Mushroom Wellington – Simple Vegan Recipes

I am one of those people who loves watching the cookery videos that seem to pop up in my timeline on Facebook. At Christmas I saw one on BOSH! for a Mushroom Wellington, which I decided would be our festive lunch. Unfortunately I didn’t save it to a folder, which meant I had to cook it from memory – a recipe for disaster! Thankfully it was a success and I thought I’d share it with you.

It is perfect for a special occasion or Sunday lunch, and it would even be possible to make individual servings instead. This would ideally serve 3 or 4 people, but I have to admit it was just me and Mr. Canny who ate it all in one sitting. Rather than making your own shortcrust pastry I cheated and bought sheets from the local supermarket. Jus-Rol is vegan friendly and something I often have in the fridge.

Vegan Mushroom Wellington

3 Portobello Mushrooms
Olive Oil for cooking
Fresh Rosemary
3 cloves of Garlic, finely chopped
Salt & Pepper to season

For Chestnut Stuffing

1 Large Red Onion, finely chopped
Olive Oil for cooking
1 tbsp Thyme (can be dried)
Salt and Pepper to season
1/2 tbsp Brown Sugar
1 packet of Chestnut Puree (or two packet of chestnuts, as pictured) 1 slice of seeded bread
1 cup of vegan friendly vegetable stock
2 sheets of Shortcrust Pastry

  • Place the mushrooms in a roasting tin and top with the chopped garlic, Rosemary, drizzle with olive oil and season with salt and black pepper.
  • Bake for 15 mins at 200 degrees C.
  • While the mushrooms are cooking sweat down the red onion in olive oil. Add the thyme, salt and pepper to taste and the brown sugar.
  • In a food processor blitz the slice of seeded bread with the chestnut puree and onion mix. It creates a mixture that resembles pate. If using whole chestnuts, as I did, these need to be blitzed down in a food processor before adding the bread & onion mix to create the purée. Adding the vegetable stock a little at a time ensures that the mix doesn’t become too sloppy.
  • Lay one of the shortcrust pastry sheets out on a baking sheet and start to assemble.
  • Spread out a thin layer of the chestnut mix and then top with the roasted mushrooms. Brush round the mixture with olive oil. It is best it is a thin layer at the base to avoid a soggy bottom on your Wellington.
  • Cover with the remaining mix and then top with the other layer of pastry. Cut round the excess pastry and crimp the edges with a fork. You can use the scraps of pastry to make a pattern on the top, if you wish!
  • Brush with unsweetened soy milk to glaze and bake in the oven for 40 minutes at 200 degrees C.
  • Serve warm with seasonal vegetables and gravy.

Thanks for reading,

Pip x

Check out our recipe for Sweet Potato & Chickpea Curry Pasties on the blog here.



1 Comment

  1. Lynne

    This looks yummy. I’m going to try this instead of hoping for the supermarket alternatives to be good.
    There are 2 Vegans and 3 meat eaters in our house. The kitchen is going to be busy!!!!!


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