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December 15, 2020

VEGAN MUSHROOM & WALNUT WELLINGTON

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Packed full of flavour, this vegan Mushroom & Walnut Wellington is a delicious meat-free alternative of the classic Beef Wellington. Whether you’re cooking a traditional Sunday roast for your family or wanting to impress your guests this festive season, this delicious Mushroom & Walnut Wellington is a great veggie roast option for vegans, vegetarians and meat lovers alike.

Top down view of Vegan mushroom & walnut wellington on a black board

Christmas 2020 will be very different from every other Christmas, for sure. With so many people affected by this year’s extraordinary events, I hope we will still get a chance to sit together at the festive table and appreciate the moments of being reunited with family and friends. Sadly, I won’t get a chance to see my immediate family who live in Russia, but I’ve shed enough tears about it, so I’ll do my best to keep my festive spirits up.

I’ve been perfecting this vegan Mushroom Wellington recipe to make it a truly delicious veggie centrepiece for the festive table. Finally, I’m happy to share the recipe with you. Whether you’re hosting a vegan Christmas this year or cooking a combination of meat and meat-free dishes like I will be, this Mushroom Wellington recipe is a good one to pull out of the bag!

Top down view of Vegan mushroom & walnut wellington on a white board

WHY YOU’LL LOVE THIS VEGAN MUSHROOM & WALNUT WELLINGTON

  • It’s packed with flavour. Rich and ‘meaty’ mushroom stuffing with fragrant herbs, crunchy walnuts and flaky pastry. Deliciousness in every single bite.  
  • It’s a great recipe to make ahead of time
  • If you’re looking for a recipe favoured by vegetarians, vegans and meat lovers, this is the one!
  • It’s really easy to prepare
Top down view of Vegan mushroom & walnut wellington on a white board, hands holding a cut slice

WHAT IS MUSHROOM WELLINGTON MADE OF?

The key ingredients you’ll need for this recipe are:

  • Ready-made puff pastry (make sure it’s vegan)
  • Linseed (also known as flaxseed) or ground chia seeds
  • Mushrooms
  • Garlic & onion
  • Carrots
  • Celery
  • Walnuts
  • Breadcrumbs
  • Spices & herbs
Top down view of Vegan mushroom & walnut wellington on a white board

TIPS TO GET YOUR VEGETARIAN WELLINGTON TASTE THE BEST

  • Cook the mushrooms in two batches to keep them crispy. Cutting mushrooms into different sizes also adds more texture to the recipe.
  • Let the filling cool down before you wrap it into the puff pastry.
  • Make sure your puff pastry is at room temperature (take it out of the fridge half an hour before you start making the recipe).
  • Using a fork for sealing the edges ensures they’re sealed really well.
  • When scoring the pastry, use the knife really gently and let the blade do all the work.
  • To make the pastry extra crispy, brush it with vegan butter, olive oil or plant milk, whichever one you prefer.
  • Once the Wellington is cooked and slightly cooled down, use a serrated knife for cutting the slices. This gives the slices a cleaner cut.  

CAN I MAKE THIS RECIPE AHEAD?

Yes, you can. You can make the filling 2-3 days before & keep it in the fridge (make sure to cover it with cling film or keep in an air tight container to stop it from going dry). Stuff the filling into the puff pastry just before you’re ready to roast. Alternatively, you can wrap the filling into the puff pastry a couple of hours before roasting – just make sure you keep the Wellington in the fridge.

Top down view of Vegan mushroom & walnut wellington on a white board

CAN YOU FREEZE MUSHROOM WELLINGTON?

Yes, you can. Once you’ve encased the Wellington with the puff pastry, wrap it in cling film and a few layers of foil before putting it into the freezer. Just be aware that roasting from frozen will take a little longer than roasting from fresh.

WHAT TO SERVE WITH MUSHROOM WELLINGTON?

If you’re making a traditional roast dinner, serve it with your favourite vegetables: broccoli, cauliflower, roast parsnips and roast potatoes. If you’re making this vegetarian Wellington for Christmas, brussels sprouts are a must!

There’s one thing I really urge you to serve this Mushroom Wellington with. HOMEMADE CRANBERRY SAUCE. It’s so easy to make, you really don’t need to buy it from the shop. I made mine by combining frozen cranberries in a saucepan with a little water, cinnamon sticks, star anise and xylitol (you can use white sugar instead). Bring it to a gentle boil and simmer for 10-15 minutes until it reaches smooth yet slightly lumpy consistency. It really is the best!

Top down view of Vegan mushroom & walnut wellington on a white board

LOOKING FOR MORE FESTIVE VEGAN-FRIENDLY RECIPES?

Try some of the readers’ favourite recipes below:

  • Easy fluffy vegan chocolate mousse with aquafaba
  • The best creamy vegan mushroom stroganoff
  • Chocolate & blood orange tart
  • Festive roasted butternut squash with sage & mushroom stuffing
  • Quick & easy vegan sticky aubergine
  • Healthy vegan chocolate tarts
Top down view of Vegan mushroom & walnut wellington on a white board

In closing, I really hope you’ll give this vegan Mushroom & Walnut Wellington a try. If you recreate this recipe, I’d be delighted to read your comments and hear your feedback. Be sure to drop a comment here on the blog, tag me in your photos on Instagram @Fit Foodie Nutter, Facebook or Pinterest so I don’t miss them.

Have a Merry Christmas and a wonderful 2021 ahead!

Healthfully yours,

Tania x

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Top down view of Vegan mushroom & walnut wellington on a black board
Vegan mushroom & walnut wellington on a black board

VEGAN MUSHROOM & WALNUT WELLINGTON

Tania Pilcher | Fit Foodie Nutter
Packed full of flavour, this vegan Mushroom & Walnut Wellington is a delicious meat-free alternative of the classic Beef Wellington. Whether you’re cooking a traditional Sunday roast for your family or wanting to impress your guests this festive season, this delicious Mushroom & Walnut Wellington is a great veggie roast option for vegans, vegetarians and meat lovers alike.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 45 mins
Course Dinner
Cuisine British
Servings 4 people

Ingredients
  

  • 320 g puff pastry sheet make sure it’s vegan & gluten free if necessary
  • 1 vegetable stock cube
  • 2 tbsp ground flaxseed (linseed) or ground chia seeds
  • Olive oil for frying
  • 500 mixed mushrooms I used chestnut mushrooms and flat mushrooms
  • 3 garlic cloves crushed
  • 1 medium onion finely chopped
  • 1 large carrot finely chopped
  • 2 celery sticks finely chopped
  • 1 tbsp smoked paprika
  • 1 tsp fresh rosemary stalks removed, finely chopped
  • 1 tsp fresh thyme stalks removed, finely chopped
  • 2 tsp fresh sage stalks removed, finely chopped
  • 1 tbsp Dijon mustard optional
  • 50 g around ½ cup walnuts roughly chopped
  • 45 g around 1/3 cup breadcrumbs (gluten free if required)
  • Melted vegan butter for brushing the pastry
  • Salt & pepper to taste

Instructions
 

  • Remove the puff pastry sheet from the fridge and bring it to the room temperature.
  • In a small bowl or jug, dissolve the vegetable stock cube in 250ml hot water. Add ground flaxseed, stir well and set aside to gel.
  • In the meantime, dice the chestnut mushrooms and fry in a pan with olive oil on high heat for 6-8 minutes until cooked through. Transfer to a mixing bowl.
  • Slice the flat mushrooms and repeat the step above. Transfer into the same mixing bowl.
  • Using the same frying pan from the mushrooms, fry onion and garlic with a little olive oil over medium heat for 2-3 minutes until just softened. Add the carrot, celery, smoked paprika and herbs and cook for a further 6-8 minutes until just softened. Transfer the mixture to the mixing bowl.
  • Add mustard, walnuts, breadcrumbs & flaxseed mixture to the mixing bowl. Season with salt & pepper and stir well. Let cool down slightly.
  • Pre-heat the oven to 180C Fan/200C /400F.
  • Roll out the pastry sheet on the parchment paper. Visually divide the pastry sheet into 2 halves and arrange the filling in the middle of the right-hand half in a log-like shape, leaving 3-4cm border around it. Make sure to pack the filling quite tight.
  • Fold the left-hand pastry side over the filling and pinch the pastry sides with your fingertips to seal. Using a fork, press all around the pastry sides for a tighter seal.
  • Using a sharp knife, score the Wellington in a criss-cross shape. Brush with melted butter (or olive oil or plant milk) to help the pastry brown off.
  • Gently transfer the Wellington onto the roasting tray and roast in the oven at 180C Fan/200C /400F for 40-45 minutes or until golden brown.
Keyword Vegan wellington Vegetarian wellington Mushroom wellington recipe Mushroom wellington Vegetarian mushroom wellington
Tried this recipe? Mention @Fit.Foodie.Nutter or tag #fitfoodienutter!

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Filed Under: Dinner, Gluten free, Recipe, Vegan Tagged With: mushroom wellington, mushroom wellington recipe, vegan wellington, vegetarian mushroom wellington, vegetarian wellington

Reader Interactions

Comments

  1. AvatarAmanda Wren-Grimwood says

    December 16, 2020 at 12:53 pm

    5 stars
    I love a good wellington and this one is full of satisfying flavours. Love the crunch of walnuts in there too!

    Reply
    • AvatarTania says

      December 18, 2020 at 8:49 pm

      Thank you Amanda. I’m so pleased you liked it:)

      Reply
  2. AvatarBeth says

    December 16, 2020 at 1:11 pm

    5 stars
    This looks so delicious and full of flavor! My family is going to love this recipe! I can’t wait!

    Reply
    • AvatarTania says

      December 18, 2020 at 8:49 pm

      Thank you so much Beth!

      Reply
  3. AvatarDionne says

    December 16, 2020 at 1:35 pm

    5 stars
    This is one popular combo that I haven’t experiemented enough with just yet. Walnuts and mushrooms – even the sound of this mix is mouthwatering 🙂 Not to say about making a wellington with both.

    Reply
    • AvatarTania says

      December 18, 2020 at 8:48 pm

      Thank you Dionne. Mushrooms and walnuts work really well in this recipe indeed:)

      Reply
  4. AvatarMaria says

    December 16, 2020 at 2:07 pm

    5 stars
    I just love mushrooms. Their texture makes them an excellent meat replacement. I would love to give this vegan wellington a try.

    Reply
    • AvatarTania says

      December 18, 2020 at 8:48 pm

      Thank you Maria. Hope you’ll get to try it over the festive season x

      Reply
  5. AvatarToni Dash says

    December 16, 2020 at 2:31 pm

    5 stars
    Everyone at my house really loved it! Thanks for the recipe!

    Reply
    • AvatarTania says

      December 18, 2020 at 8:47 pm

      I’m so pleased to hear! Thank you Toni!

      Reply

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AvatarWelcome to Fit Foodie Nutter! I’m Tania and here on my blog I share delicious, healthy & easy to prepare vegan & vegetarian recipes for nutritious and wholesome meals, as well as my passion for healthy, mindful living and travel. Thank you for stopping by and happy browsing. Read More…

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#ad Looking back at Veganuary last year, there wer #ad Looking back at Veganuary last year, there were nowhere near as many plant-based options in the supermarkets as there are this year. Personally, I find it so much easier to eat plant-based now when there's such an abundance of delicious vegan products, even in the local shops.This @coopuk GRO plant based  mushroom & spinach Wellington from my local Co-op tasted absolutely divine - 'meaty' & creamy on the inside & crunchy & crisp on the outside👌🏻 It's gone down like a treat with my (rather fussy) daughter too, which makes me one happy mum, I must say! ☺️I'm so pleased that Co-op are extending their plant-based offer this January & nearly doubling the choice of their vegan GRO products from winter-warming spiced pie to Asian-inspired noodles, there will be plenty of choices to suit all taste buds 😋 This makes eating plant-based so easy & rather exciting too. Pop in to your local Co-op and check it out for yourself 😉#Veganuary #ItsWhatWeDo
#ad Craving some cheesy comfort foods this Veganua #ad Craving some cheesy comfort foods this Veganuary? No problem 😎 This quick & easy vegan broccoli & cheese soup that I made with @violife_foods Epic Grated Mature Cheddar is comfort food at its best, especially during these cold winter days. Thick, creamy & bursting with flavours, it's one of those easy recipes you'll go back to again & again (full recipe below) 🍲If you haven't yet tried @violife_foods vegan products (free from dairy, lactose, soya & gluten), I'd really encourage you to do so. In my humble opinion, Violife cheese alternatives are one of the best at the vegan isle. You can find Violife products in Asda, Coop, Holland & Barrett, Sainsbury's, Tesco & Waitrose. If you need more vegan recipe inspiration, head over to Violife website.If you fancy winning a goodie bag from @violife_foods, just try their Epic Grated Mature or Grated Original, create a recipe,  and share your recipe on Instagram. That's it. Best of luck!#Violife #gratedchallengeBroccoli & cheese soup recipe (vegan)1tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 medium potatoes, diced
2 carrots, diced
3 tbsp nutritional yeast flakes
1 small broccoli, chopped
1 tbsp smoked paprika
1/4tsp kala namak (or regular salt)
1 vegetable stock cube dissolved in 800ml hot water
2 handfuls of @violife_foods Epic Grated Mature CheddarMethod. Fry onion and garlic in olive oil for a couple of minutes until softened. Add the rest of the ingredients apart from cheese. Cover with a lid and cook over medium heat for 15-20 minutes until all the vegetables have softened. Transfer to a blender and blitz until smooth. If the soup is too thick, add hot water to reach the desired consistency. Place the pureed soup back on the heat and add grated cheese. Cook for a couple of minutes until the cheese is melted. Serve with croutons, parsley and more grated cheese.Create a recipe with #Violife, snap it, upload it with #gratedchallenge and tag in the brand
We’ve made it to the weekend! 🎉 Which is wort We’ve made it to the weekend! 🎉 Which is worth celebrating with chocolate & lots of it! 🍫 You seem to love this light & airy 5 ingredient vegan chocolate mousse (recipe on the blog) & I’m so happy about that ☺️ On another note, who thought that doing #dryjanuary in the lockdown is a good idea?! 🤔 Like a good friend of mine said, ‘wine just takes the edge off life’, which is so true and so needed right now... Sending love & peace my friends. And good vibes for the weekend 🤩
First time shooting with artificial light...😬 W First time shooting with artificial light...😬 What do you think guys? Be kind please, it’s my first attempt! 🙄 Any critique from you would be much appreciated 🙏🏻 On another note, I carry on with my ‘travelling through food’ kinda travels ✈️ Let’s get this Mexican party started with these delicious vegan tacos 🌮 💃 Are you in? 💁‍♀️
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#tacos #vegantacos #tacotuesday
#comfortfood #vegancomfortfood #veganuary #veganuary2021
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AvatarWelcome to Fit Foodie Nutter! I’m Tania and here on my blog I share delicious, healthy & easy to prepare vegan & vegetarian recipes for nutritious and wholesome meals, as well as my passion for healthy, mindful living and travel. Thank you for stopping by and happy browsing. Read More…

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Vegan mushroom & walnut wellington on a black board
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