Mushroom Wellington

This vegan mushroom wellington is a fun spin on the classic beef wellington. Crunchy and packed flavour these stuffed pastry is nothing but addictive. So make extra as it will disappear fast! This is the perfect party dish! it is so crunchy on the outside and so rich in the inside. I love adding walnuts because it gives it that extra crunch.


To make sure your mushroom wellington has the perfect consistency and all the flavours are locked into your pastry you will need to pack it really nice! Following the steps on the progress pictures. A tip to make sure your pastry is sealed is to brush the edges with a tiny bit of water or unsweetened plant based milk. This will work as "your glue".

Progress Pics:

Once your pastry is all wrapped up turn it over, brush with some plant based milk and a tiny splash of maple syrup ( be careful not to add to much so your pastry isn’t sweet, this is just to give the milk a bit of a thicker consistency ) sprinkle some sesame seeds or herbs on top and pop into the oven.

Simply one of my favourite pastry recipes! Once you make this everyone will keep asking you for more! So let's get to it.

Mushroom Wellington

Serves: 8

Prep Time: 10

Cooking Time : 45 min


  • 4 Portobello mushroom caps

  • 1 Puff pastry ( I used gluten free)

  • 1 /2 Cup Kale or spinach, chopped

  • 1/3 Cup Walnuts, chopped (optional)

  • 1 White onion, finely chopped

  • 1 Garlic clove, minced

  • 1 Tbsp olive oil

  • 1 Tbsp Liquid smoke (optional)

  • 2 Tbsp light soy sauce or liquid aminos

  • 1/2 tsp Dried rosemary

  • 1/2 tsp Dried thyme

  • 1/2 tsp Dried oregano

  • 150 gr Silken tofu

  • 1/4 tsp Garlic powder

  • 1 tsp Salt


  1. Preheat oven at 200oC/ 390oF. Line a baking tray with baking pepper and set aside.

  2. Bring a pan to medium heat, add onion and garlic and cook 3-5 min until fragrant. Add spices, except garlic powder, salt and pepper and cook for 2 min mixing constantly.

  3. Add mushrooms and cook for 8-10 min until mushrooms are soft. Add kale, liquid smoke and soy sauce. Cook for 5 more minutes combining every few minutes.

  4. Prepare tofu cream by adding drained silken tofu, garlic powder and 1 Tbsp of water to a blender and mix until smooth. Add mixture to mushroom mix, combine and cook for 3 min. Add walnuts and cook for 3 more minutes.

  5. Prepare pastry by placing it flat in the baking tray. Place mushroom mixture along one side of the pastry leave a generous frame from the edge to fold. ( See process picture ).

  6. Bring the other end to close the pastry. Fold in the the remaining edges to get an enclosed loaf. Carefully turn over the pastry so the fold- ing are facing down. Make little diagonal slits on top of pastry with a sharp knife ( with out cutting through the dough). Brush with almond milk or olive oil.

  7. Bake for 20 min. Remove from heat and let cool down for 10 min. Enjoy

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