Name: Mouthwatering Vegan Mushroom Wellington
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 500 grams Portobello Mushrooms; 2 medium Onions (Caramelized); 2 tablespoons Olive Oil (For sautéing); 150 grams Baby Spinach (Chard is a substitute); 1 teaspoon Thyme; 1 pack Vegan Puff Pastry (Store-bought or homemade); 2 tablespoons Dijon Mustard; 3 tablespoons Aquafaba (Chickpea Water); 3 tablespoons Almond or Cashew Milk (Your favorite plant-based milk); 1 tablespoon Neutral Oil; 1 tablespoon Maple Syrup or Brown Rice Syrup (For sweetness); Salt (To taste); Pepper (To taste)

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Why Make This Recipe

Mouthwatering Vegan Mushroom Wellington is a perfect dish for cozy celebrations. It’s warm, comforting, and packed with flavor. This recipe is a great way to impress your guests or enjoy a special family meal. The combination of savory Portobello mushrooms, caramelized onions, and spinach wrapped in flaky pastry makes it a delightful dish that everyone will love, including non-vegans! Plus, it’s relatively easy to make, so you don’t have to spend all day in the kitchen.

How to Make Mouthwatering Vegan Mushroom Wellington

Ingredients

500 grams Portobello Mushrooms
2 medium Onions (Caramelized)
2 tablespoons Olive Oil (For sautéing)
150 grams Baby Spinach (Chard is a substitute)
1 teaspoon Thyme
1 pack Vegan Puff Pastry (Store-bought or homemade)
2 tablespoons Dijon Mustard
3 tablespoons Aquafaba (Chickpea Water)
3 tablespoons Almond or Cashew Milk (Your favorite plant-based milk)
1 tablespoon Neutral Oil
1 tablespoon Maple Syrup or Brown Rice Syrup (For sweetness)
Salt (To taste)
Pepper (To taste)

Directions

Preheat your oven to 200°C (400°F).
Heat olive oil in a pan over medium heat. Add the Portobello mushrooms and cook until they are tender, about 5-7 minutes. Season with salt, pepper, and thyme.
Add the caramelized onions and baby spinach to the pan. Stir until the spinach wilts. Remove from heat and let it cool.
Roll out the vegan puff pastry on a baking sheet. Spread Dijon mustard evenly on the pastry.
Place the mushroom mixture in the center of the pastry. Fold and seal the edges tightly to form a package.
Brush the top with aquafaba and sprinkle with a bit of salt.
Bake in the preheated oven for about 25-30 minutes, or until the pastry is golden brown.
Let it rest for 5 minutes before slicing.

How to Serve Mouthwatering Vegan Mushroom Wellington

You can serve this Mushroom Wellington with a side of mashed potatoes or a fresh salad. A drizzle of vegan gravy or a tangy sauce can elevate the dish even more. Slice it into portions and offer it to your guests with elegant plates for a touch of style.

How to Store Mouthwatering Vegan Mushroom Wellington

If you have leftovers, store them in an airtight container in the fridge. They will last for about 3-4 days. To reheat, place the slices in an oven at 180°C (356°F) for around 10-15 minutes until warmed through. You can also freeze the unbaked Wellington for later use. Just wrap it securely and use it within 2 months.

Tips to Make Mouthwatering Vegan Mushroom Wellington

Make sure to properly caramelize the onions for a rich flavor.
Don’t overfill the pastry to avoid spills when baking.
Experiment with different herbs like rosemary or oregano for unique flavors.
If you like it spicy, add some chili flakes to the mushroom mixture.

Variation

You can add other vegetables such as roasted bell peppers or zucchini for extra nutrition. If you prefer a nutty flavor, consider adding some chopped nuts like walnuts or pecans. For a cheesier feel, some vegan cheese can be added to the filling.

FAQs

Q: Can I make the Mushroom Wellington in advance?
A: Yes, you can prepare the filling a day before and assemble the Wellington just before baking.

Q: Is the puff pastry gluten-free?
A: Most store-bought puff pastries contain gluten. You can look for a gluten-free version or make your own.

Q: Can I use different types of mushrooms?
A: Absolutely! Feel free to use any mushrooms you like, such as shiitake or cremini, for different flavors and textures.