The Best Ultimate Savory Vegan Wellington You'll Ever Make
The Ultimate Savory Vegan Wellington is a showstopper made with mushrooms, walnuts, and fresh herbs, wrapped in flaky puff pastry.
Servings: 6 slices
Calories: 300kcal
Equipment
- Oven
- Skillet
- Rolling Pin
- Baking Sheet
Ingredients
For the Filling
- 1 cup Mushrooms Chopped, a mix of cremini and shiitake recommended
- 1 cup Walnuts Chopped, toasted lightly for enhanced flavor
- 2 cups Spinach Fresh
- 1 medium Onion Chopped
- 2 cloves Garlic Minced
- 1 tbsp Fresh Herbs (Thyme and Rosemary) Chopped
- 2 tbsp Soy Sauce Low-sodium recommended
- 1 tbsp Nutritional Yeast Adjust to taste
For the Pastry
- 1 sheet Vegan Puff Pastry Cold before rolling out
Optional Extras
- 1 tbsp Balsamic Vinegar For added flavor
- Seasonal Vegetables Swap in available veggies
Instructions
Directions
- Finely chop the mushrooms and onions. Sauté them in olive oil over medium heat until tender and aromatic, about 5-7 minutes.
- Toss in the fresh spinach, cooking until wilted. Then, mix in the chopped walnuts and toast lightly for another minute or so.
- Stir in nutritional yeast, fresh herbs, soy sauce, salt, and pepper until well combined.
- Preheat the oven to 400°F (200°C). Lightly flour your surface and roll out the chilled vegan puff pastry into a large rectangle, about ¼ inch thick.
- Spoon the savory filling onto one half of the pastry, leaving a border. Fold over the other half, sealing the edges tightly.
- Brush the top of the pastry with plant-based milk and bake for 25-30 minutes, or until puffed and golden brown.
Notes
Optional: Serve with a drizzle of balsamic vinegar for a tangy twist. Allow the filling to cool before wrapping it in pastry to maintain flakiness.