Mushrooms, vegetables and herbs are shaped into a loaf and covered in puff pastry. Vegetarian Mushroom Wellington with Gravy is a delicious vegetarian meal option. Meat eaters, you will not miss the meat.
Turkey is everything in our house for Thanksgiving. For Christmas, I have been known to splash-out and make Beef Wellington. This year, we have a guest coming who doesn’t eat meat and I want them to have a good replacement for turkey or beef for their main dish.
This Wellington recipe is not vegan/plant-based but I do have an easy option for this below. It is meat free and comes with its own delicious, vegetarian gravy, because you have to have gravy.
The gravy is a mushroom-based that is vegan and is made in minutes while the mushroom Wellington bakes. In fact, the gravy is so good, even the meat-eaters will love it.
To make this vegan/plant-based, I have an easy pastry recipe that I use for my savory pies. All you have to do is substitute vegan butter. You can find the recipe for the pastry here > Homemade Pastry.
This Vegetarian Mushroom Wellington is perfect to prepare the day before and bake when you need it. You can make it right up to the point of needing to bake.
To be honest, I may make this Vegetarian Mushroom Wellington with Gravy alongside my turkey, because you can never have enough holiday food, right?
Chopped mushrooms, vegetables and herb are shaped into a loaf and covered in puff pastry, served with mushroom gravy.
Prep Time20 minutes
Cook Time30 minutes
Additional Time30 minutes
Total Time1 hour20 minutes
4 tablespoons canola oil
2 1/4 pounds (1,000g) mushrooms, finely chopped see note
2 cups (226 grams) yellow onion, finely chopped
¾ cup (96 grams) celery, finely chopped
1 cup (128 grams) carrot, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 ¾ teaspoons fresh rosemary, chopped
1 ½ teaspoons fresh sage, finely chopped
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons tomato paste
½ cup (64 grams) mashed sweet potato (white or orange)
¾ cup (96 grams) breadcrumbs
Frozen puff pastry, defrosted & kept cold until needed
Milk for brushing pastry
1 teaspoon canola oil
1 tablespoon flour
1 cup (236 ml) vegetable stock
Set aside ½ cup of mushrooms, ¼ cup of onion and ½ teaspoon rosemary for the gravy.
Heat 1 ½ tablespoons of the oil in a heavy pan over medium-high heat. When hot, add half of the mushrooms or just enough so the pan is not crowded. You may need to cook them in more than 2 batches adding more oil as needed. They will produce liquid so keep cooking until all the moisture has evaporated and they are browned. Remove from the pan to a mixing bowl.
Turn the heat down to medium, add 1 tablespoon oil to the pan. Add the onion, celery and carrots, cook until they soften for about 5 minutes. Add the garlic, rosemary, sage salt and pepper. Stir to mix and cook for 1 minute. Add the tomato paste and mix well, scraping any bits from the bottom of the pan. Transfer to the bowl with the mushrooms and allow to cool in the fridge for 30 minutes. Preheat oven to 400°F/200°C.
Make the gravy: To a sauté pan add the 1 teaspoon canola oil over medium heat. Add the reserves chopped mushrooms and onions, cook until softened. Add the reserved rosemary and stir. Sprinkle over 1 tablespoon flour and stir well to combine and cook for 1 minute. While stirring, slow pour in the vegetable stock until there are no lumps, bring to a simmer and cook until thickened. Set aside. You can blend the gravy if you want it smooth.
Place the puff pastry on a sheet of parchment paper.
Remove the mushroom mix from the fridge. Add the mashed potato and breadcrumbs, mix well.
Place the puff pastry onto a large sheet of parchment paper and roll to 10 inches wide and 12 inches long (25 cm x 30 cm).
Take the refrigerated mushroom mix and form into a loaf (like meatloaf) onto the pastry close to the edge furthest away from you. Lift the edge of the pastry closest to you using the parchment paper and fold the pastry over and around the loaf. Tuck the edges under on the long side and on the ends. Don't be afraid to shape a little.
Use a sharp knife to cut 3 or 4 diagonal lines into the pastry on the top. Brush all over with milk and bake for 25-30 minutes until the pastry is golden brown.
Remove from the oven and allow to cool for 15 minutes before slicing.
Note: You can pulse the mushrooms in a food processor to get them finely chopped
4 Comments on “Vegetarian Mushroom Wellington with Gravy”
Can you make ahead and freeze?
I haven’t tried it, but I don’t see why not. Just make it all the way up to baking then wrap well and freeze. I would defrost in the fridge overnight before you bake. Enjoy.
If you like mushrooms you will love this, it is very tasty for a vegetarian meal. I have made this many times and my family love it. I highly recommend you make this.
This is one of my favorite vegetarian meals too. Thank you for the feedback.