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Mushroom Wellington

This mushroom wellington is a spectacular vegan main dish for your next holiday gathering - and it's one that even the carnivores at the table might enjoy.
Prep Time 45 mins
Cook Time 50 mins
Cooling time 30 mins
Total Time 2 hrs 15 mins
Course Main Course
Cuisine American
Servings 8 servings



  • 2 tablespoons avocado oil
  • 4 oz crimini mushrooms minced
  • 4 oz oyster mushrooms minced
  • 2 tablespoons coconut aminos
  • ¾ cup unsalted walnuts
  • ½ cup panko breadcrumbs
  • 1 15- oz can chickpeas
  • 4 tablespoons aquafaba reserved from can of chickpeas
  • 2 tablespoons tomato paste
  • 1 small onion diced
  • 1 carrot diced
  • 2 tablespoons minced garlic
  • 2 teaspoons dried thyme
  • 2 teaspoons ground sage
  • 1 teaspoon fresh rosemary
  • 2 teaspoons kosher salt


  • 1 sheet puff pastry thawed
  • 2 tablespoons aquafaba can substitute 1 egg beaten with 1 tablespoon water if not vegan


  • Place avocado oil in a wide saucepan over medium heat. Add diced onions and saute until slightly caramelized (about 15 minutes), adding water as necessary.
  • Add diced carrots to pan and saute until softened, about 3-5 minutes. Stir in garlic, thyme, sage, and rosemary, and saute for 1 minute or until fragrant.
  • Add diced mushrooms and coconut aminos to pan. Cook until the mushrooms have have released their moisture (6-8 minutes). Once the mushrooms have become relatively dry, stir in coconut aminos and cook for 1 minute.
  • Remove pan from heat and allow to cool for at least 10 minutes.
  • Pour walnuts into the bowl of a food processor or blender. Blend until the walnuts have become a rough powder - about 10 seconds.
  • Drain your can of chickpeas into a medium mixing bowl, saving the aquafaba. Do not rinse.
  • Mash the chickpeas into a rough paste using a potato masher or pastry blender. We are not trying to make hummus; you still want an abundance of chickpea texture once you are done.
  • Add ground walnuts, panko, 4 tablespoons of aquafaba, salt, and tomato paste to mashed chickpeas. Mix in cooled sauteed vegetables.
  • Stir until ingredients are thoroughly combined and are easy to manipulate. If mixture appears wet, add additional panko. Form mixture into a roughly 9-inch-long log.
  • Remove thawed puff pastry from refrigerator and, on a clean surface, roll it into a roughly 10” x 13” rectangle. Transfer to a greased or lined baking sheet and preheat oven to 400 degrees F.
  • Place the mushroom log in the middle of your puff pastry. Wrap the log like a gift, ensuring the edges are completely sealed. If you have extra dough along the edges, feel free to trim them off.
  • Flip the loaf so that it is seam-side down and cut a series of cross-hatches into the top of the loaf, to allow it to release excess moisture.
  • Brush the loaf with 2 tablespoons of aquafaba to add extra shine before placing the loaf in the oven. (Can substitute one egg beaten with one tablespoon of water if not vegan.)
  • Bake at 400 degrees F for 45-55 minutes, until center of loaf is hot and pastry is golden brown. Allow to rest for 10 minutes before slicing and serving.
Keyword christmas, easter, holiday, Thanksgiving, vegan, vegetarian