Vegan Mushroom and Spring Vegetable Wellington
A stunning plant-based centerpiece featuring roasted portobello mushrooms, vibrant spring vegetables, and a savory lentil-walnut pate, all encased in golden, flaky vegan puff pastry.
Equipment
- Baking sheet
- Parchment paper
- Food processor
- Large skillet
- Pastry brush
- Rolling pin
Ingredients
Mushrooms & Vegetables
- 3 medium Portobello mushrooms — Stems removed, gills gently scraped out
- 1 tablespoon Olive oil — For brushing mushrooms
- 6 cups Fresh baby spinach — Wilted and squeezed completely dry
- 8 spears Asparagus spears — Woody ends trimmed, blanched
Lentil-Walnut Pate
- 1.5 cups Cooked brown or green lentils — Canned is fine, rinsed and drained well
- 1 cup Walnuts — Toasted
- 1 large Shallot — Finely diced
- 3 cloves Garlic — Minced
- 1 tablespoon Fresh thyme leaves — Chopped
- 1 teaspoon Fresh sage — Finely chopped
- 2 tablespoons Soy sauce or tamari
- 2 tablespoons Nutritional yeast
- 1 tablespoon Olive oil — For sautéing
Pastry & Glaze
- 1 sheet Vegan puff pastry — Thawed in the refrigerator if frozen
- 2 tablespoons Unsweetened soy or oat milk — For the glaze
- 1 teaspoon Maple syrup — Mixed into the milk for glazing
- 1 pinch Flaky sea salt (optional) — For garnish
Mushrooms & Vegetables
| 3 medium | Portobello mushrooms | Stems removed, gills gently scraped out |
| 1 tablespoon | Olive oil | For brushing mushrooms |
| 6 cups | Fresh baby spinach | Wilted and squeezed completely dry |
| 8 spears | Asparagus spears | Woody ends trimmed, blanched |
Lentil-Walnut Pate
| 1.5 cups | Cooked brown or green lentils | Canned is fine, rinsed and drained well |
| 1 cup | Walnuts | Toasted |
| 1 large | Shallot | Finely diced |
| 3 cloves | Garlic | Minced |
| 1 tablespoon | Fresh thyme leaves | Chopped |
| 1 teaspoon | Fresh sage | Finely chopped |
| 2 tablespoons | Soy sauce or tamari | |
| 2 tablespoons | Nutritional yeast | |
| 1 tablespoon | Olive oil | For sautéing |
Pastry & Glaze
| 1 sheet | Vegan puff pastry | Thawed in the refrigerator if frozen |
| 2 tablespoons | Unsweetened soy or oat milk | For the glaze |
| 1 teaspoon | Maple syrup | Mixed into the milk for glazing |
| 1 pinch | Flaky sea salt (opt.) | For garnish |
Instructions
-
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
~5 min -
Brush the portobello mushrooms lightly with olive oil, season with salt and pepper, and roast on the baking sheet for 15 minutes. Remove and let cool. Dab with paper towels to remove excess moisture.
~15 minMoisture is the enemy of puff pastry; ensure the mushrooms are very dry. -
In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the shallot and garlic until softened (about 3-4 minutes). Add the thyme and sage, cooking for 1 more minute.
~5 min -
In a food processor, combine the toasted walnuts, cooked lentils, sautéed aromatics, soy sauce, and nutritional yeast. Pulse until it forms a coarse paste. Do not over-process into a pure puree; leave some texture. Season with salt and pepper to taste.
~5 min -
Roll out the thawed puff pastry on a lightly floured piece of parchment paper into a large rectangle (roughly 10x14 inches).
~5 minKeep the pastry cold until right before you need to roll it. -
Spread half of the lentil-walnut pate down the center of the pastry, leaving a 2-inch border on all sides. Layer the intensely squeezed dry spinach over the pate, then arrange the roasted portobellos and blanched asparagus on top. Cover with the remaining pate.
~10 minPack the filling tightly so it holds together when sliced. -
Fold the short ends of the pastry over the filling, then fold the long sides over, overlapping them to seal. Use a little water on your fingers to stick the pastry together. Gently roll the Wellington over so the seam side is down on the parchment.
~5 min -
Mix the plant milk and maple syrup. Brush evenly over the Wellington. Lightly score the top of the pastry with a sharp knife in a crosshatch pattern, being careful not to cut all the way through. Sprinkle with flaky sea salt.
~5 minScoring allows steam to escape and creates a beautiful pattern. -
Bake for 35-40 minutes, or until the pastry is deep golden brown and puffed.
~40 min -
Let the Wellington rest for 10 minutes before slicing into thick portions with a serrated knife.
~10 minResting is crucial to allow the filling to set up.
Tips & Storage
- Squeeze your spinach in a clean kitchen towel until not a single drop of water remains. This prevents a soggy bottom.
- Most store-bought puff pastries (like Pepperidge Farm) are accidentally vegan, but always check the label to ensure no butter is used.
- Serve with an onion gravy or vegan red wine jus.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through to restore the pastry's crispness. Avoid microwaving, as it will make the pastry soggy.