This vegan Wellington is a hearty and flavorful main course that's perfect for a special occasion. The portobello mushrooms are stuffed with a savory mixture of spinach, walnuts, and sun-dried tomatoes, then wrapped in a flaky puff pastry and baked until golden brown. The result is a dish that's both elegant and satisfying.
The Wellington is a classic British dish that dates back to the 19th century. It's traditionally made with beef, but this vegan version swaps out the meat for portobello mushrooms. Portobellos have a meaty texture and a rich, earthy flavor that make them an excellent stand-in for beef. They're also packed with nutrients, making this dish a healthy as well as delicious choice.
Prep time: 20 | Cook time: 25 | Serves: 2
Ingredients
2 large portobello mushrooms
1 cup baby spinach
1/4 cup cashew cream
1/4 cup chopped walnuts
1/4 cup chopped sun-dried tomatoes
1 vegan puff pastry sheet
1 tablespoon plant-based milk
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C).
Remove the stems from the portobello mushrooms and chop finely.
In a large bowl, combine the chopped mushroom stems, spinach, cashew cream, walnuts, sun-dried tomatoes, salt, and pepper.
Place the portobello mushrooms on a baking sheet lined with parchment paper.
Divide the mushroom mixture evenly between the portobello mushrooms.
Roll out the puff pastry sheet and cut it into 2 equal rectangles.
Wrap each portobello mushroom in a puff pastry rectangle, pressing the edges to seal.
Brush the tops of the puff pastry with plant-based milk and bake for 20-25 minutes, or until the pastry is golden brown and the mushrooms are tender.
Why It Works
The combination of spinach, walnuts, and sun-dried tomatoes adds a variety of textures and flavors to the filling.
The puff pastry creates a flaky, golden brown crust that perfectly complements the savory filling.
Baking the Wellington on a sheet pan lined with parchment paper helps to prevent the bottom of the pastry from getting soggy.
Brushing the tops of the puff pastry with plant-based milk before baking gives them a beautiful golden brown color.