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 with this gem of a vegan alternative.
Oh, hungry friends, get ready to have your socks (and everything else for that matter) blown off with my favorite holiday 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.
This recipe was inspired by Nicole over at deliciouseveryday.com. I initially made her recipe for Mushroom Wellington to learn how to make it and after making it once, I created my own spin on it. Hers is fantastic but I must say, mine is too!
Ingredients for Vegan Mushroom Wellington w/ Sweet Potato & Rosemary
Here’s what you’ll need for the Mushroom Wellington:
- Vegan puffed pastry – I used Pepperidge Farms
- Mushrooms – you can use any kind, portobello, cremini, porcini, baby bellas
- Olive oil
- 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:
- Chickpea water
- Almond milk
- Vegetable oil
- Maple syrup
Step by Step Instructions for Vegan Mushroom Wellington
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. Saute 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. Saute sliced mushrooms and minced garlic in 1/2 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 Vegan Mushroom Wellington
5. Carefully unfold your puffed pasty. Spread the caramelized onions over the middle third of the pastry leaving about a 3/4 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 Mushroom Wellington
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 log 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 Mushroom Wellington
Besides being a fantastic holiday meal, this Vegan Mushroom Wellington w/ Sweet Potato & Rosemary makes a great vegan dinner 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.
Vegan Mushroom Wellington w/ Sweet Potato & Rosemary
A Vegan Mushroom Wellington stuffed with savory sweet potatoes, caramelized onion and fresh springs of rosemary. A fantastic vegan spin on the classic Beef Wellington.
- 3 cups sliced mushrooms
- 3 large cloves garlic minced
- 1.5 tbsp olive oil (divided) extra virgin
- 2 cups chopped onion
- 2 tbsp coconut sugar
- 1 medium sweet potato cooked, removed from skin & mashed
- 1 vegan puff pastry thawed for 40 minutes
- 2 sprigs fresh rosemary
- 2 tbsp Dijon mustard
- sea salt and pepper to taste
- 1 tbsp aquafaba (chickpea water)
- 1 tbsp almond milk
- 1 tsp vegetable oil
- 1 tbsp maple syrup
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). In a large frying pan over medium heat, add 1 tbsp 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 half of caramelized onions over middle third of pasty leaving about 3/4 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.
- 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.
Did you make this recipe? I’d love to see how it turned out! Be sure to take a photo and tag it #VeganVigilante1 on Instagram.
Have suggestions on how to make this Mushroom Wellington even better? Please leave some comment love at the end of the post to share with the rest of us!
Looking for more vegan main dish recipes? Check these out: