Vegan Mushroom Wellington

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Vegan Puff pastry
200g Plain White Flour
¼ tsp salt
8 tbsp cold water
150g vegan baking block
flour, for dusting

2 tablespoons olive oil 
2 pounds portobello mushrooms
1 large onion, diced
4–6 garlic cloves, roughly chopped
1 tablespoon chopped fresh rosemary 
1 teaspoon salt 
1 teaspoon balsamic viniger 
1 cup chopped, toasted pecans
1 teaspoon truffle oil
½ teaspoon pepper
For “egg” wash – use nut milk


Preheat oven to 200 degrees C

Make your puff pastry

Put the flour into a bowl, add the salt and stir to combine.

Add the water and mix well.

Using your hands gather everything together to form a ball of dough. 

If this does not happen easily add another teaspoon of water.

Cover the dough ball and chill for 10 minutes. 

Cut the chilled baking block into very thin slices and lay these out on a plate.

Dust the work surface with flour, place the dough in the middle and dust it with flour.

Gently roll the dough into a 20 x 30cm/8 x 12" rectangle. 

Lay a third of the baking block slices across the middle of the dough in lines which just touch.

Run a damp finger all around the outside of the pastry rectangle.

Gently lift the left side of the pastry over and onto the middle of the baking block.

Now lift the right side of the pastry, folding it over so the baking block is covered.

Press around the edges and pinch together any cracks.  

Gently fold the pastry in half, pinching any cracks to make sure no baking block is exposed.

Dust the pastry with flour, turn it over and dust the other side.

Repeat stages 10 – 16,  2 more times

Wrap the pastry in cling film and rest in the fridge for at least 10 minutes.

Make the filling 

De-stem and peel your mushrooms, then place them on a baking tray and brush with oil, add, onions, garlic, salt and rosemary.

Bake unitl the mushrooms are slightly soft.

Once the mushrooms are relatively dry in baking tray, splash with the balsamic and again bake untill all the liquid has cooked off. 

Add the toasted chopped pecans, pepper and truffle oil. 

Let the filling cool for roughly 15-20 minutes. 

Filling the pasteries 

Carefully roll the puff pastry onto a baking sheet.  

Place half the fillingalong the center and  quickly roll the pastry up, and over, seam side down.

Fill and roll the second sheet.

Brush with nut milk.

Score the pastry using fork or knife with your choice of design


Place the on the middle rack in the oven for 35 minutes, checking at 2o mins (rotate pan for even browning).

Bake until it is a really deep golden color 

Cool for  5-10 minutes before cutting and serving.

Garnish with Rosemary