Create a spectacular, show-stopping vegan centrepiece with this meat-free version of the classic Wellington packed with flavoursome Portobello mushrooms and spinach wrapped in delicious flaky puff pastry.
This vegan Portobello mushroom Wellington is comforting, warm and super filling – basically a hug in the form of a recipe. Perfect for a Sunday lunch or a special occasion.
This Portobello Mushroom Wellington is:
- Super tasty & very filling
- Enough of a ‘showstopper’ to make the meat-eaters insanely jealous
- Relatively easy to make – a lot of the store-bought puff pastry these days is vegan friendly, so all you have to worry about is the filling!
- Vegan friendly
- Perfect served with creamy mashed potato, green vegetables and a rich onion gravy. Yummy!
Portobello mushroom Wellington
- 2 tbsp extra-virgin olive oil
- 1 large onion, peeled and chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 small leek, finely chopped
- 300 g baby spinach
- 600 g Portobello mushrooms
- 2 cloves of garlic, finely chopped
- 1/2 lemon juice only
- 1 tbsp coriander seeds
- 6 springs of thyme, leaves only, finely chopped
- 500 g
ready to roll vegan puff pastry
- 1 tbsp dijon mustard
- 1 medium potato, thinly sliced
For the glaze:
- 1 tbsp non-dairy milk
- 1 tbsp extra-virgin olive oil
- In a large frying pan, heat 1 tablespoon of olive oil, add in the onion, season with salt and pepper and cook until soft and translucent.
- Add the chopped leek and cook for 1 minute before adding the spinach leaves. Cook until wilted. Transfer into a large bowl and leave to cool.
- Return the pan to the heat and add in the remaining tablespoon of oil. Add the mushrooms and garlic and cook until soft. Once cooked, transfer into a food processor, add the lemon juice and pulse for a few seconds until crumbly (be careful not to over-process as we don’t want the mixture to be too smooth).
- In a pestle and mortar, bash the coriander seeds until fine. Stir into the mushroom mixture together with finely chopped thyme leaves.
- Preheat the oven to 200C | Gas Mark 6.
- Roll out the puff pastry on a sheet of baking parchment
- Spread the caramelised onion, leek and spinach mixture over the middle third of the pastry, leaving a 3 cm border at the edge of the pastry for sealing. Add a layer of the mushroom mixture, then a layer of potato slices. Spread the dijon mustard over the potato slices.
- Carefully roll the pastry over the top of the mushroom mixture until you have a log and the filling is completely covered – the pastry should overlap in the middle.
- To make the vegan ‘egg wash’ glaze, simply combine the dairy-free milk with olive oil.
- Using a pastry brush, lightly cover the pastry with the glaze making sure you go over the pastry join to seal it properly. Fold the ends to ensure the filling does not leak out. Roll over the log so that the seam is facing the bottom and brush the other side with the glaze. Using a sharp knife, score the top of the Wellington diagonally to create a checkered pattern.
- Place in the freezer for around 5 minutes, then brush again with another layer of glaze.
- Bake in the middle of the oven for 35-45 minutes or until golden brown. Serve with vegan gravy!