Portobello and Spinach Vegan Wellington
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.
Portobello and Spinach Vegan Wellington Portobello and Spinach Vegan Wellington Portobello and Spinach Vegan Wellington Portobello and Spinach Vegan Wellington
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
  1. Preheat oven to 400°F (200°C).
  2. Remove the stems from the portobello mushrooms and chop finely.
  3. In a large bowl, combine the chopped mushroom stems, spinach, cashew cream, walnuts, sun-dried tomatoes, salt, and pepper.
  4. Place the portobello mushrooms on a baking sheet lined with parchment paper.
  5. Divide the mushroom mixture evenly between the portobello mushrooms.
  6. Roll out the puff pastry sheet and cut it into 2 equal rectangles.
  7. Wrap each portobello mushroom in a puff pastry rectangle, pressing the edges to seal.
  8. 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.