Unbelievable Vegan Wellington

Jump to Recipe
Wow your holiday guests with this mouthwatering Vegan Wellington! A savory lentil and mushroom filling is wrapped in golden, buttery pastry and served with homemade mushroom gravy. A holiday main dish that’s sure to impress even the meat eaters at the table.
Prep 20 mins
Cook 2 hrs 10 mins
Total 2 hrs 30 mins
5 from 85 votes

Save the Tofurky for another day. Instead, try this Vegan Wellington for a knock-your-socks-off holiday main dish! It’s meaty enough to please vegans, vegetarians, and even meat lovers. 

While I love plant-forward mains for the holidays, like Lentil Stuffed Butternut Squash or Cauliflower Steaks, most omnivores don’t think of these as main dishes suitable for a holiday meal. 

Enter this vegan mushroom wellington, which has been a total crowd-pleaser at every party I’ve made it for. The lentil and mushroom filling is nourishing and wholesome, while the umami-heavy flavors and flaky buttery pastry remind everyone at the table that this is a meaty main, NOT a veggie side dish.

Just look at these reviews! It’s no wonder why this recipe is so popular for the holidays:

Mariana says, “I made the vegan wellington yesterday and it was to die for! So delicious.”

Julia says, “Made this for Christmas dinner, it was a show stopper!! SO good, everyone raved about it!”

Deelyn says, “Wow. This is AMAZING!! Definitely time intensive but so WORTH IT! Wow. I have never had any entree that was this good.”

Table of Contents
1. What is vegan wellington?
2. Why this recipe works
3. Ingredient notes
4. Step-by-step instructions
5. Tips for making this recipe
6. Frequently Asked Questions
7. Recipe card with notes

vegan mushroom wellington cut into slices on a parchment paper lined cutting board on a gray table.

What is vegan beef wellington?

Beef wellington is traditionally made with, well, beef. Filet mignon is wrapped in puff pastry, then baked until the middle is medium rare and the pastry is golden and crisp.

My version is of course 100% vegan (now cows needed!), but it doesn’t skimp on flavor or texture. The savory mushroom and lentil filling is so dang tasty you’ll want to eat it plain. The outside, like the classic, is wrapped in a flaky and light puff pastry dough. The combination is truly electric, and quite similar to the classic version.

Why this recipe works 

Deeply savory and meaty.

The realistic flavors and textures are all thanks to a mixture of umami-rich ingredients, like mushrooms, walnuts, nutritional yeast, tomato paste, and miso paste. Protein-packed lentils give it a meaty texture without making it eerily close to real animal products.

And while the savory “meat” loaf tastes similar to a classic beef wellington, you don’t have stress about undercooking or overcooking meat. Yet another perk of vegan holiday mains!

Well worth the effort!

This is a more involved recipe, with numerous steps. Don’t worry though—the detailed instructions and process photos make it easy to follow! 

But after just one bite of this deeply savory filling wrapped in crisp pastry, you’ll be happy you put in the extra time and effort. It’s the holidays, after all! 

Make-ahead friendly. 

I get it, whipping up a holiday meal can be stressful. Luckily, this recipe can be mostly made ahead of time. 

You can either (1) pre-bake the mushroom-lentil log or (2) assemble the entire wellington ahead of time, then bake the day of. Skip to the FAQ section for deets. 

vegan mushroom wellington with one piece sliced open on a wooden cutting board with gravy.

Ingredient notes

Lentils. This vegetarian wellington is one of my many must-make lentil recipes. Dried brown or green lentils are cooked, then stirred into the filling. 

PS: Lentils are one of the best plant-based protein sources, packing up to 12 grams into just a ½-cup serving! It’s the secret to an extra filling and indulgent vegan wellington.

Tip: Red lentils will not work here. They quickly become soft and mushy when cooked, making them a better choice for curry, dal, stew, or soup.

Mushrooms. I used a combination of shiitake and cremini mushrooms in the filling, but you can use any variety you like. If you use button mushrooms, keep in mind that they may need to be cooked for longer because they have a higher water content.

Fresh herbs. Fresh thyme and rosemary bring a potent woodsy depth of flavor to the filling. 

Tip: Use an extra sprig or two to rest on top of the wellington as a simple, yet elegant garnish.

Substitute: Dried herbs can be used in a pinch here. You’ll need 1/3 of the amount called for (i.e., 1 teaspoon dried instead of 1 tablespoon fresh).

Walnuts. 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!

Toasting the walnuts first is the secret to opening up every bite to a world of flavor. More on this in the Tips section!

Substitute: Toasted sunflower seeds should work if you’re cooking for a nut allergy.

Miso paste. I recommend using white or yellow miso paste because it isn’t aged for as long as red miso, giving it a nice and mellow flavor. 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 for a soy-free allergy.

Panko breadcrumbs. I prefer panko breadcrumbs over regular breadcrumbs because the large, airy flakes add a delightful, subtle crunchiness. 

Substitute: If you don’t have panko, sub with regular breadcrumbs (or more all purpose flour).

Vegan puff pastry. This naturally buttery dough wraps around the vegan beef wellington, then bakes into a puffy, flaky, and lighter-than-air shell.

You should be able to find vegan-friendly puff pastry in the freezer aisle of most major grocery stores. We always have great results with Pepperidge Farms vegan puff pastry. Check out this post for more vegan-friendly brands.

woman's hands slicing a vegan mushroom wellington on a parchment paper lined cutting board.

Step-by-step instructions

The lentil and mushroom filling should be prepared before you do anything else.

First, cook the lentils. You can save time by cooking the lentils in the Instant Pot ahead of time (or just on the stove). Or, just buy pre-cooked lentils in the produce section. Transfer the cooked lentils to a bowl and place it in the fridge until they’re fully cooled.

Cook the mushrooms. Heat the olive oil in a frying pan over medium high heat. Once hot, add the onions and saute until soft. Then add the garlic, mushrooms, herbs, paprika, and pepper. Cook until the mushrooms are soft.

Take the pan off of the heat. Transfer the mushroom mixture to a bowl and place it in the fridge to cool down.

sauteed mushrooms and onions with spices and herbs in a ceramic saute pan.

Toast the walnuts. While you wait for the lentils and mushrooms to cool, toast the walnuts. Afterward, transfer to a food processor and pulse until they look like fine crumbs. Set aside.

Finish the filling. Add the cooled lentils and mushroom mixture to the food processor, along with the miso, nutritional yeast, tomato paste, and lemon juice. Blend until you have a somewhat smooth, slightly sticky mixture.

Add the walnuts, breadcrumbs, and flour. Blend again until everything is well incorporated.

Mold the filling. Pour the filling out onto a parchment-lined baking sheet.

a mushroom lentil filling sitting on a parchment paper lined surface.

Use your hands to form it into a log shape. It should be roughly 7 inches long and 4 ½ to 5 inches wide (18cm x 11.5-12.5 cm), and no taller than 1 inch.

a log shape of a mushroom lentil filling on a parchment paper lined sheet pan.

Bake the filling. Bake the mushroom log in the oven until it’s somewhat firm to the touch and slightly brown and crisp on the outside.

Tip: You’ll know the filling is baked through when a thermometer reads the internal temp between 200 to 205ºF or 94 to 96ºC. Cool completely. 

a baked vegan mushroom log on a parchment paper lined surface.

Now, you can move onto working with the puff pastry and assembly. 

Defrost the pastry. While you wait for the log to cool, take the pastry out of the freezer and lay it onto a lightly floured surface. Let it come down to room temp.

Once thawed, use a rolling pin to roll it into a rectangular shape. It doesn’t need to be perfect, and you can trim off the excess dough with a knife.

Cut the dough. Move the cooled mushroom log into the center of your pastry. The top and bottom of the log should almost touch the edges of the dough, widthwise.

Start on one end of the pastry and use a paring knife to cut 1-inch strips about a fourth of the way into the dough, almost but not quite reaching where the mushroom log is

Repeat on the other side. You should end up with about 9 strips on each side. This will enable you to create a beautiful lattice pattern.

Brush with “egg wash”. Whisk the milk and oil together in a small bowl to make a vegan “egg wash”. Use a pastry brush to brush it onto each small strip of dough. This is the secret to a beautifully golden brown pastry!

Braid the pastry over the filling. Starting at one end, braid one strip of dough on top of the log, then do the same on the other side. Repeat with alternating strips on top of the log until you reach the end. 

Seal the edges and prevent the braids from coming loose by pinching them together and brushing each one with more egg wash.

Prick the dough with a fork all over to encourage steam venting. Finish by brushing the rest of the egg wash all over and sprinkling flaky sea salt on top.

Refrigerate. At this point, the pastry will be quite warm since it’s been sitting at room temp and being worked with your (warm) hands. And when you bake warm pastry dough, it can bake unevenly. To avoid this, pop the loaf into the fridge for 15 to 20 minutes. 

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!
an unbaked vegan wellington on a floured surface.

Bake the wellington. Once it’s done chilling, carefully transfer the wellington to a parchment paper-lined sheet pan. Bake the loaf at 375ºF (190ºC) for 25 minutes, then up to 425ºF (218ºC) for 10 minutes or until the top is golden brown, flaky, and puffed. 

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 with more vegan holiday dishes and mushroom gravy on top!

a baked vegan mushroom wellington on parchment paper.

Tips for making this recipe

Read first. 

Be sure to read through the steps BEFORE starting this recipe, as it does require a bit more time and prep than usual. 

Toast your walnuts. 

I toast the walnuts because it releases the oils in the nut, thereby deepening and enhancing flavors that otherwise lie dormant. I don’t recommend skipping this step, as it enhances the roasty, savory flavors. 

Cool the lentils and mushrooms in the fridge.

If they’re still warm when blended, the mixture gets too sticky to shape. 

Keep everything cold. 

If you don’t need it right away, thaw the pastry in the fridge. I don’t recommend thawing it for more than 30 minutes at room temp, as it can become too warm and sticky to roll.

After you assemble everything, if the pastry feels warm to the touch, pop it in the fridge for 15 to 20 minutes. This ensures the wellington bakes evenly.

Don’t have a rolling pin? 

Use a chilled wine bottle instead! 

Don’t skip the salt on top. 

Adding coarse or flaky sea salt on top of the assembled wellington really takes it over the top, flavor and texture-wise. Don’t skip it!

Stick to the two-temperature system. 

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 the dough baked through, but the pastry wasn’t as beautifully golden brown. 

So, starting it at 375ºF, then increasing the temperature to 425ºF results in an evenly baked and beautifully puffed wellington. 

Feel free to skip the 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.

woman's hands slicing a vegan mushroom wellington on a parchment paper lined cutting board.

Frequently Asked Questions

Is puff pastry vegan?

Some brands of storebought puff pastry are naturally vegan, which is great news! Still, it’s a good idea to always check the ingredients to confirm there is no butter in the brand you choose. Pepperidge Farms is a widely available brand of accidentally vegan puff pastry.

Can I use store-bought pre-cooked lentils?

Yes, you can use 6 ounces (170g) of pre-cooked lentils instead of cooking them yourself.

My mushroom-lentil filling is hard to mold into a log. What happened? 

This probably means it’s too warm (this will be the case if you did not cool the cooked mushrooms). Pop it back in the fridge for 15 to 30 minutes until it’s cool and easy to mold together with your hands.

Can I make the mushroom wellington ahead of time? 

Yes! You have two options. 

1) Prep and bake the mushroom log 1 or 2 days ahead of time. Once it’s baked and cool, wrap it in plastic and refrigerate. You can also freeze the log for a few months (defrost it in the fridge). On the day of serving, wrap the log in the puff pastry as explained in the recipe card, then bake.

2) Assemble everything (bake the mushroom log, then wrap it in pastry) 1 or 2 days ahead of time. Wrap the entire thing in plastic and refrigerate. On the day of serving, let sit at room temperature for 10ish minutes so it’s not too cold, then bake as instructed. 

How do you reheat leftovers? 

Reheat slices of the wellington on a sheet pan at 350ºF until warmed through. 

The leftover gravy can be stored in an airtight container in the fridge for 4 to 5 days, or in the freezer for a month. Reheat on the stove in a saucepan or in the microwave. 

woman's hands slicing a vegan mushroom wellington on a parchment paper lined cutting board.

You, your friends, and your family will love this Vegan Wellington for Christmas, Thanksgiving, or any holiday! If you love it, please rate and review the recipe below :) 

Unbelievable Vegan Wellington

5 from 85 votes
Wow your holiday guests with this mouthwatering Vegan Wellington! A savory lentil and mushroom filling is wrapped in golden, buttery pastry and served with homemade mushroom gravy. A holiday main dish that’s sure to impress even the meat eaters at the table.
Prep Time: 20 mins
Cook Time: 2 hrs 10 mins
Total Time: 2 hrs 30 mins
Course: Dinner
Cuisine: English
Diet Vegan, Vegetarian
Serving size: 8

Ingredients

Mushroom Filling

  • Scant 1/3 cup (60g) dried brown or green lentils (equivalent of 6 ounces cooked lentils)
  • 1 tablespoon olive oil*
  • 1 small yellow onion, chopped**
  • 6 garlic cloves, chopped
  • 8 ounces (~227g) mushrooms (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 (~110g) 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 (~20g) panko bread crumbs
  • 1/4 cup (32g) all-purpose flour

Pastry

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

For Serving

  • Mushroom Gravy (optional, see next recipe card)

Instructions

  • Cook the lentils.
    Instant Pot: add the lentils with 2/3 cup (160 mL) water and a pinch or two of salt. Use the pressure cook setting at high pressure for 6 minutes. Allow a natural pressure release for 10 min. If not tender yet, pressure cook for 1-2 more min with a 5 min pressure release.
    Stovetop: in a small or medium saucepan, add the lentils and cover with a decent amount of water. Bring to a boil, then reduce the heat and cover to maintain a simmer. Simmer, stirring occasionally, for 20 to 30 min, or until tender but not mushy. Drain off any excess water.
    Transfer lentils to a bowl and refrigerate until cooled.
  • Add the mushrooms to a food processor and blitz several times until they’re finely chopped. Or, finely chop with a knife.
  • 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 7 to 10 minutes, stirring occasionally or until softened and golden brown.
    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 from the heat and transfer them to the fridge to cool down.
  • Toast and blend the walnuts. While the mushrooms are cooling, toast the walnuts***. Allow to cool slightly. Transfer toasted walnuts to a food processor and blitz until you have fine crumbs, but don’t over-process or it will start to turn into walnut butter. Transfer the ground walnuts to a bowl.
  • Preheat the oven to 375°F / 190°C.
  • Make the mushroom-lentil filling. Add the cooled lentils and mushroom mixture to the food processor, along with the miso, 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 the consistency, check out the step 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 for 15-30 minutes until it is easy to mold together with your hands.
  • Line a rimmed sheet pan with parchment paper. Transfer the mushroom filling to the pan and use your hands to form it into a log shape that is roughly 7 inches long and 4 ½ to 5 inches wide (18cm x 11.5-12.5 cm), and no taller than 1 inch. See the photos in the blog post for reference.
  • Bake the filling. Bake the mushroom log in the preheated oven for 35 minutes until relatively firm to the touch and brown and slightly crisp on the outside (if testing it with a thermometer, the internal temperature should read between 200-205ºF or 94-96ºC). Allow to cool completely and turn off oven.
  • 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.
    NOTE: I don't recommend thawing the pastry for more than 30 minutes, as it can get too warm and sticky to roll.
  • 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).
    Line a rimmed sheet pan with parchment paper.
  • Braid the dough (look at the photos in the blog post):
    Place the cooled 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 in, 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 milk and oil in a small bowl. This is the vegan “egg wash.” Use a pastry brush to brush it 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.
  • Lightly prick the dough all over with a fork to allow steam to escape during baking. Using a large spatula, carefully transfer the Wellington to the lined sheet pan.
    Brush the egg wash all over the rest of the pastry (you may not use it all) 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 and the internal temperature reaches 200-205ºF or 94-96ºC.
  • Cool for 10 minutes before slicing. 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, review the ingredients first because the gravy uses many of the same ingredients as the filling so you can prep them at the same time.
*** To toast walnuts, toast walnuts in a skillet over medium-low heat for 3 to 5 minutes, tossing frequently to prevent burning. Or spread out on a sheet pan and toast in the oven at 350ºF/175ºC for 8-10 minutes. 
**** 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 is a popular brand that is vegan.

Calories: 371kcal | Carbohydrates: 30g | Protein: 10g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Sodium: 561mg | Potassium: 389mg | Fiber: 5g | Sugar: 2g | Vitamin A: 213IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 3mg

Easy Vegan Mushroom Gravy

5 from 52 votes
A simple but flavorful mushroom gravy to serve with Vegan Wellington!
Serving size: 8

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.

Calories: 44kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 156mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.4mg

Did you make this recipe?

Tag @rainbowplantlife and hashtag it #rainbowplantlife

Leave a Comment & Rating

If you enjoyed this recipe, please consider giving it a star rating along with your comment! It helps others discover my blog and recipes, and your comments always make my day :) Thank you for your support!

Your email address will not be published. Required fields are marked *

Rate this recipe




159 comments on Unbelievable Vegan Wellington

  1. Sabrina

    5 stars
    Would love to see a video for this one!! Such a fantastic recipe :)

    1. Support @ Rainbow Plant Life

      I’ll relay the message, Sabrina! Glad you enjoy it!

  2. Barbara Z

    5 stars
    Dear Nisha, this sounds fantastic..will try for Christmas !!!!!
    I have a question for all your recipes: are the oven temperatures for a fan oven or a regular one ?
    thanks for letting me know and a big hug for all the wonderfully tasty meals I already have had thanks to you and your recipes..you made me get an Instant Pot, what a great buy, too!
    take care
    Barbara

    1. Support @ Rainbow Plant Life

      Hi Barbara, we hope you enjoy the wellington! All of the recipes on our site are for conventional ovens. Thank you for letting us know how much you love the recipes!

  3. Christin

    Hoch much tofu did you use in the original recipe? I was so happy I found an awesome recipe without lentils, as my mum can not have them. I thought I lost my mind when I checked again today. :D Do I have to prepare the tofu in any way? Thank you!

    1. Nisha

      Hi Christin, I used 6 ounces of extra firm tofu and pressed it for 30 minutes to remove the water (change the towels once during pressing). Then add the tofu to the cooled mushrooms and puree together.

  4. Steph

    Making this for thanksgiving this year! Can the filling be made and refrigerated the day before? And can I replace the egg wash with something else like coconut oil? Forgot to buy oat milk!

    1. Support @ Rainbow Plant Life

      Yes it can be made ahead of time and refrigerated, Steph! And yes, melted coconut oil should work well. Just use a brush to lightly brush it on the pastry.

  5. ali

    Can this be made with other color lentils like yellow or red? i could only find red lentils at store today and i don’t want to mess up the flavor or texture if should really use brown or green lentils. thanks!!

    1. Support @ Rainbow Plant Life

      Hi Ali, We think that could work but cook them just until they’re tender. If you have an instant pot, they need just like 2 minutes of pressure cooking (they’ll break down a lot and not stay intact like brown or green lentils). And make sure to drain well to get rid of any water stuck in them!

  6. Caroline

    Hello! I made this last year for Thanksgiving and it turned out absolutely amazing so thank you ! But this year some people at Thanksgiving are gluten free and I was wondering if you thought just substituting the breadcrumbs and the flour for gluten free alternatives would be ok, or if I should add something else to make sure the filling does not fall apart?
    Thank you!

    1. Support @ Rainbow Plant Life

      Hi Caroline, we’re glad you loved it last year! Unfortunately the puff pastry is not gluten-free (unless you’ve found a gluten-free, vegan puff pastry?). Otherwise, I think that gluten-free bread crumbs and gluten-free all purpose flour would be fine. If the filling seems like it needs more flour, add a spoon at a time.

      1. Caroline

        5 stars
        I did find gf vegan puff pastry, and it worked really well with the substitutions! Thank you!

  7. Caroline Marie Grabenbauer

    Hi! Like others, want to make this for TG! If I make it the day of (in the morning), how would you suggest I go about bringing it to my in-laws house and reheating? Unfortunately it’s not an option to make it and have it ready to go, it’ll be many hours before we would actually tackle it… any advice? Thank you!

    1. Support @ Rainbow Plant Life

      Hi Caroline, once the baked Wellington is cooled, transfer it a large shallow dish, like a 13×9 pan. Cover it with a lid (or foil) to transport it. Once you’re there, bake it (covered with foil) at 375F for 20 minutes, then uncover and bake for another 10-15 minutes until the filling is hot inside. Hope that helps!

  8. Conan

    5 stars
    This was delicious! First time making a meat alternative at home like this and it definitely paid off— the walnuts and mushroom was a nice complex and really comforting flavor. Will definitely make again for thanksgiving :)

    1. Support @ Rainbow Plant Life

      Awesome, Conan. Thanks for your comment and for taking the time to review!

  9. Dani

    Is this a recipe that can be made (at least partly) a day in advance? Can you clarify which steps absolutely would need to be done right before (for example, is it fine to refrigerate the puff pastry dough for a day instead of just 15-20 minutes?)?

    1. Support @ Rainbow Plant Life

      Hi Dani, you can make the mushroom filling the day ahead and store in the refrigerator. This recipe calls for store bought puff pastry, so need to worry about the preparation ahead of time.

  10. s

    5 stars
    made this again today but with filo and it was delicious as ever.

    question: can i make and cook the mushroom log part then freeze it? then defrost and do the pastry part on the day I need it? same with the gravy.

    I’m already trying to think ahead for the holidays. thanks!

    1. Support @ Rainbow Plant Life

      Hi S, you can definitely do that! Glad you love the Wellington :)

  11. shar

    I really want to make this for friendsgiving this year, But one of my friends is allergic to walnuts. is there a nut that you would recommend to replace it with? thank you!

    1. Support @ Rainbow Plant Life

      Hi Shar, pecans would be a good substitution. If not, sunflower seeds could work as well!

      1. shar

        thank you!! yes, totally forgot to mention she’s allergic to pecans too 😂 sunflower seeds it is!

  12. Kelsey Nance

    This is been a staple for us the past few years at holiday dinners! My carnivorous husband asks for it by name and prefers it over turkey or ham! It is absolute perfection!

    1. Support @ Rainbow Plant Life

      That’s so great to hear, Kelsey! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  13. Rebeckah Z

    This is what I am planning for Thanksgiving this year!

    Question – do you think either the filling or the entire dish could be frozen so it could be made in advance?

    THANKS Nisha and love so many of your recipes!

    1. Support @ Rainbow Plant Life

      From Nisha: “Thank you! I would say you’d get the best results making it fresh (but you can bake the mushroom log a day ahead of time). I haven’t tried freezing it myself, but based on my research of similar recipes, you could assemble the Wellington, freeze, and then defrost in the fridge. Then bake when ready to serve, keeping in mind you might need a little longer cook time.”

  14. Norma Cochran

    5 stars
    Made this as a trial run for Christmas, just to make sure it came up to all the hype…. It did not disappoint, absolutely delicious! Definitely what I’m making for Christmas dinner.

    1. Support @ Rainbow Plant Life

      Yay, Norma! We are thrilled you chose a Rainbow Plant Life recipe to be the star of the Christmas table! Cheers!

  15. Annie

    5 stars
    LOVED this recipe last Christmas and planning to do it again this year, I had to use pine mushrooms due to mushroom availability but would really like to use shitake this year- it looks like I can only get dried, would this work (soaked obviously) ?

    1. Support @ Rainbow Plant Life

      Hi Annie, soaked dried mushrooms should work fine!

      1. Annie

        5 stars
        Hooray! That’s fabulous, I got my hands on a huge bag of dried shitake today- of course I didn’t think about the fact that they weigh more rehydrated so have potentially bought 1/2 a kilogram of them by accident 😄
        As I’m allergic to soy I used quorn mince and chickpea miso last year which was a great tofu /soy substitute which I’ll attempt again this year

  16. Ida

    Do you think the mushroom filling would make for tasty sausage rolls?

    1. Support @ Rainbow Plant Life

      Hey, Ida! Definitely flavor-wise, yes. The texture of this mushroom log is a bit softer than the sausage in a sausage roll. You can try adding a bit more flour to bind it more, though we haven’t tried that ourselves.

  17. Caitlin

    5 stars
    Just made this and it was very good. Very time consuming but tasted like real meat. Extremely savory and I loved the puff pastry. Won’t be an every week meal but definitely will be on the menu for a holiday. Directions were easy to follow and it came out exactly how it was supposed to. I switch the miso for one table spoon of braggs amino acid and it came out just fine.

  18. Mali

    4 stars
    Made this for my first vegan Christmas! I did add a large carrot and two stalks of celery to it to add some extra flavor but everyone loved it (non vegans), they said it tasted like stuffing. (As a compliment lol)

  19. Bridget

    5 stars
    Oh… my goodness. This was so unbelievably good. This was my first December holiday season as a strict vegan and I really wanted something special to make. This was so perfect. I made it for both Thanksgiving and the Winter Solstice/Christmas it was so good. My dad shared with his entire office after eating it that your mushroom gravy was the best gravy he’s ever had. The Wellington itself was a bit time-consuming, of course, but absolutely worth it for a special occasion or if you’re looking to treat yourself.

  20. Gillian

    5 stars
    WOW!! I made this for our Christmas dinner this year and we were blown away at how good it was. It was just our immediate family because of Covid restrictions but I can’t wait to make it for extended family next year.

    1. Gillian

      I had to come add: My meat-eating husband said this is better than any beef Wellington he’s ever had.

      1. Nisha

        woohoo, that is really impressive! I am so flattered!

Development Alchemy + Aim