There’s something unapologetically indulgent about slicing into a golden, flaky mushroom Wellington, especially when it’s infused with the earthy aroma of truffle oil. This vegan mushroom Wellington with truffle oil is the kind of showstopper that belongs at the center of your holiday table. Inspired by the flavors of classic beef Wellington, but reimagined as a fully plant-based dish, this recipe combines meaty mushrooms, hearty lentils, aromatic herbs, and a generous splash of truffle oil, all wrapped in puff pastry. Whether you're celebrating vegan holidays, putting together your vegetarian thanksgiving recipes main, or just craving comfort food that feels fancy, this dish delivers. It’s rich, satisfying, and stunning to serve — no one will miss the meat.
Vegan Mushroom Wellington with Truffle Oil
Prep Time 35 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine British, European, Western
Large skillet or sauté pan For cooking down your mushrooms and aromatics. A non-stick or cast iron skillet works great.
Food processor (optional) If you prefer a finer texture for your filling, though hand chopping works just as well.
Baking sheet For baking the Wellington. Line it with parchment paper for easy cleanup.
Pastry Brush For brushing plant milk over the pastry to achieve that beautiful golden crust.
Knife and Cutting Board Essential for prepping your vegetables and herbs.
For the Filling
- 2 tablespoons olive oil
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 2 teaspoons fresh thyme or 1 teaspoon dried
- 2 teaspoons fresh rosemary chopped
- 1 ½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 10 oz cremini mushrooms finely chopped
- 6 oz oyster mushrooms shredded (great for fans of vegan oyster mushroom recipes)
- 1 cup cooked green or brown lentils great base for a mushroom lentil Wellington
- 1 tablespoon soy sauce or tamari
- 1 tablespoon balsamic vinegar
- ½ cup walnuts toasted and chopped
- ¼ cup fresh parsley chopped
- 1 tablespoon truffle oil white or black depending on preference
- ½ cup breadcrumbs use gluten-free if needed
For the Pastry
- 1 sheet vegan puff pastry thawed if frozen – perfect for those who love mushroom tart puff pastry ideas
- 2 tablespoons plant-based milk for brushing
- 1 tablespoon olive oil optional, for added color
Optional for Garnish
- Extra truffle oil for drizzling
- Fresh thyme sprigs
Prepare the Filling
Start by heating olive oil in a large skillet over medium heat. Add the onion and sauté until softened and slightly golden, about 5 minutes. Stir in the garlic, thyme, rosemary, salt, pepper, and smoked paprika. Cook for 1-2 minutes until fragrant.
Next, add both types of mushrooms — cremini and shredded oyster mushrooms. Cook for 8–10 minutes until the mushrooms release their moisture and start to brown.
Add the cooked lentils, soy sauce, and balsamic vinegar. Stir to combine and let it cook for another 2–3 minutes to marry the flavors.
Remove from heat and mix in the chopped walnuts, parsley, breadcrumbs, and truffle oil. Let the mixture cool completely before assembling the Wellington.
Assemble the Wellington
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out your puff pastry into a rectangle if it isn't already pre-shaped. Transfer it to a parchment-lined baking sheet.
Place the cooled filling down the center of the pastry, shaping it into a tight log. Fold the pastry over the filling, sealing the edges with a bit of water. Flip the log seam-side down and tuck the ends underneath.
Optional: Use extra pastry scraps to create decorative leaves or braids to place on top.
Brush the entire Wellington with plant milk mixed with a little olive oil for a glossy finish.
Bake It
Bake in the preheated oven for 40 minutes or until the pastry is puffed and golden brown. Let it rest for 10 minutes before slicing — this helps the filling hold together.
Drizzle with extra truffle oil and garnish with fresh thyme sprigs if desired.
Perfect Pairings
This mushroom Wellington vegan centerpiece pairs beautifully with a variety of sides and drinks:
- Side Dishes: Try roasted Brussels sprouts with balsamic glaze, garlic mashed potatoes, or maple-glazed carrots. These provide balance and brightness to the dish’s rich flavors.
- Sauces: A vegan red wine reduction or a mushroom gravy makes this dish sing.
- Wines: A robust Pinot Noir or a dry Merlot complements the earthy mushrooms and truffle oil.
- Holiday Pairing: As part of a vegan thanksgiving Wellington spread, serve it alongside cranberry sauce, roasted squash, and a mixed greens salad with walnuts and dried cranberries.
FAQs
1. Can I use a different type of mushroom for this Wellington?
Absolutely. This recipe is very forgiving. Shiitake, portobello, or even a mix of wild mushrooms can work beautifully. Oyster mushrooms bring great texture, making them ideal in vegan stuffed mushrooms or this Wellington.
2. Do I need to pre-cook the lentils?
Yes, the lentils must be fully cooked and cooled before mixing into the filling. Canned lentils work well for convenience.
3. Can I make this ahead of time?
Definitely. Assemble the Wellington up to a day in advance, refrigerate it, and bake it fresh. You can also bake it, cool it completely, then reheat it at 350°F for 15–20 minutes.
4. Is this recipe freezer-friendly?
Yes. You can freeze the unbaked Wellington, wrapped tightly, for up to a month. Bake from frozen at 375°F for 55–60 minutes, covering the top with foil for the first 30 minutes.
5. Can I substitute the truffle oil?
You can omit it or replace it with a touch of toasted sesame oil for an earthy aroma, though the truffle oil gives it that luxurious, special-occasion flavor associated with vegan holiday recipes.
