The Best Vegan Wellington

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A savory vegan loaf gets wrapped in flaky golden pastry and makes for the best winter comfort food. This is truly the best Vegan Wellington you will ever try! Includes step-by-step photos and detailed instructions so you can nail this Vegan Mushroom Wellington and wow your holiday guests!
Prep Time: 20 mins
Cook Time: 2 hrs 10 mins
Total Time: 2 hrs 30 mins
4.9 from 25 votes

Okay, guys, I think I hit the jackpot with this VEGAN MUSHROOM WELLINGTON.

I’m sorry for YELLING at you, but this is officially my new favorite holiday recipe. I am so dang proud of this recipe. It will truly knock your socks off and it definitely deserves to be on your holiday table. It will please vegans, vegetarians, and even meat lovers. My meat-eating boyfriend couldn’t stop eating this and keeps insisting I make it every week.

Beef Wellington is traditionally made with, well, beef, but my version is of course 100% vegan and cruelty-free. But it doesn’t skimp on flavor or texture. The savory mushroom filling is so dang tasty that you’ll want to it the filling raw (it’s delicious and perfectly safe to do so). And then it’s wrap in a flaky and light puff pastry dough. The combination is truly electric.

While this is a more involved recipe, there are lot of process photos and very detailed instructions. Be sure to read through them before starting this recipe, as it does require a bit more time and prep than my usual recipes. I mean, it’s the holidays after all. Were you expecting a 30-minute weeknight recipe? NOPE. Plus, once you taste this baby, you will know that all of the time was well worth it.

The Best Vegan Wellington | Vegan Mushroom Wellington

How to make the Mushroom Filling

Begin the recipe by preparing the mushroom loaf. Or mushroom log. The first step is to press the excess water out of a block of extra-firm tofu. If you skip this step, your tofu will be watery, and then your filling will be watery, and then your pastry will be watery. Not good.

Meanwhile, prep the other ingredients (onions, garlic, mushrooms, fresh herbs). If you are making the Mushroom Gravy to go alongside this Wellington, you can prep these ingredients at the same time. Both the log and the gravy call for chopped onions, mushrooms, garlic, and fresh thyme/rosemary. Just set aside the gravy ingredients until you’re ready to use them.

Cook the onions and mushrooms down until browned and then set them aside to cool completely. This cooling step is important! If you blend the mushroom filling while it’s still warm, the filling will be very sticky and difficult to form into a log. If your blended filling is warm because you skipped the cooling step, you’ll need chill it in the fridge before moving forward.

The Best Vegan Wellington | Vegan Mushroom Wellington

While the mushrooms are cooling, prep and measure out the other filling ingredients. Blitz the walnuts in a food processor until finely ground. I love adding walnuts to the filling because they add a surprisingly meaty, chewy texture. Also, they bring yet another source of umami (in addition to the mushrooms, miso, and nutritional yeast). Since we are trying to mimic the taste of meat, albeit in a subtle way, the more umami the better!

Remove the walnuts from the food processor. Once the mushroom mixture is cooled, add it to the food processor. Add in the the other filling ingredients (pressed tofu, miso paste, nutritional yeast, tomato paste, and lemon juice). Blend together and then add back in the ground walnuts, along with panko bread crumbs and flour. Blend until all of the ingredients are well incorporated and you have a somewhat sticky dough.

Line a baking sheet with parchment paper and dump the mushroom-tofu filling onto the paper. Use your hands to shape the filling into a log shape that’s approximately 7 inches (18 cm) long. It should be fairly easy to do this.

Bake the loaf in the oven until the top is golden and it’s relatively firm to the touch. Allow the log to cool completely before assembling it with the pastry.

The Best Vegan Wellington | Vegan Mushroom Wellington

How to Assemble this Vegan Beef Wellington

While the mushroom log is cooling, remove your frozen puff pastry from the freezer.

Speaking of puff pastry, many store-bought puff pastry doughs are naturally vegan. Of course, be sure to check the ingredients to confirm there is no butter. Pepperidge Farms makes vegan puff pastry and this post lists a few more options.

While the log is cooling, prepare your pastry work surface. Scatter some flour on a flat surface and lay down the frozen sheet of puff pastry. Allow it to come to room temperature, about 20-30 minutes. If you are making the gravy, you can get started on that while waiting.

Once the puff pastry is thawed, use a rolling pin to roll it into a rectangular shape that is roughly 9 inches wide x 13 inches long (23 cm wide vs. 33 cm wide). Use a knife to trim off an excess pieces (save them for another use). As you can see from my below photo on the right, it’s fine if your rectangle is not perfectly rectangular.

PS: Don’t have a rolling pin? No problem! I couldn’t find mine (I suspect it’s hidden somewhere irretrievable in my basement storage), but a wine bottle did the job just fine. You can use an empty wine bottle or a full wine bottle. If you use the latter, I prefer a chilled one because the cold temperature cools the dough and ensures it won’t stick to the bottle.

Now here comes the fun part! If you have not worked with pastry before, it’s easier than it sounds/looks. And the detailed instructions should guide you along the way.

Place the cooled mushroom log in the middle of the pastry sheet so that the top and bottom of the log almost touch the edges of the pastry, widthwise. Start on one end of the pastry and use a paring knife to cut 1 inch/2.5 cm strips about a fourth of the way into the rectangle dough, almost but not quite reaching where the mushroom log is. Repeat on the other side. You should have about 9 strips on each side. This will enable you to create a beautiful lattice pattern.

vegan mushroom wellington sitting on unbaked sliced pastry

Then, brush each strip of dough with the vegan “egg wash” mixture (simply plant-based milk mixed with oil). This not only helps seal the dough but also helps the puff pastry get more beautifully golden brown.

brushing vegan wellington gently

Now it’s time to fold up the pastry! Start at one end of the pastry strips, and braid one strip on top of the log, then do the same on the other side. Continue alternating the strips on top of the log until you’ve used them all up.

Once you’ve braided all the strips on top of the mushroom log, tuck and pinch in the remaining dough at the top and bottom into the log. Brush on some of the “egg wash” solution to help seal these edges, as well as all over the pastry.

Then sprinkle the whole loaf with some coarse/flaky sea salt. Adding the salt on top really takes this loaf over the top, flavor- and texture-wise, so don’t skip it! Finally, lightly prick the dough all over with a fork. The small holes will allow steam to escape during baking, making for more even baking.

At this point, the pastry will be quite warm since it’s been sitting outside for awhile and you’ve been handling it a lot. And when you bake warm pastry dough, it can bake unevenly. That’s why I pop the loaf into the fridge for 15-20 minutes. I know, there’s a lot of waiting, but I told you this recipe takes some time (but it is SO WORTH IT).

While you’re waiting, you can do a few things.

  • Prepare your baking sheet with a fresh sheet of parchment paper.

  • Finish prepping your Mushroom Gravy and/or start making it.

  • Start washing some dishes!

Once the loaf has chilled for a bit, bake it on the baking sheet at 375°F / 190°C for 25 minutes. Then, increase your oven temperature to 425°F / 218°C and bake for another 10 minutes, or until the top is beautifully golden brown, flaky, and puffed. I find that this two-temperature system makes for the most evenly baked loaf.

The first time I baked this loaf, I baked it all at 425°F and the top browned quite quickly, while the inner pieces of dough did not fully bake through. The second time, I baked it all at 375°F and all of the dough baked through, but the pastry wasn’t as beautifully golden brown.

The Best Vegan Wellington | Vegan Mushroom Wellington

If you notice that your loaf seems to be browning more on one side, simply rotate your baking sheet 180° so that both sides get evenly browned.

The loaf is done when the pastry is puffed up and beautifully golden. Allow the Vegan Wellington to cool for 10 minutes before slicing and serving it up.

And while the loaf is baking, finish up on that Mushroom Gravy. Personally, I think this loaf is rich and moist enough that it doesn’t need gravy. But, traditionally, beef Wellington is served with gravy, so I provide the option here as well. The mushroom gravy is made with many of the same ingredients as the mushroom log, so it should be pretty quick to throw together.

You will likely have some gravy leftover, so you can store cooled gravy in an airtight container in the fridge for 4-5 days, or in the freezer for a month.

The Best Vegan Wellington | Vegan Mushroom Wellington

Substitutions

Now that you know EXACTLY how to make this Vegan Wellington, a few notes on substitutions and the like.

Mushrooms. I used a combination of shiitake mushrooms and cremini mushrooms for the mushroom log. You can use any variety you like. Keep in mind that you might need to cook button mushrooms for longer because they have a higher water content.

Fresh herbs. I love using fresh herbs in my recipes because they bring more potent flavor. That said, you can substitute the fresh thyme and rosemary with dried herbs. To substitute dried, you’ll need 1/3 of the amount called for (i.e., a teaspoon dried instead of a tablespoon of fresh).

Walnuts. I toast the walnuts because toasting process releases the oils in the nut, thereby deepening and enhancing flavors that otherwise lie dormant. Plus, you can easily do this on the stove in 5 minutes while your mushroom-onion filling is cooling. I don’t recommend skipping this step!

Miso paste. I almost alway use a mellow miso paste (white or yellow) in my recipes. If all you have is red miso paste, use a bit less, as it’s more pungent and pronounced in flavor. You could also use chickpea miso.

Panko bread crumbs. The reason I like using panko bread crumbs is because the large, airy flakes add a delightful, subtle crunchiness. If you don’t have them, you can substitute with regular bread crumbs (or more all-purpose flour).

The Best Vegan Wellington | Vegan Mushroom Wellington

I HIGHLY RECOMMEND you try out this Vegan Mushroom Wellington for the holidays this year (or any time you want to impress your guests during the winter). It is truly one of the best things I’ve ever made and I know you will LOVE IT.

Be sure to leave me a comment below with your feedback and tag me with your recreations on Instagram!

The Best Vegan Wellington | Vegan Mushroom Wellington

The Best Vegan Wellington | Vegan Mushroom Wellington

4.9 from 25 votes
A savory vegan loaf gets wrapped in flaky golden pastry and makes for the best winter comfort food. This is truly the best Vegan Wellington you will ever try! Includes step-by-step photos and detailed instructions so you can nail this Vegan Mushroom Wellington and wow your holiday guests!
Prep Time: 20 mins
Cook Time: 2 hrs 10 mins
Total Time: 2 hrs 30 mins
Course: Dinner
Cuisine: English
Diet Vegan
Keyword: holidays, mushrooms, wellington
Serving size: 8

Ingredients

Mushroom Filling

  • 8 ounces (~225g) extra firm tofu
  • 1 tablespoon olive oil*
  • 1 medium or large yellow onion, chopped**
  • 6 garlic cloves, chopped
  • 8 ounces (~225g) mushrooms, finely chopped (I use part shiitake, part cremini)
  • 1 tablespoon fresh thyme leaves (can substitute with 1 teaspoon dried thyme)
  • 1 tablespoon rosemary leaves, chopped
  • 1 teaspoon sweet or hot paprika (optional but adds a slight reddish color to the loaf)
  • Freshly cracked black pepper
  • 1 teaspoon kosher salt, plus more to taste
  • 1 cup (~110-120g) walnuts, toasted***
  • 2 tablespoons white or yellow miso paste
  • 2 tablespoons nutritional yeast
  • 1 tablespoon tomato paste
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup (~15-20g) panko bread crumbs
  • 6 tablespoons (45g) all-purpose flour

Pastry

  • 1 sheet of vegan puff pastry****
  • Flour for rolling out the pastry
  • 1 1/2 tablespoons unsweetened plant-based milk of choice
  • 1 1/2 tablespoons olive oil or any neutral oil
  • Coarse/flaky sea salt

Instructions

  • Press the water out of the tofu. Drain the tofu and cut it into an 8 ounce block. Place it on a cutting board lined with paper towels. Place more paper towels on top of the tofu and weight them down with a few heavy cookbooks or a heavy skillet filled with a few cans of beans. Let sit for 30 minutes while you prepare the rest of the filling.
  • Cook the mushrooms. Heat the olive oil in a large frying pan over medium high heat. Add the onions with a tiny pinch of kosher salt and cook for 5 minutes, or until softened. Add the garlic, mushrooms, thyme, rosemary, paprika and black pepper. Cook until the mushrooms are softened and the liquid has evaporated, about 5 minutes. Then add the kosher salt and cook for one additional minute. Remove the mushrooms from the heat and allow to cool completely. You can speed this process up by transferring them to a bowl and placing in the fridge.
  • Toast and blend the walnuts. While the mushrooms are cooling, toast the walnuts (instructions are in the Recipe Notes). Allow to cool slightly. Transfer the toasted walnuts to a food processor and blitz until you have fine crumbs, but don’t overprocess or it will start to turn into walnut butter. Transfer the ground walnuts to a bowl.
  • Preheat the oven to 350°F / 175°C.
  • Make the mushroom-tofu filling. Add the cooled mushroom mixture to the food processor, along with the pressed tofu, miso paste, nutritional yeast, tomato paste, and lemon juice. Blend until you have a somewhat smooth, slightly sticky mixture that comes together.
    1. Add in the reserved ground walnuts, bread crumbs, and flour, and blend again until all of the ingredients are well incorporated.
    2. For a visual of what the consistency should look like, check out the photos in the blog post.
    3. If your filling is warm (this will be the case if you did not cool the cooked mushrooms), refrigerate it for 15-30 minutes until it is easy to mold together with your hands.
  • Line a baking sheet with parchment paper. Transfer the mushroom-tofu filling to the pan and use your hands to form it into a log shape that is roughly 7 inches or 18 cm long. See the photos in the blog post for reference.
  • Bake the filling. Bake the mushroom-tofu log for 30 minutes until it is relatively firm to the touch. Allow to cool completely.
  • Defrost the puff pastry and/or make the gravy. While the log is cooling, place some flour down on a flat work surface and lay the sheet of puff pastry down. Allow to thaw and come to room temperature, about 20-30 minutes. If you are making the gravy, you can get started on that.
  • Assemble the pastry. Once the puff pastry is thawed, use a rolling pin (or a chilled wine bottle) to roll the pastry into a rectangular shape that is roughly 9 inches wide x 13 inches long (23 cm wide vs. 33 cm wide).
  • Braid the dough (look at the photos in the blog post): Place the cooled mushroom log in the middle of the pastry sheet so that the top and bottom of the log almost touch the edges of the pastry, widthwise. Start on one end of the pastry and use a paring knife to cut 1 inch/2.5 cm strips about a fourth of the way up, almost but not quite reaching where the mushroom log is. Repeat on the other side. You should have about 9 strips on each side.
    1. Whisk together the plant-based milk and oil in a small bowl. This is the vegan “egg wash.” Use a pastry brush to brush the egg wash onto each strip of dough.
    2. Starting at one end, braid a pastry strip on top of the log, alternating each side. When you finish braiding the strips, pinch and tuck the in the edges into the top and bottom of the log, and brush on some of the egg wash to help seal the edges.
    3. Lightly prick the dough all over with a fork - the small holes will allow steam to escape during baking, making for more even baking. Brush the egg wash all over the rest of the pastry and then sprinkle with some coarse/flaky sea salt.
  • Refrigerate the pastry for 15-20 minutes to allow the dough to cool back down (baking the puff pastry while it’s warm may cause it to bake unevenly).
  • Preheat the oven to 375°F / 190°C and line a baking sheet with parchment paper. Remove the pastry from the fridge and bake for 25 minutes. Then increase the oven temperature to 425°F / 218°C and bake for another 10 minutes, or until the top is beautifully golden brown, flaky, and puffed.
  • Allow to cool for 10 minutes before slicing through. Serve plain or with the Mushroom Gravy.

Notes

* You might need more oil if you are not using a nonstick pan.
** If you are making the Mushroom Gravy, be sure to review the ingredients first because the gravy uses many of the same ingredients as the filling (e.g., mushrooms, onions, garlic, herbs), so you can prep them at the same time.
*** To quickly toast walnuts, heat a medium or large skillet over medium heat. Once hot, add the walnuts and spread out in a single layer. Toast for about 5 minutes, tossing occasionally to prevent burning, until fragrant and lightly browned.
**** Some brands of store-bought puff pastry are naturally vegan, but be sure to check the ingredients to confirm there is no butter. Pepperidge Farms makes vegan puff pastry and this post lists a few more options.

VEGAN MUSHROOM GRAVY

4.9 from 19 votes

Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon finely fresh thyme leaves (can substitute with 1 teaspoon dried thyme)
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 2 cups (~150-200g) chopped cremini mushrooms (“brown button” mushrooms)
  • Freshly cracked black pepper to taste
  • 1 /2 teaspoon kosher salt
  • 3 tablespoons arrowroot powder, or cornstarch
  • 1 1/2 cups (360 mL) low-sodium vegetable broth
  • 1 tablespoon white or yellow miso paste

Instructions

  • Heat the olive oil in a large frying pan over medium high heat. Add the onions and cook about 4 minutes, or until starting to soften. Add the garlic, mushrooms, thyme, and rosemary and black pepper and cook until the mushrooms reduce in volume and the liquid has mostly but not fully evaporated. Add the 1/2 teaspoon kosher salt and cook for 1 more minute.
  • Add the arrowroot and whisk it in to coat the mushrooms, whisking constantly for 1 minute. Pour in the vegetable broth and bring to a simmer, whisking until thickened, about 2 minutes.
  • Transfer the gravy to a blender and add the miso paste. Blend until the gravy is creamy and smooth.
  • Transfer the gravy back to the pan and heat over low heat for 3-5 minutes to further thicken it up. Taste and adjust seasonings as needed.
  • Store leftover cooled gravy in an airtight container in the fridge for 4-5 days, or in the freezer for a month.

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48 comments on The Best Vegan Wellington

  1. Debra C.

    5 stars
    This turned out so pretty! And it was absolutely delicious!! The directions you provided were super easy to follow! This will now become a part our family holiday tradition.

  2. Christina Leopold

    5 stars
    Made this recipe for Christmas last year and everyone loved it! Before going vegan my family would always eat beef Wellington as a tradition, but they now allow me to make the dinner every year, fully vegan! My brothers girlfriend even requested the recipe after, it was that good! Thanks so much for sharing this with us Nisha! Highly recommend everyone try this

  3. Sonja

    I made it for my parents anniversary and it was soo delicious!! One of the best things I’ve ever made!

    1. Nisha Vora

      Aww Sonja! That’s so nice to hear. So sweet you made it for your parent’s anniversary and amazing to hear it was one of the best things you’ve ever cooked :)

  4. Emily Freeman

    An absolutely delicious meal! It was so fun to work through the recipe and be rewarded with a perfectly seasoned and crafted mushroom Wellington – and it is a dead ringer for beef! My husband requested it be made again and I concur. Thank you, Nisha, for another knock out recipe!

    1. Nisha Vora

      Hi dear Emily! I am so happy you and your husband loved this recipe! It is pretty crazy how much it looks like meat, right?! Thank you for dropping by and for your kind feedback :)

  5. Sue Adams

    I would love to try this recipe but I can’t eat walnuts. Do you have a suggestion for a substitution?

    1. Nisha Vora

      Hi Sue, are you allergic just to walnuts or all kinds of nuts?

  6. Biota

    I made this for Christmas Eve dinner and it was a hit! Everyone was asking if it was store-bought, in the best way.
    Because my grandpa is trying to eat a diet with less oil, I took a gamble and subbed the pastry dough for phyllo dough instead and it turned out pretty good. I do think it would have been better as Nisha made it, but good to know for a lower fat option.

    1. Nisha Vora

      Thank you Biota! So nice to hear that everyone at Christmas loved this recipe. It’s such a great option for the holidays. And thank you for sharing your modifications – I know it will be helpful for other readers interested in a lower fat option.

  7. Molly

    I’m so sad because I thought everything was going great with the recipe, but when I cut into the final product, the mushroom loaf was undercooked and total mush. I had to use ‘firm’ vs. ‘extra firm’ tofu but thought it would be fine because I had a press. I think it was a critical mistake. Next time if I used ‘firm’ tofu I’d bake the loaf longer than 30 minutes for the initial bake…would be useful to have a desired internal temp listed for first bake.

    1. Nisha Vora

      Hi Molly, i’m sorry to hear about that! I do think using firm tofu could have something to do with it, but another possibility is that your oven temperature might not be calibrated properly. I learned the importance of this over Thanksgiving when I was baking at my father-in-law’s house (I was baking something and it just wouldn’t get fully cooked; then I used an oven thermometer and noticed his oven ran over 100 degrees cooler than the temperature dial said)!
      I think it’s a great suggestion to have an internal temperature for the mushroom loaf. The next time I make this recipe, I will be sure to note that and include it in the recipe.

  8. Sandhya

    Hi nisha!I made the Wellington and gravy for the fam (vegans and non-vegans) and they all loved it. Had to make a few tweaks to use what I had and it was a winner! The detailed instructions and pics were very helpful and much appreciated. Thanks from Australia, we’re eating good down here :)

    1. Nisha Vora

      Thank you so much for sharing your feedback, Sandhya! I am so pleased that you made this recipe for the family and it was loved by all. Happy new year!

  9. V

    I kept looking at this recipe for about a week before Christmas. I was worried about making something for my guests I had never tried before. But the detailed instructions in the recipe (warnings about what not to do, etc.) made it seem reliable and trustworthy.

    Well, I took the chance, and I was so surprised by how many meat-eating guests loved it and came back for seconds. One omni guest in particular loved it so much that I packed him the remaining three slices to take home. He was ecstatic and said he had wanted to come for thirds but felt embarrassed!

    This dish definitely really comes together in flavour and texture once it’s baking all wrapped up in the puff pastry. The texture once I sliced it was absolutely amazing.

    Thanks, Nisha, for being in my kitchen this Christmas! I’m so glad I decided to make this dish!

    1. Nisha Vora

      Hi there! So happy the detailed instructions paid off and that your guests loved it. So sweet that one of the guests took home the leftovers (my guests did the same). I’m glad I could help you out in the kitchen this Christmas and hope you had a wonderful holiday!

  10. Anouk

    Dear Nisha,This recipe is definitely awesome even though I forgot the flour and the salt at the end (I always forget something… ×_× ) it still was astonishingly delicious!!! My parents were thrilled ^^I can’t thank you enough, it made my Christmas meal :)))) we ate it with chestnut and red cabbage, it was perfect.
    Warmth,Anouk

    1. Nisha Vora

      Hi Anouk, I am so happy you loved the recipe, and glad to hear it turned out despite the few omissions (I tend to forget at least one thing as well)! So lovely that your parents loved it too!

  11. serge

    Hi NishaYesterday I made that beautiful recipe and …my girlfriend who is still quite a meat eater was astonish by the incredible taste , she took a second serving,thank you so much it will now be part of my «  very special » recipe.Serge

    1. Nisha Vora

      Hi Serge, I am so happy you loved the recipe! It really is so "meaty" and rich in taste, and I’m glad your girlfriend loved it! Thank you for the lovely feedback!

  12. silvia bifaro

    I cannot wait to try this recipe Nisha! I’m sure will make the best savoury centrepiece or my Christmas! Love Silvia

    1. Nisha Vora

      Hi Silvia, you are so sweet! I hope you and your family will love it. Thank you!

  13. danielle

    Hi Nisha, I’m going to give this a go when I host in a few days, but one of my guests has a nut allergy :( Did you ever try it without the walnuts? I could substitute cashews but seems like the flavor would be all wrong. Any tips greatly appreciated!

    1. Nisha Vora

      Hi Danielle, you mentioned she has a nut allergy but she can have cashews. Can she have other nuts besides walnuts? If she’s not allergic to pecans, that would be the best substitute. I also think sunflower seeds would be a good substitute! They have a bold nuttiness but are a seed so hopefully your guest isn’t allergic to those. Hope that helps!

  14. Maude

    Gosh I sounds delicious.. thanks a lot for sharing!!!

    1. Nisha Vora

      Hope you get a chance to try it, Maude! Thank you and happy holidays!

  15. Bertille

    Hello,I’m the only vegan in my family, and I really want to try this recipe so I will divide it. But still I won’t eat the 4 serves during Christmas dinner aha! So I would like to know how long you think I can keep it? Thank you very much! Have a good day!

  16. Joanie

    I am making this for my family’s Christmas dinner!
    I don’t understand the "rolling" the puff pastry step to make it rectagular, can I just fold it?

    1. Nisha Vora

      Hi Joanie, you need to roll out the pastry because it’s too thick as is when you take it out of the box. If you look at the two photos that are side by side of the pastry dough, the photo on the left is what the pastry looks like when it comes out of the box. The photo on the right is what the pastry looks like once you’ve rolled it into a thiner, longer sheet (using a rolling pin or wine bottle). The dough will be too thick and won’t bake evenly if you don’t roll it out. I hope that helps, let me know if you have other questions!

    2. V

      I think it depends on the brand. I live on the west coast of Canada, and the puff pastry I bought (with all non-animal ingredients) already has the right thickness out of the box. I didn’t have to roll mine. :)

      1. Debra C.

        5 stars
        This turned out so pretty! And it was absolutely delicious!! The directions you provided were super easy to follow! This will now become a part our family holiday tradition.

  17. mary

    This sounds wonderful! I just love how everything and be veganized! It looks simply delicious:)

    1. Nisha Vora

      Thank you so much Mary! I totally agree – so many wonderful ways to veganize all your favorite foods :) Hope you get a chance to try it out!

  18. Nicola

    I am definitely making this for Christmas! Can I make the mushroom loaf ahead of time and keep it in the fridge and then do the puff pastry before serving?

    1. Nisha Vora

      Happy to hear that Nicola! Yes, that should work just fine. Once you’ve baked it, allow it to cool to room temperature. Then wrap it in and store it in the fridge. Just be sure to bring the loaf to room temperature before wrapping it in the pastry so it bakes evenly in the oven.

  19. Linda Patterson

    This is going on my Christmas menu! This is exactly the kind of thing my meat-eating family will love. Thank you for sharing such delicious and creative recipes!

  20. Laura

    Omg I’m so trying this! Amazing Nisha!!

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