Vegan wellington recipe with mushroom and walnut

Preparation: 40 mins
6

This vegan wellington recipe is a real Christmas showstopper. The centrepiece’s flaky pastry and succulent mushroom filling are sure to be a hit with herbivores and meat eaters alike. While some of the stages of this recipe can be a bit fiddly, we’re certain it will be worth it for that classic wellington look. Moist mushroom pâté surrounds a beetroot pink middle and is encased in golden pastry.

Serve with all of the usual Christmas trimmings as a vegan alternative to the main event.

Not only does the mushroom pâté look the part, it’s also full of nutrients. Mushrooms are rich in B vitamins, like niacin, which are real digestive boosters and fab for your skin too. A Portobello mushroom also contains more potassium than a small banana. Potassium is crucial to heart muscle and nerve function.

This fabulous vegan wellington recipe is extracted from Great British Vegan by Aimee Ryan. Whether you’re a full time vegan or just looking to introduce more plant-based meals into your diet, there’s a whole number of delicious meals to tempt you in this recipe book. This unique take on vegan cooking reimagines over 80 classic British dishes including shepherd’s pie, Welsh rarebit, Eton Mess, and even sticky toffee pudding.

Discover more delicious recipes

Ingredients

  • 1 x 320g sheet of vegan puff pastry
  • 4 tbsp aquafaba or unsweetened dairy-free milk, for glazing

For the pâté

  • 1 tbsp dairy-free butter, plus extra for greasing
  • 1 onion, finely diced
  • 250g chestnut (cremini) mushrooms, finely chopped
  • 1 tsp miso paste
  • 1 tbsp balsamic extract
  • 1 large handful spinach or kale, washed and chopped
  • 100g walnuts

For the filling

  • 1 tbsp vegetable oil
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 1 tbsp balsamic vinegar
  • 1 tsp yeast extract
  • 120g shiitake or chestnut (cremini) mushrooms, finely chopped
  • 1 small cooked beetroot, roughly chopped
  • 2 tsp dried mixed herbs
  • 1 x 400g can kidney beans, drained and rinsed
  • 125g cooked rice
  • 40g porridge oats
  • 4–6 tbsp plain (all-purpose) flour
  • Sea salt and ground black pepper

Method

  1. Make the pâté. Melt the butter in a medium saucepan over a medium heat and fry the onion and mushrooms for five minutes, until softened. Add the miso paste and vinegar and cook for a further five minutes, until everything is dark and sticky. Stir in the spinach and leave to wilt. Remove from the heat and put in a food processor along with the walnuts. Blitz to a smooth pâté.
  2. Preheat the oven to 200ºC fan/220ºC/425ºF/gas 7 and grease a roasting tray with butter.
  3. Next make the filling. Heat the oil in a large saucepan over a medium heat and fry the onion and garlic for five minutes, until softened. Add the balsamic vinegar, yeast extract and mushrooms then cook for a further eight minutes until brown and sticky. Mix with the rest of the ingredients, season and use a masher to combine everything together into a thick, chunky mixture. You can also pulse in a food processor. Shape the filling into a large log shape, the length of the short side of the pastry sheet.
  4. Unroll the pastry and spread over a thick layer of the pâté, the width of the log. Place the log on top and cover it with the rest of the pâté. Don’t worry if it looks messy!
  5. Gently pull the puff pastry up and around the log, tucking in the edges of the pastry as you go so it is completely covered. Seal the two ends together with aquafaba or milk, then turn the wellington over so that the seal is hidden underneath. Brush the whole log with aquafaba or milk to glaze and use any excess pastry to decorate the top and glaze that too. Bake for 25 minutes until puffed and golden.
  6. Allow to cool slightly before cutting into 2.5cm/1in thick slices to serve.