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The Ultimate Vegan Mushroom and Chickpea Wellington Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://delishfamilyrecipe.com/the-ultimate-vegan-mushroom-and-chickpea-wellington-recipe/