The Ultimate Vegan Mushroom and Chickpea Wellington Recipe

Introduction

The Ultimate Vegan Wellington is a flavorful and hearty plant-based twist on the classic dish. Filled with savory mushrooms, chickpeas, and walnuts, wrapped in flaky vegan puff pastry, it’s perfect for special occasions or a cozy dinner. This recipe delivers rich taste and impressive presentation without any animal products.

Ingredients

• 1 sheet vegan puff pastry, thawed if frozen (about 10×13 inches)
• 2 tablespoons ground flax meal + 5 tablespoons water
• 2 tablespoons grapeseed oil or preferred cooking oil
• ½ medium onion, diced
• 2 small carrots, diced small
• 2 stalks celery, diced
• 4 cloves garlic, minced or crushed
• 1 teaspoon dried thyme
• 1 teaspoon ground sage
• ½ teaspoon dried rosemary
• 8 ounces mushrooms, minced or finely chopped
• 1.5 tablespoons tamari sauce, low sodium (substitute soy sauce if preferred)
• 1 (15 oz) can chickpeas (garbanzo beans), drained well but NOT rinsed
• ¾ cup unsalted walnuts, ground into a coarse meal (measured whole)
• ½ cup panko breadcrumbs, more if needed
• 2 tablespoons tomato paste
• 1.5 tablespoons vegan Worcestershire sauce
• ½ teaspoon salt, more to taste
• Fresh cracked pepper, to taste
• 1 tablespoon vegan butter, melted

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and set aside.
2. Step 2: In a small bowl, combine ground flax meal and water. Set aside for 10 minutes to thicken and gel.
3. Step 3: Heat oil in a large skillet over medium heat. Add diced onion, celery, and carrots. Sauté until softened, about 6–8 minutes.
4. Step 4: Add garlic, thyme, sage, and rosemary to the skillet. Sauté for 1 minute until fragrant.
5. Step 5: Add minced mushrooms and cook until they soften and release moisture, about 5–7 minutes. The pan should become dry. Stir in tamari sauce and cook for another minute. Remove from heat and let cool for 10 minutes.
6. Step 6: In a large mixing bowl, mash chickpeas with a potato masher. Avoid over-mashing; leave some texture.
7. Step 7: Add the cooled mushroom mixture, panko breadcrumbs, ground walnuts, flax mixture, vegan Worcestershire sauce, tomato paste, salt, and pepper. Mix well with a spatula and your hands if necessary. Adjust seasoning to taste. If the mixture is too wet, add more breadcrumbs or rolled oats until it can be shaped easily.
8. Step 8: Shape the mixture into a tightly packed log that fits the middle of the pastry sheet, leaving a few inches of space for wrapping.
9. Step 9: Unroll the puff pastry sheet on your baking sheet or a flat surface. Place the log in the center. Fold one side of the pastry over the log, then the other side, pressing gently to seal. If needed, brush the edges with non-dairy milk to help seal.
10. Step 10: Roll the ends of the pastry up and press to seal. Trim any excess dough to avoid thick doughy ends. Flip the wrapped loaf so the sealed edges are underneath on the baking sheet.
11. Step 11: Brush the entire Wellington with melted vegan butter. Using a sharp knife, gently score diagonal slits about 1 inch apart on top of the pastry, then repeat in the opposite direction to create a criss-cross pattern.
12. Step 12: Bake for 30–35 minutes until the pastry is golden brown and the filling is heated through. Allow to rest for 10 minutes before slicing, ideally along the scored lines. Serve warm, optionally with your favorite vegan gravy. Enjoy!

Tips & Variations

• For a nut-free version, substitute walnuts with sunflower seeds or omit entirely and increase breadcrumbs slightly.
• If the filling feels too loose, refrigerate it for 15–20 minutes; chilling firms it up and makes shaping easier.
• Add fresh herbs like parsley or sage to the filling for extra aroma and flavor.
• Use gluten-free puff pastry and breadcrumbs to make this recipe gluten-free.

Storage

Store leftover Wellington covered in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 15–20 minutes to restore crispness to the pastry. You can also freeze the unbaked wrapped Wellington for up to 1 month; thaw overnight in the refrigerator before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, the filling can be made a day ahead and refrigerated. This often improves the flavor and makes assembly quicker on baking day.

What can I serve with Vegan Wellington?

It pairs wonderfully with vegan gravy, mashed potatoes, roasted vegetables, or a fresh green salad for a complete meal.

The Ultimate Vegan Mushroom and Chickpea Wellington Recipe

Print Recipe

★★★★★

4.6 from 112 reviews

This Ultimate Vegan Wellington is a delicious, plant-based take on a classic holiday centerpiece. Featuring a savory filling of sautéed mushrooms, chickpeas, walnuts, and aromatic herbs wrapped in golden vegan puff pastry, this recipe is perfect for special occasions or a comforting meal any time of year. The flaky pastry and hearty filling combine for a satisfying entree that’s both flavorful and fully vegan.

• Author: lucas
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Vegan, Plant-Based
• Diet: Vegan

Ingredients

Scale 1x2x3x

Flax Egg

• 2 tablespoons ground flax meal
• 5 tablespoons water

Vegetable Filling

• 2 tablespoons grapeseed oil or preferred cooking oil
• ½ medium onion, diced
• 2 small carrots, diced small
• 2 stalks celery, diced
• 4 cloves garlic, minced or crushed
• 1 teaspoon dried thyme
• 1 teaspoon ground sage
• ½ teaspoon dried rosemary
• 8 ounces mushrooms, minced or finely chopped
• 1.5 tablespoons low sodium tamari sauce (or soy sauce)
• 1 (15 oz) can chickpeas (garbanzo beans), drained but not rinsed
• ¾ cup unsalted walnuts, ground into a coarse meal (measured whole)
• ½ cup panko breadcrumbs, plus more if needed
• 2 tablespoons tomato paste
• 1.5 tablespoons vegan Worcestershire sauce
• ½ teaspoon salt, more to taste
• Fresh cracked pepper, to taste

For Assembly

• 1 sheet vegan puff pastry, thawed if frozen (about 10x13 inches)
• 1 tablespoon vegan butter, melted

Instructions

1. Preheat Oven: Preheat your oven to 400 °F (200 °C). Line a rimmed baking sheet with parchment paper and set it aside so it’s ready for the pastry-wrapped Wellington.
2. Prepare Flax Egg: Combine the ground flax meal and water in a small bowl. Let it sit for about 10 minutes until it thickens and becomes gel-like — this will act as a binder in the recipe.
3. Sauté Vegetables: Heat grapeseed oil in a large skillet over medium heat. Add diced onion, celery, and carrots, sautéing until they are softened, roughly 6-8 minutes.
4. Add Aromatics: Stir in minced garlic, dried thyme, ground sage, and dried rosemary. Cook for an additional 1 minute to release their flavors.
5. Cook Mushrooms: Add the minced mushrooms to the pan. Sauté for 5-7 minutes until the mushrooms have softened and released their moisture, ensuring the pan dries out before proceeding. Stir in tamari sauce, cooking for another minute, then remove from heat and let cool for 10 minutes.
6. Mash Chickpeas: In a large mixing bowl, mash the drained chickpeas with a potato masher. Be careful not to overdo it; you want a textured mixture with some chickpeas intact.
7. Combine Filling: Add the cooled mushroom-vegetable mix, panko breadcrumbs, ground walnuts, flax egg mixture, vegan Worcestershire sauce, tomato paste, salt, and pepper to the mashed chickpeas. Mix thoroughly until well combined. If the mixture feels too wet, incorporate extra breadcrumbs or rolled oats gradually until it can be shaped easily.
8. Shape the Loaf: Using your hands, form the filling into a firm, solid log that will fit along the middle of your puff pastry sheet, leaving a couple of inches of pastry to seal. Pack it tightly for stability.
9. Assemble Wellington: Lay the puff pastry sheet flat on the lined baking sheet or a flat surface. Place the filling log in the center. Fold one side of the pastry over the log, then fold the other side to meet it, pressing gently to seal. If the pastry doesn’t stick, lightly brush edges with non-dairy milk to help seal. Roll the ends inward and press to seal as well. Trim excess pastry if needed to avoid overly doughy ends. Flip the entire loaf so that the sealed edges are underneath, resting on the baking sheet.
10. Prepare for Baking: Brush the top and sides of the wrapped loaf with melted vegan butter. Use a sharp knife to gently score diagonal slits about 1 inch apart across the entire surface, then cross-cut in the other direction to create a criss-cross pattern.
11. Bake: Place the Wellington in the preheated oven and bake for 30-35 minutes until the pastry is golden brown and the filling is heated through.
12. Rest and Serve: Allow the Wellington to rest for 10 minutes after baking. Slice carefully along the slits using a sharp knife. Serve warm with your choice of gravy or sides. Enjoy!

Notes

• Ensure the mushroom mixture is dry before combining it with the other ingredients to prevent soggy pastry.
• If the filling seems wet, adding extra breadcrumbs or rolled oats helps achieve the right consistency.
• Thaw the vegan puff pastry completely before assembling to prevent cracking.
• Be gentle when sealing the pastry to avoid tearing; brushing seam edges with non-dairy milk can help them stick better.
• Resting the Wellington post-baking ensures cleaner slices and the filling sets well.

Keywords: Vegan Wellington, Mushroom Wellington, Plant-based Wellington, Holiday Vegan Recipe, Vegan Main Dish