Imagine this, you and your entire family are sitting around a table full of delicious food. There are plates filled with delicious vegetables, stuffing, and cranberry sauce – however something is missing. A big part of the holidays centres around the main course, and when you’re vegan something just feels missing. A turkey is often the centrepiece of a holiday dinner table, but there isn’t a vegan equivalent to that – until today with our Vegan Mushroom Wellington.
A traditional wellington is made with beef, but their is no beef in sight here. Earthy mushrooms, caramelized onions, and sweet cranberry mustard are enfolded together, wrapped in a perfectly flaky golden brown crust. Made with store-bought puff pastry (be sure to check the ingredients to ensure it’s vegan), this impressive show-stopper is actually impressively easy to make. Don’t be surprised if all your non-vegan family members gobble it all up before you can even get a slice. We suggest you make two.
Perfectly paired with a glass of red wine and the big smiles ear-to-ear on faces of everyone who tries it. Have a lot of cooking to do for the big day? Prep everything ahead of time – but be sure not to construct it yet – to save time. You want to make sure you don’t construct it until you go to bake it, if you do it too early the puff pastry will get soggy and not bake properly.
Vegan Mushroom Wellington
- 3 medium yellow onions , sliced
- 2 tsp coconut oil
- 500 g fresh spinach
- 3 portobello mushrooms
Cranberry Dijon Mustard
- 1/3 cup frozen cranberries
- 1 tbsp water
- 1 tsp maple syrup
- 2 sprigs fresh thyme
- 1 tbsp flour
- 2 tbsp smooth dijon mustard
- 1 pkg vegan puff pastry
- 2 tbsp soy milk
- 1 tbsp melted coconut oil
- 1 tbsp maple syrup
- Preheat oven to 400F
- To make the caramelized onions: To a cast iron pan on medium-high heat add the coconut oil. Once heated add the sliced onions and sautee for 10-15 minutes, util they are wilted and the sugars have released to caramelize. Once cooked remove from the pan and set aside to cool.
- To make the sauteed spinach: Add the spinach to the cast iron pan used for the onions and slowly sautee, add a lid to speed up the process. You may need to do this in batches if your cast iron pan isn't big enough for all the spinach. Once wilted remove from pan and allow to cool.
- To make the sauteed portobello mushrooms: Trim the stems off the portobello mushrooms and add them to the same cast iron pan. Steam with the lid on until softened. Remove from the pan and set aside.
- To make the cranberry dijon mustard: To a small sauce pan add the frozen cranberries, water, maple syrup, thyme, and flour. Stir until thickened and you get a jam consistency. Set aside to cool for about 10 minutes. To a food processor add 2 tbsp of the cranberry jam and 2 tbsp of smooth dijon mustard and blend until smooth. Set aside.
- To construct: Roll out puff pastry on a well flour surface until about 1/4" thick. Add a layer of caramelized onions, sauteed spinach, then the portobello mushrooms, spread the dijon mustard over top them, and top with another layer of spinach and caramelized onions. Seal the puff pastry around the layers as tightly as you can, without ripping it. Trim any excess puff pastry.
- Place sealed wellington on a lined baking sheet, seam side down. Brush with vegan egg wash (soy milk mixed with maple syrup and coconut oil) and place in fridge for about 5 minutes. Brush with another layer of egg wash, score with a design on top and bake for 35-40 minutes. If the top is not golden brown, then broil on medium until golden.
How to make a Vegan Mushroom Wellington