the mushrooms, top side down. Cook until lightly golden (about 5 minutes) before turning over and cooking for a further 5 minutes or until golden. Remove from the heat, and drain on paper towel top side up as they will release a lot of liquid as they cool. Transfer the onions, spinach and mushrooms to the refrigerator and cool completely.
Preheat the oven to 400°F (200°C). Place a sheet of parchment paper on the baking tray and then place the puff pastry sheet on top. Spread half the caramelized onions over the middle third of the pastry, making sure to leave an extra 3/4 inch (2 cm) border at the edge of the pastry. Top with half of the baby spinach. Spread the Dijon mustard over the mushrooms and season well with salt and pepper. Place the mushrooms on top of the spinach. Top the mushrooms with thyme and the remaining baby spinach and onions.
Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Press down to seal the edges. Roll over the log so that the seam is facing the bottom.
To make the vegan egg wash whisk all of the ingredients together in a bowl. Very lightly coat with the vegan egg wash. Place the pastry in the freezer for 10 minutes before repeating with another layer of vegan egg wash and freezing the pastry for a further 10 minutes.
Place the pastry back on the baking sheet and bake in the oven for 30 to 35 minutes, or until golden and flaky.
Nutitrion
Serving Size: 1 serving
Calories: 517 kcal
Carbohydrates: 45 g
Protein: 10 g
Fat: 35 g
Saturated Fat: 8 g
Sodium: 272 mg
Sugar: 8 g
Reviews
Joanne on 2025-12-18 (5 stars): I love this recipe. Except that as a diabetic I cannot eat the pastry dough.
So I make it for others.
I do have a question though. What do you mean by "over the middle third of the pastry". Don't you mean "down the center of the pastry"? I'm somewhat confused. Can you please reply with a diagram or picture of just the laying down of the onions?tnx
Sharon Fallon on 2025-12-17 (5 stars): I have made this recipe several times and shared it with many of my friends and family! It is a staple at our house during holidays.
Pamela Winter on 2024-12-25 (5 stars): My gut health has returned and I have returned to this FABULOUS recipe. This year, however, I made a few tweaks. I didn’t have fresh spinach and of course I didn’t check the recipe until Christmas Day (stores are closed so there’s no running to grab them) so I substituted some asparagus spears across the mushroom mixture and I just ran out of mustard yesterday so poured a balsamic reduction (about 2 tsps) over the top before sealing it for the oven. OMG! This is Heaven on earth!!
Richard on 2024-11-16 (5 stars): I've made this back to back Friendsgivings, and it has now been requested for a third time. It is so unbelievably delicious! I do add some completely caramelized (cooked for 2.5 hours) in addition to the lightly cooked ones with the spinach. It was my first fancy vegan entree, and still, even though I have cooked many a fine vegan meals at this point, it remains a popular hit amongst my friends.
Alanna McBride on 2023-12-02 (5 stars): I added a pate to help absorb some of the moisture. It was 1/2 cup dry quick cook oats, 1/2 cup walnuts, 1 cup cooked split red lentils, salt and pepper to taste. Save the liquid after you cook the mushrooms and add that slowly until you get a paste that’s spreadable on the dough. Spread that out on the dough then build the rest of the layers. I wish I could add a picture for you! It was awesome!
G_cooks on -0001-11-30 (5 stars): I made it for our Christmas lunch a couple of months back and it was out of this world good! Everybody loved it, including my meat-loving brother :D
Kate on -0001-11-30 (5 stars): I made this for xmas eve dinner. I wish I had made two, it went so fast! Delicious!My sister suggested putting a thin slice of crustless bread on the bottom to help absorb some of the extra moisture. I plan to try that when I make this again.
Laure on -0001-11-30 (5 stars): This is such a delicious and easy recipe! I made it for Christmas and also for Easter for the plant-based eaters, but everyone devoured it! It’s easy enough to make everything earlier in the day and then put it together an hour before dinner. Thank you for such a delicious vegan dinner option! I wouldn’t change a thing!
Pamela Winter on -0001-11-30 (5 stars): I made this last year and got RAVE reviews! I was planning on a repeat performance this year but my stomach has made a change and now I have to watch my gluten intake. Perhaps there is a substitution I can make to remove the wheat flour??
Vipul Yadav on -0001-11-30 (5 stars): What an absolutely fantastic post! I know these mistakes I see in other people’s writings absolutely drive me nuts. The confusion between their, they’re and there also makes me crazy.Thanks for posting this. I’ll be sharing it!
mrscaza on -0001-11-30 (5 stars): Made this as the main course for our 'Thanksliving' dinner. Turned out great. Liked by both our omni and herbivore friends. Recipe calls for 3 large onions, I used 1. It also calls for 4 large portobello mushrooms I used 10 baby bellas (5 on each layer).
Chauntel Sanders on -0001-11-30 (5 stars): I love this reciepe and have made it quite a few times for my grandsons who are vegan / vegetarian. It goes down a treat! My youngest grandson even made it for his university friends , but making your own puff pastry - please - who has time these days for that .even the tv chefs use ready rolled !Thank you for such a super reciepe.
Larry Hall on -0001-11-30 (5 stars): Made this and I love it!!! Roll out the pastry and let it rest for 30 minutes, rollout the pastry and let it rest... If you do the puff pastry ahead of time the rest comes together pretty easy. I would encourage that you do your own puff pastry, but allow for 4 hours to complete the recipe. It may seem daunting, but it really isn’t.
