Description
Indulge in the rich flavors of this vegan Mushroom Wellington, a delightful dish that combines a flaky puff pastry crust with a savory filling of mushrooms, spinach, and herbs. Perfect for holiday gatherings or cozy family dinners, this masterpiece will have everyone asking for seconds. With its stunning presentation and mouthwatering aroma, it’s more than just a meal; it’s an experience that transforms any occasion into something truly special.
Ingredients
Scale
- 1 cup cremini mushrooms, chopped
- 1 cup shiitake mushrooms, chopped
- 2 cups fresh baby spinach
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp fresh thyme (or ½ tsp dried)
- ½ cup walnuts or pecans, chopped
- 8 oz vegan cream cheese
- 2 sheets puff pastry, thawed
- 2 tbsp soy sauce or tamari
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a pan over medium heat, sauté diced onion until translucent. Add garlic and cook until fragrant.
- Stir in chopped mushrooms and spinach; season with salt and pepper until mushrooms are tender. Remove from heat.
- Allow mixture to cool slightly before folding in nuts, cream cheese, soy sauce, and thyme.
- Roll out puff pastry on a floured surface; place the filling on one half and fold the pastry over to enclose it. Crimp edges to seal.
- Brush the top with plant-based milk and place on a parchment-lined baking sheet.
- Bake for 25–30 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 360
- Sugar: 2g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg