If you’re planning for a memorable holiday season, this vegan mushroom wellington will certainly stand out as the showstopper on your table. It’s the one thing I bring to any holiday gathering when I am tasked with bringing a vegan option! And let me tell you, I’ve had to make a double batch because the meat eaters love this too! Inspired by the classic beef wellington, this vegan recipe is a perfect blend of hearty flavors, with a mushroom mixture, lentils, and flaky puff pastry forming a delightful center piece for any family gatherings. Whether you’re making it for a special occasion or a weeknight treat, this recipe guarantees a savory, satisfying dish that rivals even the best vegan roasts.
The mushroom lentil wellington combines tender lentils, mushrooms, and flavorful seasonings wrapped in flaky puff pastry. It’s ideal for first-time cooks or seasoned vegan chefs looking to impress their guests. From the crispy, golden brown pastry to the rich, meaty texture of the filling, this wellington is sure to be a crowd-pleaser during the holiday season.
If you are looking for alternative filling to lentils you can check out my Vegan Ground Beef recipe here. Looking for more inspiration? You can check out my full collection of delicious Lentil Recipes & Lentil Soup Recipes here. If you’re interested in more plant-based mushroom recipes, feel free to explore my complete Vegan Mushroom Recipes Collection here.
Key Ingredients For The Vegan Mushroom Wellington
Mushroom Duxelle and Lentil Filling
The core of this easy vegan wellington lies in its mushroom duxelle and lentil filling. The mushroom mixture provides a savory, umami-packed base, while the lentils contribute protein and a meaty texture. If you’re making this for the first time, sauté the mushrooms with soy sauce and tomato paste in a large skillet over medium heat until they’re softened and flavorful.
Once the mushrooms are ready, mix them with the cooked lentils and blend the mixture in a food processor to create a smooth consistency. Be careful not to over-process—you still want some texture to mimic the heartiness of a traditional beef wellington.
Puff Pastry and Pastry Wrapping
Using store-bought flaky puff pastry is the easiest way to achieve a crispy crust without spending hours in the kitchen. Most grocery stores, like Pepperidge Farm, offer vegan-friendly options. To prepare the pastry, roll it out on a lightly floured surface and cut it to size, making sure it’s large enough to wrap around the center of the puff pastry.
For added flavor, brush a mixture of almond milk and vegan butter on the top of the wellington before baking. This helps achieve that perfect golden brown color and flaky texture. You can also make diagonal cuts on the surface of the pastry to create a decorative pattern.
Mushrooms (Cremini, Button, or Portobello)
Mushrooms are a vital part of this dish. They provide an earthy, savory flavor and a texture similar to meat, making this wellington feel hearty and indulgent. For the filling, you can use cremini mushrooms, button mushrooms, or even portobello mushrooms for a deeper flavor. The mushrooms should be sautéed over medium-high heat until they’ve released their moisture and formed a mushroom log that you can easily roll into the pastry.
Lentils and Walnuts for Protein
The combination of lentils and walnuts gives this dish a protein boost. You’ll want to use cooked and cooled lentils to ensure the filling holds together well. If you’re looking to switch things up, you can swap the lentils for quinoa or sunflower seeds for added crunch. This is where the nutritional yeast also comes into play, adding a slightly cheesy flavor to the lentil mixture.
To enhance the texture, some people like to mix in panko breadcrumbs for a bit of extra bite, though this is optional. If you’re gluten-free, you can skip the breadcrumbs or use a gluten-free version.
Herbs and Spices
This wellington gets its flavor from a blend of fresh thyme, black pepper, and other classic seasonings. Fresh herbs are delicious if you can find them! If not, dried herbs will always do the trick. You can add flax seeds for extra fiber and omega-3s, while red wine can be used to deglaze the pan when sautéing the mushrooms, adding a rich depth of flavor.
Ingredient Substitutions
Puff Pastry Alternatives
If you’re out of vegan puff pastry, you can use phyllo dough or pie crust to wrap the wellington. Just be sure to roll it out to an even thickness with a rolling pin. Be mindful not to have any excess pastry at the ends—cut strips if needed to keep the pastry snug around the filling. A nice flaky pastry is the key to bringing this vegetarian wellington together. Just make sure that the pie crust or puff pastry sheets are vegan.
Replacing Mushrooms
Not everyone loves mushrooms, so there are alternatives. You can swap out the mushrooms for more lentils, a nut roast mixture, or even seitan or tofu if you prefer. Each option will provide a different texture but will still deliver a gorgeous vegan wellington that impresses your guests. For this vegan beef wellington I would stick with adding another 1/2 cup of lentils if you aren’t adding mushrooms.
Flax Eggs and Plant Milk
To help bind the filling together, this recipe uses flax eggs (ground flax seeds mixed with a little water). If you don’t have flax seeds on hand, chia seeds or a store-bought egg replacer works just as well. For the vegan egg wash, use plant milk such as almond or soy milk. Brushing it over the top of the log before baking will give your pastry a golden, crispy finish.
Lentil Substitutions
Instead of lentil mushroom wellington, you can make a vegetable wellington using different fillings like tofu, black beans, or quinoa. Even a nut roast base works well, especially when mixed with panko breadcrumbs for texture. The beauty of this recipe is its adaptability, so feel free to customize the filling to your taste. I would recommend using brown lentils if you have them since the texture and the flavor are the best if you stick to the recipe. In a pinch, cooked green lentils can be used instead of brown but the appearance won’t be quite as “meaty”.
How To Make The Vegan Mushroom Wellington Step-by-Step Instructions
Prepping the Filling
Start by sautéing the mushrooms, carrots, onions, and celery in olive oil in a frying pan over medium-high heat until soft.
Stir in fresh thyme, nutritional yeast, and a splash of red wine. Cook until the mixture reduces. In a large mixing bowl, combine the sautéed vegetables with cooled lentils, walnuts, and any optional ingredients like panko breadcrumbs or flax seeds. Use a potato masher to lightly mash the mixture into an even layer.
Assembling the Wellington
Lay the puff pastry onto a sheet of parchment paper. Spoon the filling into the center, shaping it into a log shape. Fold the edges of the pastry over the filling, trimming any excess pastry.
Use a pastry brush to apply a layer of plant milk or olive oil on top, which will help the pastry turn golden in the oven. You can also cut 1-inch strips along the ends of the pastry for a decorative effect. Personally, I love to cut a crosshatch pattern into the top of the dough with a sharp knife. It just has such a classic look that is perfect for the holidays!
Baking the Vegan Mushroom Wellington
Preheat your oven to 400°F. Place the assembled wellington on a baking sheet lined with parchment paper. Bake for 35-45 minutes, or until the pastry turns golden and crispy. If you’re preparing this in advance, you can refrigerate the wellington overnight and bake it the next day for last-minute meal prep.
Serving Suggestions
Serve your vegan mushroom wellington with a side of mushroom gravy (what could be better than mushrooms on mushrooms?!) or even a tangy cranberry sauce to bring out the rich flavors of the dish. You can also pair it with roasted vegetables or mashed potatoes to complete the meal.
For a sweet twist, some people like to drizzle a little maple syrup over the finished dish before serving. Personally for me, a good helping of hot vegan gravy is the ultimate topping for this Vegan Mushroom Wellington!
Tips & Tricks For This Vegan Mushroom Wellington
- Experiment with different mushroom varieties for unique flavors.
- Ensure the pastry is sealed well to prevent leaks.
- Let the Wellington rest for a few minutes before slicing for a perfect presentation.
Frequently Asked Questions (FAQs)
You can replace mushrooms with tofu, lentils, or a nut roast mixture. However, the best thing to replace them in this recipe is to just add an extra 1/2 cup of brown lentils.
If puff pastry isn’t available, a vegan pie crust works well as a substitute.
You can make this dish gluten-free by using gluten-free pastry and subbing the panko breadcrumbs for a gluten free variety.
Cooking time may vary, but generally, it takes 35-45 minutes to achieve that perfect golden brown crust.
Certainly, omitting nuts won’t compromise the overall taste; feel free to adjust based on dietary restrictions.
Vegan Mushroom Wellington With Lentils
Ingredients
- 1 large sheet puff pasty (pie crust will work as a substitute)
- 1 yellow onion, finely diced
- 2 carrots, diced
- 2 ribs celery, diced
- 5 cloves garlic, minced
- 300g cremini mushrooms, diced
- 3-4 sage leaves, finely diced (or 1 tsp dried sage)
- 3-4 sprigs fresh thyme (or 1 tsp dried)
- 1 sprig fresh rosemary, diced (or 1 tsp dried)
- ⅓ cup chopped walnuts
- 1 19oz can lentils, rinsed and drained
- 2 tbsp tomato paste
- 2 tbsp soy sauce
- ⅓ cup panko breadcrumbs
- 2 flax eggs (optional)
- 1-2 tbsp almond milk (this is the egg wash alternative)
Instructions
- Pre-heat the oven to 400°.
- In a pan on medium heat, add the onion, carrots, celery and olive oil. Cook for about 4-5 minutes or until the onions are translucent.
- Add in garlic, rosemary, thyme and sage and cook for another minute.
- Next, add in mushrooms, walnuts, lentils, tomato paste and soy sauce. Cook for about 5 minutes until everything is heated through. Stir in breadcrumbs and flax eggs to combine.
- Lay out your puff pastry or vegan pie crust, and add the cooked lentil mixutre into the middle. Using clean hands, start moulding and shaping your lentil mixture into a log shape.
- Carefully fold the pastry over top to cover the lentil mixture. Carefully cut cross-hatch patterns into the top of the pastry.
- Brush the top of the wellington with almond milk.
- Bake at 400° for 35-45 minutes until its golden brown.
- Serve with your favourite vegan gravy, and enjoy!
Video
Notes
Nutrition
Conclusion: Vegan Mushroom Wellington
This easy mushroom wellington recipe will steal the show at any gathering. Whether it’s your first time making a vegan wellington or you’re a seasoned pro, this dish is a guaranteed crowd-pleaser. With its savory filling, flaky crust, and endless substitution options, it’s bound to become a favorite on your holiday table year after year.
I just tested this out on my partner to make sure it was good enough to serve to our guests at friends-giving. She absolutely loved it especially with gravy on top. Perfect holiday dish!
So happy the test run worked out so well for you! Let me know how the friends-giving goes
Delicious recipe!
Thank you so much Becky!
Okay so this took me about 2 hours but I don’t cook very often.. but let me tell you it was well worth the time invested! So delicious!!!
Thanks so much Marta! So happy you loved the recipe.
This recipe was a hit at my thanksgiving dinner and I will be making it again for Christmas, so happy I found your page your recipes are all so delicious 😋
Hi Kate, so great to hear this was a hit at your thanksgiving and thank you for trying out my recipes!
WOW this was amazing!! Anyone reading this it is worth the effort and lasted me 3 dinners which was amazing.
Thanks so much Lillian, and I agree this one is worth the effort!
Super delicious recipe thank you! And the mushroom vegan gravy 😋
Thanks Susan and I agree the vegan mushroom gravy pairs perfectly with this recipe!
This vegan Wellington was delicious I will definitely 100% be making this again next year for the holidays. My family loved it even my meat eating relatives loved it.
Thank you so much Rosalind so happy your family enjoyed it too!
This recipe was excellent!!! Made your mushroom gravey with it and was a HIT!
Thanks so much for the feedback Lauren! So happy it was a hit!
Loved this vegan Wellington was sooooooo delicious.
Thank you so much Aria!
Great recipe all my guest were rather impressed!! And I made it on the first try thanks for the detailed video that was helpful
Thats great to hear Vanessa and thank you so much for the feedback!
I’m coming back to make this again next Christmas!!
Thanks Stella, this is also one of my main holiday recipes I make every year, so I am so happy that you enjoyed it as well 😊
Loved this meatless Wellington recipe I was curious about how it was going to taste but was pleasantly surprised. Made your vegan mushroom gravy on the side and paired excellent
Thanks so much Christy for the feedback!
Delicious!! And not to hard to make either.
Thanks Anne 😀
The pastry with the lentil filling and crunch of nuts just an amazing filling and delicious recipe all around. Who needs meat in there Wellington lol 😝
I’m thrilled you enjoyed the lentil-filled pastry with the crunch of nuts! It sounds like you found it amazing and delicious. Who needs meat in their Wellington when you have such fantastic plant-based options! 🌱😊