Vegan Mushroom Wellington

Simona

A tasty alternative to the usual nut roast you'll be serving to your guests this Christmas: layers of puff pastry, mushrooms, spinach, onion and mustard for this amazingly vegan mushroom Wellington.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Savoury

Cuisine English

Servings 4 people

Ingredients

2 rolls of vegan puff pastry
6 large Portobello mushrooms
3 large onions
500 g baby spinach
4 sprigs fresh thyme
4-6 tbsp Dijon mustard
salt & pepper to taste
3 tbsps olive oil
45 g vegan butter

Instructions

In a big enough pan, place the olive oil and quickly fry the onions you have previously chopped.
3 large onions, 3 tbsps olive oil
After the onions are soft and golden, move them into a bowl and quickly let the spinach wilt in the same pan.
500 g baby spinach
Once the spinach is ready, set them aside in a second bowl to cool them down.
In the same pan, add the mushrooms (head down) and let them fry on each side for 5 minutes, or until golden. They will start to release some of the moisture, so make sure you let them drain on some paper as they cool down.
6 large Portobello mushrooms
Now turn on the oven to warm at 180°C and prepare your baking tray with baking paper.
Grab your first roll of puff pastry and unroll it on the baking tray.
2 rolls of vegan puff pastry
Spread 2 tablespoons of Dijon mustard, leaving a 2cm gap on all 4 sides. Layer the onions on top of the mustard.
4-6 tbsp Dijon mustard
Before layering the spinach on top of the onions, make sure you squeeze out any water they might still have, then spread on top of the onions.
Grab the mushrooms and place the first three, head down, on the spinach. Now top the 3 mushrooms with the other 3 left over, then drizzle the 2 tablespoons of Dijon mustard. Spinkle the fresh thyme on top of the mustard.
4 sprigs fresh thyme, salt & pepper to taste
Unroll the second puff pastry sheet and place it on top. Make sure you seal the sides and press them down with a fork.
Create the cuts on top using a knife, then brush with the melted vegan butter.
45 g vegan butter
Place on a baking sheet with parchment paper.
Bake for 25-30 minutes, or until golden. Let it rest a few minutes before serving.

Notes

Before you can slice through it, you will need to let it come down to a decent temperature. If too hot, the pastry will not hold its shape.

You can prepare this ahead and store it in the freezer for up to 6 weeks. Cook from frozen and increase the bake time to 45-50 minutes.

Keyword vegan mushroom wellington