Vegan Portobello Wellington is one of my favorite dishes to make. The first time I tried it, I was surprised at how rich and flavorful it was. I love using portobello mushrooms because they are meaty and satisfying. Making Vegan Portobello Wellington is a fun process, and it always makes my kitchen smell amazing. The combination of mushrooms, spices, and a flaky pastry is just perfect.
A Special Meal for Friends
Whenever I have friends over for dinner, I often choose to make Vegan Portobello Wellington. It feels fancy, but it’s really simple to prepare. I start by roasting the portobello mushrooms until they are tender and juicy. While they cook, I sauté some onions, garlic, and spinach in a pan. This mix adds even more flavor to the dish. Once everything is ready, I wrap the mushrooms and veggies in puff pastry, creating a beautiful, golden-brown crust.
Gathering Around the Table
When I serve Vegan Portobello Wellington, my friends always admire it. They can’t believe it’s vegan! I slice it into pieces, and everyone gets excited to taste it. The first bite is always the best, with the flaky pastry and savory filling. I love watching their smiles as they enjoy a delicious meal together. It makes my heart happy to share something I love with the people I care about.
Sometimes, I have leftovers from Vegan Portobello Wellington. I usually put them in the fridge, and the next day, I create a new meal. I chop up the Wellington and toss it into a salad or a stir-fry. This way, I get to enjoy the amazing flavors again in a different way. Every time I make Vegan Portobello Wellington, I remember why it’s one of my favorite recipes. It brings joy to my kitchen and my heart.
Table of Contents
Chef’s Notes- Vegan Portobello Wellington
- Make sure the onions, spinach, and mushrooms are fully cooled before assembling. Warm ingredients can cause the puff pastry to turn soggy, so chilling them in the fridge is essential for a crisp texture.
- Opt for a premium vegan puff pastry. This makes a big difference in achieving a flaky, golden crust that pairs well with the tender filling.
- Applying two layers of vegan egg wash and freezing in between each layer (for 10 minutes) enhances the pastry’s crispness, giving the Wellington a beautiful golden sheen.
- To prevent excess moisture from making the pastry soggy, ensure the mushrooms are thoroughly seared. This creates a slightly crispy exterior and keeps the flavors rich and concentrated.
- Adding fresh herbs like rosemary or sage with the thyme brings a new aromatic layer to the dish, making it feel even more festive and complex.
- For extra flavor, consider adding garlic or even a splash of balsamic to the onions as they caramelize. This adds a subtle, sweet acidity that complements the earthy mushrooms and spinach.
Vegan Portobello Wellington
Transform your holiday meals with this exquisite Vegan Portobello Wellington! Inspired by classic elegance, tender portobello mushrooms are masterfully encased in a crisp, golden vegan puff pastry, creating a delightful centerpiece that’s both hearty and compassionate. Perfect for Christmas, Thanksgiving, or any special occasion, this dish promises to impress your guests with its rich flavors and stunning presentation. Whether you’re a seasoned vegan or simply seeking a wholesome and impressive entrée, this Wellington is sure to become a new favorite in your culinary repertoire. Dive into a world of savory delight and elevate your dining experience with this spectacular plant-based masterpiece!
4
servings10
minutes50
minutes517
kcal20
minutes1
hour20
minutesKeep the screen of your device on
Ingredients
- Vegetables
4 large portobello caps stems removed and thoroughly cleaned
3 large onions peeled and diced
10.5 ounces fresh baby spinach leaves
- Herbs and Seasonings
4 sprigs fresh thyme leaves stripped
Salt to taste
Freshly ground black pepper to taste
- Oils and Condiments
3 tablespoons extra-virgin olive oil
1 tablespoon dijon-style mustard
- Pastry
1 sheet vegan-friendly puff pastry
- Vegan Egg Wash
1 tablespoon aquafaba (weighty chickpea brine)
1 tablespoon plant-based milk (almond or cashew preferred)
1 teaspoon neutral oil (like vegetable oil)
0.5 teaspoon maple syrup or brown rice syrup
- Alternative Ingredients:
Puff Pastry: Use gluten-free vegan puff pastry for a gluten-free option.
Dijon Mustard: Replace with yellow mustard or your favorite mustard variety for a different flavor profile.
Aquafaba: Substitute with flaxseed meal mixed with water 1 tablespoon flaxseed meal + 3 tablespoons water.
Plant-Based Milk: Any non-dairy milk such as soy milk or oat milk can be used.
Olive Oil: Avocado oil or another neutral oil can replace olive oil if preferred.
Thyme: Sage or rosemary can be used as an alternative herb for a different aromatic touch.
Directions
- Prepare Onions – Heat a large frying pan over low to medium-low heat. Add half a tablespoon of olive oil, followed by the diced onions. Season with salt and pepper, then cook slowly, stirring occasionally, for about 15 to 20 minutes until the onions achieve a rich golden brown hue. Monitor closely to prevent burning. Once done, remove the onions from the pan and set aside to cool.
- Wilt Spinach – Return the pan to medium-high heat and add the remaining olive oil. Introduce the baby spinach to the pan and sauté until it wilts completely, which should take approximately 5 minutes. Remove the spinach from the pan and allow it to cool alongside the onions.
- Cook Mushrooms – Increase the heat to medium-high once more and place the cleaned portobello mushrooms, gill side down, into the pan. Sear each side for about 5 minutes until they develop a light golden crust. After searing, transfer the mushrooms to a paper towel-lined plate, placing them gill side up to drain excess moisture as they cool.
- Assemble Wellington – Once all components are cooled, combine the caramelized onions, wilted spinach, and seared mushrooms in the refrigerator to firm up. Preheat your oven to 390°F (200°C). Lay a sheet of baking paper on a baking tray and position the vegan puff pastry atop it. Spread half of the sautéed onions evenly over the middle third of the pastry, ensuring a ¾-inch border remains. Layer half of the spinach over the onions, then spread dijon mustard over the mushroom caps, seasoning with salt and pepper. Place the mushrooms on the spinach layer, sprinkle with thyme leaves, and add the remaining spinach and onions on top.
- Seal and Bake – Carefully roll the pastry around the mushroom mixture to form a log, pressing the edges to seal securely. Position the seam side down and lightly brush the entire pastry with the vegan egg wash. Freeze the assembled Wellington for 10 minutes, apply another layer of egg wash, and freeze for an additional 10 minutes to ensure a crisp pastry. Transfer the Wellington back to the baking tray and bake in the preheated oven for 30 to 35 minutes, or until the pastry is golden and flaky.
- Serve Immediately – For the best texture, serve the Vegan Portobello Wellington as soon as it emerges from the oven, as the pastry may soften once cooled. Optionally, accompany with crunchy roast potatoes or a fresh green salad for a complete meal.
Equipment
- chef’s knife
- cutting board
- Nonstick Pan
- baking sheet
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 517kcal
- Fat: 35g
- Saturated Fat: 8g
- Cholesterol: 0mg
- Sodium: 272mg
- Potassium: 926mg
- Carbohydrates: 45g
- Fiber: 6g
- Sugar: 8g
- Protein: 10g
- Vitamin A: 7080IU
- Vitamin C: 31mg
- Calcium: 117mg
- Iron: 4mg
FAQ- Vegan Portobello Wellington
Can I make this Wellington ahead of time?
Yes, you can prepare it up to the baking step and store it in the fridge, well-sealed, for up to 24 hours. This way, you can simply pop it in the oven when you’re ready to serve.
What can I serve with this dish to make it a full meal?
This Wellington pairs beautifully with roasted potatoes, a fresh green salad, or even a vegan gravy for a festive touch. It’s a versatile centerpiece that works well with classic sides.
Is there a substitute for aquafaba in the vegan egg wash?
If you don’t have aquafaba, you can use a mixture of flaxseed meal and water (1 tbsp flaxseed + 3 tbsp water) as a similar alternative.
Can I use regular puff pastry if I’m not strictly vegan?
Certainly! Regular puff pastry works well here, but for a fully vegan meal, ensure the pastry is dairy-free and egg-free.
Why is it necessary to freeze the Wellington before baking?
Freezing helps the puff pastry hold its shape and prevents it from spreading or becoming too soft as it bakes, ensuring a crisp and golden crust every time.
