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.
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!
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
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
- Garlic & onion
- Spices & herbs
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.
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!
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
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!
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VEGAN MUSHROOM & WALNUT WELLINGTON
- 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
- 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.