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Spectacular 5-Star Vegan Mushroom Walnut Wellington Joy

Vegan Mushroom Walnut Wellington
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Create an impressive, hearty Vegan Mushroom Walnut Wellington, perfect as a centerpiece for your holiday meal. This recipe brings warmth and rich flavor to your table, making every day feel a bit like Sunday.

Ingredients

Scale
  • 1 sheet puff pastry, thawed
  • 500g mixed mushrooms (cremini, shiitake), roughly chopped
  • 1 cup walnuts, toasted and roughly chopped
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 sprigs fresh thyme, leaves picked
  • 1/4 cup dried breadcrumbs
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 tablespoon plant-based milk (for brushing)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Heat olive oil in a large pan over medium heat. Sauté the onion until soft, about 5 minutes.
  3. Add the minced garlic and thyme leaves. Cook for 1 minute until fragrant.
  4. Add the chopped mushrooms to the pan. Cook until they release their liquid and the liquid has evaporated, about 10-12 minutes.
  5. Stir in the soy sauce, Dijon mustard, toasted walnuts, and breadcrumbs. Season well with salt and pepper. Cook for 2 minutes, then remove from heat and let the mixture cool completely.
  6. Lay the thawed puff pastry sheet on a baking sheet lined with parchment paper.
  7. Spoon the cooled mushroom and walnut mixture down the center of the pastry, forming a log shape, leaving a 2-inch border on all sides.
  8. Brush the edges of the pastry with plant-based milk.
  9. Fold the longer sides of the pastry over the filling, overlapping them slightly. Press the edges firmly to seal. Trim any excess pastry.
  10. Place the sealed Wellington seam-side down on the prepared baking sheet. Score the top lightly with a knife for decoration, being careful not to cut all the way through.
  11. Brush the entire top surface of the Wellington with the remaining plant-based milk.
  12. Bake for 30-35 minutes, or until the pastry is golden brown and puffed.
  13. Let the Wellington rest for 10 minutes before slicing and serving.

Notes

  • Use a variety of mushrooms for the deepest flavor profile.
  • Toast your walnuts lightly before chopping to bring out their nutty taste.
  • Make the filling a day ahead and store it in the refrigerator to save time on the day you bake.

Nutrition

Find it online: https://sundayflavor.com/vegan-mushroom-walnut-wellington-recipe/