Name: Vegan Mushroom Wellington Recipe
Prep time: 50 min
Cook time: 45 min
Total time: 1 h 35 min
Cuisine: Vegetarian
Ingredients: 2 tablespoons olive oil; 16 ounces cremini mushrooms; 3 large yellow onions, peeled and thinly sliced; 3 cloves garlic, minced; 2 tablespoons low sodium soy sauce; 1 tablespoon chopped fresh thyme; 1 teaspoon dried rosemary; 4 ounces baby spinach; 2 medium sweet potatoes, peeled and thinly sliced; 1 sheet puff pastry; 1 tablespoon olive oil; 1 tablespoon unsweetened soy milk

Vegan Mushroom Wellington Recipe is one of those dishes that feels fancy, comforting, and utterly satisfying all at once. The rich mushroom filling paired with flaky puff pastry is a match made in heaven — and it’s surprisingly simple to pull off. Let me show you how to make this showstopper a new favorite in your kitchen!

The image shows a golden-brown flaky pastry roll sliced open to reveal three visible layers inside. The outer layer is a crispy, light brown crust that looks crumbly. Inside, there are two bright orange layers of thinly sliced carrots, creating a striking color contrast. Between the carrot layers is a dark brown filling that looks rich and chunky, possibly with herbs and mushrooms, adding texture and depth. The roll is garnished with sprigs of fresh green thyme on top, sitting on a light brown parchment paper over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Mushroom Wellington Recipe
Top Tip
How to Serve Vegan Mushroom Wellington Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Mushroom Wellington Recipe

Why You'll Love This Recipe

This Vegan Mushroom Wellington Recipe is one of those rare dishes that feels special enough for holidays yet easy enough for a weekend treat. I’m genuinely excited every time I make it because the layers of flavors and textures come together beautifully.

Umami-packed filling: The mushrooms and caramelized onions create a deep, savory flavor that’s impossible to resist.
Impressive presentation: The golden, flaky puff pastry wrapping makes it perfect for entertaining or any day you want to wow your guests.
Versatility: You can swap mushrooms or herbs to suit your taste, making this recipe truly your own.
Plant-based and hearty: It’s filling, nutritious, and a fantastic way to show that vegan food can shine.

A golden brown pastry with a crisscross pattern on top reveals layers of bright orange and dark purple vegetables peeking through the dough. The pastry has a rough, flaky texture with some browned edges and sits on light tan parchment paper inside a white bowl. Fresh green herbs lie next to the pastry, adding a pop of color. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Vegan Mushroom Wellington Recipe has a role to play, working together to create layers of flavor and texture. Shopping quality mushrooms and fresh herbs really pays off, so don’t rush this part—your taste buds will thank you!

Flat lay of fresh whole cremini mushrooms, three large yellow onions thinly sliced in a simple white ceramic bowl, three cloves of whole unpeeled garlic, fresh chopped thyme sprigs, dried rosemary in a small white bowl, fresh baby spinach leaves in a white bowl, two medium sweet potatoes peeled and thinly sliced, a sheet of thawed puff pastry folded neatly on a white ceramic plate, small white bowls containing golden olive oil and creamy unsweetened soy milk placed separately, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cremini mushrooms: These bring meaty texture and earthy depth. You can mix mushrooms or chop coarsely for more bite.
Yellow onions: Slow caramelizing unlocks their natural sweetness to balance the savoriness.
Garlic: Just enough to boost flavor without overpowering.
Low sodium soy sauce: Adds a punch of umami and depth, controlling the saltiness.
Fresh thyme and dried rosemary: Aromatic herbs that brighten and complement the mushrooms beautifully.
Baby spinach: Adds a fresh, tender layer and brightens the filling.
Sweet potatoes: Thinly sliced, they create a subtly sweet, creamy contrast within the layers.
Puff pastry: The flaky, buttery crust that wraps all those delicious fillings into a stunning package.
Olive oil and unsweetened soy milk: For cooking and brushing the pastry to golden perfection.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to make this Vegan Mushroom Wellington Recipe with a little twist depending on the season or mood. Don’t be afraid to experiment!

Variation: Sometimes I swap cremini mushrooms for a mix of shiitake and portobello to add layers of texture and flavor—it gives the filling a richer bite.
Seasonal change: In colder months, I add a splash of red wine to the mushroom mixture for warmth and depth. It really elevates the savoriness.
Easy swap: If you can’t find puff pastry, I’ve used homemade pie crust with good results—just expect a different texture but still delicious!

Step-by-Step: How I Make Vegan Mushroom Wellington Recipe

Step 1: Getting the Puff Pastry Ready

Start by setting your frozen puff pastry out to thaw at room temperature; this usually takes about 30 minutes. While it’s thawing, preheat your oven to 375°F and lightly grease a baking pan. Getting the puff pastry to the right softness is key — too cold and it’ll crack, too warm and it’ll be sticky and hard to handle.

Step 2: Crafting the Mushroom Filling

I like to pulse the cremini mushrooms in my food processor until crumbly, but take care not to overdo it or you’ll lose that nice bite. Alternatively, finely chopping works just as well if you want more texture. Heat up olive oil in a large pan and caramelize the thinly sliced onions over medium heat for about 30 minutes — patience here pays off big time. They should turn a deep golden color and smell amazing. Adding just a pinch of salt near the end really helps bring out their sweetness.

Next, toss in the mushrooms, minced garlic, and soy sauce. Cook everything down for about 10 minutes until the mushrooms soften and most of their liquid has evaporated — this intensifies the flavors. Stir in fresh thyme, dried rosemary, and baby spinach last, letting the spinach wilt into the mixture. Taste and decide if you want a tiny bit more salt; the soy sauce usually covers it perfectly.

Step 3: Assembling the Wellington layers

Roll out the thawed puff pastry on parchment paper to roughly 9×12 inches — this makes folding and transferring much easier. Line the middle third with a layer of thinly sliced sweet potatoes, then add half the mushroom mixture on top. Repeat layering sweet potatoes and mushrooms, finishing with a final sweet potato layer. If you want, you can peek at my photos in the post to see how it looks here — visual guides really helped me get it just right when I started!

Carefully fold the pastry sides over the filling and seal the edges by pinching firmly, using a dab of water if they don’t stick easily. Flip the whole Wellington onto the baking pan so the seam is underneath. Use a sharp knife to score a gentle criss-cross on top — it lets the steam escape and creates a gorgeous pattern.

Step 4: Baking to Golden Perfection

Mix olive oil and soy milk, then brush this gently all over the pastry surface to help it turn golden and shiny. Pop it in the oven for 40 to 45 minutes. You want that puff pastry to rise and get beautifully browned. Let the Wellington rest for at least 10 minutes after baking — it helps everything set up so you get clean slices. Believe me, it’s worth the wait!

Top Tip

From my kitchen to yours, these tips have saved me a few times and made this Vegan Mushroom Wellington Recipe turn out perfectly every time.

Caramelize onions low and slow: It takes time (around 30 minutes), but the sweetness you’ll unlock is a game-changer for the filling.
Don’t over-process mushrooms: Leaving some texture adds a “meaty” quality and more interest in every bite.
Seal pastry edges with water: If you find the pastry dry or uncooperative, a little water helps the seams stick firmly.
Rest before slicing: Cutting too soon can cause the layers to collapse — waiting 10 minutes lets it settle beautifully.

How to Serve Vegan Mushroom Wellington Recipe

Vegan Mushroom Wellington - Serving Suggestion

Garnishes

When I serve this Wellington, I love to sprinkle finely chopped fresh parsley or thyme on top for a pop of color and freshness. Sometimes a drizzle of vegan gravy or a dollop of mustard adds a great tang. It’s all about what flavors you enjoy most alongside that rich filling.

Side Dishes

Roasted root vegetables, garlic mashed potatoes, or a crisp green salad are my go-to companions for this dish. These sides keep the meal balanced without competing with the Wellington’s star ingredients.

Creative Ways to Present

For family gatherings, I sometimes make mini individual wellingtons using smaller puff pastry sheets—it's so charming! Another fun idea is arranging slices fanned out on a large platter surrounded by roasted veggies for a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge where they keep well for 3-4 days. The flavor often deepens overnight, making reheats just as delicious.

Freezing

I’ve frozen fully baked slices wrapped tightly in foil and then sealed in a freezer bag. When defrosted and reheated, the Wellington holds up beautifully, just make sure to reheat slowly to preserve the pastry’s crispness.

Reheating

Oven reheating at 350°F for about 15 minutes works best to warm through gently and bring back the pastry’s crunch. I avoid microwaving since it can make the pastry soggy.

Frequently Asked Questions:

Can I use other types of mushrooms for this Vegan Mushroom Wellington Recipe?

Absolutely! Mixed mushrooms like shiitake, portobello, or even button mushrooms work great. Just make sure to chop or pulse them finely to maintain texture.

How long does it take to make this Vegan Mushroom Wellington Recipe?

From start to finish including thawing, preparation, and baking, expect about 2 hours and 10 minutes. Most of the time is hands-off while onions caramelize and the Wellington bakes.

Can I make the filling ahead of time and assemble later?

Yes, you can make the mushroom filling and slice the sweet potatoes a day ahead. Store them separately in the fridge. On the baking day, just thaw your puff pastry, assemble, and bake.

What should I serve with Vegan Mushroom Wellington Recipe?

Roasted veggies, mashed potatoes, or a bright salad pair beautifully. I also enjoy serving it with vegan gravy for that added comfort touch.

Final Thoughts

This Vegan Mushroom Wellington Recipe is close to my heart because it brings warmth and celebration to the table, regardless of the occasion. It proves that plant-based cooking can be elegant, comforting, and downright delicious all at once. I hope you make it, share it, and enjoy every flaky, savory mouthful as much as I do!