Other lovely plant-based main dishes to make for a holiday include Vegan Wellington (more of a meaty base), Lentil Loaf, Butternut Squash Lasagna and Mushroom Bourguignon. From Vegan Turkey Roast to glazed Vegan Ham, there’s no shortage of show-stopping holiday main dishes available on my blog. But if you’re looking for something impressive with plants front and center, you’ll love this easy Mushroom Wellington recipe. It’s similar to my meaty Vegan Wellington but swaps the vegan beef filling for a beautifully seasoned filling made from whole foods, like herb-dressed mushrooms, caramelized onions, spinach, and sliced sweet potatoes. The filling is a breeze to make in one skillet and takes minutes to wrap in a layer of vegan puff pastry. Baked until crisp and golden, then sliced and served with vegan gravy, this is one vegan holiday main dish that’s guaranteed to please everyone at your Thanksgiving or Christmas dinner.
Why I love this mushroom wellington
An easy holiday main or side dish – This vegetable wellington is nowhere near as complicated as a classic beef wellington. Making the caramelized onion and mushroom filling is foolproof and wrapping it in the puff pastry couldn’t be easier! Nourishing and wholesome – A lot of vegan wellington recipes are made with a vegan ground beef filling. While that is delicious, this recipe showcases nourishing whole foods in the filling instead, like mushrooms, spinach, sweet potatoes, and onions. Buttery puff pastry – It just wouldn’t be a wellington recipe without the buttery, golden, and flaky puff pastry!
How to make mushroom wellington
Set the frozen puff pastry on the kitchen counter to let it thaw. While you wait, start the filling by pulsing the mushrooms in a food processor until they’re crumbly. Warm the olive oil in a large skillet over medium heat. Add the sliced onions and cook until they’re caramelized*. *The onions can take between 30 to 45 minutes to caramelize, so be patient! As they take on a deep golden brown color, they become incredibly rich and flavorful. Add the chopped mushrooms, garlic, and soy sauce to the skillet. Cook until the mushrooms have softened and most of their liquid has evaporated. Next, stir in the thyme, rosemary, and baby spinach and cook until the spinach wilts. To start assembling the vegetarian wellington, roll out the thawed puff pastry sheet on a parchment-lined baking pan and add a layer of thinly sliced sweet potatoes to the middle third of the pastry. Add half the mushroom mixture on top, then top with another layer of thinly sliced sweet potatoes. Dump the rest of the mushroom filling on top, then finish with a final layer of sweet potatoes. Fold the sides of the pastry over the top of the mixture and pinch the edges to seal them closed. You can use a little water on your fingers to help them seal if needed. Score the top of the wellington in a criss-cross pattern to encourage steaming. Next, stir the olive oil and milk in a bowl, then brush it over the tops and sides of the wellington. This vegan “egg wash” helps the pastry become crisp and golden brown. Bake the mushroom wellington until the pastry is golden and puffy. Set it aside to rest for at least 10 minutes, then slice and serve with lots of vegan gravy. Enjoy!
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