Vegetarian Mushroom Wellington – A Golden, Savory Holiday Showstopper

Every year, I try to create at least one meatless main that feels just as festive and satisfying as a roast. I’m Shaym, the recipe creator behind SoolFood, and this Vegetarian Mushroom Wellington has become the one I reach for when I want guests to say “Wait, that’s vegetarian?!”.

This dish is a flaky, golden puff pastry roll filled with deeply savory mushrooms, caramelized onions, and herbs. It slices like a roast, smells incredible, and delivers rich, earthy flavor in every bite. It’s elegant enough for Christmas dinner but cozy enough for a weekend meal. Even meat lovers devour this one.

When I first served it on a chilly December night, I paired it with Air Fryer Carrots and Sweet Potato in Air Fryer, and the combination disappeared fast. Roasted veggies alongside flaky pastry? Match made in heaven. The Wellington held its own as the centerpiece, which is exactly what a vegetarian main should do.

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Why This Vegetarian Wellington Works

The secret is layering flavors. First, caramelized onions for sweetness. Then, garlic and thyme for depth. Mushrooms bring umami and “meaty” texture. Toasted walnuts (optional but amazing) give crunch. It all gets wrapped in buttery puff pastry that turns golden and crisp in the oven.

This recipe is also flexible:

• Dairy-free? Use vegan butter and pastry.
• No nuts? Skip them and bulk up with lentils or more mushrooms.
• Need to prep ahead? Assemble the day before, chill, and bake fresh.

It pairs beautifully with High Protein Vegetarian Recipes or can shine as a solo main dish. Add a crisp salad or tangy cranberry sauce on the side for brightness.

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Recipe: Vegetarian Mushroom Wellington

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 3–4 cloves garlic, minced
• 1 lb (450g) mushrooms (cremini, portobello, or mix), finely chopped
• 1 tsp fresh thyme leaves
• ½ tsp rosemary or sage (optional)
• Salt and black pepper, to taste
• 1 tbsp balsamic vinegar or dry white wine (optional)
• 1 cup toasted walnuts or pecans, chopped (optional)
• 1 sheet puff pastry, thawed
• 1 tbsp Dijon mustard
• 1 beaten egg (or plant-based milk for vegan wash)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Caramelize onions: In a skillet, heat olive oil over medium heat. Add sliced onion and cook for 8–10 minutes until golden. Add garlic and sauté 1 more minute.
3. Cook mushrooms: Add chopped mushrooms, thyme, rosemary, salt, and pepper. Cook for 8–10 minutes until mushrooms release liquid and begin to brown. Deglaze with balsamic or wine if using.
4. Add nuts: Stir in walnuts and cook 1–2 minutes. Remove from heat and let filling cool completely.
5. Prepare pastry: On a floured surface, roll out puff pastry. Spread Dijon mustard in the center. Add mushroom mixture on top.
6. Wrap it up: Fold pastry over filling and seal edges. Flip onto baking sheet, seam side down.
7. Decorate & egg wash: Score the top with a knife and brush with beaten egg or plant milk.
8. Bake: Bake for 35–40 minutes until golden brown. Let cool 10–15 minutes before slicing.

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Tips for Perfect Wellington

• Cool the filling before wrapping, warm filling will ruin your pastry.
• Want extra crunch? Add breadcrumbs or roasted chestnuts.
• Make ahead: Wrap the whole Wellington, refrigerate, then bake fresh before serving.

This is one of those recipes that feels luxurious but is surprisingly simple. It’s ideal for vegetarian hosts, meatless Mondays, or anyone craving hearty winter comfort without the roast.

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