Dinner

Vegan Mushroom Wellington


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! ?

Jillian Harris Vegan Mushroom Wellington Becel

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!!

Jillian Harris Vegan Mushroom Wellington Becel

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??

Jillian Harris Vegan Mushroom Wellington Becel
Jillian Harris Vegan Mushroom Wellington Becel
Jillian Harris Vegan Mushroom Wellington Becel
Jillian Harris Vegan Mushroom Wellington Becel
Jillian Harris Vegan Mushroom Wellington Becel
Jillian Harris Vegan Mushroom Wellington Becel
Jillian Harris Vegan Mushroom Wellington Becel
Jillian Harris Vegan Mushroom Wellington Becel
Jillian Harris Vegan Mushroom Wellington Becel
Jillian Harris Vegan Mushroom Wellington Becel
Jillian Harris Vegan Mushroom Wellington Becel
Jillian Harris Vegan Mushroom Wellington Becel

Vegan Mushroom Wellington

Recipe by From the Kitchen of Jillian Harris

Ingredients

  • 5 Tbps. Becel Vegan Margarine

  • 1 c. finely diced yellow onion (1 medium)

  • 1 ½ tsp. crushed fresh garlic (3-4 large cloves)

  • 4 Portobello mushrooms, cleaned and cut into ½” slices

  • 4 large brown mushrooms, cut into quarters

  • 4 c. sliced white and brown mushrooms (mixed)

  • ½ c. red wine

  • 1 tsp. chopped fresh thyme

  • 1 tsp. sea salt

  • ½ tsp. fresh ground pepper

  • 1 large sheet of puff pastry plus 2 Tbsp. melted Becel Vegan Margarine OR

  • 5 sheets of filo pastry plus ½ c. melted Becel Vegan Margarine

  • extra thyme sprigs for garnish

Directions

  • Preheat the oven to 375F and line a large baking sheet with parchment paper.
  • Thaw the filo or puff pastry according to the package directions and if using the filo pastry, cover with a damp cloth.
  • In a large frying pan heat the Becel Vegan Margarine on medium heat and add the diced onion. Sauté until the onion is transparent, 3-4 minutes. Add the garlic and saute for an additional 1-2 minutes, stirring.
  • Add all of the mushrooms and cook, stirring occasionally, until the mushrooms start to soften, approximately 10 minutes. Add the wine, thyme, salt and pepper and stir occasionally until the mushrooms are fully cooked and softened and the mixture is thick with no excess moisture at the bottom of the pan. Remove the mixture from the stove, place in a medium bowl and cool to room temperature.
  • If using the filo pastry, place one sheet of filo on to the middle of the parchment-lined baking sheet and brush the filo sheet lightly with the melted Becel Vegan Margarine using a pastry brush. Place another layer directly on top of the first sheet, lining them up, and brush again with the melted Becel Vegan Margarine. Repeat until you have 5 layers on top of each other.
  • If using the puff pastry, roll out the pastry on a lightly floured surface to approximately 14”x 18”. Place the rolled sheet of puff pastry on top of the parchment lined baking sheet.
  • Spoon the cooled mushroom mixture lengthwise in the middle of the pastry of your choice, leaving a 3-4” border along the edges of the pastry.
  • Carefully fold the pastry over the mushroom mixture in a burrito style, rolling it from the long end and gently tucking in the ends as you roll.
  • Lightly brush the exterior of the Wellington with the melted Becel Vegan Margarine and bake until the pastry is golden brown, approximately 25-30 minutes.
  • Remove from the oven, transfer the Wellington to a long plate or platter, and garnish with the fresh thyme sprigs. Cut into thick pieces using a large sharp knife before serving.

photo credit

Enjoy!!

xo

Jilly & Tori

Thank you Becel for sponsoring this post. All comments and opinions are my own.


Leave a Reply

  1. This looks DELICIOUS! I’m a mushroom fiend and my husband (who loathes them) is out of town, so I’m going to hit the grocery store after work and whip this up. As am omnivore, I really appreciate your “healthy twist”-style (mostly) plant-based recipes.

  2. Looks yummy but I would think twice about using Becel Vegan butter…it contains modified palm oil and kernal oils. You may want to do some research on such…not health for you or the enviroment or animals being killed to produce it!! I myself have a severe alergy to both so not in my diet …but as a vegan I also include in my life style a choice of being enviromentally friendly…it can work but it is not without its challanges in this world today.

  3. I just have one question Jullian are you not concern about GMO canola oil that are use in Becel products? You are health conscious that’s why you are a Vegan yet you use this toxic product?
    I am going to make this but I will never use a Becel product and I opt for real food as well as glyphosate or genetic altered free. You look very different with bangs I almost didn’t recognize you on the commercial till you spoke.

  4. I made this tonight, seeing if it could work for Christmas dinner. It was delicious. We didn’t Veganize it, not that I’m adverse to that. We used butter and and regular puff pastry. I would recommend this dish.

  5. Just wondering if this is the same recipe that’s in the new cookbook. I’m planning to make it for Thanksgiving and I cant get the book in time. I thought Jillian said something about potatoes being in this recipe on her Instagram stories, but maybe I misunderstood. Anyway, very excited to make this for my family this weekend.

  6. I am planning to make 2 of the mushroom Wellington’s this week. Wondering if any prep can be done before or is this something I need to prepare, bake and serve immediately? Kind regards. Loved the segment on tv recently.

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