If you’re looking for a festive main that is delicious, nourishing, and beautifully simple, this Vegan Mushroom Wellington is about to become your new favourite recipe. It is made with whole-food ingredients, rich, savoury mushrooms, and a golden, flaky puff pastry crust that turns every slice into pure comfort.
This recipe feeds the whole family with 4 adult portions and 4 baby or toddler servings, which makes it perfect for baby led weaning from 6 months all the way through to grandparents and everyone in between. It is a true crowd pleaser that shines on the Christmas table but is just as perfect for cosy dinners throughout the year.
It is also a great option for batch cooking. Double the ingredients to make two large or 4 medium wellingtons, bake them all at once, then freeze individual portions for quick nourishing meals that reheat beautifully. Simple, hearty, and festive without being limited to one season.
Vegan Mushroom Wellington
Ingredients
The Wellington
- 2 tbsp olive oil
- 1 small onion (diced)
- 2 small carrots (peeled and diced)
- 250 g mushrooms (diced)
- 4 cloves garlic (minced/crushed; can sub with 2 tsp dried)
- 1/2 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp ground sage
- 1 x 400g can of brown lentils (drained, lightly mashed, leave some texture)
- 2 tbsp ground flaxseed mixed with 2 Tbsp of water
- 1.5 tbsp soy sauce (omit for under 12 months)
- 2 tbsp tomato paste
- 1.5 tbsp Worcestershire sauce (check it’s vegan; omit under 12 months)
- 115 g raw walnuts (blend to a meal/powder to remove chunks. Can sub with pumpkin seeds)
- 85 g breadcrumbs (or oat flour)
- salt and pepper (few cracks optional, salt for 12+ months)
The pastry
- 2 sheets puff pastry
- 1 tbsp soy milk (to brush)
Instructions
- Add all the mushroom mix ingredients (except the herbs) to a pan and cook over medium heat for 10 minutes until soft, stirring occasionally (if serving to babies under 12 months, blitz the veggies in a food processor to create a fine mince).
- Then add all of the remaining ingredients and cook a further 3-5 minutes until it is thick and no remaining liquid is in the dish (it should be able to form and hold it’s shape).
- Allow the mix to cool to room temperature before adding to the pastry. Once cool, preheat the over to 200c/390f.
- Defrost the pastry by placing it on the bench for 5 minutes to soften, then add the filling to one edge and fold the other edge over the Wellington, gently tucking it underneath to seal.
- Gently score the top of the Wellington however you like, adding optional decoration - repeat for one more Wellington if making medium sized ones, or if you are making a large wellington place the extra puff pastry over the top and seal.
- Brush with soy milk, then cook in the oven for 40-45 minutes until the pastry is golden (if the decorations start to cook too fast compared to the rest of the pastry, just cover those with foil).
- Allow to cool for 5 minutes before slicing. Enjoy!
Storage
Store leftovers in the fridge for 3 days or freeze for 2 months.Notes
Nutrition - Per Serving
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4 Comments
I made this recipe and it’s really very good indeed. It’s fairly straightforward to make and tastes great. It’s now my go to vegan Wellington recipe. Highly recommended.
Thank you so much for sharing. 🙂
Aw thank you so much for sharing this. I am so happy to hear you like it!!
I want to make this ahead of time. On your Instagram video you said that you can cook it straight from the freezer on Christmas Day. So do you prep it, freeze it after wrapping the puff pastry, and then when it’s time cook the frozen Wellington using the same instructions as written above as if you’re cooking it directly after prepping? Thanks!
You can do it both ways. I usually freeze it fully cooked so its more just reheating. If doing from frozen and not cooked you will need to add about 20-25 minutes extra cooking time. If you freeze it fully cooked, I then defrost in the fridge overnight and then then reheating is only around 25-30 minutes.