Description
A rich, flaky vegan mushroom Wellington filled with savory mushrooms, nuts, and spinach, all wrapped in golden puff pastry.
Ingredients
Scale
- 1 lb (450 g) cremini or mixed mushrooms, finely chopped
- 2 tbsp olive oil
- 1 large shallot or 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh thyme
- 1/2 cup chopped toasted walnuts or 1 cup cooked chestnuts
- 2 tbsp tamari or soy sauce
- 2 tbsp Dijon mustard
- 2 cups baby spinach
- 1 sheet (about 9x12″) thawed vegan puff pastry
- Aquafaba or plant milk + maple for brushing
- Optional: 2 tbsp dry white wine or 1 tbsp balsamic
Instructions
- Heat olive oil in a pan, sauté chopped mushrooms, shallot/onion, garlic, and thyme over medium-high heat until moisture evaporates (about 10-15 minutes).
- Add walnuts/chestnuts, tamari, Dijon mustard, and baby spinach; cook until spinach wilts. Let mixture cool.
- Roll out puff pastry and spread a thin layer of Dijon or pâté.
- Mound the mushroom filling in the center and brush edges with aquafaba or plant milk + maple.
- Fold pastry into a neat parcel, chill for 15 minutes in the fridge.
- Preheat oven to 400°F (200°C) and bake for 25-30 minutes until golden brown.
- Let rest for 10 minutes before slicing.
Notes
For a vegan glaze, mix aquafaba with maple syrup before brushing on the pastry. Pair with vegan gravy for serving.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg