Can I freeze vegan mushroom Wellington?

Absolutely, Wrap tightly in foil after baking and freeze for up to 2 months. Thaw overnight in the fridge, then reheat at 180°C until crispy - it tastes just as good as fresh.

What mushrooms work best?

My favorite combo is cremini for earthiness, shiitake for meatiness, and portobello for texture. But honestly, any mushrooms you have on hand will work - even plain white buttons make a delicious filling.

Can I make this ahead for a dinner party?

You bet, Assemble the Wellington (unbaked) up to a day in advance. Keep it wrapped in the fridge, then pop it in the oven when guests arrive. The smell alone will impress everyone.

Is there a gluten-free version?

Definitely, Just use gluten-free puff pastry (available at specialty stores) and swap the breadcrumbs for GF oats or almond meal. It'll be just as flaky and delicious.

40-Minute Vegan Mushroom Wellington That Wows Meat Lovers -

Name: 40-Minute Vegan Mushroom Wellington That Wows Meat Lovers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: British
Ingredients: 1 large sheet puff pastry (vegan); 500g mixed mushrooms (chopped); 1 onion (finely diced); 2 cloves garlic (minced); 2 tbsp olive oil; 1 tsp thyme; 1 tsp rosemary; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp breadcrumbs (vegan); 1 tbsp soy sauce

40-Minute Vegan Mushroom Wellington That Wows Meat Lovers

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A delicious vegan alternative to traditional beef Wellington, featuring savory mushrooms and flaky pastry.

Author: RecipeZest
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Main Dish
Method: Baking
Cuisine: British
Diet: Vegan

Ingredients

Scale

1 large sheet puff pastry (vegan)
500g mixed mushrooms (chopped)
1 onion (finely diced)
2 cloves garlic (minced)
2 tbsp olive oil
1 tsp thyme
1 tsp rosemary
1/2 tsp salt
1/4 tsp black pepper
2 tbsp breadcrumbs (vegan)
1 tbsp soy sauce

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Instructions

Preheat oven to 200°C (392°F).
Heat olive oil in a pan and sauté onion until soft.
Add garlic, mushrooms, thyme, rosemary, salt, and pepper. Cook until mushrooms release their liquid.
Stir in soy sauce and breadcrumbs, then set aside to cool.
Roll out puff pastry and spoon mushroom mixture onto the center.
Fold pastry over the filling, sealing edges with a fork.
Bake for 25-30 minutes until golden brown.
Let rest for 5 minutes before slicing.

Notes

Use a food processor to chop mushrooms quickly.
For extra crispiness, brush pastry with plant-based milk before baking.
Store leftovers in an airtight container for up to 3 days.

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