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Mushroom and Chestnut Wellington

Mushroom and Chestnut Wellington

Prep: 30 min
Cook: 1 hr
Total: 1 hr 30 min
Servings: 8

An American holiday tradition, this wellington is an impressive-looking main dish, but it's very easy to make! This recipe uses a mix of ingredients to create a deep, savory, umami flavor that goes perfectly with your favorite holiday side dishes.

Author Louisa
by Louisa
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 1 Wellington (8 Servings)
Needed Kitchenware: Food processor, sauté pan, mixing bowl, baking dish, oven
  • 2 tbsp olive oil
  • 2 shallots
  • 1 leek
  • 2 cloves of garlic
  • Pinch of cinnamon
  • Pinch of paprika
  • Pinch of ground nutmeg
  • 2 tsp dried rosemary
  • ½ cup dried apricots
  • 1 cup chestnuts
  • 200 g chestnut mushrooms
  • ¼ cup breadcrumbs
  • ¼ cup flour
  • ½ cup chickpea flour
  • 1 tbsp red miso paste
  • 1 cup water
  • 1 sheet of vegan puff pastry
  • Salt and pepper to taste
Recipe Directions


  • Take out the 1 sheet of vegan puff pastry from the packaging and follow the directions on the package to thaw and prep the pastry for use.
  • Finely chop the shallots. Thinly slice the leek using only the white and light green parts. Finely chop or mince two cloves of garlic. Finely chop the mushrooms.
  • Preheat your sauté pan on medium low heat and then sweat the shallots and leeks for 5 minutes. Add the mushrooms and cook for 5 minutes until they render out their water. Add the garlic, rosemary, and spices. Season with salt and pepper to taste.
  • In a food processor, roughly chop the apricots and chestnuts.
  • Once the mushrooms are soft, add the apricot and chestnut mixture and sauté for 3 minutes.
  • Add the miso paste and the water. Allow the mix to simmer for 2 minutes before turning the heat off.
  • In a bowl, combine the breadcrumbs and flours.
  • Preheat the oven to 350°F.
  • Once the mushroom mix has slightly cooled, add it to the dry ingredient bowl and mix well.
  • Place the filling in a log shape at the center of your pastry.
  • Cut the pastry in 1 cm diagonal strips on both sides. Start by folding the top and bottom over the filling. Then cross over each strip over each other, left and then right, until they are covering the mixture. Alternatively, you can put half the mixture on one edge of the sheet and roll the pastry over it to form a solid loaf. See photos in the additional section below.
  • Bake for 40 minutes in a baking dish. If it browns too much on top while cooking, then cover with foil or cover until ready to come out of the oven.

You can swap the dried apricots for dried cranberries.

Recipe nutrition

Nutritional Information

Yield: 1 Wellington
Servings: 8
Information per serving:
Energy: 312 kcal
Carbohydrate: 49.6 g
Protein: 6.9 g
Fiber: 4.7 g
Sugar: 13.1 g
Fat: 12.3 g
Monounsaturated Fat: 2.7 g
Polyunsatured Fat: 0.8 g
Omega-3: 0.1 g
Omega-6: 0.7 g
Saturated Fat: 4.5 g
Trans Fat: 0.005 g
Cholesterol: 0 mg
Choline: 13 mg 3% DV
Folate: 49.3 µg 12% DV
A: 814.4 IU 35% DV
B1: 0.1 mg 10% DV
B2: 0.2 mg 14% DV
B3: 1.8 mg 13% DV
B5: 0.6 mg 13% DV
B6: 0.2 mg 16% DV
B12: 0 mg 0% DV
C: 6.5 mg 9% DV
D: 1.8 IU 0% DV
E: 1.5 mg 10% DV
K: 7.9 µg 9% DV
Calcium: 31.3 mg 3% DV
Copper: 0.3 mg 34% DV
Iron: 2.2 mg 12% DV
Magnesium: 27.8 mg 9% DV
Manganese: 0.5 mg 27% DV
Phosphorus: 81 mg 12% DV
Potassium: 459.0 mg 10% DV
Selenium: 4.9 µg 9% DV
Sodium: 217 mg 14% DV
Zinc: 0.5 mg 7% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

vegan wellington mushroom

A vegan wellington that is easy to make!

This recipe really couldn't be simpler - prep, cook, and mix ingredients together and place onto a readymade puff pastry sheet. The secret to this recipe is the exact mix of ingredients, creating a complex, savory flavor and then letting the puff pastry make it look extravagant through the presentation.

There might be many different wellington recipes out there, so the choice usually comes down to the main ingredients used to create the majority of flavor. For this recipe it's mushrooms, chestnuts, chickpea flour, red miso paste. That's right, we're using MISO to help create a deep flavor here and it really makes a huge difference. I definitely recommend picking up chestnuts that are roasted already for you as well, they are delicious!

How do you braid the lattice of puff pastry?

First off, please note that it doesn't matter much if your puff pastry is a big rectangle or an oval. I used an oval puff pastry for this recipe but I think the rectangle will work just as well, if not better!

Once you have your filling shaped in the middle, you will cut slits diagonally downward on both sides of the loaf like the picture below.

vegan wellington lentil

You start by wrapping the top and bottom pieces of the pastry on top of the loaf first. Then you braid the lattice strips by criss-crossing each side over the other.

vegetarian wellington recipe

I'm sure you can make it look better than I did it but the best part about this recipe is that when it isn't perfect, it looks great! Looks more rustic than pretentious or store-bought to me. Either way, it will look great when you try it and it will taste amazing!


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