This meaty Vegan Wellington contains a mushroom, tofu, and vegetable filling wrapped and baked in golden, flaky puff pastry. It’s a powerful predominant dish excellent for Thanksgiving and particular events! Vegan and Nut-Free.

This Vegan Mushroom Wellington is a mouthwatering vacation centerpiece impressed by basic beef wellington. To make it, a filling constructed from tofu, dried mushrooms, and greens is rolled up in a puff pastry crust and baked to golden brown perfection. You’ll be amazed at how meaty it’s, even with none vegan beef!

What Makes this Vegan Wellington Completely different?

There are a lot of vegan wellington recipes on the web – so I knew mine wanted to ship! After a number of rounds of testing, I made the next modifications to assist this wellington recipe stand aside from its friends:

1. NO lentils or walnuts: these appear to be the commonest substitutions for the “meat” in wellington recipes, however I discovered that lentils made the wellington dry and mushy, and walnuts have a really distinct texture. As an alternative, we’ll use shredded tofu (for a not-mushy texture) and sunflower seeds (for a nut-free and extra impartial taste) to bulk up this recipe
2. DRIED mushrooms: most wellington recipes use contemporary mushrooms, that are very water-heavy and once more, will both make the wellington soggy or drastically enhance your cook dinner time. As an alternative, we’ll be rehydrating dried shiitake mushrooms – the dried mushrooms have a a lot denser and meatier texture, and in addition take up loads much less water than if you happen to used contemporary. 
3. Further Umami: this recipe requires a dry pink wine, a number of spices and herbs, and dietary yeast – all of which increase the flavour complexity of the dish and make it style like a layered, restaurant-quality meal.

Components for Vegan Wellington

Like I discussed beforehand, I opted for contemporary substances and inexpensive and easy pantry staples for a extra healthful, home made filling. Listed here are the important thing parts you want:

• Tremendous Agency Tofu: the firmer your tofu is, the extra chewy and agency the wellington filling will probably be. Tremendous agency tofu is the most suitable choice, however additional agency tofu (pressed for 20 minutes forward of time) may even work. 
• Dried Shiitake Mushrooms: this recipe will solely work with dried mushrooms. After testing it with contemporary mushrooms, I discovered that the filling turned too moist, which took away from the meaty texture. You possibly can normally discover dried shiitake mushrooms within the Asian part of well-stocked grocery shops, at Asian grocery shops, and on-line.
• Sunflower Seeds: floor sunflower seeds are yet one more piece of the meaty puzzle within the filling. Walnuts additionally work very well right here (or a 50-50 mixture of each).
• Herbs and Seasonings: contemporary or dried thyme leaves, paprika, and black pepper add heat flavors to the filling.
• Pink Wine: use any vegan pink wine you want. I usually use dry pink wine for cooking, equivalent to Merlot or Cabernet Sauvignon.
• Tamari and Soy Sauce: seasoning the filling with a 1:1 mixture of tamari and darkish soy sauce provides a lift of umami and a darkish, beef-like coloration. Be happy to make use of all soy sauce if you happen to don’t have tamari available.
• Puff Pastry: vegan puff pastry is fairly straightforward to search out within the freezer part of most main grocery shops as of late. Search for a model made with shortening and never butter or lard.

Easy methods to Make a Vegan Wellington

Serving Solutions

I’ll be making this vegan mushroom wellington for my vacation dinners to any extent further. It’s an actual crowd-pleaser and pairs completely with my creamy Tahini Gravy or this Vegan Mushroom Gravy. For a vacation meal to recollect, serve each gravy-slathered slice alongside these Vegan Mashed Potatoes, this Traditional Vegan Stuffing, and this Roasted Honeynut Squash. Simply don’t overlook the Pecan & Pumpkin Custard Pie for dessert!

Should you’re in search of extra vegan Thanksgiving recipes to do that yr, you’ll additionally love this Vegan Lentil Loaf, this Vegan Mushroom Stuffing, and this Vegan Candy Potato Casserole!

Or, browse these Vegan Thanksgiving Menus for All Events or my round-up of 60+ Vegan & Gluten-Free Thanksgiving Recipes for much more concepts.

Easy methods to Retailer Leftover Mushroom Wellington

Watch for the leftover wellington to chill to room temperature earlier than storing it within the fridge or freezer. For simple storage and reheating, pre-slice the wellington and retailer the slices in an hermetic container within the fridge for as much as 5 days or within the freezer for as much as 2 months.

Leftovers are finest reheated in a 350ºF oven or toaster oven for 10 to fifteen minutes. It’s also possible to reheat them within the air fryer for five to 10 minutes, or till the filling is heated via and the crust is crisp.

Get pleasure from! Should you make this recipe and resolve to share it on Fb or Instagram, don’t overlook to tag me @FromMyBowl + #FromMyBowl! I might additionally adore it if you happen to may go away a remark beneath with a recipe ranking! Thanks for the help 😊 

For the Filling:

• 8 ounces tremendous agency tofu shredded on a field grater (about 1/2 block)
• 2 ounces dried shiitake mushrooms
• 3/4 cup unroasted unsalted sunflower seeds or sub walnuts
• 1 small yellow onion peeled, minimize in half after which quartered
• 2 stalks celery minimize into 2” items
• 1/4 cup olive oil
• 2 tablespoons tomato paste
• 5-7 cloves garlic minced
• 1 tablespoon contemporary thyme leaves or 1 teaspoon dried
• 1 teaspoon paprika
• 1/2 teaspoon freshly cracked black pepper plus extra to style
• 1/2 cup dry pink wine
• 1 tablespoon tamari or sub soy sauce
• 1 tablespoon darkish soy sauce for coloration; or sub extra soy sauce
• 3 tablespoons floor flax meal combine in at finish
• 2 tablespoons dietary yeast

For the Pastry:

• 1 sheet puff pastry thawed in accordance with bundle directions
• All objective flour for dusting
• Further olive oil or melted vegan butter for brushing the pastry

• Rehydrate the Mushrooms: Add the dried mushrooms to a big bowl or measuring cup. Deliver 4 cups of water to a boil in an electrical kettle or on the stovetop (or microwave for two minutes). Fastidiously pour the water over the mushrooms and place a smaller bowl or plate on high of the mushrooms to completely submerge them. Let soak for 10 minutes, then drain and set the mushrooms apart.

• Chop: Within the meantime, add the sunflower seeds to a meals processor with an S-blade attachment. Course of till they resemble a rough meal, then put aside with the shredded tofu. Add the onion and celery to the meals processor and pulse till finely chopped, then put aside in a separate bowl. Lastly, add the soaked mushrooms to the meals processor and pulse till finely chopped; set these apart with the sunflower seeds. It’s also possible to choose to finely chop the whole lot by hand, however I desire to save lots of time with the meals processor.

• Prep: Preheat the oven to 415F and set a lined baking sheet apart. Take away one sheet of puff pastry from the freezer and got down to let thaw barely. (Notice: don’t let the puff pastry cool for greater than half-hour, or it would turn into too tender and sticky. I like to recommend taking it out of the freezer proper after you deglaze the pan in step 7)

• Sauté: Heat the olive oil in a big pot or sauté pan over medium warmth. As soon as heat, add the onion and celery; sauté for five to 7 minutes, stirring sometimes, till softened and fully translucent.

• Aromatics: Add the tomato paste to the pot together with the garlic, thyme, paprika, and black pepper. Sauté for an extra 5 to 7 minutes, stirring sometimes, till the entire moisture is gone from the pan and browned bits begin to persist with the underside.

• Deglaze: Add the wine, tamari or soy sauce, and darkish soy (if utilizing) to a small bowl and put aside. Add the shredded tofu, mushrooms, and sunflower seeds to the pot and blend properly till mixed with the veggie combine. Deglaze the veggie combination with the pink wine and soy sauce combination. Combine to mix, then sauté for a ultimate 5 to 7 minutes, stirring regularly, to mix all flavors and remove any additional moisture.

• Thicken: Take away the pan from the warmth and sprinkle the bottom flax and dietary yeast over the combination. Combine properly, then let sit for 10 minutes to chill barely and to let the flax thicken the filling.

• Put together Puff Pastry: Mud a big reducing board with flour and place the thawed puff pastry sheet on high. Mud the pastry with flour flippantly, then use a rolling pin to roll it till it types a 12 x 14” rectangle. If utilizing a lattice cutter, run it over the pastry now (if scoring with a knife, wait till the subsequent step)

• Wrap: Spoon the wellington filling into the middle of the dough, then use clear palms to kind it right into a log that’s 4-5” huge and 10” lengthy, leaving about 1” of pastry on the highest and backside. Fold the highest and backside of the puff pastry over the ends of the wellington, then wrap the left and proper sides in direction of the middle to seal it fully. Fastidiously flip the wellington onto the ready baking sheet so the overlapped pastry is now on the underside. Use a pointy knife to attain a sample into the wellington and permit air to flee – horizontal traces or a cross hatch sample work nice!

• Chill: Place the wellington and baking sheet within the fridge (and even higher, freezer) and let it cool for 10 minutes, to permit the pastry to agency up barely

• Bake: Take away the baking tray from the fridge and brush the highest of the pastry with olive oil or melted butter. Bake for 25 to half-hour, till the pastry is golden.

• Serve & Retailer: Let the wellington sit for 10 minutes earlier than slicing and serving with mushroom gravy, or as desired. Retailer any leftovers in an hermetic container within the fridge for as much as 5 days. Leftovers can be pre-sliced and frozen for as much as 2 months; I like to recommend reheating within the oven, toaster oven, or air fryer for one of the best texture.

• Tremendous Agency vs. Further Agency Tofu: I like to recommend utilizing tremendous agency tofu for this recipe as it’s pre-pressed and has a firmer, meatier texture. It’s also possible to use additional agency tofu in a pinch; be sure to press it first and take away any additional liquid.
• Dried Mushrooms: I don’t suggest utilizing contemporary mushrooms for this recipe – solely dried! Dried mushrooms take up and launch much less moisture than contemporary and have a a lot meatier texture. I’ve been capable of finding dried shiitake mushrooms within the Asian part of my customary grocery retailer, at my native Asian grocery retailer, and on-line.

Energy: 518kcalCarbohydrates: 37gProtein: 13gFats: 36gSaturated Fats: 6gPolyunsaturated Fats: 8gMonounsaturated Fats: 19gSodium: 509mgPotassium: 539mgFiber: 6gSugar: 3gVitamin A: 317IUVitamin C: 6mgCalcium: 58mgIron: 4mg