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Vegan Mushroom Wellington

Ultimate VEGAN MUSHROOM WELLINGTON: A Flavorful, Festive Feast (WFPB)

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, WFPB main dish for any festive gathering or special dinner.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dinner, Main Course
Cuisine British-inspired
Servings 6 servings

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.