This Christmas, we are honestly so ready to rock the vegan content. With December fast approaching, we are honestly ready to go. And I must admit this vegan Mushroom Wellington has to be our favourite dish this season. It has all you need to make a fantastic roast replacement for the vegans and veggie people in your life, without having to resort to that shop-bought nut roast everyone seems to despise. I have never had a nut roast in my life. So I must admit I cannot shed some of my usual this is better than XYZ. But I am sure you’ll end up loving this vegan mushroom Wellington recipe.
It has all that a roast should have, and even more. There is texture, there are layers, there is a spice kick and there is puff pastry. How could you have a Wellington with no pastry, even? Assuming you are a meat-eater, let me tempt you a little.
I live with my sisters and two flatmates, plus two dogs and a cat. Now, excluding the pets in our life, only one of us is vegan. The other 4 are all meat eaters and while we do not exclude the odd vegan dish for dinner here and there, we cannot even call ourselves vegetarians. I am not here to judge anyone’s lifestyle choices, of course, I could never. I am more for the live and let live when it comes to such decisions. But I can confirm that this vegan mushroom Wellington has gone down like a treat with every single one of us. And you are probably wondering why… Well, it’s easy to say. As long as you like mushrooms, this dish will be the one you’ll be making all over again.
We had it 3 times in 2 weeks, based simply on the fact that we loved this vegan mushroom Wellington so much.
There might be one waiting in the freezer to be baked one of these evenings when we come back from work. But that is a completely different story.
What is a Wellington?
Traditionally, a Wellington is a beef fillet steak, coated in pâté and duxelles, then wrapped in puff pastry and baked. Duxelles are no other than a mushroom mixture, where mushrooms are minced very finely. Sometimes crêpes or Parma ham slices are used to keep the moisture within the Wellington. Very much a traditional English dish, it is said to be inspired by the french counterpart, filet de bœuf en croûte. But also, there is not much proof on either, so we’d be saying the Duke of Wellington is the person it is named after. No harm, no foul, right?
This vegan mushroom Wellington has got nothing to lose against this classic beef Wellington version. While it does not have pâté or duxelles – can you really wrap mushrooms in more mushrooms? Up for debate! – or even Parma ham slices, it is honestly delicious. The mustard will just soak in the mushrooms so well, you will end up going for seconds. Or thirds, you know. As long as there is some in the baking tray or serving dish, you will be going back to it.
What is in a vegan mushroom Wellington?
Of course, you will not find the beef fillet steak in this vegan mushroom Wellington, but I am sure that went without saying. There is not a trace of a vegan pâté of sorts and you will not get the duxelles either since, you know, it’s packed with mushrooms as it is. But you will get the likes of puff pastry, Portobello mushrooms, onions and spinach as per the traditional version. This vegan mushroom Wellington is also using fresh thyme and Dijon mustard, which complement the flavours and tie the whole deal together.
I know, I know, you are thinking how much praise can one have for such a dish. But let me tell you one thing: this was absolutely delicious. And one of the reasons why I never attempted a traditional beef Wellington is the length of time it takes to make it. This vegan mushroom Wellington, on the other hand, will be ready to be assembled in minutes. Of all the recipes we have tried, this one has a simple filling which will be cooked in 3 steps. The prep time is also minimal and there is no egg wash in sight. But let’s not get ahead of ourselves, let me tell you everything about the assembling of this vegan mushroom Wellington.
How do I assemble the Wellington?
I can’t believe how easy this was to put together. Everything you need is cooked beforehand in a pan over medium heat with a drizzle of olive oil. If like us, you will be using shop-bought puff pastry, you will also cut the prep time in half. Most puff you buy at the supermarket nowadays is great and also vegan puff pastry, both in a block or sheet.
After prepping the onions, spinach and Portobello mushrooms, all you will need to do is assemble. Take the puff pastry block or sheet out of the fridge and roll it on the table. Spread a nice layer of Dijon mustard, place the onions in the middle, then the spinach and the mushrooms. Close the puff pastry and seal all the bits that need sealing. Done. You have now made and assembled your vegan Wellington for Christmas dinner. Or lunch. Or anything you like.
Shop bough puff pastry or homemade puff pastry, the dilemma.
So why do you want to make your life difficult when the option is available? I know, shop-bought puff pastry versus homemade should be a no-brainer. Well, really? In this case, I must admit it is not as straightforward, sadly. Puff pastry is in my opinion one of the most difficult to whip up together. Otherwise, we would all be baking croissants on a daily basis. Not that croissants are made with puff pastry, but you get what I mean. It’s that layering of butter and dough that it’s not easy, very much time consuming and oh so stressful in my books.
But, I get it if you rather make your own puff pastry, and I honestly commend you for your willingness. If you are after a nice vegan puff pastry recipe, this one here seems like an easy option. Again, I know shop-bought pastry is still an option and if you are not so confident in your pastry skills, I would recommend it way more than making it. But that it’s just me. As usual, I am all about the you do you so pick yours and ahead you shall go!
Are mushrooms any good for me?
Now on to the star of this show, or recipe as you may: mushrooms. This vegan mushroom Wellington is made using Portobello mushrooms, and all mushrooms are packed with plenty of health benefits. Don’t believe me? Just check this out:
- Mushrooms are a low-calorie food that packs a nutritional punch;
- They are loaded with many health-boosting vitamins, minerals, and antioxidants;
- They have been recognized as an important part of any diet;
- Mushrooms are rich sources of potassium, which is known for reducing the negative impact that sodium can have on your body, but also to lessens the tension in blood vessels, potentially helping to lower blood pressure;
- They have anti-inflammatory effect to improve the efficiency of the immune system;
- Mushrooms help stimulate microphages in the immune system, enhancing its ability to defeat foreign bodies and making you less susceptible to serious illnesses.
Considering all these amazing features, why not eat all the mushrooms? Well, some mushrooms are a little less good to you than others. And I am not talking about poisonous mushrooms, but some of the wild ones can be a bit too much for our body and stomach to process, so make sure you are aware of that too! And it goes without saying that you should only be getting your wild mushrooms from people who know about mushrooms, not your next-door neighbour (unless he or she is knowledgeable).
Why are mushrooms used as a meat alternative in vegan cooking?
The texture of mushrooms has gained them a whole other meaning in vegan cooking, and this vegan mushroom Wellington is also a good reason why. They are the most similar in texture to meat, and given how they absorb any flavour easily, they are great to mimick not only texture but flavour too. This is a great combination when it comes to vegan alternatives that do not really need to be soy-based or similar. I love soy and tofu, but I am not particularly fond of seitan, so sometimes it is difficult to find the right texture and flavour. Mushrooms offer you that alternative without having to compromise in taste and we also all know soy it’s not a great option for our planet.
Plus the high content of vitamin D means they are one of the best options to get as much of this vitamin as you can find around in a natural way if you are following a vegetarian or vegan diet.
Can I substitute any ingredients in this vegan mushroom Wellington?
Aside from the whole debate on shop-bought puff pastry or homemade puff pastry, you can of course make some amendments to this recipe.
First of all, the choice of mushrooms: you can pick whether or not using Portobello ones is the right choice for you. I would say they make the perfect scenic mushroom for this dish when you slice through it. But I guess you can swap it for something else like king oyster or oyster mushrooms, but you’ll definitely need more than what the recipe calls for.
Onions, my friends: we use simple white onions, but I guess a mix of red and white could make a good difference too. And as for the spinach, you can replace with greens and or rainbow chard for that colorful effect. Dijon mustard is what we went for, but I can confirm that English mustard would also work in this dish.Print
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What is the best way to serve this dish?
We served it with some tasty roast potatoes and a nice fresh salad, but the options are honestly endless. Want to have soup as a side to this vegan mushroom Wellington? Why not, I mean – remember the you do you from the beginning of this post? Exactly my point.
You can also serve it with some gravy, either a veggie or mushroom gravy. It can help make it an all-around perfect meal for the vegans and veggies in your life. They will love you forever, you know?
Are there any tips and tricks you recommend when making this dish?
One main tip here is to make sure you don’t score your vegan mushroom Wellington too hard. I have done it (of course!) and it’s a bit too rustic to me, but tasty nonetheless.
Also, make sure you drain the moisture off the spinach and mushrooms as much as possible! No one likes a soggy bottom, especially when it comes to puff pastry! You want a golden brown crust all around, of course, to impress your guests. And even the most die-hard meat eater will be happy to have some of this vegan Wellington, believe me. It’s irresistible.
If you enjoyed this post, why not check out our latest recipe on Brussels Sprouts and Vegan Clementine Curd? We also have plenty of gift guides to help you with your Christmas shopping, check them out now!