Hi loves!! Recently I shared my blog post, 10 Tips from My Plant-Based Family with you and one of the 10 tips was that vegan comfort foods are delicious … which some of you out there are still finding that hard to believe so I’m here today to PROVE it to you! Today Tori and I are excited to share our indulgent homemade Vegan Mushroom Wellington recipe with you, it’s the comfort food of ALL comfort food and it’s made with Becel Vegan!
Pro tip: This recipe is delish any day but it tastes best devoured on a gloomy day when you can cozy up inside and sip on a nice big glass of red wine! ?
Traditional Wellington is generally pretty rich and it’s normally made with beef, but considering we eat mainly plant-based in our household, Tori and I wanted to create a vegan (and healthier!) option which is why we decided to re-create this savoury dish using mushrooms instead of meat and Becel Vegan in replace of butter to help cut down on those saturated fats!
Now, I know this recipe might look a little complicated at first glance but I promise you, it’s not and that’s the beauty of it! Most people tend to think that plant-based eating is difficult but I can tell you from experience that it’s not!! This is just like the myth that if you’re plant-based you have to be eating salad 24/7 and that’s just not the case!!
Our Mushroom Wellington recipe is packed full of different types of mushrooms and bursting with flavour thanks to all of the herbs, garlic and the Becel Vegan!! If you haven’t yet tried Becel Vegan I would suggest giving it a try, it’s just as flavourful as butter but it is non-hydrogenated, contains no trans fats and is low in saturated fat. It contains simple ingredients with no artificial preservatives, flavours or colours!
Tori and I tested the Mushroom Wellington with both puff pastry and filo pastry and both turned out unreal so it’s really up to you to decide which one you would prefer to go with. If you want to keep the dish completely vegan, we recommend using the filo pastry or purchase a vegan puff pastry!! The instructions for both are below!
Pro Tip: Be sure to remove the gills from the Portobello mushrooms as it will otherwise discolour the dish. Serve it with a tossed green salad for a simple dinner or as a main dish with loads of veggie sides for those bigger occasions!
Let’s get to it! Shall we??
Jilly & Tori
Thank you Becel for sponsoring this post. All comments and opinions are my own.