Vegan Mushroom Wellington

A plant-based take on a classic dish, this Vegan Mushroom Wellington features a rich mushroom filling wrapped in a golden, flaky puff pastry. Perfect as a centerpiece for special occasions, it delivers an umami punch that will impress both vegans and meat-eaters alike.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 tbsp olive oil

1 large onion, finely chopped

2 cloves garlic, minced

1 lb mixed mushrooms, finely chopped

1 tbsp soy sauce

1 tbsp balsamic vinegar

1 tsp thyme

1 tsp rosemary

Salt and black pepper to taste

2 cups fresh spinach

1/2 cup walnuts, finely chopped

1 sheet vegan puff pastry, thawed

2 tbsp almond milk

Instructions

1. Preheat the oven to 400°F (200°C).

2. Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until softened.

3. Add mushrooms, soy sauce, balsamic vinegar, thyme, rosemary, salt, and pepper. Cook until mushrooms release their moisture and the mixture is dry.

4. Stir in spinach and cook until wilted. Remove from heat and mix in the walnuts.

5. Roll out the puff pastry on a floured surface.

6. Place the mushroom mixture in the center of the pastry and fold over the edges to cover. Seal the edges.

7. Brush the top with almond milk for a golden finish.

8. Place on a baking sheet and bake for 25-30 minutes or until the pastry is golden brown.

9. Let it cool slightly before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.