When it comes to show-stopping Christmas main meals that are ALSO vegan and vegetarian friendly, there’s no better recipe than my juicy and comforting vegetarian mushroom Wellington.

Christmas staples are staples for a reason – but for vegans and vegetarians, the holiday can be decidedly meat-orientated. That’s where my Christmas Wellington comes in. Packed with delicious mushroomy flavors and plenty of other seasonal delights, all wrapped in a crisp shortcrust pastry shell, this vegan- and vegetarian-friendly take on the classic beef Wellington makes for an impressive centerpiece as part of your holiday table.

What’s mushroom Wellington made of

• Vegan shortcrust pastry: You can make your own, but I find it a lot easier to buy it pre-made!
• For the Pastry Wash: Milk and an egg yolk for vegetarians, plant based milk and coconut oil or maple syrup for vegans.
• Shiitake Mushrooms: I use these, but you can use your favorite – portobello mushrooms, oyster, or larger button mushrooms.
• Quinoa: Cooked – prepare according to the package instructions in advance to save time.
• Chestnuts: Make sure they are ready to consume, otherwise you have to cook them.
• Kale or Spinach
• Garlic and Red Onion
• Olive Oil or Butter
• Cranberries (Optional)
• Herbs and Spices: Ground cinnamon, salt and black pepper, sage leaf (optional), fresh rosemary, fresh thyme. You can experiment with different flavor profiles here – think fresh oregano, parsley, coriander or paprika and garlic powder.

You can also experiment with adding other cooked veggies like cooked butternut squash, pumpkin, or walnuts.

How to make mushroom Wellington

Prepare the Filling: In a large frying pan over medium heat, lightly fry the chopped onion and minced garlic with the oil for 2-3 minutes. Add the herbs (roughly chopped), butter, cranberries, and mushrooms. Stir to combine, then add the cooked chestnuts, mix, and cook covered until the mushrooms are cooked through.

Then, add cooked quinoa and your leafy green and continue to cook, occasionally stirring, for about 3-4 minutes. Set the mushroom mix aside, off the heat, and allow to cool a little.

Assemble the Wellington: At this time, make sure to preheat the oven to 200°C/400ºF. Then, lightly flour your work surface or a baking tray with all-purpose flour. Unfold your pastry from its packaging, lightly flouring its surface too. Roll the pastry out slightly thinner, still maintaining the rectangle shape.

Spoon the mushroom mixture into an even layer in the center and then roll the pastry up tightly into a log shape, making sure the two sides meet up in the middle. If needed, use a little bit of water to seal the pastry. You can keep the seam of the pastry in the center of the wellington and decorate directly over the top or flip the mushroom wellington so the seam is on the bottom.

With any leftover pastry, use cookie cutters or a sharp knife to create extra decoration to layer on the top. I like creating festive-themed options like stars and snowflakes to make easy decorations and add a holiday flair to the dish. Lightly press them onto the top of your Wellington so they stick.

Chef’s Tip: For a less messy construction, lay a piece of cling film over your floured pastry. Add the cooked mushroom mixture onto it and use the cling film to wrap the mix into a tight log shape. Make sure to roll it tightly, then open the cling film and place the mushroom log on top of the pastry.

Brush for a Golden Finish: For a vegetarian option, make a basic pastry wash of one egg yolk and a little milk. For a strictly vegan option, you can use plant-based milk (optionally mixed with a little maple syrup) or melted coconut oil. Using a pastry brush or silicone kitchen brush, cover the Wellington with the pastry wash completely for a perfect, golden crust.

Bake: Place the mushroom Wellington on a baking sheet. Bake in the center of the oven for 30 minutes at 200°C/400ºF, till golden.

If you’re making it ahead, leave it in the refrigerator to chill before cooking. This will help to keep the insides firm while cooking and is best to do if making ahead.

Serve: Serve in thick slices with classic holiday sides like mashed or roasted potatoes, roasted brussels sprouts, homemade cranberry sauce, or candied yams.

Top tips

• Chill the Filling: Though chilling the mushroom filling in a clingfilm log for an hour is an optional step, it’s going to hold its shape better and make assembling your wellington so much easier.
• Customize Your Wellington: Whether it’s experimenting with the herbs and spices blend or adding extra ingredients, feel free to customize the mushroom Wellington to your palate – mushrooms make a great base ingredient for a variety of different flavor profiles.
• Decorative Touch: For the festive season, get creative by decorating the Wellington with extra pastry cut into festive shapes and designs for elegant presentation. I like using snowflakes and stars to celebrate the season, but use your imagination and make your Wellington unique to you.
• Use an Egg Wash (or Substitute): Applying an egg wash (or non-dairy milk) to the pastry before baking adds a beautiful golden color and crispiness to the Wellington. Vegans can still enjoy a crisp, shiny, and golden exterior – even without eggs.
• Rest Before Serving: Allow the Wellington to rest for a few minutes after baking before slicing. This helps the filling settle and makes it easier to serve.

More vegetarian Christmas recipes

• Stuffed Butternut Squash
• Sweet Potato Casserole
• Au Gratin Potatoes

If you try this recipe for vegetarian mushroom Wellington, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!