Create the ultimate vegan holiday showstopper with this spectacular Christmas Vegan Mushroom Wellington that rivals any traditional centerpiece while celebrating the rich, earthy flavors of mushrooms wrapped in golden, flaky pastry. This isn’t just a meat substitute – it’s a magnificent dish in its own right that combines multiple varieties of mushrooms, herbs, nuts, and vegetables into a savory filling that’s both hearty and elegant, all encased in perfectly crispy puff pastry that creates beautiful layers with every slice. Each portion delivers incredible depth of flavor from caramelized mushrooms, aromatic herbs, and a hint of umami from nutritional yeast and soy sauce, while the colorful vegetables and nuts add texture and visual appeal that makes this Wellington worthy of your finest holiday table. Whether you’re hosting vegan guests, looking for an impressive plant-based main course, or simply want to prove that vegan cooking can be just as luxurious and satisfying as any traditional holiday fare, this Wellington brings elegance, flavor, and festive spirit to your Christmas celebration.
Serving: 6-8 people
Cooking Time: 1 hour 15 minutes
Ingredients
For the Mushroom Filling:
2 pounds mixed mushrooms (cremini, shiitake, portobello), finely chopped
1 large onion, finely diced
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon vegan butter
1/2 cup dry white wine (or vegetable broth)
2 tablespoons soy sauce or tamari
1 tablespoon nutritional yeast
1 teaspoon fresh thyme leaves
1 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Vegetable Layer:
1 large red bell pepper, roasted and sliced
1 cup fresh spinach, wilted and squeezed dry
1/2 cup sun-dried tomatoes, chopped
1/2 cup toasted walnuts, chopped
1/4 cup fresh parsley, chopped
For Assembly:
2 sheets vegan puff pastry, thawed
1/4 cup Dijon mustard
2 tablespoons plant-based milk (for brushing)
1 tablespoon sesame seeds or poppy seeds
Salt for sprinkling
For the Mushroom Gravy:
2 tablespoons vegan butter
2 tablespoons all-purpose flour
2 cups vegetable broth
1 tablespoon soy sauce
1 teaspoon fresh thyme
Salt and pepper to taste
Instructions
Begin by preparing your mushroom filling, which is the heart of this spectacular Wellington. Heat olive oil and vegan butter in a large skillet over medium-high heat, then add the finely chopped mixed mushrooms in batches to avoid overcrowding.
Cook the mushrooms for 8-10 minutes, stirring occasionally, until they release their moisture and develop a rich, golden-brown color. This caramelization is crucial for developing the deep, savory flavors that make this Wellington so satisfying.
Add the diced onion to the mushrooms and cook for 4-5 minutes until softened and translucent, then stir in the minced garlic and cook for another 30 seconds until fragrant.
Pour in the white wine and let it bubble and reduce by half, concentrating the flavors and adding depth to the filling. Stir in the soy sauce, nutritional yeast, thyme, sage, salt, and pepper, cooking for another 2-3 minutes until well combined.
Remove the mushroom mixture from heat and let it cool completely while you prepare the other components. The filling should be flavorful, well-seasoned, and free of excess moisture.
Preparing the Vegetable Components
Roast the red bell pepper by placing it directly over a gas flame or under the broiler until the skin is charred all over. Place in a sealed bag for 10 minutes, then peel off the skin and slice into strips.
Wilt the spinach in a dry skillet over medium heat until just wilted, then squeeze out all excess moisture using a clean kitchen towel. This step is essential to prevent soggy pastry.
Combine the roasted pepper strips, squeezed spinach, chopped sun-dried tomatoes, toasted walnuts, and fresh parsley in a bowl, mixing gently to distribute evenly.
Wellington Assembly
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. Roll out one sheet of puff pastry on a lightly floured surface to smooth any creases.
Spread a thin layer of Dijon mustard down the center of the pastry, leaving a 3-inch border on all sides. This adds flavor and helps prevent the pastry from becoming soggy.
Layer half of the cooled mushroom mixture over the mustard, creating an even rectangle about 12 inches long and 4 inches wide, leaving space for sealing the edges.
Add the vegetable mixture on top of the mushrooms, distributing it evenly to create colorful layers that will look beautiful when sliced.
Top with the remaining mushroom mixture, pressing gently to compact the filling and create a neat, uniform shape that will slice cleanly.
Wrapping and Baking
Brush the edges of the pastry with plant-based milk, then carefully wrap the pastry around the filling, sealing the seam and ends by pressing gently with a fork or your fingers.
Place the Wellington seam-side down on the prepared baking sheet and brush the top with plant-based milk for a golden finish. Score decorative diagonal lines on top if desired.
Sprinkle with sesame seeds or poppy seeds and a light dusting of salt for extra flavor and visual appeal.
Bake for 35-40 minutes until the pastry is golden brown and crispy, and the internal temperature reaches 165 degrees Fahrenheit.
Let the Wellington rest for 10-15 minutes before slicing to allow the filling to set and make cleaner cuts possible.
Preparing the Mushroom Gravy
While the Wellington bakes, prepare a rich mushroom gravy by melting vegan butter in a saucepan over medium heat and whisking in the flour to create a roux.
Cook the roux for 1-2 minutes, then gradually whisk in the vegetable broth until smooth. Add soy sauce and thyme, simmering for 5-10 minutes until thickened.
Season with salt and pepper to taste, and strain if desired for a smoother consistency.
Tips for Perfect Christmas Vegan Mushroom Wellington
Remove excess moisture from all ingredients, especially mushrooms and spinach, to prevent soggy pastry that won’t crisp properly.
Cool filling completely before assembling to prevent the pastry from becoming soft and difficult to work with.
Use quality puff pastry and ensure it’s properly thawed but still cold when working with it for the best results and flakiest texture.
Don’t overfill the Wellington, as this makes sealing difficult and can cause bursting during baking.
Score the top lightly for steam vents and decorative appeal, but don’t cut too deep or the filling may leak out.
Check internal temperature to ensure the center is properly heated through while the pastry achieves perfect golden color.
Let it rest before slicing to prevent the filling from spilling out and to make cleaner, more attractive slices.
Make components ahead by preparing the mushroom filling and vegetable mixture up to 2 days in advance for easier assembly.
Serving and Presentation
Slice the Wellington with a sharp knife in clean, decisive cuts to maintain the beautiful layered appearance. Serve with the warm mushroom gravy and traditional holiday sides.
Storage and Reheating
Store leftover Wellington wrapped in the refrigerator for up to 3 days. Reheat in a 350-degree oven for 15-20 minutes to restore crispiness.
Nutritional Information
Per serving (based on 7 servings):
- Calories: 385
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Sodium: 685mg
- Iron: 3.2mg
- Potassium: 485mg
- Folate: 65mcg
- Vitamin C: 45mg
This impressive vegan centerpiece provides substantial plant-based protein from mushrooms, nuts, and nutritional yeast, along with fiber and antioxidants from the colorful vegetables. Mushrooms are rich in selenium and B vitamins, while the nuts contribute healthy fats and additional protein. The sun-dried tomatoes and bell peppers provide vitamin C and lycopene. Though indulgent for a special occasion, this Wellington offers excellent nutrition that makes it a satisfying and health-conscious choice for holiday celebrations.
