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Mushroom and Chestnut Wellington [Vegan]

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In this recipe, three kinds of mushrooms are sautéed and stuffed into a flaky puff pastry with soft butternut squash and chestnuts. The filling for this wellington can be prepped ahead of time. The longer the filling sits, the richer the flavors get, and the less work you have to do the day you make it.
This Recipe is :



  • 2 2/3 cups chesnut mushrooms, sliced
  • 1 2/3 cups oyster mushrooms, sliced
  • 1 2/3 cups shiitake mushrooms, sliced
  • 1 small coquina or butternut squash, peeled and cut into small chunks
  • 1 cup whole cooked chestnuts, cut into rough chunks
  • 4 shallots, diced
  • 3 medium cloves of garlic, minced
  • 2 1/2 cups dry bread crumbs
  • Fresh sage leaves, cut into small strips.
  • 2 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • Salt and pepper to taste
  • Vegan puff pastry, defrosted if frozen
  • 1 tablespoon vegan butter, melted
  • 1 tablespoon sesame seeds


  1. If cooking the roast on the same day, preheat the oven to 350°F and prepare a baking tray.
  2. In a large saucepan add 1 tbsp of olive oil, heat on a medium heat. Add the diced shallot. Cook for 3 minutes, until the shallots begin to soften. Add the minced garlic, cook for another minute.
  3. Add the chopped butternut squash. Cook for 7-10 minutes, until it takes on some color.
  4. Add the sliced mushrooms, stir well, cooking for 5 minutes until the liquid is released. Season with salt and pepper. Stir in the mustard.
  5. Once the mushrooms are softened, add the chestnuts and breadcrumbs. Stir well until the breadcrumbs soften in the mushroom liquid.
  6. In another small pan, add the other tablespoon of olive oil. Heat on a medium heat, once hot, add the sage, frying lightly for about 1 minute until crispy and fragrant.
  7. Stir the sage into the mushrooms. At this point, you can transfer the mixture to a container and once cooled, store it covered in the refrigerator until needed.
  8. If cooking on the same day, lightly flour a work surface and roll out the puff pastry to less than 1/4-inch thick. A thinner pastry will yield a crispier roast.
  9. Carefully transfer the pastry to the baking tray. Down the middle of the pastry, spoon the filling, making sure not to take too much of the liquid. Pile up the filling into a large log shape, pressing it down with the spoon. Fold the edges of the pastry over the filling, a bit like you are swaddling a baby.
  10. Brush the top of the pastry with melted vegan butter and sprinkle with sesame seeds. Cut 3 small slashes in the top of the pastry with a sharp knife.
  11. Bake the roast in the oven for 25-30 minutes, or until bubbling and golden brown on top.





Sarah Pether is a 20  something-year-old from London. When Sarah made the decision overnight to become vegan, her health problems like eczema and chronic headaches had that plagued her for years disappeared. Sarah started a blog, Soy Division, with a good friend and fellow vegan (who has since resigned) in order to share recipes, tips and reviews. Sarah is a big fan of dark chocolate, avocados, using too much garlic and finding the perfect vegan mayonnaise.



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38 comments on “Mushroom and Chestnut Wellington [Vegan]”

Click to add comment
Margaret Mark Klosinski
2 Years Ago

Annette Wander

Sandra Christie
2 Years Ago

Chloe Christie

Wanda Tiger
2 Years Ago

Looks so yummie! :)

Nelly Defaut
2 Years Ago

Vee Abrahim

Melissa J. Klein
2 Years Ago

Shiloh Klein

Karesla van Lier
2 Years Ago

Pascal Labrie, jaaaaaa!

Aggie Carter
2 Years Ago

What would you use instead of chestnuts? they aren't available here, I don't think.

Aggie Carter
02 Mar 2016

I am in Ecuador. :-)

Melissa Woolley
2 Years Ago

Megan Guilfoyle cook this for me

Megan Guilfoyle
02 Mar 2016

Ok chicken xxxxx

Melissa Woolley
02 Mar 2016

No chicken xx

Melissa Woolley
02 Mar 2016

Xxxxxx love u xxxxxx

Katie Audrey Stoner Huntsman
2 Years Ago

Joanne Huntsman

Katie Audrey Stoner Huntsman
2 Years Ago

Joanne Huntsman


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