Vegan Holiday Cooking – Centrepiece – Mushroom Wellington


  • 4 Large Portobello Mushrooms stem removed
  • 3 large onions
  • 3tbsp olive oil
  • 300g baby spinach
  • 4 sprigs of thyme leaves
  • 1 vegan puff pastry
  • 1 tsp Dijon mustard
  • Soya milk
  • Salt and pepper to taste



  1. Heat a pan over a medium heat with 1tbsp of olive oil. Add the onions chopped and cook for 7/8 mins until they are golden brown making sure that they don’t char by adding more oil if needed.
  2. Place the onions on a plate and add the mushrooms top side down cook until they are lightly golden brown this will require a cook of around 5 minutes per side on a medium heat. Place on a paper towel to remove excess moisture or oil.
  3. Add the baby spinach to the pan and cook until wilted.
  4. Place the onions, mushrooms separately in the fridge to cool completely.
  5. When cooled, place the Dijon mustard and salt and pepper on top of the mushrooms and set aside
  6. Preheat the oven to 200°C.
  7. Place the pastry on a baking sheet and place the ½ the cooled onions in the centre leaving a border of 2cm at either side.
  8. Place half of the baby spinach on top of the onions and place the mushrooms on top of these.
  9. Top these mushrooms with thyme and the remaining baby spinach and onions.
  10. Carefully roll the pasty over the top of the mixture until it resembles a log press down on the border to seal the edges and have the closing seam at the bottom.
  11. Use soya milk as an “egg wash” and brush all over the surface
  12. Place the pastry on a baking sheet in the oven and cook for 30 minutes until golden and flaky.


One Comment Add yours

  1. Mushroom and pastry? My friend, this is the perfect meal.


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