Vegetarian Mushroom Wellington with Gravy
Mushrooms, vegetables and herbs are shaped into a loaf and covered in puff pastry. You won’t miss the meat in this Vegetarian Mushroom Wellington with Gravy.
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.
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 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.
Because the bulk of the filling is mushrooms, there will be what seems like a lot of them before cooking. Mushrooms contain a lot of water and they cook down quite dramatically, so you will need to cook the mushrooms in 2 or more batches, depending on the size of your pan.
To be honest, I may make this Vegetarian Mushroom Wellington with Gravy alongside my turkey, because you can never have enough holiday food, right?
More Thanksgiving and Christmas Recipes
I have many dishes, from Roasted Brussels Sprouts with Cranberry Glaze to the best Cornbread, Sage and Onion Stuffing, I have given them their own categories. Click here > for all my Thanksgiving recipes and here > for Christmas recipes.
- 4 tablespoons canola oil
- 2 1/4 pounds (1,000kg) mushrooms, finely chopped see note
- 8 ounces (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
Amount Per Serving Calories 538Total Fat 27gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 19gCholesterol 21mgSodium 1049mgCarbohydrates 64gFiber 11gSugar 20gProtein 15g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.