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Festive Vegan Walnut Mushroom Wellington

Prep Time20 mins
Cook Time30 mins
Course: Main Course
Cuisine: British, European
Servings: 4 people


  • 1 Puff pastry
  • 1 can White Beans 250g
  • 250 g Mushrooms
  • 2-3 Carrots
  • 1 Onion
  • 2 cloves Garlic
  • 1/2 cup Vegetable Broth
  • 2 tbsp Ground Flax Seeds
  • 2 tbsp Olive Oil
  • 1 tbsp Tomato paste
  • 1/2 tbsp Dijon Mustard

To Taste

  • Salt
  • Pepper
  • Rosemary
  • Thyme
  • Smoked Paprika


Flax "Egg"

  • Combine vegetable broth and ground flax seeds, mix and let sit.
  • Thaw puff pastry if using frozen.


  • Dice onions and garlic, fry in olive oil until lightly browned
  • Finely chop or grate mushrooms and carrots (I used a food processor) and add to the pan
  • Fry until mushrooms have lost their moisture and add the drained, mashed beans (keep the bean liquid if you're making the vegan duchess potatoes as a side!)
  • Add tomato paste, mustard and flax egg / broth mixture.
  • Season to taste, then set aside to cool down.


  • Pre-heat oven to 200°C / 390°F
  • Add filling to your puff pastry, and shape like a log, wrap it in the dough and carefully flip so it's seam side down on the baking tray
  • Cut the top of the dough with a sharp knife to create vents and brush with aquafaba
  • Bake for 30-35 minutes or until golden brown
  • Let cool for 10-15 minutes before serving to get a more even slice.