Vegan Mushroom Wellington with Truffle Oil

Prep Time 35

Cook Time 40

Total Time 1 15

Course Main Course

Cuisine British, European, Western

Servings 6

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.

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

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

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.

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.

Brush the entire Wellington with plant milk mixed with a little olive oil for a glossy finish.

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.