A flavorful, simple, and impressive main dish for vegans or vegetarians is mushroom Wellington. It’s easy to prepare in advance and wonderful for the holidays. A delicious main meal or vegetarian option for Thanksgiving or Christmas.
Ingredients
For the Mushroom Filling
- 2 tablespoons olive oil
- 1 pound mixed mushrooms (such as cremini, shiitake, and portobello), finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 1/4 cup white wine or vegetable broth
- 1/2 cup breadcrumbs (use vegan breadcrumbs)
- 1/4 cup chopped fresh parsley
For the Wellington
- 1 sheet vegan puff pastry, thawed if frozen
- Dijon mustard (optional)
- Vegan egg wash (1 tablespoon plant-based milk + 1 teaspoon maple syrup)
Instructions
For the Mushroom Filling
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent.
- Add the minced garlic and chopped mushrooms to the skillet. Cook until the mushrooms release their moisture and start to brown.
- Stir in the fresh thyme leaves, salt, and pepper. Pour in the white wine or vegetable broth to deglaze the pan and cook until the liquid has evaporated.
- Remove the skillet from heat and stir in the breadcrumbs and chopped fresh parsley. Allow the mixture to cool.
For Assembling the Wellington
- Preheat the oven to the temperature specified on the puff pastry package (usually around 400°F or 200°C).
- Roll out the puff pastry sheet on a floured surface to create a rectangle.
- If desired, spread a thin layer of Dijon mustard over the pastry (this adds extra flavor, but it’s optional).
- Spread the cooled mushroom filling evenly over the puff pastry, leaving a border around the edges.
- Carefully roll the puff pastry, enclosing the mushroom filling, to create a log shape. Seal the edges by pressing them together.
- Place the Wellington seam side down on a baking sheet lined with parchment paper.
- Brush the top of the Wellington with the vegan egg wash mixture.
- Use a sharp knife to make a few small slits on top of the Wellington to allow steam to escape.
- Bake in the preheated oven for about 25-30 minutes, or until the Wellington is golden brown and puffed up.
Nutrition Facts
- Serving Size: 1/6 of the Wellington
- Calories: 300
- Total Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 300mg
- Total Carbohydrates: 30g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 6g