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Vegetarian Mushroom Wellington

18 INGREDIENTS • 12 STEPS • 1HR 10MINS

Vegetarian Mushroom Wellington

Recipe

5.0

1 rating
This Vegetarian Wellington is a showstopper with a crispy, golden puff pastry shell wrapped around a hearty, umami-rich filling of mushrooms, lentils, and spinach. Flavored with garlic, thyme, and balsamic vinegar, this meat-free version of the classic dish is just as indulgent. Serve it as the star of a holiday feast or a comforting weekend dinner.
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This Vegetarian Wellington is a showstopper with a crispy, golden puff pastry shell wrapped around a hearty, umami-rich filling of mushrooms, lentils, and spinach. Flavored with garlic, thyme, and balsamic vinegar, this meat-free version of the classic dish is just as indulgent. Serve it as the star of a holiday feast or a comforting weekend dinner.
author_avatar
Mandy at SideChef
I’m Mandy, a foodie from Germany and I'm all about delicious bites. My motto? Life’s too short to skip dessert (especially when cookies are involved).

1HR 10MINS

Total Time

$2.72

Cost Per Serving

Ingredients

Servings
4
us / metric
Filling
Olive Oil
1 Tbsp
Olive Oil
Onion
3
Onions, finely chopped
Garlic
3 cloves
Garlic, minced
Mushroom
200 g
Mushrooms, finely chopped
Canned Lentils
1 can
(8 oz)
Canned Lentils, drained
or 1 cup cooked lentils
Fresh Spinach
240 mL
Fresh Spinach, chopped
Walnut
60 g
Walnuts, chopped
Balsamic Vinegar
2 Tbsp
Balsamic Vinegar
Soy Sauce
1 Tbsp
Soy Sauce
or Tamari
Dried Thyme
1 tsp
Dried Thyme
or 1 tbsp fresh thyme
Smoked Paprika
1/2 tsp
Smoked Paprika
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Breadcrumbs
25 g
Breadcrumbs
Dijon Mustard
2 Tbsp
Dijon Mustard
Wellington
Puff Pastry
1 sheet
Puff Pastry
Egg
1
Egg, beaten
Sesame Seeds
1 Tbsp
Sesame Seeds
or poppy seeds

Nutrition Per Serving

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Calories
703
Fat
43.5 g
Protein
17.0 g
Carbs
62.7 g
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author_avatar
Mandy at SideChef
I’m Mandy, a foodie from Germany and I'm all about delicious bites. My motto? Life’s too short to skip dessert (especially when cookies are involved).

Author's Notes

Serve with roasted vegetables, mashed potatoes, or a side salad.

Drizzle with a simple mushroom gravy or cranberry sauce for extra flavor.

Cooking Instructions

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step 1
Heat Olive Oil (1 Tbsp) in a pan over medium heat. Add the Onions (3) and Garlic (3 cloves). Cook for about 3-4 minutes, until soft and fragrant.
step 2
Stir in the Mushrooms (200 g) and cook for about 7-8 minutes, until they release their moisture and become golden brown.
step 3
Add Canned Lentils (1 can), Fresh Spinach (240 mL), Walnuts (60 g), Balsamic Vinegar (2 Tbsp), Soy Sauce (1 Tbsp), Dried Thyme (1 tsp), Smoked Paprika (1/2 tsp), Salt (to taste) and Ground Black Pepper (to taste). Stir well, and cook for another 3-4 minutes.
step 4
Remove pan from heat and mix in the Breadcrumbs (25 g). Let the mixture cool.
step 5
Preheat the oven to 400 °F (200 °C).
step 6
Roll out the Puff Pastry (1 sheet) on a floured surface. Spread Dijon Mustard (2 Tbsp) in the center, then place the cooled filling in a log shape in the middle.
step 7
Wrap the filling with the puff pastry, tucking in the ends to seal. Place seam-side down on a baking sheet lined with parchment paper.
step 8
Use a sharp knife to lightly score diagonal slashes on top of the pastry—shallow cuts for decoration, without cutting through. Optionally, create a crisscross pattern for a diamond effect.
step 9
Brush the entire pastry with beaten Egg (1) (or plant-based milk for vegan).
step 10
Sprinkle Sesame Seeds (1 Tbsp) or poppy seeds on top for extra crunch.
step 11
Bake at 400 °F (200 °C) for 35-40 minutes until golden brown and crisp.
step 12
Let it rest for 5 minutes before slicing.
step 12 Let it rest for 5 minutes before slicing.
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