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Savory Vegan Mushroom Chestnut Wellington Recipe

Vegan Mushroom Chestnut Wellington made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 2 cups mixed mushrooms finely chopped
  • 1 cup roasted chestnuts chopped
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 tbsp fresh thyme chopped
  • 1 tsp soy sauce
  • 1/2 cup breadcrumbs
  • 1 package of vegan puff pastry about 14 oz
  • 1 plant-based milk for brushing
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 400°F (200°C).
  • Sauté the onions and garlic in a pan until translucent.
  • Add the mushrooms and cook until moisture evaporates.
  • Stir in the chopped chestnuts, thyme, soy sauce, and breadcrumbs.
  • Season with salt and pepper, adjusting to your taste.
  • Roll out the puff pastry and place the filling in the center.
  • Fold the pastry over the filling and seal the edges.
  • Brush the top with plant-based milk and cut slits for steam.
  • Place the Wellington on a baking sheet and bake for 25-30 minutes.
  • Let it cool slightly before slicing.