Easy Vegan Wellington (Step-By-Step Recipe) (2024)

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Stop what you are doing and make this vegan Wellington recipe! Yes, I am serious, it is that good!

Make it for your holiday dish, make it for your birthday, or make it for a random dinner!

When you think of beef Wellington, you think of a “luxury” dish that you get at a fancy restaurant. It looks really finicky and difficult to make.

But that couldn’t be further from the truth! Making beef Wellington vegan is SO EASY! And the results are SO impressive!

This dish has gotten ooo’s and ahh’s from literally every single person I have served it to. Just wait and see!

Easy Vegan Wellington (Step-By-Step Recipe) (1)

You will be SO proud of your work and vow to make this recipe for every dinner because it was that easy and came out so pretty!

All you have to do is prepare the filling, wrap it in some puff pastry, and cook it for about 40 minutes.

It is so freaking delicious and amazing! Imagine savory vegetables wrapped in pillowy soft puff pastry and baked to perfection.

This vegan mushroom Wellington uses a variety of veggies for the filling. Of course, you can substitute any additional veggies you want. It is so simple to customize!

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Then, this best veggie Wellington recipe also uses ground walnuts to hold it all together.

If you are looking for a nut-free Wellington, you could probably substitute some other type of flower or ground seeds, but I haven’t tried it yet.

The ground walnuts give this vegan mushroom wellington an extra boost of flavor but also help hold the filling together.

The walnuts 100% disappear into the flavor of the filling so you won’t taste them when eating. If you hate the flavor of nuts, I promise you won’t notice them in this vegan Christmas Wellington!

This is the ultimate EASY main dish for your Vegan Thanksgiving or Vegan Christmas dinner!

It will wow your friends and family and even meat-eaters will be begging to dig in. My boyfriend eats meat with almost every meal and raves about this dish saying it is one of the best things he has ever had!

My favorite way to serve it is with my Vegan Brown Gravy which is rich and delicious and brings the flavors together for the Wellington.

I will show you the easy step-by-step recipe for making your own Wellington vegan so you can wow a crowd at your next gathering.

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Why You Will Love This Easy Vegan Wellington Recipe

  • It is an impressive holiday main dish. If you want an easy and showstopping dish, this vegetarian Christmas Wellington is perfect for any holiday gathering.
  • Puff pastry is easy to use but looks fancy. The puff pastry is easy to work with even for beginners. The look of it elevates the plant-based Wellington!
  • Kids love it! Wrap anything in yummy dough and kids are sure to eat it up! This is the best recipe to get kids to eat some healthy vegetables.
  • It can be made ahead of time. This vegan beef Wellington is ideal for meal prepping. Make it a couple of days before a family or holiday gathering for a stress-free experience.
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Where To Find Vegan Puff Pastry

When I was making this Wellington vegan, I first sent my mom to Whole Foods to get vegan puff pastry.

Whole Foods had one option and it had butter in it. Needless to say, it wasn’t vegan and was pricey!

Then, she headed to Walmart and there it was! Accidentally vegan puff pastry for $4 with two sheets! This recipe only calls for one.

You can find vegan puff pastry at your local grocery store by simply looking at the ingredients.

Pepperidge Farm is the easiest brand to find and is what I used when making this easy Wellington recipe. It is affordable and you get two sheets.

I thought puff pastry would be hard and scary to work with, but it was so forgiving and easy and produced fabulous results!

When you are looking at your local grocery store, just look at the puff pastry ingredients. Most of them are accidentally vegan which is kind of wild!

Don’t be afraid of working with puff pastry. It was way easier than I originally thought!

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How To Make The Vegan Mushroom Wellington Filling

There are two parts to this recipe. First, you make the filling which takes no more than 10 minutes.

Then you stuff the puff pastry and bake.

In order to make the filling for the vegetarian Wellington recipe, you are going to want to finely chop your mushrooms, carrots, celery, and green onions.

While I do consider this a vegan mushroom Wellington, you do not use a giant portobello mushroom like other recipes do. No shame to other recipes, I just prefer a different texture for my vegan mushroom Wellington, and cutting into a huge chunk of portobello just isn’t it.

Start by sauteing your carrots, celery, and onions until fragrant, and then add in the mushrooms.

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Easy Vegan Wellington (Step-By-Step Recipe) (7)

Mushrooms will release a lot of liquid and if you don’t cook them correctly, your meat-free Wellington will be soggy and that is just no good.

Here is what you do!

Put the mushrooms in your pan and set a timer for 5 minutes. Constantly stir until the mushrooms are soft and fully release their moisture.

The pan should be dry!

This happens quickly and is like magic, but set a timer so you know you have done it enough. The transition usually occurs for me at the 4-minute mark. At this point, you can shut off the timer and you are finished!

It is going to surprise you, but trust the process as it really does work!

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Easy Vegan Wellington (Step-By-Step Recipe) (9)

Once the mushrooms are dry, go ahead and add your spinach and cook until the spinach is wilted, which is usually only 1-2 minutes! Spinach will cook down really small.

Finally, once it is all cooked and seasoned, you will stir in your ground walnuts.

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You can grind your walnuts in a food processor or small chopper. You want a fine meal, almost like flour or flax meal, which you can use if you want a nut-free Wellington.

Using a spoon, stir to combine the cooked veggie mixture and the walnuts until combined throughout.

Now, you are going to prepare your puff pastry! See how easy that was?

Just 10 minutes and a magic trick of letting your mushrooms release their moisture and you have the stunning filling for a meat-free Wellington right at your fingertips.

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How To Wrap The Vegan Wellington

Preparing the puff pastry is so easy! Don’t be scared now!

If you are thinking of difficult-to-work-with pastries, you are probably thinking about phyllo dough. This stuff is quite easy in comparison.

First, you are going to want to lay the thawed sheet of puff pastry down on a floured surface.

I put mine on a piece of parchment paper that I floured and then put another piece of parchment over the top for rolling.

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Easy Vegan Wellington (Step-By-Step Recipe) (13)

You want your puff pastry to be rolled out to about a 10×13 size. This is considerably larger than the size the sheet comes in.

It is big enough to hold your filling, but not too large for the puff pastry to rip while you are rolling it.

First, get your vegan mushroom Wellington filling and pour it into the center of your puff pastry.

I used my clean hands to help shape it into the log that I wanted.

If for whatever reason your puff pastry is too small or you made too much filling, you can simply use your hands or a spoon to scoop and set the filling aside.

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Easy Vegan Wellington (Step-By-Step Recipe) (15)

You can always modify and take out the filling or quickly cook up more if you need more, depending on how large you rolled out your puff pastry.

Next, simply tightly fold one side of the puff pastry over and then fold the other side on top of it like you are wrapping a package.

The trick to getting puff pastry to stick is to wet the “seam” in order to seal it.

I use water. Simply wet your fingers and then dab them along the seal of the dairy-free Wellington to seal the puff pastry around it.

Next, simply take the top and bottom ends and fold them up onto the log roll. This is where you are for sure going to want to use liquid to hold it together.

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The puff pastry is very springy and will want to unwrap your vegan wellington which is why you can encourage it to stay shut by dabbing a little bit of water on the seams on the top and bottom.

If you find that your ends are too long or thick, you can always cut them to a smaller size and then fold them over.

Now, gently flip your vegan Wellington over, and tada! A beautiful design!

You can use your hands to plump it up and make it super round and log-like if you want.

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Easy Vegan Wellington (Step-By-Step Recipe) (18)

Now, you are going to go ahead and brush your vegan Wellington with “egg wash” which for vegans is melted Vegan Butter or oil. I actually have a whole post on the Best-Ever Vegan Egg Wash!

You can also brush it with aquafaba and milk. Aquafaba is the liquid from a can of chickpeas.

Personally, I love using melted vegan butter as a pastry wash which is exactly what I did for this recipe.

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Finally, it is time to make the “vents” in the top of your vegetarian Wellington with mushrooms. You want to do this AFTER you brush on the vegan egg wash, or whatever you decide to use, not before.

Simply take your biggest and sharpest knife and cut a few lines one way and then turn and cut a few lines the opposite way to form an X shape.

That is all you have to do! Pop the easy veggie Wellington in the oven for 35-45 minutes at 400F or until the top is golden brown.

An important thing to keep in mind is that the vegan mushroom Wellington filling was already cooked, so you are just waiting for the puff pastry to cook and brown.

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Can This Vegan Wellington Recipe Be Made Ahead?

The answer is a resounding yes!

You will want to prepare the dairy-free Wellington all the way up to the point of popping it in the oven. This means wrapping it in puff pastry etc.

Then, store it covered in the fridge and cook the day of your event!

You can also easily reheat the mushroom Wellington by putting it in the oven on a low setting until it is just heated throughout!

This recipe keeps well and makes the perfect leftovers!

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Did You Try This Recipe?

If so, I would love to keep in touch! I enjoy seeing photos and comments about the recipes that you make! You can follow me on Instagram and I will repost your goodies in my stories and comment on it too! Just tag me at @wowitsveggie and hashtag #wowitsveggie. I can’t wait to see what you make!

Yield: 4

Easy Vegan Wellington

Easy Vegan Wellington (Step-By-Step Recipe) (22)

This vegan wellington looks impressive, but it is beyond easy and delicious to make! Savory veggies wrapped in puff pastry and cooked to perfection, what could be better? This vegan mushroom wellington will be the star of your next dinner!

Prep Time20 minutes

Cook Time40 minutes

Total Time1 hour

Ingredients

  • 1 sheet vegan puff pastry (Pepperidge Farm is vegan)
  • 12 ounces mushrooms, finely chopped
  • 2 large carrots, finely chopped
  • 1 stalk of celery, finely chopped
  • 2 cups of fresh spinach
  • 3 green onion stalks, finely chopped
  • 1/3 cup of ground walnuts
  • 1 teaspoon rosemary
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 2 tablespoons Worcestershire sauce
  • Vegan butter, melted for brushing

Instructions

  1. Preheat oven to 400F and unwrap vegan puff pastry to thaw on a floured surface lined with parchment paper.
  2. Heat oil on the stove and add chopped green onions, carrots, and celery. Cook for a few minutes.
  3. Then, add in chopped mushrooms. Set a timer for 5 minutes and saute until they release their moisture. Mushrooms are very wet and will release liquid for a good 4 minutes and then the pan will become dry. Cook mushrooms until the pan becomes dry.
  4. Add in spices, Worcestershire sauce, and spinach. Cook until spinach is wilted.
  5. Remove pan from heat and stir in the walnuts which should be ground into a coarse meal. Stir until combined.
  6. Using a floured surface, roll out your puff pastry between two pieces of parchment paper until it is 10x13 in size. Yes, I've used a ruler to make sure!
  7. Then, pour the vegan wellington filling into the center of the puff pastry. If you have too much filling, you can scoop some out or cook more to fill if you didn't make enough. Use your hand to shape the filling into a lump in the middle.
  8. Wrap the long sides together like a present. Puff pastry is springy and may have a hard time sealing, so use your clean hands and wet your fingers with a little water. Liquid helps puff pastry magically "seal" shut.
  9. Then, flip the top and bottom ends until the vegan wellington is fully closed. You will need to use water to help seal the top and bottom or "short" end of the puff pastry. If you have too much excess on the top and bottom, go ahead and cut some before folding.
  10. Flip the vegan wellington over and use melted vegan butter or oil to brush all over the top of the recipe. This will help the wellington brown during cooking.
  11. Now, using a very sharp knife, cut lines going one way and then lines going the opposite way to form the X shaped vents at the top of the wellington. See my photos in the post for step-by-step details.
  12. Bake the vegan wellington for 35-45 minutes until the top is golden brown and the puff pastry is cooked.
  13. Let the wellington cool for about 10 minutes before serving and slicing. I recommend serving with vegan brown gravy and a bunch of your favorite sides!

Nutrition Information

Yield

4

Serving Size

1

Amount Per ServingCalories 170Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 8mgSodium 691mgCarbohydrates 15gFiber 4gSugar 4gProtein 5g

Easy Vegan Wellington (Step-By-Step Recipe) (2024)

FAQs

What is vegan wellington made of? ›

Wow your holiday guests with this mouthwatering Vegan Wellington! A savory lentil and mushroom filling is wrapped in golden, buttery pastry and served with homemade mushroom gravy. A holiday main dish that's sure to impress even the meat eaters at the table.

What can you use instead of puff pastry for beef Wellington? ›

Lower the fat content of your wellington by using filo pastry instead of puff, eliminating butter, a non-stick frying pan to reduce the amount of oil needed, replacing the pate and using herbs and garlic to boost flavour without needing salt.

How do you reheat vegan Wellington? ›

This Vegan Wellington gets even better over time too. I like to store any leftovers in an airtight container and in the refrigerator for up to 5 days. To reheat, slice the amount you'd like, and place it onto a baking sheet lined with parchment paper, or in the toaster oven. Heat for 5-7 minutes at 300F.

Where did the recipe for beef Wellington come from? ›

Like many famous meals, the exact origin of Beef Wellington is unknown, though it was most likely inspired by a handful of places and cultures. The widely accepted story is that it was created to celebrate Arthur Wellesley, Irish general of the British army, becoming the first Duke of Wellington—hence the name.

Why is beef Wellington so hard to make? ›

Beef wellington is not an easy dish to prepare with perfection. For starters, getting the tenderloin steak right is a challenge in itself. It has to be tender on the inside but decently firm on the outside, so it doesn't get mushed inside. The pâté and the duxelles are like preparing two individual dishes themselves.

Why put a crepe in beef Wellington? ›

2) The crepes protect the pastry from excess moisture as the beef cooks, and also helps the beef stay joicy and tender once cooked. 3) Be very careful to tightly wrap your beef – the tighter the wrapping, the better the shape, which will result in more even cooking.

Are crescent rolls and puff pastry the same? ›

Both use similar ingredients and preparation work. A few key differences, however, are that the puff pastry does not require yeast, the croissant doesn't use milk, and sugar is added for a puff pastry.

What can I use in place of phyllo dough? ›

You can swap in puff pastry for phyllo dough in a pinch, and the other way around, but don't expect the same results. Here's the best way to use each of these flaky, versatile doughs. It's easy to love any recipe calling for phyllo or puff pastry.

Is phyllo or puff pastry better for Wellington? ›

For best results, use a high-quality all-butter puff pastry, such as Dufour.

How do you keep bottom Wellington from getting soggy? ›

Transfer the Wellington to a wire rack, allowing air to circulate under the pastry thus preventing a soggy bottom. Rest for at least 30 minutes; longer is better. If you slice the Wellington without sufficient resting, the juices will flood out leaving the meat dry and the pastry soggy.

How many times can you reheat vegan food? ›

There are no limits to how many times you can safely reheat leftover home-cooked meals. However, best practice is to limit the number of times you do so. More often than not, you wouldn't need to reheat one type of dish more than once. If you are making meals in bulk, separate and store them in individual portions.

Why do you chill beef Wellington before cooking? ›

Not chilling the pastry-wrapped Wellington

Most importantly, the heat from a warm Sirloin or hot mushroom duxelles will melt the butter in the puff pastry. As a result, according to Nigella Lawson, the Wellington will be harder to roll tightly, and the baked pastry will appear greasy.

What do the French call Beef Wellington? ›

However, the Beef Wellington most closely resembles the French filet de boeuf en croute and may well have been renamed the Beef Wellington after the Battle of Waterloo – rather than being a dish specifically created for the Duke of Wellington.

What do you serve with Beef Wellington? ›

What do I serve with beef Wellington? Simple steamed or sautéed greens work perfectly well as a side for beef Wellington, especially with a good glug of homemade gravy drizzled over the top. Otherwise, creamy mashed potatoes make an even more indulgent Wellington side dish that tastes divine.

What's the difference between Beef Wellington and beef en croute? ›

The main difference between this Beef én Croute and a Beef Wellington is that this is a puff pastry parcel of fillet steak topped with pate and a Beef Wellington has no topping. In this recipe we are going to use pureed mushrooms and onions instead of pate.

What is most vegan leather made of? ›

The vast majority of vegan leather is produced from polyvinyl chloride (PVC) and polyurethane (PU). Each is a type of petroleum-based plastic — meaning it can take thousands of years for PU and PVC leather to biodegrade. First manufactured in the 1920s, PVC is the earliest form of imitation leather.

What is vegan suet made from? ›

Non hydrogenated Vegetable fat 85%, dusted with Rice flour 15%.

What is Wills vegan leather made of? ›

Most of our footwear and accessories are made from Italian bio-based vegan leather made from plants (cereal crops). The latest version contains 69% bio-oil and a viscose (a natural material from eucalyptus trees) backing fabric.

What is Adidas vegan leather made of? ›

Vegetable-based leather

To do so, the brand uses a raw material which originates from natural mycelium (part of a mushroom) and is increasingly becoming more popular: Mylo™.

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