This veggie Wellington is packed with goodness, is super hearty, and absolutely craveable, and is a win, plant-based or not. Make this for your next party and it'll wow your guests, To top it off, the filling can be prepared a day in advance. It is as close to perfect as they come.

Mushroom Wellington [Vegan]

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For the Potato Mixture

  • 3 tablespoons vegan butter or extra-virgin olive oil
  • 2 cups peeled and finely chopped white or red potatoes (2 large potatoes)
  • 2 cups peeled and finely chopped carrots (3 to 4 large carrots)
  • 1 cup finely chopped celery (3 to 4 stalks)

For the Mushroom Mixture

  • 1/4 cup vegan butter
  • 2 cups finely chopped yellow onion (1 large onion)
  • 4 cloves garlic, crushed
  • 4 cups finely chopped white and/or brown mushrooms (about 1 pound)
  • 1 tablespoon beef- flavored concentrated vegetarian stock
  • 1/2 cup red wine (merlot works well)
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons finely chopped fresh sage
  • 1 1/2 cups  panko crumbs
  • salt and pepper

For assembly

  • 2 sheets (10- × 15-inches each) vegan puff pastry, thawed (from a block of puff pastry)
  • 2 tablespoons melted vegan butter or extra-virgin olive oil
  • 4 to 6 sprigs fresh thyme, for garnish


For the Potato Mixture:

  1. Preheat the oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. In a large nonstick frying pan, melt the vegan butter over medium-low heat. Add the potatoes and cook, stirring, until softened, about 5 minutes.
  4. Add the carrots and celery and cook, stirring occasionally, until the vegetables are soft, about 10 minutes.
  5. Remove from the heat and scrape the mixture into a medium bowl.

For the Mushroom Mixture:

  1. In the same frying pan, melt the vegan butter over medium heat.
  2. Add the onions and cook until soft and translucent, about 4 minutes, stirring occasionally.
  3. Add the garlic and mushrooms and continue to cook, stirring occasionally, until the mush-rooms soften, 3 to 5 minutes.
  4. Add the concentrated vegetarian stock, red wine, thyme, and sage.
  5. Cook until the wine is reduced by half.
  6. Add the mushroom mixture to the potato mixture.
  7. Stir in the panko crumbs and season with salt and pepper.

To Assemble the Mushroom Wellingtons:

  1. Arrange one sheet of puff pastry on a work surface with the long side facing you.
  2. Spoon half of the vegetable mixture length-wise across the lower-half of the pastry, leaving a 2- to 3-inch border, pressing the mixture together with your hands to form a roll.
  3. Fold the sides of the pastry over the filling, then roll it up, starting at the end closest to you.
  4. Repeat with the second Wellington.
  5. Place the Wellingtons on the prepared baking sheet, leaving space between them.
  6. Lightly brush the Wellingtons with the melted vegan butter.
  7. Bake until golden brown, 25 to 30 minutes.
  8. Transfer the Wellingtons to a long plate or a platter and garnish with the fresh thyme sprigs.
  9. To serve, cut into thick slices using a large, sharp knife.


The filling can be made 1 day ahead. Keep in the fridge, covered.


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