Vegan Mushroom Wellington

This Vegan Mushroom Wellington is total comfort food goals.

It’s flaky, buttery (without the butter), packed with savory mushrooms, herbs, and a hint of garlic.

If you’re looking to impress at a holiday table or just want something cozy for dinner—this is it.

The mushroom filling is rich and earthy, and the golden puff pastry wraps it all up like a gift.

Why I Love This Recipe

This is one of those recipes I reach for when I want to make something special but also grounding. The first time I made it was on a snowy Sunday when I had puff pastry in the fridge and mushrooms on the edge. It felt like wrapping up everything I love about cozy meals in a crust. It looked fancy but came together with simple steps. Here’s what makes it so lovable:

• Super satisfying and hearty without any meat
• Tastes like something you’d get at a restaurant
• It’s 100% vegan and totally dairy-free
• Great for holidays or regular weeknight dinners
• Leftovers? Even better the next day

Servings: 6 slices
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

What You’ll Need

• 1 sheet vegan puff pastry, thawed
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 tsp fresh rosemary, chopped (or ½ tsp dried)
• 2 cups cremini mushrooms, finely chopped
• 1 tbsp soy sauce
• 1 tbsp balsamic vinegar
• ½ cup walnuts, chopped
• ¾ cup cooked lentils (brown or green), drained well
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp Dijon mustard
• 1 tbsp plant milk (for brushing the top)

Tools You’ll Need

• Sharp knife
• Cutting board
• Medium non-stick skillet
• Mixing spoon
• Baking sheet
• Parchment paper
• Small bowl for plant milk
• Pastry brush

Pro Tips

• Make sure the puff pastry is thawed but still cold—this helps keep it flaky
• Finely chop the mushrooms so they cook down and don’t make the pastry soggy
• Cook out all the moisture from the mushroom mix to avoid a soggy bottom
• Let the filling cool before wrapping so it doesn’t melt the pastry
• Use parchment paper to easily lift and transfer the Wellington to your baking tray

Substitutions and Variations

• Use pecans instead of walnuts
• Skip lentils and use cooked quinoa for a grainy twist
• Swap in portobello mushrooms for extra meaty flavor
• Add a layer of sautéed spinach for color and greens
• Use gluten-free puff pastry if needed

Make Ahead Tips

• The mushroom filling can be made up to 2 days in advance—store it in the fridge
• Assemble the Wellington up to 6 hours ahead, cover, and keep it in the fridge until ready to bake

Let’s Make It

Step 1: Sauté the Aromatics

Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 small diced onion and 2 cloves minced garlic. Sauté for 5–6 minutes until soft and fragrant.

Step 2: Add Mushrooms and Herbs

Stir in 2 cups finely chopped cremini mushrooms, 1 tsp fresh thyme, and 1 tsp chopped fresh rosemary. Cook for about 10 minutes until mushrooms release their moisture and it evaporates.

Step 3: Season and Add Flavor

Add 1 tbsp soy sauce, 1 tbsp balsamic vinegar, ½ tsp salt, and ¼ tsp black pepper. Stir and let cook for 1–2 more minutes.

Step 4: Mix in Nuts and Lentils

Turn off the heat. Stir in ½ cup chopped walnuts and ¾ cup cooked lentils. Let the filling cool completely.

Step 5: Assemble the Wellington

Roll out the vegan puff pastry on parchment paper. Spread 1 tbsp Dijon mustard down the center, then spoon the cooled mushroom filling on top. Fold the pastry over and seal the edges.

Step 6: Brush and Score

Brush the top of the wrapped Wellington with 1 tbsp plant milk. Lightly score the top with a knife for decoration.

Step 7: Bake It

Transfer to a baking sheet and bake at 400°F (200°C) for 35–40 minutes or until the pastry is golden and crisp.

Macros (per serving – 1 slice out of 6)

Calories: 320
Protein: 7g
Fat: 21g
Carbs: 27g
Fiber: 4g

Why This Recipe Works (Quick Science)

• Cooking out mushroom moisture keeps the pastry crisp
• Dijon mustard adds acidity and depth to balance the richness
• Walnuts give texture and a toasty note that mimics meatiness
• Puff pastry traps steam, making it flaky and light

Common Mistakes

• Not cooling the filling—it’ll make your pastry soggy
• Skipping the scoring step—this helps steam escape
• Using wet lentils or overcooked mushrooms can cause sogginess
• Letting puff pastry sit too long at room temp—it needs to be cold to puff properly

What to Serve With

• Roasted carrots or green beans
• Mashed potatoes or a parsnip purée
• A tangy cranberry sauce or balsamic glaze
• Simple side salad with vinaigrette

FAQ

Can I freeze it?
Yes! Freeze the unbaked Wellington wrapped in plastic. Bake straight from frozen, adding 10–15 mins to cook time.

Can I make it gluten-free?
Use a certified gluten-free puff pastry and double-check your soy sauce (or sub tamari).

Can I use a different mushroom?
Totally—portobello, shiitake, or button mushrooms all work.

What if I don’t have lentils?
You can use cooked quinoa or even mashed chickpeas as a swap.

Leftovers and Storage

Store leftovers wrapped in foil or in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through—this keeps the pastry crisp. Avoid microwaving if possible; it softens the crust.

Final Thoughts

If you’re craving something cozy and fancy-looking but easy to pull off, this Vegan Mushroom Wellington is a win. It’s warm, flavorful, flaky, and feels like a hug on a plate. Try it out, and when you do—leave a comment and let me know how it turned out or if you have any questions. I’d love to hear from you!