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This Vegan Mushroom Wellington with WFPB Crust is a wholesome and delicious plant-based take on a classic dish. Featuring a savory mushroom and lentil filling wrapped in a comforting crust, it’s the perfect oil-free, plant-based main dish for any festive gathering or special dinner.
THE PERFECT MAIN DISH FOR THE HOLIDAYS OR SPECIAL GATHERINGS
A beautifully Vegan Mushroom Wellington with a healthy Crust is perfect for celebrating special moments or simply enjoying a comforting meal with loved ones.
It is filled with a savory combination of mushrooms, lentils, nuts, and fragrant herbs. The mushroom filling is rich in umami flavor and is perfect for the holiday season or a cozy family dinner.
This Vegan Mushroom Wellington not only looks stunning but also tastes amazing. With its tender, savory filling and golden potato crust, this dish will surely please everyone, whether vegan or not.
Perfect for those following a whole-food, plant-based (WFPB) diet, it’s sure to be the star of your holiday table!
- WHAT ALLERGENS IS FREE FROM?
- A BRIEF HISTORY OF THE WELLINGTON RECIPE
- WHY THIS RECIPE WORKS AND IT’S GOOD FOR YOU
- HOW TO PREPARE THIS VEGAN NUT ROAST
- WHAT WILL YOU LOVE ABOUT THIS VEGAN MUSHROOM WELLINGTON?
- WATCH THE STEP-BY-STEP VIDEO!
- PRINTABLE RECIPE CARD
- WAYS TO ENJOY THIS RECIPE
- DID YOU MAKE THIS VEGAN MUSHROOM WELLINGTON?
WHAT ALLERGENS IS FREE FROM?
- Dairy-Free
- Egg-Free
- Gluten-Free (Ensure gluten-free crust, tamari and breadcrumbs are used)
- Make it soy-free by skipping the soy sauce and using coconut aminos or more balsamic vinegar instead.
For Nut-Free holiday dinner options, check out my Chickpea Loaf, Lentil Loaf, Vegan “Chicken” Pot Pie, or Vegan Shepherd’s Pie recipes.
This recipe suits anyone following a vegan, meat-free, oil-free, and whole-food plant-based diet.
A BRIEF HISTORY OF THE WELLINGTON RECIPE
The Wellington recipe, a classic dish named after Arthur Wellesley, the 1st Duke of Wellington, is believed to have been inspired by his victory at the Battle of Waterloo in 1815.
Traditionally made with beef wrapped in puff pastry, it reflects the rich, celebratory cuisine of 19th-century England. While its origins are debated, it likely evolved from the French “filet de bœuf en croûte,” showcasing the period’s culinary fusion.
Modern variations, like Mushroom Wellington, offer plant-based takes on this elegant centerpiece, preserving its legacy of sophistication and festive appeal.
WHY THIS RECIPE WORKS AND IT’S GOOD FOR YOU
This Vegan Mushroom Wellington with a healthy Crust is delicious and highly nutritious. By making your mushroom filling, you can control every ingredient. You can use any of my recipes for the crust, ensuring a wholesome and healthy result without any refined oils or processed ingredients.
The combination of mushrooms, lentils, and nuts creates a hearty and satisfying filling, while the crust adds a comforting touch. This dish is perfect for special occasions when you want to impress your guests with a beautiful yet healthy meal.
This oil-free recipe uses whole, minimally processed ingredients, making it a healthy addition to your diet. It is perfect for those looking for a satisfying and protein-rich meal without compromising on nutrition.
HOW TO PREPARE THIS VEGAN NUT ROAST
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
This dish is made by preparing a savory mushroom filling, wrapping it in a WFPB crust, and baking it until golden and firm.
The result is a stunning Wellington that looks as good as it tastes.
Let’s explore the kitchen tools, ingredients, and step-by-step instructions to make this delicious dish.
USEFUL KITCHEN EQUIPMENT
Here’s what you’ll need to make this stew:
- Bowl: To make the dough.
- Wooden spoon: To stir the ingredients.
- Chef’s knife: For chopping the vegetables and nuts.
- Cutting board: For vegetable preparation and cutting the Wellington.
- Rolling Pin: To roll out the crust.
- Brush: For brushing the potato crust with plant-based milk and maple syrup before baking.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is everything you will need to prepare this hearty nut roast:
For the Crust:
You can use any of my crust recipes, or your version. For this recipe, I love my GF almond flour pie crust. Duplicate that recipe to have enough dough to fold the filling. The original Wellington recipe uses puff pastry; there are vegan versions but no commercial WFPB ones (at least, I don’t know any).
- Fine Almond Flour provides a gluten-free base with a rich, nutty flavor and tender, flaky texture.
- Flaxseed Meal is a binding agent that replaces eggs and adds a nutritional boost of fiber and omega-3 fatty acids. You can also use Ground chia seeds.
- Organic Cornstarch or Arrowroot Starch lightens the texture and aids in binding, ensuring a tender and cohesive crust.
- Baking powder helps the crust rise slightly, offering a light and airy texture, making it soft, and helping to expand your crust—a tip from the Kitchn.
- Salt enhances and balances flavors, adding a touch of savoriness.
- Apple Sauce introduces moisture without oils or butter and adds a subtle sweetness. See my recipe here!
- Apple Cider Vinegar strengthens the gluten-free flours and aids in leavening for a flaky, light, and tender outcome.
- Cold Water adjusts the dough’s consistency, ensuring it’s workable yet not too sticky.
Mushroom Filling:
- Cremini Mushrooms: Provide a rich umami flavor and meaty texture.
- Large Onion: Adds depth and sweetness to the filling.
- Garlic cloves: Brings aromatic flavor to the dish.
- Lentils: add plant-based protein and fiber. You can use cooked or canned lentils. To substitute, Use chickpeas for a different texture.
- Mixed nuts provide healthy fats and protein. You can use cashews, walnuts, almonds, hazelnuts, or any combination of your favorite nuts.
- Panko breadcrumbs: Helps to bind the mixture and provide texture. Substitute: Use gluten-free breadcrumbs if needed.
- Fresh herbs: Rosemary, thyme, and parsley add depth of flavor. If fresh herbs are not available, substitute dried herbs.
- Tamari and balsamic vinegar: These ingredients balance savory and tangy flavors, enhancing the overall taste of the nut roast.
- Smoked Paprika: Adds a smoky note.
- Salt and pepper to taste.
For assembling:
- Dijon Mustard: Adds tanginess to the filling.
- Plant-based Milk + maple syrup: Helps brown the crust.
DIRECTIONS WITH PICTURES
To make this nut roast, follow these simple steps:
Step 1: Prepare Crust: Mix almond flour, flaxseed meal, cornstarch, baking powder, salt, applesauce, and vinegar into a smooth dough. Chill for 30 minutes.
Step 2: Preheat Oven: Set to 375°F (190°C).
Step 3: Make Filling: Sauté onions, garlic, mushrooms, and spices. Add balsamic vinegar, tamari, lentils, walnuts, breadcrumbs, and seasoning. Cook for 5 minutes, stir in parsley, and cool.
Step 4: Assemble Wellington: Roll the dough, spread Dijon mustard, add the filling, and fold the dough over.
Crimp ends, score with a knife, and decorate. Brush with plant milk and maple syrup.
Step 5: Bake: Bake 35-40 minutes until golden. Cool slightly.
Step 6: Serve: Slice and enjoy!
WHAT WILL YOU LOVE ABOUT THIS VEGAN MUSHROOM WELLINGTON?
- Hearty and Comforting: The combination of savory mushroom filling and the healthy crust makes this dish a perfect comfort food.
- Allergen-Friendly: This dish is free from gluten, dairy, eggs, and oil, making it suitable for various dietary needs. For Nut-Free holiday dinner options, check out my Chickpea Loaf, Lentil Loaf, Vegan “Chicken” Pot Pie, or Vegan Shepherd’s Pie recipes.
- Perfect for Special Occasions: Ideal for holiday dinners, gatherings, or any time you want to impress.
- Stunning Presentation: The decorated crust adds an impressive touch, perfect for holidays or special gatherings.
Let’s prepare this delicious recipe!
OTHER MAIN DISH TO MAKE FOR THE HOLIDAYS!
WATCH THE STEP-BY-STEP VIDEO!
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PRINTABLE RECIPE CARD
Ultimate VEGAN MUSHROOM WELLINGTON: A Flavorful, Festive Feast (WFPB)
Equipment
- 1 Large skillet or pot
- 1 Wooden spoon
- 1 Chef’s knife:
- 1 Cutting Board
- 1 Baking sheet
- 1 Rolling Pin
Ingredients
For the almond Flour Crust:
- 4 cups almond Flour fine
- 6 tbsp flaxseed meal (ground flax seeds)
- 2/3 cup organic cornstarch (or arrowroot starch)
- 1/2 tsp baking powder
- 1 tsp salt
- 2/3 cup unsweetened apple sauce
- 2 tsp apple cider vinegar
- cold water (optional, as needed)
For the Mushroom Filling:
- 1 cup cremini mushrooms (finely chopped)
- 1 large onion (finely chopped)
- 3 cloves garlic (minced)
- 1 cup cooked lentils (240 ml cooked lentils or canned)
- 1 cup mixed nuts (240 ml, finely chopped)
- 1/4 cup balsamic vinegar (60 ml)
- 1 Tbsp tamari or soy sauce (low-sodium)
- 1 Tbsp fresh thyme
- 1 Tbsp fresh rosemary
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- Salt to taste
- 1/4 cup fresh parsley (60 ml fresh parsley, chopped)
- 1/2 cup panko breadcrumbs (GF if needed)
For Assembling:
- 2 Tbsp Dijon mustard
- 1 Tbsp plant-based milk + 1 tsp of maple syrup for brushing
Instructions
- Prepare the Crust (I’m preparing an almond flour crust): In a large mixing bowl, combine almond flour, flaxseed meal, cornstarch, baking powder, and salt. Add applesauce and vinegar, forming a dough. Knead the dough until smooth, form it into a ball, cover, and refrigerate for 30 minutes.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Mushroom Filling: Sauté onions in a large non-stick pan over medium heat until soft. Add garlic and cook for 2 minutes. Add mushrooms, thyme, rosemary, and smoked paprika. Cook until mushrooms are golden. Stir in balsamic vinegar, tamari, lentils, walnuts, breadcrumbs, and salt and pepper. Cook for 5 more minutes. Remove from heat, stir in parsley, and let cool.
- Assemble the Wellington: Roll the crust dough into a large rectangle (1/4 inch thick) on a parchment-lined baking sheet. Spread Dijon mustard in the center, then place the mushroom filling in a log shape. Using the parchment paper, pick up one side of the dough and fold it over the loaf, then do the same with the opposite side. Lightly press down to secure the seams. crimp the ends together, and cut the excess. Roll the loaf to hide the seams, and using a knife, create a diamond pattern on the dough by lightly scoring the surface. Cut out small leaf-shaped pieces of dough and arrange them decoratively on top of the Wellington. Brush with a mix of plant-based milk with maple syrup.
- Bake: Bake for 35-40 minutes or until the crust is golden and firm. Allow to cool slightly before slicing.
- Serve: Slice and enjoy your delicious and beautifully decorated Mushroom Wellington!
Notes
- Crust Tips: If the dough feels too dry, add cold water, 1 tablespoon at a time, until pliable. Work with the dough quickly to prevent it from drying out. Cover it with a damp cloth while assembling.
- Filling Variations: For different flavors, substitute cremini mushrooms with other varieties, like portobello or shiitake. For added texture, replace some nuts with sunflower seeds or chestnuts.
- Assembly Tips: Roll the crust evenly to prevent cracks. Use a ruler or guide for precise dimensions. If the crust cracks during folding, patch it with extra dough and smooth it with damp fingers.
- Decoration: Use small cookie cutters for decorative dough shapes like stars or leaves. Brush decorations with the same plant milk and maple syrup mix for an appealing finish.
- Baking Notes: To prevent overbaking, check the Wellington after 30 minutes. If it browns too quickly, cover with foil. Let it rest 5-10 minutes after baking to firm up before slicing.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can also be reheated in the oven at 350°F (175°C) for 10-15 minutes. You can freeze the assembled Wellington before baking by wrapping it tightly and storing it for up to 3 months, then bake from frozen at 375°F (190°C) for 50-60 minutes, or freeze baked slices for up to 2 months and reheat at 350°F (175°C) for 15-20 minutes.
- Make-Ahead Option: Prepare the filling and dough a day ahead. Store the dough in the fridge and assemble the Wellington just before baking.
- Serving Suggestion: Pair with a vegan gravy or cranberry sauce for extra holiday flavor.
WAYS TO ENJOY THIS RECIPE
Here are some delicious ways to enjoy this recipe:
- Holiday Feast: Serve it as the centerpiece for Thanksgiving, Christmas, or other festive gatherings alongside roasted vegetables and vegan gravy.
- Everyday Dinner: Pair with a simple green salad or steamed veggies for a hearty, balanced meal.
- Special Occasions: Impress guests at dinner parties or celebrations with its elegant presentation and rich flavors.
- Leftovers: Enjoy slices cold or reheated for a quick, satisfying lunch the next day.
There you have it—a delicious, hearty Vegan Mushroom Wellington that will impress any gathering. Enjoy every bite!
DID YOU MAKE THIS VEGAN MUSHROOM WELLINGTON?
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