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Vegan Mushroom Wellington With Sweet Potatoes

Vegan Mushroom Wellington With Sweet Potatoes for Cozy Feasts

This Vegan Mushroom Wellington With Sweet Potatoes is a festive centerpiece, combining savory mushrooms and creamy sweet potatoes wrapped in flaky puff pastry.
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Prep Time 30 minutes
Cook Time 40 minutes
Chilling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3 cups Sliced Mushrooms Provides a savory umami depth.
  • 3 cloves Garlic Minced, enhances flavor.
  • 1 cup Onion Chopped, adds natural sweetness.
  • 1 medium Sweet Potato Cooked and mashed.
  • 2 tbsp Fresh Rosemary Imparts an aromatic touch.
  • 2 tbsp Dijon Mustard Adds a tangy bite.
  • 2 tbsp Coconut Sugar Helps caramelize the onions.
  • Sea Salt Essential for seasoning.
  • Pepper Essential for seasoning.
For the Puff Pastry
  • Vegan Puff Pastry Select a brand labeled vegan.
For the Vegan Egg Wash
  • 1 tbsp Aquafaba Acts as a binder.
  • 1 tbsp Almond Milk Adds moisture.
  • 1 tsp Vegetable Oil Enhances gloss.
  • 1 tbsp Maple Syrup Provides sweetness.

Equipment

  • Skillet
  • Baking sheet
  • Parchment paper
  • Small Bowl
  • whisk

Method
 

Preparation
  1. Thaw the vegan puff pastry on a baking sheet lined with parchment paper for 25-30 minutes.
  2. Warm 1 tablespoon of olive oil in a skillet over medium heat, add chopped onion and cook until translucent.
  3. Sprinkle in the coconut sugar, increase heat to medium-high, and caramelize onions for about 4-5 minutes.
  4. Using the same skillet, add remaining olive oil, sauté sliced mushrooms and garlic on medium heat for 6-8 minutes.
  5. Roll out puff pastry on a floured surface, layer caramelized onions, mashed sweet potatoes, and cooked mushrooms.
  6. Drizzle with Dijon mustard, seasoning with salt, pepper, and fresh rosemary.
  7. Roll puff pastry over filling, seal edges and ends completely.
  8. Whisk together aquafaba, almond milk, vegetable oil, and maple syrup for the vegan egg wash.
  9. Brush the egg wash over the Wellington and create a cross-hatch pattern on the surface.
  10. Chill the assembled Wellington in the freezer for 10 minutes.
  11. Preheat oven to 375°F (191°C), bake Wellington for approximately 40 minutes or until golden brown.
  12. Let cool for 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 300mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 150IUVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

To maintain optimal texture, ensure the Wellington is cooled before sealing in an airtight container.

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