Vegan Mushroom Wellington

About This Recipe

Vegan Mushroom Wellington is a Main Course baked dish with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.

Equipment

• ✓ Ovenproof dish or baking tin
• ✓ Mixing bowls
• ✓ Spatula
• ✓ Cooling rack

Ingredients

• 30 ml olive or neutral oil
• 10 g fine salt
• 3 g black pepper
• 500 g mushrooms, finely chopped
• 1 sheet vegan puff pastry, about 320 g
• 180 g onion, finely diced
• 20 g garlic, minced
• 350 g tomatoes or light sauce
• 12 g fresh herbs
• 30 ml lemon juice
• 120 g cooked lentils
• 20 g thyme

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

1. Cook the mushroom duxelles: Finely chop the mushrooms and cook over medium-high heat until all released moisture has evaporated.
2. Season the filling: Add garlic, thyme and lentils, season well and cool completely.
3. Prepare the pastry: Lay the vegan puff pastry on baking paper and keep it chilled while shaping the filling.
4. Shape: Form the cold mushroom mixture into a compact log in the centre of the pastry.
5. Wrap and seal: Fold the pastry over the filling, seal the edges and place seam-side down.
6. Chill: Refrigerate for 20 minutes so the pastry firms.
7. Score and glaze: Score the top lightly and brush with plant milk.
8. Bake: Bake at 200°C until deeply golden and crisp, about 35–40 minutes.
9. Rest: Rest for 10 minutes before slicing.
10. Serve: Serve thick slices with vegetables and a vegan gravy.

Chef Notes & Tips

Chef tip: keep every component of Vegan Mushroom Wellington fully plant-based. Check labels on stock, curry paste, pastry, noodles and sauces to confirm that every component is certified plant-based. Weigh ingredients before starting and adjust salt only after tasting.

Ingredient Substitutions

• ↔ Vegetable stock → unsalted homemade vegetable broth
• ↔ Coconut cream → unsweetened oat or soy cream
• ↔ Plant yogurt → unsweetened soy or coconut yogurt
• ↔ Maple syrup → date syrup or agave syrup

Food Safety & Doneness

Use clean boards and utensils, wash produce thoroughly and refrigerate cooked food within 2 hours. Check packaged stock, sauces, pastry and noodles and use only products clearly labelled plant-based.

Serving & Plating

Use a warm plate, keep portions neat and add the final herbs, seeds or sauce immediately before serving.

Storage

Cool promptly and refrigerate in a sealed container for up to 3 days. Reheat only once until steaming hot. Freeze only when the texture of the dish is suitable.

Nutrition & Dietary Information

Calories: 560 kcal

Protein: 17 g

Carbohydrates: 48 g

Fat: 21 g

Approximate values per serving. Actual nutrition varies with brands, trimming, cooking loss and portion size.