Name: Vegan Mushroom Wellington with Pecans Recipe
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: Vegan
Ingredients: 2 sheets vegan puff pastry, thawed in the fridge overnight (use cold, not at room temperature); 2 tablespoons olive oil (or vegan butter); 2 pounds mushrooms (cremini, king oyster, shiitake, portobello, wild mushrooms or a mix); 1 large onion, diced; 4-6 garlic cloves, roughly chopped; 1 tablespoon chopped fresh rosemary (or sage, or thyme); 1 teaspoon kosher salt; 1/4 cup sherry wine (or marsala wine, ruby port, red or white wine) – optional; 1 teaspoon balsamic vinegar; 1 cup chopped, toasted pecans (or hazelnuts or walnuts); ½ teaspoon black pepper; 2 teaspoons truffle oil (optional); ½ – 1 cup grated cheese (pecorino, gruyere, goat cheese, cream cheese, vegan meltable cheese, or vegan ricotta); “Egg” wash for brushing pastry: nut milk, cream, or melted coconut oil (or whisked egg with a tablespoon of water if not vegan)

If you’re hunting for a show-stopping dish that’s entirely plant-based but still rich, hearty, and wow-worthy, you’ve got to try my Vegan Mushroom Wellington with Pecans Recipe. I absolutely love how this turns out—it’s got that flaky, buttery puff pastry hugging a deeply savory mushroom and nut filling that’s so full of flavor, your guests will swear it’s holiday magic on a plate. Stick with me, and I’ll walk you through every step to make this stunning centerpiece a breeze for your kitchen adventures.

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Why You’ll Love This Recipe

Rich, Layered Flavors: The mix of multiple mushroom varieties with toasted pecans and a splash of wine creates an irresistible umami-packed filling.
Vegan Yet Decadent: This recipe skips animal products but still delivers the tender, buttery layers you crave thanks to quality puff pastry and optional truffle oil.
Make-Ahead Friendly: You can prepare the filling in advance and assemble when you’re ready, perfect for stress-free entertaining.
Impress Without Stress: With clear steps and practical tips, even if you’re new to Wellington, you’ll enjoy success and compliments!

A golden-brown puff pastry filled with a dark mushroom mixture is shown on a wooden board. The whole pastry is cut into two pieces, with each piece revealing layers of flaky crust and a moist, textured mushroom filling inside. Two small sprigs of fresh green rosemary rest on top of the pastry and the cut pieces. Near the bottom right of the board, a small pile of brown pecan nuts adds contrast. A golden spatula is placed under one pastry slice on the left, and a navy blue cloth is to the upper left. The background is a white marbled texture photo taken with an iphone --ar 2:3 --v 7 - Vegan Mushroom Wellington with Pecans, mushroom Wellington recipe, plant-based Mushroom Wellington, vegan holiday Wellington, savory mushroom and pecan Wellington

Ingredients You’ll Need

The ingredients here play together beautifully to build a deeply savory, nutty filling wrapped in crisp, golden pastry. I recommend using a mix of mushrooms if you can — it really amps up the complexity. Also, make sure to get vegan puff pastry that’s thawed just right; this little detail makes all the difference in handling and baking.

Flat lay of two sheets of cold vegan puff pastry, a variety of fresh mushrooms including cremini, king oyster, shiitake, and portobello, one large diced onion, several fat garlic cloves roughly chopped, a small pile of chopped fresh rosemary, a few sprigs of rosemary, a small white ceramic bowl of olive oil, a small white ceramic bowl with deep amber sherry wine, a small white ceramic bowl with dark balsamic vinegar, a small white ceramic bowl filled with chopped toasted pecans, a small pile of coarse kosher salt, and a small pile of cracked black pepper, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegan Mushroom Wellington with Pecans, mushroom Wellington recipe, plant-based Mushroom Wellington, vegan holiday Wellington, savory mushroom and pecan Wellington

Vegan puff pastry: Important to keep it cold but thawed for pliability and crisp, flaky layers when baked.
Olive oil (or vegan butter): Helps sauté the mushrooms and adds richness.
Mixed mushrooms: Cremini, king oyster, shiitake, portobello, and wild varieties bring diverse texture and flavor.
Large onion: Adds a sweet, savory base to the filling.
Garlic cloves: For that punch of aromatic flavor.
Fresh rosemary: Or use sage or thyme if you prefer, for a woodsy herbal note.
Kosher salt: For seasoning and balancing flavors.
Sherry or other fortified wine: Adds depth; optional but highly recommended.
Balsamic vinegar: Gives a slight tang that brightens the filling.
Chopped toasted pecans: Adds crunch and a buttery nuttiness—you can swap in walnuts or hazelnuts too.
Black pepper: For gentle heat.
Truffle oil (optional): I adore this finishing touch—just a drizzle enhances earthiness.
Cheese (optional): For a non-vegan or vegan cheese version, mixing in grated fromage can make it even creamier.
“Egg” wash alternative: Use nut milk or melted coconut oil for brushing the pastry to get that beautiful golden crust.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Vegan Mushroom Wellington with Pecans Recipe is a great base for experimenting—feel free to make it your own depending on what you have or want to try. I often swap herbs or nuts depending on the season and mood.

Herb Swap: I sometimes use thyme or sage instead of rosemary, and it changes the flavor profile beautifully.
Nut Alternatives: Walnuts or hazelnuts make a great substitute for pecans if you prefer a different crunch or flavor.
Add Cheese: On occasion, I fold in melted gruyere or vegan cheese to up the creamy factor—my family goes crazy for that twist!
Make it Gluten-Free: Try gluten-free puff pastry if you can find it; just watch baking times as it may vary.

How to Make Vegan Mushroom Wellington with Pecans Recipe

Step 1: Perfectly Sauté Your Mushroom Filling

Start with your thawed but still cold puff pastry ready at hand, and preheat your oven to 400°F. Slice up all those mushrooms—this mix is where the magic begins. Heat olive oil in a large skillet over medium-high heat, then add in your mushrooms, diced onion, garlic, salt, and rosemary. Stir frequently while the mushrooms start releasing their liquid—don’t rush this! Lower the heat to medium and keep sautéing until nearly all the moisture evaporates—this can take a good 10-15 minutes, but it’s worth the patience to avoid soggy filling. Once dry, splash in sherry wine and balsamic vinegar, letting that cook down completely, then stir in toasted pecans, pepper, and truffle oil. Taste and adjust salt.

Step 2: Assemble Your Wellington Rolls

Lay your puff pastry sheets on parchment paper and gently roll them out just a bit to smooth them—don’t go too thin! Patch any holes with scraps to keep the filling safely inside. Pile half your mushroom-pecan mixture along the center lengthwise, then carefully roll the pastry over, sealing the seam underneath. Repeat with the second sheet. Using a sharp knife, create your preferred design for the top—whether crosshatch, diagonal slits, or fancy leaf patterns—this not only looks stunning but helps the steam escape during baking.

Step 3: Baking to Golden Perfection

Place your rolls on the middle oven rack and bake for about 35 minutes, keeping an eye at 20 minutes to rotate the pan for even browning. You want that exterior to turn a deep, golden-brown shade—not pale! If your oven has convection, turn it on for the last 5-10 minutes to get an extra-flaky crust. When done, let the Wellington rest 5-10 minutes before slicing—this helps everything set nicely for clean cuts.

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Pro Tips for Making Vegan Mushroom Wellington with Pecans Recipe

Patience is Key: It’s tempting to speed up the mushroom cooking, but letting all the moisture evaporate thoroughly prevents a soggy filling every time.
Puff Pastry Temperature Control: Keep your pastry cold but pliable—too warm and it’s sticky, too cold and it breaks. Overnight thawing in the fridge worked best for me.
Wine and Vinegar Splash: That splash adds an amazing depth—don’t skip it if possible, but don’t worry, you can leave it out if needed.
Golden Crust Alert: Make sure your oven is hot and allow the puff pastry to brown fully for that crunchy texture we all love.

How to Serve Vegan Mushroom Wellington with Pecans Recipe

The image shows a golden brown baked pastry with a glossy surface, resting on a wooden board. The pastry is long and rectangular, with slits cut in a diagonal pattern along the top layer, revealing a dark filling inside. One smaller, triangular piece is cut from the pastry and placed in front, topped with a small green rosemary sprig. Another longer rosemary sprig lies across the top of the whole pastry. The background surface has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Vegan Mushroom Wellington with Pecans, mushroom Wellington recipe, plant-based Mushroom Wellington, vegan holiday Wellington, savory mushroom and pecan Wellington

Garnishes

I usually garnish mine with fresh rosemary sprigs—this adds a lovely pop of green and reinforces that herby aroma. You could also sprinkle a few toasted pecans on the side for presentation and crunch.

Side Dishes

Pair this Wellington with simple vegan mashed potatoes or a bright winter salad for balance. Roasted root vegetables or a tangy cranberry sauce make for a festive, well-rounded meal.

Creative Ways to Present

I once served this sliced into medallions atop large plates with scattered microgreens and a drizzle of vegan gravy for a special Thanksgiving setting—it looked elegant and tasted comforting, and everyone asked for seconds!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers (they go fast!), store them wrapped tightly in plastic wrap or in an airtight container in the fridge. I find they keep well up to 3 days, and the flavors actually deepen overnight.

Freezing

You can freeze the assembled unbaked Wellington wrapped securely in plastic and foil for up to a month. When ready to bake, thaw overnight in the fridge and then bake as usual. This trick saved me on busy holiday mornings!

Reheating

To reheat leftovers, I prefer warming slices in a 350°F oven for about 10-15 minutes to keep the pastry crisp. The microwave can make it soggy, so oven reheating preserves that flaky magic.

FAQs

Can I prepare the Vegan Mushroom Wellington with Pecans Recipe in advance?

Absolutely! The mushroom filling can be made and refrigerated a day ahead, and the Wellington can be assembled and frozen unbaked for later baking. Just ensure the pastry is thawed properly before assembling.
What if I don’t have sherry wine?

If you don’t have sherry wine, you can substitute with marsala, ruby port, or even regular red or white wine. Alternatively, you can skip it altogether—though the wine adds a lovely depth to the filling.
Is it necessary to use truffle oil?

Not at all! Truffle oil is optional but I love the earthy note it brings. Feel free to omit it if you don’t have it on hand or prefer a more straightforward mushroom flavor.
How do I know when the puff pastry is fully cooked?

The pastry should be a deep golden color, flaky, and crisp to the touch. Undercooked pastry often looks pale and doughy—so bake until you see rich browning, using convection if available for even crisping.

Final Thoughts

This Vegan Mushroom Wellington with Pecans Recipe has become one of my favorite go-to dishes for holidays and special dinners—it feels fancy but is surprisingly easy once you get the hang of it. I love sharing it because it converts even the most skeptical meat-eaters with its hearty texture and bold flavor. Trust me, once you try it, you’ll want to make it again and again. So grab those mushrooms and puff pastry, and let’s create some kitchen magic together!