A festive, vegan spin on a classic beef wellington, this mushroom wellington is made for special occasions! With two types of mushrooms, lentils, walnuts, and butternut squash, this showstopping mushroom wellington is perfect for Thanksgiving and Christmas. With step-by-step photos.
Are you ready for the most incredible main dish for the holiday season? This mushroom Wellington is a crowd-pleasing, show-stopping main dish! With layers of mushrooms, lentils, butternut squash, and plenty of fresh herbs, this Wellington is worth the effort.
As a plant-based dietitian, I’m always on the hunt for main dishes that celebrate the beauty of plants and this mushroom wellington is it!
It does have a lot of steps, but none of them are difficult. To ensure the perfect vegan Wellington, I’ve got step-by-step directions with photos below, or scroll all the way down to the recipe card to see the exact amounts.
You need an egg wash to get a nice brown crust on this Wellington. You can use full-fat coconut milk, melted vegan butter, or even an egg alternative, like just egg. If you don’t need this to be vegan, then you can use a whisked egg for the egg wash.
I know there are a lot of steps for this mushroom Wellington, but all of the layers are needed to create the perfect balance of texture and flavor. I don’t recommend omitting any of them for best results.
Button mushrooms or cremini mushrooms are fine for the mushroom mixture, or you can use wild mushrooms if you want a fancier Wellington. Oyster, shiitake, or even more portobello mushrooms will work.
You can omit the tomato paste if desired; it’s added for an extra hit of plant-based umami. The walnuts also add a nice texture, but it is OK to omit them if you like.
For the lentils, make sure they are cooked! For ease, you can use canned lentils or even the precooked lentils that are in some grocery stores in the refrigerated section, like Trader Joe’s.
Finely dice the squash. It will be easier to pack if the cubes are smaller. Toss together the squash with olive oil and salt and roast until tender. Set aside. 
Sear the portabello mushrooms in a large skillet until browned on each side. Season with salt and pepper. Set aside. 
Place the mixed mushrooms into a food processor and pulse until chopped but not mushy. Add the shallots and garlic and pulse until minced. 
Saute the mushrooms in olive oil until all the water is removed and they are starting to brown. Add in the soy sauce and tomato paste and cook another 5 minutes. Remove from heat and fold in the lentils and walnuts. 
Cook the onions with the remaining olive oil, salt and pepper. Let them cook slowly until just browned, then add in the apple juice and cook until rich and dark in color, which can take 30 minutes. Add in the balsamic vinegar, then remove from heat and set aside to cool. 
Place a piece of parchment paper on your counter and lightly dust it with flour. Unfold your thawed puff pastry onto the parchment paper and roll it out into a 13-inch-by-16-inch rectangle. 
Add half of the mushrooms to the center of the puff pastry. 
Place the onions over the mushrooms.
Add the butternut squash on top of the mushrooms and onions.
Lay the portabello mushrooms over the onions and chopped mushrooms. 
Add the remaining mushroom mixture onto the portabello mushroom, then gently pack the mushroom mixture to form an even layer on top, shaping it like a freeform meatloaf. 
Stretch one side of the puff pastry over the mixture, then wash with the egg wash alternative of choice 
Lift the remaining puff pastry flap over the egg-washed puff pastry, gently stretching it as needed. Then press down to seal. Brush the insides of the puff pastry and press to seal, tucking both sides underneath. 
Place the log in the fridge for at least an hour. Heat the oven to 400 degrees F, then brush the top of the puff pastry with coconut milk and decorate as you like. Bake until puff pastry is deep golden and flaky, 45-50 minutes. Let cool slightly on the baking sheet, 10 minutes before slicing. 
Make sure to season each layer and taste– you won’t be able to change the seasoning after it’s assembled, so I like to make sure that each layer tastes great. If you do that, then you’re guaranteed the most incredible vegan mushroom Wellington!
You need puff pastry for this; regular pie crust won’t work the same way and shouldn’t be substituted for vegan puff pastry. Yes, most puff pastry on the market is naturally vegan!
As this is an involved recipe, you may want to know if you can make this ahead of time. Especially if you want to serve for the holidays.
To prep ahead of time, you have a few different options. The first is to prep each of the ingredients ahead of time– cooking the portabello mushrooms, making the mushroom and lentil mixture, roasting the butternut squash, and cooking the onions. This can be done the day before.
To cook this for the holidays, assemble the Wellington in the morning and then place it in the fridge before placing it in the oven to bake.
Serve this one with your favorite holiday side dishes! I love this alongside my slow cooker potatoes or vegan mashed potatoes, mushroom gravy, vegan stuffing, and fresh green bean casserole.
This mushroom wellington is a showstopping main dish, and the effort to prepare it makes it a special dinner or holiday main.
If you make this mushroom wellington, make sure to come back to leave a rating and a comment. Seeing you make my recipe makes my day, and your feedback helps other readers!
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A festive, vegan spin on a classic beef wellington, this mushroom wellington is made for special occasions! With two types of mushrooms, lentils, walnuts, and butternut squash, this showstopping mushroom wellington is perfect for Thanksgiving and Christmas. With step-by-step photos.
See step-by-step photos in the post above
*For ease, you can use cooked, canned lentils or the precooked lentils from Trader Joe’s!
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