Meat-Free Mushroom Wellington
Serves 2 | with Plant-Based Burger Meat Filling
- Soya
- Cereals containing gluten
- Wheat
- Wheat
- Cereals containing gluten
- May contain traces of allergens
- Milk
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. Our twist on a classic Wellington, this version is stuffed with mushrooms, rich meat-free mince, garlic, rosemary and thyme. Rolled inside flaky puff pastry, this dish is set to be a hit with vegetarians and meat-eaters alike.
Ingredients
1 unit(s)
Onion
2 unit(s)
Garlic Clove
180 grams
Sliced Mushrooms
1 sachet(s)
Dried Rosemary
1 sachet(s)
Dried Thyme
4 unit(s)
Unconventional Plant-Based Burgers
(Contains: Soya, Wheat, Cereals containing gluten, May contain traces of allergens)
1 pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat, May contain traces of allergens, Milk)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Keep the puff pastry in the fridge until you need to use it.
b) Halve, peel and dice the onion. Peel and grate the garlic (or use a garlic press). Roughly chop the sliced mushrooms.
c) Heat a drizzle of oil in a large frying pan on medium-high heat.
d) Once hot, add the onion and mushrooms and stir-fry until softened, 5-6 mins. Season with salt and pepper.
a) Once the veg has softened, stir in the garlic, half the rosemary and half the thyme. Cook, stirring, for 30 secs. Season with salt and pepper, then remove from the heat.
b) Place the mushroom mixture into a bowl and put it into the fridge to allow to cool, 5-10 mins.
c) In the meantime, break up the plant-based burgers into a large bowl and combine with the remaining rosemary and thyme. Roll the mixture into a log shape roughly 20cm long.
a) Once the mushroom filling has cooled, lay your pastry sheet on a large baking tray, keep it on its baking paper.
b) Spoon the mushroom mixture over the pastry, just off centre, leaving a 2cm border. Place the plant-based log on top of the mushroom mixture.
c) Fold the pastry over the filling to enclose it, cut away some of the excess pastry, then gently press down the edges with the back of a fork to seal the 3 open sides. Poke 3 holes along the top with a sharp knife.
d) Place the Wellington onto a baking tray and bake on the middle shelf of your oven until golden, 20-25 mins.
e) Rest for a few mins before serving on a platter.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found the dish tasty, but others felt the plant-based burger flavour was overpowering or underwhelming.
- Ease of prep: Quick and easy to prepare, making it a good option for those new to cooking wellingtons.
- Suggestions: Consider increasing the proportion of mushrooms to plant-based meat for a moister filling with better balance.
