This delicious wellington is perfect if you are entertaining. Chestnut mushrooms are fragranced with Chinese five-spice and serve in warm, flaky, buttery plaited puff pastry. You can even make the filling a day ahead of time for some stress-free dinner prep.

Asian Mushroom Wellington [Vegan]

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Cooking Time



  • 8.8 ounces Chestnut mushrooms
  • 3.5 ounces carrots
  • 4 shallots, finely sliced
  • 3 garlic cloves, crushed
  • 1 tablespoon, plus 1/2 tablespoon Chinese five-spice
  • 1 chia egg (1 tablespoon ground chia seeds mixed with 3 tablespoons water)
  • 3 tablespoons bread crumbs
  • 3 tablespoons tamari
  • 1 package puff pastry
  • 1/4 cup, plus 1 tablespoon fresh coriander
  • Olive oil
  • Melted vegan butter, to brush
  • Salt and pepper


  1. Make the chia egg by mixing together ground chia seed and water. Set aside. Wash and clean mushrooms. Mince them very finely.
  2. Heat some olive oil in a large frying pan. Add finely sliced shallots, crushed garlic, and Chinese five-spice.
  3. Add minced mushrooms and grated carrots. Fry gently until mushrooms are cooked.
  4. Remove from heat. Add tamari sauce, bread crumbs, chopped coriander, and chia egg. Mix well until all is well blended together. Season to taste and set aside.
  5. Preheat the oven to 400°F.
  6. Roll out pastry sheet on baking paper.
  7. With a sharp knife, cut diagonal 8/10-inch wide strips on each side. Pile mushroom mixture in the middle, packing it tightly.
  8. Alternating sides, plait each strip on top of the other until you reach the end and then brush some vegan butter all over.
  9. Place in the oven for 40 minutes until golden.
  10. Once done, leave to rest for 10 mins before serving.

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