Go Back
–+ servings
Two halves of a mushroom wellington stacked on top of one another

Mini Mushroom Wellingtons (Vegan)

LingLing Deng
Individual vegan wellingtons with a delicious mushroom filling wrapped in flakey puff pastry. Serve with homemade cranberry sauce and your favourite side dishes such as mashed potatoes and arugula salad!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 8 wellingtons

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.
    cooked mushroom filling in the pan
  • Roll out the puff pastry on a lightly floured surface into a ~10x28cm rectangle. Cut into 4 smaller rectangles, each about 5x14cm in size.
    rolled out puff pastry cut into a rectangle
  • 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.
    unbaked puff pastries brushed with non dairy milk on a baking pan
  • 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!
    Baked wellingtons on a baking tray

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.
Keyword christmas vegan main course recipes, meatless holiday dish, mini wellingtons, mushroom wellington, mushroom wellington appetizers, plant-based christmas dinner, puff pastry mushroom bites, vegan wellington, vegetarian mini wellingtons
Tried this recipe?Leave a review and share your creation on Instagram!