Raw Vegan Mac and Cheese Raw Vegan Beef Wellington

This vegan wellington is perfect for a special occasion. Creamy mushroom filling wrapped in deliciously flaky puff pastry. Unproblematic and gorgeous.

Now that it'southward getting close to Christmas I'm starting to think of what to put on the Christmas menu.

A vegan wellington is a smashing improver to a Christmas menu or indeed any special occasion.

We decided to make this a vegan mushroom wellington, so basically brand a filling from mushrooms and so wrap that in pastry and bake it. I mean, you know it'southward just got to be succulent!

I've been seeing a lot of vegan wellingtons popping upwards on my facebook feed lately and it fabricated me realize that ours is a little non-traditional, just I would fence that ours is better!

It's a delicious mix of mushrooms, onions, spices and cashew cream for the filling, and that is wrapped in puff pastry, brushed with melted vegan butter and baked for 25 minutes until gilded brown, flaky and perfect.

It looks beautiful and festive and tastes wonderful. Garnish with fresh rosemary for fifty-fifty more festive vibes. You'll also honey our vegan pot pie and our vegan nut roast recipes.

What You'll Need For This Recipe:

Ingredient Notes

Mushrooms – we use three different types of mushrooms here for maximum flavor. Portobello mushrooms, white push button mushrooms and cremini mushrooms (likewise known as baby bellas or portobellini or brown button mushrooms).

Puff pastry – this makes such a perfect flaky, golden crust for your wellington. Read the label of course, just about puff pastry is vegan. Information technology'south usually sold frozen. Let it thaw in the fridge and use it directly from the fridge.

Raw cashews – the cashews together with a piffling water and salt are blended up to brand the cashew cream. If you take a high powered blender like a Vitamix then it'south usually not necessary to soak the cashews starting time. If you don't have a loftier powered blender then identify the cashews in a bowl, pour over boiling water from the kettle and leave to soak for at least xv minutes and up to an 60 minutes. And so drain them and add to the blender with the other ingredients.

How To Make Vegan Wellington

You will find full instructions and measurements in the recipe card at the bottom of the mail. This is a summary of the process to get along with the procedure photos.

• Pace ane. Add olive oil, chopped onion, crushed garlic, dried rosemary, coriander powder, dried thyme and oregano to a pot and sauté until the onions are softened.

• Step 2. Add together in the sliced mushrooms and soy sauce and sauté until the mushrooms are softened.

• Step 3. Add together cashews, h2o and salt to your blender jug and blend until smoothen.

• Step 4. Add together the cashew cream to the mushrooms and heat everything together until it reaches a simmer. It will thicken as it heats and create a thick, creamy sauce.
• Footstep 5. Turn off the oestrus and leave the sauce to cool as information technology will thicken more as it cools.
• Footstep half-dozen. When the sauce has cooled, preheat the oven to 390°F.

• Step seven. Line a blistering tray with parchment paper. Lie the canvas of puff pastry down on top of the parchment newspaper. You may accept to trim your puff pastry sheet slightly to fit your baking tray.
• Footstep 8. Add the mushroom filling along one side of the puff pastry, leaving a margin at the edge then that when you fold the pastry over you will be able to seal it along the sides.
• Step 9. Fold the puff pastry over the meridian of the mushroom filling, sealing it forth the margin you lot left forth the edge. Apply a fork to make ridges in the pastry at the edges and help to seal it in even better.
• Step 10. Brush the top of the pastry with melted vegan butter and cutting diagonal slashes across the meridian of the pastry.

• Step xi. Identify into the oven and bake for 25 minutes or until golden brown and crispy.
• Step 12. Let to cool for five minutes earlier serving. Top with a sprig of fresh rosemary and serve.

Pro Tips

The filling should exist thick. If your filling is too saucy and so it volition spread too much when y'all identify it onto the pastry and it will be difficult to seal your pastry properly. The cashew foam thickens up really well every bit it heats, so that'due south function of information technology, the other function is to let the sauce cool earlier adding it onto the pastry. It continues to thicken when cooled and volition exist easier to handle.

Your puff pastry should be thawed, merely nonetheless cold. If it thaws too long at room temperature it gets sticky and becomes hard to handle. It's ideal if you let information technology thaw in the refrigerator then utilise it straight from the fridge. If it gets glutinous anyway, then flour a surface and your rolling pin and roll it with a sprinkle of flour, that will finish the stickiness and make it like shooting fish in a barrel to handle.

Go out a margin on the side of the puff pastry where you're adding your filling. Yous need plenty space to be able to fold information technology over and seal it down (see pics higher up).

Don't panic if the filling starts coming out the side when you're trying to seal your wellington. Just scoop off the overflow and carry on. If you had to trim your puff pastry to fit your baking tray (nosotros did) then y'all take a little actress pastry to work with and tin can add together the leftover pieces to the edges of your wellington where in that location was a scrap of a filling overflow to strengthen information technology. Y'all'll meet the middle part of our wellington shows the evidence of a little patching up!

Brush with melted vegan butter. This gives amazing results in a flaky crispy delicious pastry.

Cut some diagonal slashes across the top of the wellington right before baking. This allows steam to escape during baking but also looks super pretty!

Recipe FAQ

Is puff pastry vegan?

Yeah, thankfully information technology usually is. Information technology'south ane of those 'accidentally vegan' things. Of course read the ingredients as some may not be vegan but it'southward very common for puff pastry to be vegan.

Tin can this be made alee?

The filling tin can exist fabricated in advance and stored in the refrigerator for 2-iii days and and so added to the pastry and baked when you lot're ready. That is the but role that can be done in advance. Once it's wrapped in the pastry it needs to go right into the oven and bake correct away.

How to store information technology?

You tin store leftovers in the fridge (covered) for a couple of days, however, there is the possibility of the pastry getting soggy and information technology definitely loses its flaky crispiness. So this is a dish that is all-time served on the 24-hour interval information technology's fabricated. Hot and flaky and correct out of the oven is the way forward for this ane.

Can you freeze it?

It's not suitable for freezing.

More Vegan Holiday Recipes

1. Vegan Lasagna
2. Vegan Mac and Cheese
3. Vegan Meatloaf
4. Vegan Moussaka
5. Vegan Turkey Roast
6. Vegan Ham Roast

Did you brand this recipe? Exist sure to exit a comment and rating beneath!

Mushrooms:

• ▢ 1 Tbsp Olive Oil
• ▢ 1 Medium Onion White, Xanthous or Brown, Chopped
• ▢ 1 tsp Crushed Garlic
• ▢ 1 tsp Dried Rosemary
• ▢ ½ tsp Ground Coriander
• ▢ ½ tsp Dried Thyme
• ▢ ½ tsp Oregano
• ▢ 2 ½ cups White Button Mushrooms (240g) Sliced
• ▢ 2 ½ cups Cremini Mushrooms (240g) Sliced
• ▢ 2 Portobello Mushrooms Sliced
• ▢ 2 Tbsp Soy Sauce

Cashew Cream:

• ▢ one cup Raw Cashews (150g)
• ▢ ½ cup Water (120ml)
• ▢ ½ tsp Salt

Assembling:

• ▢ 1 Sail Puff Pastry Thawed
• ▢ i-2 Tbsp Vegan Butter Melted, for brushing

Decorating:

• ▢ Sprig of Fresh Rosemary

Cook Fashion Prevent your screen from going night

• Add together olive oil, chopped onion, crushed garlic, dried rosemary, coriander pulverisation, dried thyme and oregano to a pot and sauté until the onions are softened.

• Add in the sliced mushrooms and soy sauce and sauté until the mushrooms are softened.

• Add cashews, h2o and salt to your blender jug and alloy until shine.

• Add together the cashew foam to the mushrooms and estrus everything together until it reaches a simmer. It will thicken equally it heats and create a thick, creamy sauce.

• Plow off the heat and get out the sauce to cool every bit it will thicken more as information technology cools.

• When the sauce has cooled, preheat the oven to 390°F (200°C).

• Line a baking tray with parchment paper. Lie the canvas of puff pastry down on top of the parchment paper. You may have to trim your puff pastry sheet slightly to fit your baking tray.

• Add the mushroom filling along ane side of the puff pastry, leaving a margin at the edge so that when you lot fold the pastry over yous will be able to seal it along the sides (see our photos above to run across this in action).

• Fold the puff pastry over the superlative of the mushroom filling, sealing information technology along the margin you left forth the border. Use a fork to brand ridges in the pastry at the edges and assist to seal it in even improve.

• Castor the top of the pastry with melted vegan butter and cut diagonal slashes beyond the summit of the pastry.

• Place into the oven and broil for 25 minutes or until gilded brown and crispy.

• Allow to cool for five minutes before serving. Summit with a sprig of fresh rosemary and serve.

1. The filling should be thick. If your filling is also saucy then information technology will spread besides much when you place information technology onto the pastry and it will be difficult to seal your pastry properly. The cashew cream thickens up really well as it heats, so that's part of information technology, the other function is to permit the sauce cool earlier calculation information technology onto the pastry. It continues to thicken when cooled and will be easier to handle.
2. Your puff pastry should exist thawed, but still cold. If it thaws too long at room temperature it gets pasty and becomes hard to handle. It'due south ideal if y'all let it thaw in the fridge and and so use it straight from the fridge. If it gets viscous anyhow, so flour a surface and your rolling pin and roll it with a sprinkle of flour, that volition finish the stickiness and brand information technology easy to handle.
3. Get out a margin on the side of the puff pastry where y'all're adding your filling. Y'all need enough space to be able to fold it over and seal it down.
4. Don't panic if the filling starts coming out the side when you're trying to seal your wellington. Just scoop off the overflow and deport on. If you had to trim your puff pastry to fit your baking tray (we did) so you lot have a little extra pastry to work with and can add together the leftover pieces to the edges of your wellington where there was a scrap of a filling overflow to strengthen it. You lot'll encounter the middle part of our wellington shows the evidence of a little patching up!
5. Castor with melted vegan butter. This gives amazing results in a flaky crispy delicious pastry.
6. Cut some diagonal slashes across the top of the wellington right before blistering. This allows steam to escape during baking but as well looks super pretty!
7. Make alee: The filling can be fabricated in advance and stored in the refrigerator for 2-three days and and then added to the pastry and baked when you're gear up. That is the simply part that can exist washed in advance. Once it'due south wrapped in the pastry it needs to get correct into the oven and bake right away.
8. Storing and Freezing: You tin can store leftovers in the fridge (covered) for a couple of days, nevertheless, there is the possibility of the pastry getting soggy and information technology definitely loses its flaky crispiness. So this is a dish that is all-time served on the day it's made. Hot and flaky and right out of the oven is the manner forwards for this 1. It's not suitable for freezing.
9. Prep time does non include the time for the sauce to cool.
10. This recipe was start published in December 2018. Information technology has been updated with extra tips but the recipe itself is unchanged.

Serving: 1 Serve | Calories: 439 kcal | Carbohydrates: 33.vi grand | Protein: ten.vii g | Fat: 30.8 g | Saturated Fat: half dozen.v k | Sodium: 547 mg | Fiber: iii chiliad | Sugar: 5.seven m

Charge per unit it & leave your feedback in the comments section beneath, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan

How-do-you-do I'm Alison Andrews, I'm the voice and cook behind Loving Information technology Vegan. I dearest making delicious vegan nutrient and creating vegan versions of all your sometime favorites, so that you'll never feel like you lot're missing out. Find out more about me hither.

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