Whole-food, plant-based recipes that support longevity, radiant health, and vibrant living—
curated by Dvora Citron, RN MS, NBC-HWC.

www.slant2plants.com

Vegan Mushroom Wellington

The Show-Stopping Holiday Main You’ll Love to Serve:

Flaky puff pastry. Savory mushrooms. Comfort with a modern twist.

Mushrooms and lentils are longevity powerhouses—rich in fiber, protein, and compounds that support immune health and gut balance. This recipe showcases whole-food, plant-based meals that can be festive and fulfilling.

Disclaimer: I aim to keep my meals whole-food plant-based (WFPB), with minimal processed foods, sugars, salts, and oils. But let’s be real, vegan does not always equal healthy, and when it comes to Wellington, puff pastry is a must. Turns out, Pepperidge Farm Puff Pastry is vegan-friendly, so you’re all set!

Prep: 2 hours  ·  Cook: 60 min  ·  Serves 6-8

Ingredients

• 2 frozen puff pastry sheets (Pepperidge Farm, of course)
• Flour (for rolling)
• 1 onion, diced
• 3 carrots, diced
• 3 stalks celery, diced
• 2 cups chopped mushrooms (any kind you like)
• 6 cloves garlic, minced
• 2 tsp olive oil (for sautéing)
• 1 tsp sage
• 2 tsp thyme
• ½ cup nutritional yeast
• 2 tbsp tamari
• 1 cup dry green lentils
• ½ cup roasted walnuts, chopped
• ½ cup panko
• Vegan butter (for brushing)
• 3-4 cups vegetable broth
• 1-2 baked sweet potatoes or yams, mashed
• fresh spinach
• flour for rolling out pastry

Vegan Gravy

• 1 cup veggie broth
• 2 T. tamari sauce
• 2 T. Nutritional Yeast
• 1 T. cornstarch
• 4-6 sprigs fresh sage

Port Reduction

• 2 T. olive oil
• 1 ½ cup veggie broth
• 1 ½ cup good quality port
• 1 large shallot, minced
• 2 garlic cloves, minced
• 2 tsp. whole black peppercorns
• 3 sprigs fresh thyme
• 3 T. vegan butter
• salt and pepper

Instructions

1. Thaw the puff pastry sheets: No rush here—just take them out of the freezer and let them thaw while you prep the other ingredients. Make sure you don't thaw puff pastry until you are ready to assemble the Wellington.
2. Prep your veggies: Dice the onion, carrots, celery, and mushrooms. I often do this the day before to save time.
3. Cook lentils: Cook lentils with veggie broth as directed on package. Can be done the day before.
4. Sauté the veggies: Heat the olive oil in a pan over medium heat. Start by sautéing the onions and carrots. Once they begin to soften, add the celery. When the veggies are vibrant and tender, remove them from the pan and set aside.
5. Sauté the mushrooms and garlic: In the same pan, sauté the mushrooms alone to let them shrink and brown, concentrating their flavor, which adds depth to the dish. After about 5-7 minutes, add the garlic and sauté for another minute.
6. Combine the veggies and lentils: Add the sautéed vegetables back into the pan with sage, thyme, tamari, nutritional yeast, and cooked lentils. Pour in 1 cup veggie broth*, bring everything to a boil, then reduce the heat and simmer for about 20 minutes, or until liquid is mostly absorbed. (Pro tip: If there’s still excess liquid, just drain it and save it for the gravy!)
7. Cool the filling: Let the veggie-lentil mixture cool. Once it’s cool enough, stir in the chopped walnuts and panko for extra crunch.
8. Roll out the puff pastry: Flour your surface and roll out the first puff pastry sheet. I used two sheets—one on the bottom and one on top—because, with a group of 10, I wanted to make sure there was plenty to go around. Plus, it just looked gorgeous.
9. Assemble the Wellington: Place the first sheet of pastry on a parchment-lined baking pan. Spread a thin layer of mashed sweet potatoes on the bottom. Spoon on the veggie-lentil filling (don’t be shy—pile it up). Top with fresh spinach. Cover with the second sheet of pastry and seal the edges. Use a fork to create decorative indentations and make a few slits on top to let the steam escape. Brush with vegan butter for that golden, glossy finish.
10. Bake: Pop it in the oven at 400°F for 45 minutes. It should come out golden and crispy, like a delicious pastry masterpiece.
11. Second Wellington: I had another pack of puff pastry, so I made a second Wellington. With slightly less filling, I added a container of fresh spinach on top for extra flavor (and why not?). This one made it to Thanksgiving dinner, where it was a hit!

Two Gravy Options:

Vegan Gravy:

1. Take 1 cup of the reserved liquid from the veggie-lentil mixture (yes, that’s the good stuff!), and combine it with 1 cup veggie broth, 2 tbsp tamari, 2 tbsp nutritional yeast, and 1 tbsp cornstarch.
2. Whisk everything together in a small pot over low heat. Add a few fresh sprigs of sage and about 4-6 dried porcini mushrooms for some extra flavor. Let it simmer for about 20 minutes, allowing the sage and mushrooms to infuse the broth.
3. Strain the gravy into a jar (or bowl) and serve it alongside the Wellington. Trust me, you’ll want this gravy—it’s the perfect finishing touch!

Port Reduction:

1. Heat olive oil in medium  saucepan over medium heat.
2. Add shallot, garlic and peppercorns. Stir occasionally, until soft, 3-5 minutes. 
3. Add the port, stock and thyme.  Cook over medium heat until sauce thickens and is glossy, about 30 minutes.
4. Strain the sauce and return to pot.  Whisk in butter.
5. Season with salt and pepper as desired.

Notes

I break up this recipe by prepping all the veggies and sautéing them the day before. This recipe is a bit of a labor of love, but totally worth it. Just make sure you’ve got your puff pastry ready and be prepared for a flood of compliments. It’s especially great for festive holiday buffets, and you can pair it with soup and salad for a cozy winter supper.

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