Make this easy and delicious vegan mushroom Wellington this festive season. Filled with mushrooms, spinach, chestnuts and apricots, this plant-based classic is full of flavour but can be prepared in around 30-minutes before going in to the oven. One dish to feed both vegan and non-vegans? Sign me up.
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This festive main is an easy go-to when you're cooking for vegans and non-vegans. Who wants to cook two different meals, right? With mushrooms and chestnuts it has a fantastic meaty bite but is completely meat, egg and dairy-free. Serve with crispy smashed potatoes and a delicious vegan gravy for the perfect festive dinner.
With the filling coming together in around 30-minutes, this vegan recipe is so much quicker and easier than a traditional beef Wellington. Once wrapped in pastry, this vegan centrepiece only needs half in hour in the oven to serve. Boom.
Put your feet up, dinner is almost ready.
Why This Recipe Works
This vegan Wellington is going to make your next festive dinner a breeze.
Ingredients & Substitutions
Mushrooms. I use button mushrooms but you can mix things up with Portobello or wild mushrooms.
Puff Pastry. Most store-bought puff pastry is accidentally vegan. To be sure, check the ingredients. Simply Wize, Ready-Bake and Coles brand all have a vegan pastry that is also gluten-free.
Chestnuts. Chewy and slightly sweet, festive cooked chestnuts give a lovely texture to this vegan Wellington but if you can't get them, swap them out of well-chopped pecans or macadamias. If you can't eat nuts, simply leave this part out.
Herbs. I use fresh rosemary and thyme in this recipe but you can use dried herbs too. dried herbs have a more robust flavour so use less.
Brandy. I use brandy to deglaze the pan and add richness. The alcohol cooks off leaving it safe for kids but if you don't want to add it, don't.
Step-by-Step Guide
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Don't be daunted by the number of images here, they are just so you can see each and every step clearly. Each step is super easy.
Step 1.
Sauté the baby spinach and set it aside in a colander to drain.
Step 2.
Cook the onions until soft and caramelised and then deglaze the pan with brandy. Set aside in a bowl.
Step 3 and 4.
Add your mushrooms to the pan and cook until browned before adding the garlic and herbs.
Step 5.
Combine all the ingredients in a bowl - get your hands in there to mix!
Step 6.
Allow the filling to cool before transferring it to your thawed pastry sheet and forming it in to a tight log.
Step 7 and 8.
Bring the bottom of the pastry up to the centre of the filling and bring the top down to meet it. Fold the sides in the seal and tighten your roll.
Steps 9.
Brush the pastry with dairy-free milk and roll the log over so the seam is underneath.
Step 10.
Lightly score the pastry to allow steam to pass and decorate as you like.
And you are pretty much done! Now all that's left to do is pop the roll in a hot oven - 205°C (400°F) - on a baking sheet and bake for 25-30 minutes until the pastry is golden and crispy. How easy is that!
Your guests are going to love this simple bend on a traditional favourite. Enjoy, x.
Tips to Making The Perfect Vegan Wellington
FAQs
I hear you! In Australia puff pastry is sold in smallish square sheets. If you need a larger sheet, simply thaw two sheets of pastry and join them with a little water to seal. I usually cut my second sheet in half and that is plenty to cover the filling. Use the leftover pastry to decorate your Wellington!
You sure can. You can make the mixture up the day before and pop it in a sealed container in the fridge. Simply roll it in the pastry and bake it in the oven on the day.
You can, but it is best to freeze it before it goes in the oven. Better yet, freeze the filling in a sealed freezer-safe container for up to 3 months. To thaw, transfer it to the refrigerator for 24 hours. Thaw some puff pastry and begin the recipe at Step 8 in the recipe card below.
Use gluten-free puff pastry and gluten-free breadcrumbs for a gluten-free Wellington.
More Festive Recipes
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Make This Recipe
Ingredients
- 4 cups / 130g baby spinach
- 2 tablespoon olive oil divided
- 2 Spanish onion peeled and finely sliced
- 1 teaspoon salt
- 1 tablespoon brandy optional
- 300 grams button mushrooms wiped clean and sliced
- 2 garlic cloves peeled and chopped finely
- 2 teaspoon thyme leaves removed and finely chopped
- 1 teaspoon rosemary fresh, finely chopped
- ½ teaspoon black pepper
- ½ cup / 80g vacuum packed cooked chestnuts or chopped pecans vacuum packed
- ⅓ cup / 50g chopped dried apricots
- ½ cup panko breadcrumbs
- 165g g puff pastry 1 sheet - you may need 2 depending on size
Instructions
- Wash the baby spinach and place it on a clean kitchen towel. Cover with another towel and press down to absorb some of the moisture. Heat a large pan (high sides are good here) over low to medium heat and add the spinach, stirring gently until it is wilted (around 2 minutes) Place a sieve or colander inside a bowl (make sure the bottom of the colander sits above the bottom of the bowl) and transfer the spinach inside. Set aside to cool and drain off some of the liquid.
- Using the same pan, turn the heat down to low and add one tablespoon of olive oil. Add the sliced onions with a half teaspoon of salt and cook, stirring regularly, for around 10 minutes or until soft and beginning to caramelise. Add the brandy and continue cooking for another 5 minutes or until the brandy is cooked off (evaportated) and the onions are soft and shiny.
- Remove the onions from the pan and transfer them to a large bowl.
- Again using the same pan, turn the heat up to medium and add the mushrooms (don't add oil at this stage). Cook the mushrooms until they begin to colour (around 3 minutes). Add the remaining tablespoon of oil, the chopped thyme and rosemary, the remaining salt and pepper and the garlic and cook for another 3-4 minutes or until the mushrooms are cooked through and any moisture has cooked away. Transfer the mushrooms to the same bowl as the onions.
- To the mushrooms and onions add the chopped apricots, crumble in the chestnuts or add the pecans and the panko bread crumbs. Squeeze any moisture from the spinach and add that to the bowl too.
- Combine the mixture together - use your hands to really get in there and combine it well. For best results allow your filling to cool to room temperature. Preheat oven to 205°C (400°F).
- While the filling is cooling, remove the puff pastry from the freezer and leave it at room temperature to thaw for around 30 minutes.
- Lay a sheet of puff pastry down on a lined tray. Spoon the filling in the centre of the pasry and, with clean hands, form it in to a tight log. Bring the bottom of the pastry up to the centre of the filling and then bring the top section to meet it. Press down gently and brush with a little water to seal.
- Like wrapping a present, fold the sides up to close your Wellington roll. Brush with a little water to ensure the pastry is well sealed. Gently flip the roll over so the seam is on the underside.
- Brush the pastry with dairy-free milk and lightly score the top with a sharp knife. Sprinkle with course salt and pop the Wellington in the oven for 30 minutes or until the pastry is crispy and golden brown.
- Remove from the oven and transfer to a serving plate. Slice to serve.
Notes
- Cook the ingredients individually as shown to help reduce the moisture in the finished roll. The more moisture in the filling, the less crispy your Vegan Wellington.
- Strain the spinach and squeeze out the moisture - again this is to help create a crispy roll.
- Allow the filling to cool before transferring it to the pastry. Hot filling will result in a soggy Wellington.
- Thaw your puff pastry on your kitchen counter but pop it in the fridge before using. Like all pastry, it performs better cold.
Brenda says
This looks wonderful. What could I use instead of dried apricots? I think omitting them just wouldn’t give the same flavour.
Amanda says
Hi Brenda. Thanks so much. You're right - you lose the bites of sweet acidity the apricots bring but you could try another fruit. You could use dried cranberries or chop up some dried figs (chop them well because they are a little tougher in texture than the other dried fruits). I have used chopped dried apple in a stuffing recipe which had a similar flavour profile to this Wellington. It was lovely. I hope you enjoy it! Happy Easter.