Pin This Vegan Mushroom and Chestnut Wellington is my hands-down favorite for special gatherings when I want a true showstopper. With its golden, flaky pastry and robust filling of mushrooms, sweet chestnuts, and fresh herbs, it feels both festive and intensely flavorful without any dairy or eggs. Serve it at a holiday table and watch vegans, vegetarians, and meat-eaters alike all reach for a second slice.
It’s such a crowd-pleaser at my house that even skeptical relatives end up requesting the recipe. I first brought this to a Friendsgiving and now it is our new tradition every winter.
Ingredients
- Olive oil: For softening your base vegetables and creating richness throughout the filling. Choose extra-virgin for the best flavor
- Large onion: Finely chopped. A practical start that builds sweet flavor as it cooks
- Garlic cloves: Minced. Layers in depth and familiar aromatics. Use fresh for the brightest taste
- Mixed mushrooms: Finely chopped. They are the centerpiece and bring umami earthiness. Any mix (cremini, shiitake, portobello) works
- Carrot: Grated. Adds subtle sweetness and color. The finer the grate, the more evenly distributed the flavor
- Celery stalks: Finely chopped. Delivers savory backbone and moisture balance
- Fresh thyme leaves or dried: This herb makes the aroma shine. Opt for fresh when you can
- Fresh rosemary or dried: Brings piney warmth and festive notes. Pick sprigs with fragrant, flexible leaves
- Cooked vacuum-packed chestnuts: Roughly chopped. Their sweet nuttiness sets this Wellington apart. Buy ones that are whole and plump
- Baby spinach leaves: To add a pop of green and extra nutrition. Choose crisp, deep-green leaves
- Soy sauce: For umami savoriness. Use a low-sodium variety if needed
- Nutritional yeast (optional): For cheesy flavor and extra depth. Look for flakes with a golden color
- Dijon mustard: For backbone tang. Choose one that’s creamy and smooth for best mixability
- Breadcrumbs: For binding the filling. Fresh or dried, but choose finely ground for best texture. Use gluten-free if needed
- Salt and black pepper: To taste. Always taste and adjust just before assembling
- Vegan puff pastry: Thawed if frozen. Key for flakiness. Pick a brand that uses plant butter for the best texture
- Non-dairy milk: For brushing and that perfect golden finish. Oat or soy works best
- Sesame seeds or poppy seeds (optional): For a nutty finish and extra crunch
Instructions
- Prepare and Preheat:
- Set your oven to two hundred degrees Celsius or four hundred Fahrenheit. Line a baking tray with parchment paper to prevent sticking and make cleanup fast.
- Sauté the Aromatics:
- Add olive oil to a large skillet over medium heat. Stir in the chopped onion and cook for about five minutes until it is soft and turning translucent. This gentle start builds sweetness and a savory undertone for your filling.
- Cook the Vegetables:
- Add garlic, mushrooms, carrot, and celery to the skillet. Cook and stir often for ten to twelve minutes until the mushrooms lose their moisture and the mixture appears dry. This is the key step for a meaty texture rather than sogginess.
- Infuse with Herbs and Chestnuts:
- Mix in the thyme, rosemary, and chopped chestnuts. Let everything cook together for two minutes so the herbs bloom and chestnuts soak up flavor.
- Wilt the Spinach and Season:
- Drop in the spinach leaves and stir until just wilted. Add the soy sauce, nutritional yeast, Dijon mustard, and breadcrumbs. Sprinkle in salt and black pepper. Take the skillet off the heat and let the mixture cool for at least ten minutes. Cooling helps prevent a soggy pastry.
- Shape and Wrap the Wellington:
- Roll out the puff pastry on a lightly floured surface into a rectangle. Spoon your cooled mushroom mixture onto the center of the pastry and form it into a neat log shape, leaving about three centimeters or one inch border all around.
- Seal and Score:
- Fold the pastry over the filling carefully and pinch or press the edges to seal fully. Flip the log so the seam sits underneath on your lined tray. Use a sharp knife to gently score lines in the top. This helps steam escape and looks beautiful after baking.
- Brush and Top:
- Brush the pastry with non-dairy milk to encourage browning and, if you wish, sprinkle sesame or poppy seeds over for that bakery finish.
- Bake to Perfection:
- Transfer to the middle rack of your oven and bake for thirty-five to forty minutes. The Wellington should look deep golden, puffed, and crisp.
- Cool and Slice:
- Let the Wellington sit for ten minutes so the juices settle before slicing. If you cut it too soon, the filling may fall apart. Serve warm for the best texture and flavor.
Pin Chestnuts are my favorite part of this dish. Their sweetness makes the whole thing feel indulgent and special. Some of my happiest holiday memories are centered around making this together with my family while the kitchen fills with their nutty aroma mingling with herbs.
Storage Tips
Wrap leftover Wellington in foil or reusable wrap and store in the fridge for up to three days. For best results, reheat slices in a warm oven to restore the crust’s crispness. Leftovers can also be wrapped and frozen for up to two months—just bake from frozen at a slightly lower temperature until heated through.
Ingredient Substitutions
No chestnuts available Try cooked lentils or walnuts for a hearty finish. Swap out mushrooms for a mix of eggplant and zucchini to capture that umami if you need a mushroom substitute. Use gluten-free puff pastry and breadcrumbs for a celiac-friendly version.
Serving Suggestions
Serve slices with vegan gravy and your favorite roasted root vegetables. It also holds up well alongside spiced cranberry sauce or a bright green salad, making it versatile for various meals.
Cultural Context
Wellington as a showpiece originated in British cuisine as a luxurious way to wrap up a hearty filling in pastry. Adapting it for plant-based diets brings everyone to the table together and proves festive cooking can be both beautiful and inclusive.
Success Stories
I have served this Wellington at a wedding and witnessed the bride’s father (firmly in the meat-and-potatoes camp) take seconds and compliment the flavors. It is a recipe that brings people together.
Freezer Meal Conversion
Prepare the Wellington fully up to the baking step. Freeze the unbaked roll wrapped tightly in foil. When ready, bake directly from frozen by adding fifteen extra minutes to the cook time and covering loosely to prevent overbrowning.
Pin Share this Wellington at your next holiday and you’ll watch it quickly disappear. The rich flavors and beautiful pastry make every meal memorable.
Recipe Q&A
- → Can gluten-free pastry be used?
Yes, substitute with gluten-free puff pastry and breadcrumbs to suit dietary needs. Check labels for vegan compliance.
- → How far ahead can it be prepared?
Prepare and assemble in advance, refrigerate, and bake shortly before serving for optimal freshness and texture.
- → What can I serve alongside this dish?
Pair with vegan gravy, roasted root vegetables, steamed greens, or cranberry sauce to complement the savory filling.
- → How do I prevent the pastry bottom from becoming soggy?
Allow filling to cool thoroughly and ensure it's not too moist before wrapping in pastry for a crisp base.
- → Can I freeze leftovers?
Leftovers freeze well when wrapped tightly. Reheat in the oven until crisp for best results.
- → Does nutritional yeast add important flavor?
It contributes deeper, savory notes but can be omitted if preferred. Alternatives include miso paste or vegan parmesan.