Individual vegan wellingtons with a delicious mushroom “meat” filling wrapped in flakey puff pastry. Serve as a main course at your next holiday dinner, or slice them in half for bite-sized appetizers!
Nothing screams “holiday food” more to me than a savoury puff pastry dish. More so, we’re using fresh rosemary to add fragrance to the ground mushroom “meat” filling. Don’t forget to serve with some homemade cranberry sauce for a zesty hint of sweetness, which pairs very nicely with the umami wellingtons!
Here are some side dishes that I love, and that are worthy of pairing with these wellingtons:
- Creamy garlicky mashed potatoes
- Vegan Butternut Squash Mac
- Arugula, apple, and nuts salad
- Quinoa Salad with Cilantro Lime Dressing
Otherwise, anything tangy, sweet, fruity, or creamy, and any fresh greens will go nicely with the mushroom wellingtons.
Ingredients
For the mushroom filling, we’re using white button mushrooms, onions, garlic, walnuts, breadcrumbs, nutritional yeast and fresh rosemary for flavour, vegetable oil, and a splash of unsweetened non dairy milk.
The meaty texture of the mushrooms, the crunchy walnuts, and the soft breadcrumbs moisturized by the non dairy milk bind together to create a delicious umami filling for the wellington.
We’re keeping the flavouring simple here. Just some garlic and onion, a sprig of fresh, fragrant rosemary, and nutritional yeast can make a big difference!
Some puff pastries sold at your local grocery store are actually vegan! Mine is from Tenderflake (not affiliated). Oftentimes, they will say “may contain milk and/or eggs”, but as long as you don’t have a severe allergy, you’re good. Make sure to double triple check the ingredients. 🙂
Directions
The mushroom “meat” filling is super easy to make. All you have to do is sauté all ingredients in a pan until fragrant. See Tips and Tricks below for an alternative method for cutting up the ingredients.
Rolling out the puff pastry is always my least favourite part. I dread having to measure the dimensions of the pastry to make sure I make equally-sized pastries, but it has to be done. Dust a little flour on your clean surface to avoid a sticky situation.
For my wellingtons, I rolled out each block of puff pastry (one box of Tenderflake comes with two) into a 10x28cm rectangle. Then, I cut it into four smaller rectangles, each 5x14cm in size.
Divide the filling into 8 parts inside the pan it was cooked in, and dollop them at the centre of the piece of puff pastry.
Now all you have to do is wrap up the filling from all four sides, and seal the bottom shut by pinching the pastry together. Scoring the top of the wellingtons is a must to avoid air bubbles trapped inside the dough. I just did a few slits like the image below, but you can also just do an “X”. Lastly, brush a little non-dairy milk on top of each wellington so that they brown nicely.
Bake your wellingtons for 20-25mins. If you want them to be more crispy and brown on top, add additional 5 minutes at a time.
The wellingtons will be very hot when you take them out of the oven. They will smell incredible and might make you drool, but you must allow them to cool on the tray for at least 10 minutes before digging in. You’ve been warned!!
Tips and Tricks
- If you have a food processor, you can pulse the mushrooms, garlic, onions, and walnuts until a ground “meaty” texture is achieved. Simply add to your heated oil along with the remaining ingredients and cook until fragrant, about 3 mins.
- Buy pre-rolled puff pastry to save a little more time! However big you make the pastries, just make sure they’re all the same size so that they bake evenly.
- As mentioned before, most frozen puff pastries are vegan! Just check the ingredients, as they will not explicitly say so. Also, some breadcrumbs are NOT vegan and do contain milk powder. Check check check just to be safe.
- The filling can be made up to 2 days in advance and refrigerated until ready to use, whereas the defrosted puff pastry should be used as quickly as possible to prevent spoilage.
- See notes at the bottom of the recipe card for storage and re-heating instructions.
Check out these holiday-worthy vegan desserts to complete the feast:
- Apple Spice Snickerdoodle Cookies
- Salted Caramel Apple Galette
- Oreo Brownie Bites (pro tip: add some crushed candy canes for a minty twist!)
- Brown Butter Apple Crumble
Mini Mushroom Wellingtons (Vegan)
Ingredients
Mushroom "meat" filling
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- ¼ onion finely diced
- 315 grams white button mushrooms, finely diced, about 2 cups diced
- ½ cup roasted walnuts, finely chopped
- ½ cup bread crumbs
- 4 tbsp unsweetened non dairy milk
- 2 tbsp nutritional yeast
- 1 sprig fresh rosemary leaves, finely chopped
Other
- 1 pack vegan puff pastry, defrosted
- Non dairy milk for brushing
Instructions
- Preheat the oven to 400ºF and line one baking tray with parchment paper.
- Heat vegetable oil in a pan on medium-high heat. Add the garlic and onions and sauté until fragrant. Add the remaining ingredients for the mushroom "meat" filling and cook for about 1-2 mins. Remove from heat and allow to cool slightly.
- Roll out the puff pastry on a lightly floured surface into a ~10x28cm rectangle. Cut into 4 smaller rectangles, each about 5x14cm in size.
- Place a scoop of mushroom filling on each pastry and fold them up, making sure to seal the edges. Transfer the wellingtons onto the baking tray. Score the top of each wellington with a sharp knife and lightly brush the tops with non dairy milk.
- Bake the wellingtons on the middle-top rack for 20-25mins, or until the tops are light brown in colour. Cool slightly before serving, as they will be very hot on the inside!
Notes
- If you have a food processor, you can pulse the mushrooms, walnuts, onions, and garlic together instead of chopping everything up individually. Cook the mix with the remaining ingredients for 3-4mins.
Storage Instructions:
- Once completely cooled, wrap them up with plastic wrap and refrigerate for up to 1 week.
- Or, freeze them immediately for up to 3 months.
Re-heating Instructions:
- For unfrozen wellingtons: pop them in the toaster oven at 375ºF for 5-8 minutes.
- For frozen wellingtons: bake at 375ºF for 15-20 minutes.
