Christmas Vegetarian OR Vegan Mushroom Wellington

This delicious Christmas vegetarian mushroom wellington is the perfect meat-free main. It is easily made into a vegan mushroom wellington with just a couple of ingredient swaps – for a wonderful vegan Christmas dinner! Plus, it can be made from scratch in under an hour and even be pre-prepared and heated up on the day.

Christmas is practically around the corner. It’s the perfect time to start planning your Vegan Christmas Dinner and scouring the internet for delicious vegan Christmas recipes (or vegetarian Christmas recipes!). For a recipe that is genuinely filling, comforting and delicious then let me introduce you to this vegan mushroom wellington. With a chestnut, mushroom, quinoa, kale and optional cranberry stuffing, this mushroom wellington recipe will more than impress.

Note* Originally when I wrote out the recipe, I labelled it a vegetarian Christmas dinner option, due to the egg wash. However, I’ve now updated the recipe to include vegan pastry ‘wash’ options. This recipe now works perfectly for a Vegan Christmas dinner.

I know that people hate how commercial this time of the year is but I honestly love everything to do with preparing Christmas dinner. Thinking up recipes, writing out shopping lists, preparing ingredients for recipes, writing out cooking lists. In fact…

SUPER TIP

If you don’t already do this, then spend some time making a list with every element of your Christmas dinner. Then write out timings for when things need to be done. I include everything from individual steps for recipes, to when things need to go in the oven. Then you can tick or cross things off as you go. This is pretty much the only way I end up not being three hours late with everything. It also stops me from getting overwhelmed or forgetting anything.

Whether you’re looking for vegetarian Christmas recipes or planning to make an entirely vegan Christmas dinner this year, this mushroom wellington is a delicious meat-free option for any spread. Plus, this recipe is excellent for anyone wanting to experiment with flavours, too. You can mix up the herbs and spices used within the vegan mushroom wellington for your own interesting combination.

The filling within is also reasonably flexible. You can swap out the kale for spinach, the shiitake mushrooms for your favourite mushroom variety (portobello mushrooms etc.) or blend and cranberries are entirely optional. I’ve also experimented with including other veggies within the wellington, including butternut squash, Brussels sprouts or parsnips, so feel free to get experimental.

I try to make new vegan and vegetarian Christmas recipes every year, so family and friends can see how delicious the meat-free options are too!

How to make the mushroom wellington

The first step to making this vegan mushroom wellington is to prepare the quinoa according to the packet instructions. Then leave to one side, to cool down.

Once the quinoa is ready, begin by lighting frying the onion and garlic in some olive oil, till they begin to soften. Add the mushrooms and herbs, spices and salt & pepper into the pan and cook for a few minutes, till the mushrooms are all lightly fried.

Note* Even though I’ve included a list of herbs and spices in the recipe below. Feel free to experiment a bit with your own favourite blend. You can also experiment with adding some additional veg to the wellington. I have previously tried using pre-cooked cubes of butternut squash. 

Next, add the chestnuts, cooked quinoa, cranberries (optional) and kale or spinach, and continue to cook, occasionally stirring, for 3-4 minutes. Remove the mushroom mixture from the heat and leave to cool down slightly.

You have two options going forward. The first is to fill the pastry log, decorate and bake immediately. There is also an option, using cling film, that makes the process less messy. However, it requires adding an extra hour onto the preparation time for this recipe.

For the clingfilm method:

Begin by laying your shortcrust pastry sheet onto the table and laying a large piece of clingfilm over it. Spoon the mushroom mixture into the centre and then roll it tightly, into a log shape. This is also a great way to test if the store-bought pastry sheet is big enough by making sure the sides meet up in the middle.

If not then lightly flour the surface of the dough and roll the pastry out slightly thinner, maintaining the rectangle shape.

Leave the clingfilm log to chill for around an hour and the filling should retain the shape reasonably well, making it easier to form the wellington.

Once the clingfilm filling roll has chilled, or immediately, if not using the clingfilm method, then it’s time to prepare the pastry.

There are two methods for pulling this wellington log together. The choice is up to you:

The first is to have the seam of the pastry in the centre of the wellington. You can then either decorate directly over the seam or turn it over, so the seam is on the bottom, and decorate the top.

You could also place the filling log about an inch in from one side of the pastry and fold the pastry over, crimping it together at the sides.

As you can see within the images, I had my seam in the centre of the wellington. I also folded over the bits of pastry at the ends. I do this because I know certain family member LOVE pastry, and so they will always get the end pieces.

Preheat the oven to 200°C/400ºF – then it’s time to decorate. To decorate the vegan mushroom wellington, I simply used some Christmassy cutters to cut out extra bits of dough.

At this point, it’s time to give the wellington a pastry wash. In my original vegetarian mushroom wellington recipe, I brushed the log with a mixture of egg yolk and milk (pictured). However, if you want a Vegan option then brush a little bit of dairy-free milk over it, dairy-free milk and maple syrup mix for a shinier result. You can even use a little bit of melted coconut oil, for a light browning.

Bake the mushroom wellington on a baking tray in the centre of the oven for 30 minutes, till golden. Then serve and enjoy!

I’m always looking for more inspiration for exciting, new recipes. What are your favourite vegan Christmas dinner recipes? Or even your favourite vegetarian Christmas recipes? Let me know in the comments below!

Other vegetarian Christmas recipes you may like

So now you have your main sorted, but what about delicious Christmas desserts? Here are a few vegetarian Christmas dessert recipes that are sure to impress.

For a fun & healthy snack, why not whip up this festive yogurt bark.

If you’re wanting something a bit sweeter then you’d love these Orange flavoured sugar cookies.

And you can never go wrong with delicious Christmas gingerbread cookies.

Let me know in the comments below if you have any queries. And if you give this recipe a try, then let me know your thoughts in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.

Vegetarian Wellington

A delicious vegan mushroom wellington with a mushroom, kale, quinoa, chestnut & cranberry filling - for a wonderful vegetarian or vegan Christmas dinner! Plus, it can be made in under an hour and be pre-prepared earlier and heated up on the day!

4.93 from 40 votes

Print Pin Rate

Course: Main

Cuisine: Christmas, European

Diet: Vegetarian

Freezer friendly: 1 Month

Shelf life: 5 Days

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 694kcal

Author: Samira

Ingredients

• ▢ 2 packs vegan shortcrust pastry sheet
• ▢ ½ cup olive oil
• ▢ 1 clove garlic minced
• ▢ 2 small red onion diced
• ▢ 1 chilli pepper diced
• ▢ 1/2 teaspoon ground cinnamon powder
• ▢ 1/2 teaspoon salt and pepper
• ▢ 1 tablespoon water
• ▢ 1½ cups cranberries optional- this gives sour taste
• ▢ 1½ cups kale or spinach if you prefer
• ▢ 10.5 oz shiitake mushrooms or your favourite mushroom
• ▢ 10.5 oz quinoa cooked
• ▢ 7 oz chestnuts
• ▢ 1 sage leaf optional
• ▢ handful of fresh rosemary
• ▢ A large handful of fresh thyme

For Vegetarian pastry wash:

• ▢ 2 tablespoon milk
• ▢ 1 egg yolk

For Vegan pastry wash:

• ▢ Use a bit of plant-based milk a milk & maple syrup mix or even some melted coconut oil

US Customary - Metric

Instructions

• The first step to making this vegan mushroom wellington is to prepare the quinoa according to the packet instructions then leave to one side, to cool down.
• Next, begin by lighting frying the onion and garlic in some olive oil, till they begin to soften.
• Add the mushrooms and herbs, spices and salt & pepper into the pan and cook for a few minutes, till the mushrooms are all lightly fried. *
• Next, add the chestnuts, cooked quinoa, cranberries (optional) and kale or spinach, and continue to cook, stirring occasionally, for 3-4 minutes. Remove from the heat and leave to cool down slightly.
• You have two options going forward. The first is to simply fill the pastry log, decorate and bake immediately. Alternatively, there is an option, using cling film, that makes the process less messy. However, it requires adding an extra hour onto the preparation time for this recipe. 

  For the clingfilm method:

  Begin by laying your shortcrust pastry sheet flat onto the table with a large piece of clingfilm over it. Spoon the mushroom filling into the centre and then roll it tightly, into a log shape. ** Leave the clingfilm log to chill for around an hour and the filling should retain the shape fairly well, making it easier to form the wellington.

  If not using the clingfilm method:

  then simply spoon your filling directly onto the pastry and it's time to prepare the wellington. 
• There are two methods for pulling this wellington log together, the choice is up to you:
  
  The first is to have the seam of the pastry in the centre of the wellington. You can then either decorate directly over the seam or turn it over, so the seam is on the bottom, and decorate the top. 
  
  Alternatively, you can place the filling log about an inch in from one side of the pastry and simply fold the pastry over, crimping it together at the side. ***
• Preheat the oven to 200°C/400ºF - then it's time to decorate. To decorate the vegan mushroom wellington, I simply used some Christmassy cutters to cut out extra bits of shortcrust dough in festive, fun shapes. 
• At this point, it's time to give the wellington a pastry wash. In my original vegetarian mushroom wellington recipe, I brushed the log with a mixture of egg yolk and milk (pictured). However, if you're wanting a Vegan option then simply brush a little bit of dairy-free milk over it, dairy-free milk and maple syrup mix or a shinier result, or even a little bit of melted coconut oil for a light browning. 
• Bake the mushroom wellington in the centre of the oven for 30 minutes, till golden. Then serve and enjoy!

Video

Notes

* As I mentioned in the blog post, even though I've included a list of herbs and spices in the recipe below. Feel free to experiment a bit with your own favourite blend. You can also experiment with adding some additional veg to the wellington. I have previously tried using pre-cooked cubes of butternut squash. 

** This is also a great way to test if the store-bought pastry sheet is big enough by making sure the sides meet up in the middle. If not then lightly flour the surface of the dough and roll it out slightly thinner, maintaining the rectangle shape. 

*** As you can see within the images, I had my seam in the centre of the wellington and also folded over the bits of pastry at the ends of the wellington for more pastry-dense corners. I do this because I know certain family member LOVE pastry, and so they will always get the end pieces. 

Nutrition

Serving: 1Serving | Calories: 694kcal | Carbohydrates: 72g | Protein: 12g | Fat: 41g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 313mg | Potassium: 621mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1359IU | Vitamin C: 38mg | Calcium: 64mg | Iron: 4mg

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