A luxurious and hearty plant-based centerpiece made with savory mushrooms, sweet chestnuts, fragrant herbs, and flaky golden puff pastry. This Vegan Mushroom Chestnut Wellington is the perfect showstopper for festive dinners, holiday celebrations, or any special occasion. Rich in flavor and texture, it offers a satisfying and elegant alternative to traditional meat-based mains.
Why You’ll Love This Recipe
- 100% plant-based and dairy-free
- Impressive enough for holiday tables or dinner parties
- Packed with earthy, savory, and umami-rich flavors
- Uses readily available ingredients
- Can be made ahead and baked fresh
- Beautiful golden crust with a hearty, flavorful filling
- Ideal for vegans and non-vegans alike
- Makes a perfect main course for Christmas, Thanksgiving, or any celebration
- Balanced texture: crisp pastry with a moist, tender center
- Garnishes beautifully for a festive presentation
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
2 tablespoons olive oil
1 large onion, finely chopped
3 garlic cloves, minced
3 cups mixed mushrooms, chopped
1 ½ cups cooked chestnuts, chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary, finely chopped
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1/2 cup breadcrumbs
Salt and pepper to taste
1 sheet vegan puff pastry, thawed
Unsweetened plant milk, for brushing
Fresh rosemary, whole chestnuts, and cranberries for garnish (optional)
Directions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onions and sauté until translucent, about 5 minutes.
- Stir in garlic, mushrooms, thyme, and rosemary. Cook until mushrooms release their moisture and begin to brown.
- Add chopped chestnuts, soy sauce, balsamic vinegar, salt, and pepper. Cook for another 5 minutes, stirring frequently.
- Remove from heat and stir in breadcrumbs. Let the filling cool slightly.
- Roll out the puff pastry on a lightly floured surface. Place the mushroom-chestnut mixture in the center, shaping it into a log.
- Fold the pastry over the filling and seal the edges.
- Place seam-side down on a parchment-lined baking sheet. Brush the top with plant milk.
- Bake for 35–40 minutes, or until golden brown and crisp.
- Let rest for 10 minutes before slicing. Garnish with rosemary, whole chestnuts, and cranberries if desired.
Servings and timing
Servings: 6
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Variations
- Add spinach or kale: Sauté greens with the mushroom mixture for added nutrition and color.
- Nutty twist: Swap some chestnuts for walnuts or pecans for added crunch.
- Spicy version: Add a pinch of chili flakes or smoked paprika for a gentle kick.
- Gluten-free option: Use a gluten-free puff pastry and gluten-free breadcrumbs.
- Stuffing mix: Blend the mushrooms and chestnuts for a finer, pâté-like filling.
- Pastry shapes: Try individual wellington parcels for personalized servings.
- Asian-inspired: Add hoisin sauce and ginger for a fusion twist.
- Truffle flavor: Drizzle with a touch of truffle oil before serving.
- Stuff with lentils: Add cooked lentils to the filling for extra protein.
- Festive fruit: Include dried cranberries or chopped apricots for a sweet contrast.
Storage/reheating
Store leftover Wellington in an airtight container in the refrigerator for up to 3 days. Reheat slices in a preheated oven at 350°F (175°C) for about 10–15 minutes until heated through. Avoid microwaving to maintain the crispness of the pastry.
FAQs
Can I make this Vegan Wellington ahead of time?
Yes, you can assemble the Wellington up to a day in advance and store it in the fridge. Bake it fresh before serving for best results.
Can I freeze Vegan Mushroom Chestnut Wellington?
Yes. Freeze it unbaked and tightly wrapped in plastic and foil. Bake from frozen, adding 10–15 minutes to the cooking time.
What are the best mushrooms to use?
A mix of cremini, shiitake, and portobello mushrooms adds depth of flavor, but any fresh mushrooms will work.
Can I use canned chestnuts?
Yes, canned or vacuum-packed cooked chestnuts are convenient and ideal for this recipe.
How do I keep the bottom crust from getting soggy?
Let the filling cool before wrapping and consider baking on a preheated baking tray to help the bottom crisp up.
Is store-bought puff pastry vegan?
Many brands offer vegan puff pastry, but always check the label for butter or dairy.
What can I serve with Vegan Wellington?
It pairs beautifully with mashed potatoes, roasted vegetables, and vegan gravy or cranberry sauce.
Can I use filo pastry instead of puff pastry?
Yes, though the texture will be different. Layer several sheets of filo with oil for a crispier, flakier version.
Can I add wine to the filling?
Yes, a splash of dry red or white wine adds depth. Let it reduce fully before adding the breadcrumbs.
What if I don’t have chestnuts?
You can substitute with cooked lentils, beans, or additional mushrooms, but chestnuts provide a unique sweetness and texture.
Conclusion
Vegan Mushroom Chestnut Wellington is a deliciously satisfying and elegant dish that brings both flavor and style to the table. With its savory filling and golden crust, it’s an excellent choice for plant-based entertaining or holiday meals. Whether you serve it with traditional sides or your favorite seasonal accompaniments, this recipe is sure to impress and delight all your guests.
Print
Vegan Mushroom Chestnut Wellington
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Vegan
Description
A luxurious and hearty plant-based centerpiece made with savory mushrooms, sweet chestnuts, herbs, and flaky golden puff pastry. Perfect for festive dinners or holiday celebrations.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 3 cups mixed mushrooms, chopped
- 1 1/2 cups cooked chestnuts, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 1/2 cup breadcrumbs
- Salt and pepper to taste
- 1 sheet vegan puff pastry, thawed
- Unsweetened plant milk, for brushing
- Fresh rosemary for garnish (optional)
- Whole chestnuts for garnish (optional)
- Cranberries for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onions and sauté until translucent, about 5 minutes.
- Stir in garlic, mushrooms, and herbs. Cook until mushrooms release their moisture and start to brown.
- Add chopped chestnuts, soy sauce, balsamic vinegar, salt, and pepper. Cook for another 5 minutes, stirring frequently.
- Remove from heat and stir in breadcrumbs. Let the filling cool slightly.
- Roll out the puff pastry on a lightly floured surface. Place the filling in the center, shaping it into a log. Fold the pastry over the filling, sealing the edges.
- Place seam-side down on a parchment-lined baking sheet. Brush the top with plant milk.
- Bake for 35–40 minutes, or until golden brown and crisp.
- Let rest for 10 minutes before slicing. Garnish with rosemary, whole chestnuts, and cranberries for a festive touch.
Notes
- Ensure the mushroom mixture is not too wet before wrapping to prevent soggy pastry.
- Let the filling cool slightly before placing on pastry to avoid melting it.
- This dish can be made ahead and baked fresh before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Your email address will not be published. Required fields are marked *