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vegetarian wellinton on a wooden board next to it some cooked peas.

Vegetarian Wellington

Author: Katie
Try this rich and delicious mushroom wellington recipe out as a main dish this holiday season. It’s filling, packed with veggies and really quite a satisfying addition to your festive menu. Even the meat eaters will love it!
If you love this recipe as much as we do, click on the 5-stars below!
5 from 9 votes
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Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Course: Main Course
Cuisine: American-Inspired
Servings: 8 people

Ingredients

Squash

  • cups butternut squash cubes (~ ½ butternut squash)
  • 1 tablespoon olive oil
  • pinch of salt

Pine Nuts

  • ½ cup pine nuts

Mushoom Mix

  • 2 green onions *chopped
  • 3 garlic cloves *minced
  • 16 oz brown mushrooms (~6 large portobello mushrooms) *cleaned and dry
  • 2 tablespoon soy sauce
  • pinch of salt
  • 1 teaspoon thyme
  • 1 teaspoon majoram
  • 1 teaspoon rosmary
  • 1 cup cooked chestnuts
  • ¾ cup coarsley crumbled feta
  • 1 egg
  • puff pastry
You can find detailed step-by step-photos above the recipe card.

Instructions

Squash

  • Preheat oven to 355°F (180°C)
  • Add the butternut squash cubes on a baking sheet lined with parchment paper.
    2½ cups butternut squash cubes
  • Season with 1 tablespoon of olive oil and a pinch of salt and roast for about 35 minutes

Pine Nuts

  • In the meantime, heat a large pan over medium-low heat. Add the pine nuts and toast until they are slightly brown and begin to release their flavors (2-3 minutes). Stir constantly to avoid burning.
    ½ cup pine nuts

Mushoom Mix

  • Add half of the mushrooms to a food processor and pulse until you end up with a small, crumble like texture (see step-by-step photos). Chop the other half into small pieces.
  • Heat 2 tablespoon of olive oil in a large skillet over medium heat.
  • Add spring onion and garlic and cook until onion is soft. Stir once or twice to avoid burning.
    2 green onions, 3 garlic cloves
  • Add both minced and chopped mushrooms. Season with a pinch of salt and soy sauce and let simmer over medium-low heat until all of the water has evaporated from the mushrooms (~10 minutes).
    2 tablespoon soy sauce
  • Season with thyme, majaram and rosemary. Let simmer for 2 more minutes.
    1 teaspoon thyme, 1 teaspoon majoram, 1 teaspoon rosmary
  • Add cooked butternut squash cubes, crumbled feta, crumbled chestnuts and pine nuts to the cooked mushroom mixture. Mash together all of the ingredients by stirring vigorously so that a sticky mass forms.
    ¾ cup coarsley crumbled feta, 1 cup cooked chestnuts
  • Spoon the mushroom filling into the center of piece of parchment paper. Roll the filling inside the paper like a sausage and twist the ends of the parchment paper to compress the filling and create a sausage shape (see step-by-step photos or video).
  • Roll out a puff pastry and place the filling into the center of the pastry. Leave some space on every side.
  • Fold the sides of the pastry, running along the length, over. The pastry should overlap in the middle. Trim the ends of the pastry.
  • Make up an egg wash by whisking together an egg and 1 tablespoon of water in a small bowl. Use a pastry brush to lightly brush the egg wash over the pastry.
    Bake it in the oven for 30-35 minutes or until it’s golden brown.
    1 egg

Video

Notes

  • Serving Size: the recipe yields 8 if everyone is served 1 slice of wellington.
  • Save time: buy pre-cut butternut squash and mushrooms and meal prep. The whole stuffing can be prepared the evening before. Store in the fridge.
  • Type of mushrooms: choose mushrooms with texture such as brown, shiitake, or oysters.
  • Vegan: to turn this into a vegan mushroom wellington choose vegan feta, omit the egg (or replace it with oat milk), and use a vegan puff pastry.
  • Gluten-free: use tamari or a different type of gluten-free soy sauce and gluten-free puff pastry.
  • To store: in an airtight container in the fridge for up to 4 days. Reheat on low heat in the oven or in the microwave.

Nutrition

Serving: 1. | Calories: 202kcal | Carbohydrates: 14g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 426mg | Potassium: 499mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4785IU | Vitamin C: 11mg | Calcium: 111mg | Iron: 1mg
All nutritional information is based on third-party calculations and should be considered estimates.
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