This Vegan Mushroom Wellington is stuffed with sweet caramelized onions, savory mushrooms, sweet potato and springs of rosemary for a fabulous vegan spin on the classic Beef Wellington. Save a turkey this holiday season! Go vegan with this gem of an alternative.
Oh, hungry friends, get ready to have your socks (and everything else for that matter) blown off with my favorite holiday Vegan Mushroom Wellington. Loaded with delicious flavors and juicy mushrooms, if you’re looking for a vegan alternative to a holiday turkey or ham, you’ve come to the right place. I’ve made two of these in the last two days, it’s that good.
If you’re looking for something to cook this holiday besides a turkey, check out these 10 Vegan Alternatives to Turkey. Also, if you’re wanting to pair this with the perfect side, try this Herby Vegan Stuffing made with croissants, Roasted Cauliflower Mashed Potatoes Recipe, and this Vegan Sweet Potato Casserole.
Ingredients You Need
Here’s what you’ll need for this recipe:
- Vegan puff pastry – I always use Pepperidge Farms Puff Pastry Sheets, which are 100% vegan.
- Mushrooms – you can use any kind, Portobello, cremini, porcini, or baby bella’s
- Olive oil
- Garlic
- Onion and coconut sugar (to caramelize)
- Sweet potato
- Dijon mustard
- Sprigs of rosemary
- Sea salt and pepper
Here’s what you’ll need for the Vegan Egg Wash:
- Aquafaba (chickpea brine)
- Almond milk
- Vegetable oil
- Maple syrup
Step by Step Instructions
Ok guys, you asked for process shots, here we go. But, before we start, remove a single puffed pastry from the freezer and set it on a parchment-lined baking sheet. Allow it to thaw for about 40 minutes while you’re preparing your ingredients.
Steps 1 through 4
1. Sauté the onion in 1 tbsp. olive oil.
2. Once translucent, add 2 tbsp. coconut sugar and turn up the heat to caramelize. Cook until brown and slightly crispy. Remove from pan and set aside.
3. Sauté sliced mushrooms and minced garlic in ½ tbsp. olive oil.
4. Set on plate lined w/ several paper towels. Fold paper towels completely around mushrooms, turn over and let sit for a spell.
Steps 5 through 8
5. Carefully unfold your puffed pasty. Spread the caramelized onions over the middle third of the pastry leaving about a ¾ inch border at the edge of each side of the pastry.
6. Follow with mashed sweet potato.
7. Follow the sweet potato with the mushrooms.
8. Drizzle on some Dijon mustard, as little or as much as desired. Sprinkle with sea salt and pepper and top with fresh rosemary.
Steps 9 through 12
9. Carefully roll the pastry over the top of the mushroom mixture until you have a lovely log. Press down to seal the edges.
10. Gently roll the log over so the seam is on the bottom.
11. Brush the top of the log with a light coat of the vegan egg wash. (You make this by whisking all the ingredients together)
12. Using a sharp knife, cut lines across the pastry one way, and then the other. Place in freezer for 10 minutes. Remove and reapply thin coat of vegan egg wash.
The Finished Product
Your finished, uncooked vegan mushroom wellington should look something like the picture below. You’re going to bake it at 375 degrees Fahrenheit for about 40 minutes, depending upon your oven. It’s done when the crust turns a nice, golden brown.
Remove from the oven and allow to cool for 10 minutes before slicing.
Serve with stuffing, cranberry sauce and all the trimmings.
Tips for Making this Recipe
Besides being a fantastic holiday meal, this best ever vegan mushroom wellington mushroom wellington makes a fantastic main dish any time of year. The following tips may help you during the cooking process:
- This vegan main dish is best served right out of the oven, but, as long as you drain the mushrooms properly, you can cover with foil or plastic wrap and stick in the refrigerator until you’re ready to cook it.
- You can also cook it ahead of time and stick in back in fridge until ready to serve.
- If you don’t have ingredients for vegan egg wash, just use olive oil.
- Use a sharp knife for best slicing results.
- To prevent the ends from burning, or becoming more done than the top, place foil over them during the last 10 minutes of the baking process.
Related Recipes
With the holidays around the corner, I wanted to give you some delicious vegan recipe ideas to help you plan your holiday meal:
- Vegan Stuffing Made with Croissants
- Easy Vegan Pumpkin Bread
- Vegan Pumpkin Cupcakes
- 18 Vegan Thanksgiving Dessert Recipes
- 30 Easy Vegan Thanksgiving Recipes
Have you tried my Vegan Mushroom Wellington? Please rate the recipe and leave a comment below. Other readers benefit greatly when they learn about your own experience with the recipe and what, if anything, you did differently. What’s more, show off your own results by taking a photo and tagging it #VeganVigilanteBlog on Instagram.
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Vegan Mushroom Wellington w/ Sweet Potato & Rosemary
Ingredients
- 1 vegan puff pastry thawed for 40 minutes
- 3 cups sliced mushrooms
- 3 cloves garlic minced
- 1.5 tablespoon olive oil divided (extra virgin)
- 1 cup onion chopped
- 2 tablespoon coconut sugar
- 1 medium sweet potato cooked, removed from skin & mashed
- 2 tablespoon fresh rosemary
- 2 tablespoon Dijon mustard
- sea salt and pepper to taste
For the Vegan Egg Wash
- 1 tablespoon aquafaba (chickpea water)
- 1 tablespoon almond milk
- 1 teaspoon vegetable oil
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). In a large frying pan over medium heat, add 1 tablespoon olive oil followed by the chopped onion. Saute until translucent, stirring occasionally.
- Turn up heat to high and add coconut sugar to onions until they are golden brown. Remove from heat & pan, set aside.
- Return pan to heat, add remaining olive oil, garlic, mushrooms, sea salt and pepper and saute until lightly wilted. Remove from heat and place on plate lined w/ paper towels. Fold paper towels around mushrooms and turn over, allowing them to drain. Transfer onions, mushrooms and sweet potato to freezer to cool for 10-15 minutes.
- When the veggies are cool, unfold puff pastry on a lined baking sheet. Spread the caramelized onions over middle third of pasty leaving about ¾ inch (2 cm) on each side. Follow with a layer of mashed sweet potato, then a layer of mushrooms and top with Dijon mustard and sprigs of rosemary. Season with sea salt and pepper, if needed.
- Roll the pastry VERY CAREFULLY over the top of the mushroom mixture until it forms a log. Press down on the pastry edges to make a seal. Gently roll the log over so the seam is on the bottom.
- To make the vegan egg wash, whisk all the ingredients together in a small bowl. Brush a thin veil of the wash over the top and sides of the pastry. Using a sharp knife, cut zig-zags over the top of the pastry. Place in freezer for 10 minutes, then repeat with another layer of vegan egg wash.
- Bake for 40 minutes, depending upon your oven time. Your pastry is done when the crust is golden brown.
Notes
- Best served right out of the oven, however, may cover, allow to cool and refrigerate until ready to eat.
- If you don't have ingredients for vegan egg wash, just use olive oil.
- Cook times will vary, depending upon your oven. Pastry is done when top and sides are golden brown and crust if flaky.
- The calorie content is without aquafaba.
- To prevent ends from being overdone, place foil over them during the last 10 minutes of the baking process.
Gwendoline
I love this recipe can it be frozen if so at which stage?
Deborah
I have never froze it before but not sure I’d recommend as the pastry dough may get soggy with all the ingredients in it, especially the mushrooms. Thank you for your comment
Beth Hembrooke
Hi Deborah!!
I was so excited to see this recipe, I’m going to make it for the vegans in the family for Christmas dinner. It looks tasty and I can’t wait to cook one of your creations ❣️
Deborah
Hey Beth. How awesome to read your comment. Thanks so much. Please take a picture and tag #veganvigilanteblog on Instagram. I’d love to see it. Hope your doing great. Miss you.
Melanie
I’m in the middle of making this and find myself confused. The recipe says to spread half the onions on the pastry but there is no mention of what to do with the other half. Can you clarify this for me please. Melanie.
Deborah
Hi Melanie. Sorry for the confusion. There is a picture in the step by step that shows that you should spread all the mushrooms over the middle of the dough. You have to leave room on the edges for folding. Does that make sense? I see where it says half of the mushrooms in the recipe card and I changed that. Thanks for pointing that out. I again apologize. If you look at the step by step pictures, and still have questions, please get back to me. I’m here all day.
Hilary
Made it on the weekend and it was delicious. Decided it will be our main for Christmas lunch. Was so easy!!! And I’m not the best of cooks.
Deborah
That’s so great to hear, Hilary! Thank you for your comment.
Cathleen @ A Taste of Madness
I wasn’t aware that you could get vegan puffed pastry. This looks fantastic!!
Vegan Vigilante
Indeed, you can, Catherine. Thanks for stopping by.
Marisa Franca
What a gorgeous looking recipe and it makes a wonderful sounding appetizer. It certainly would steal the show on the appetizer tray. Vegans can certainly be grateful for this recipe but it has so much flavor going on that anyone would be happy to enjoy it. A beautiful presentation.
Vegan Vigilante
Thanks Marisa. It’s actually a main dish.
Jen
That crust looks amazing. I am a huge mushroom fan, going to have to give this a try soon!
Vegan Vigilante
Thanks Jen!
Veena Azmanov
I love that you use mushrooms for this – such a wonderful twist from the traditional beef. This looks and sounds so good. Gotta have to make this soon.
Vegan Vigilante
Thank you Veena. Indeed mushrooms are a fantastic substitute for meat.
Danielle
If you eat later, what’s the best way to reheat? I’m so bringing this to my family celebration!
Vegan Vigilante
Last night, I had to run out and put it in the fridge. When I came home, I just sliced a couple of pieces and threw them in microwave and they came out great. Hope that helps and thanks for such a great question. If microwaving slices, only heat for about 1 minute or it gets too soft. To maintain its flakiness and crispiness, it’s best reheated in oven. You can cover with foil to prevent over-browning crust.
Danielle
Thanks so much! What temp and how long do you reheat in the oven? I want to bring this to a Xmas party. This is a great recipe!
Vegan Vigilante
Good question, Danielle. I would heat it for about 20 to 30 minutes on say 300 degrees. Cover it with foil to keep it from getting too brown. Maybe remove last 5 minutes or so to keep it crisp and flaky.
Dianna
I love the sound of this recipe. I am excited to try it soon. Thanks for sharing.
Vegan Vigilante
You’re so welcome Dianna. Hope you love it as much as we did.
Cheese Curd In Paradise
This recipe sounds sooooooooo delicious! I love mushrooms, and I love that there are sweet potatoes and Dijon mustard…. this is calling my name!
Vegan Vigilante
Cheese Curd in Paradise, what is your name, anyway? I know you’ll love it if you try it. Thanks for commenting.
Dan Zehr
I go crazy for this recipe!!! I am sure that my family will be delighted with this. Looks very nice and of course delicious! This is really a great job and I can not wait to try this incredible recipe!
Vegan Vigilante
Dan, this is one that your whole family will love, vegans and non-vegans alike. Thanks for commenting.