Becel Vegan Mushroom Wellington Recipe for Festive Meals

If you’re on the hunt for a show-stopping, comforting, and entirely plant-based centerpiece for your next special meal, look no further than this Becel Vegan Mushroom Wellington recipe. Combining the earthy flavors of mushrooms with the buttery smoothness of Becel vegan spread, wrapped in a crisp, golden puff pastry, this dish is a delightful twist on the classic Wellington.

Perfect for holiday dinners, cozy family gatherings, or anytime you want to impress your guests with a meat-free alternative that doesn’t compromise on flavor or texture.

This recipe boasts layers of rich mushroom duxelles, herbs, and a flaky pastry that bakes to perfection, delivering a beautifully aromatic and hearty dish. Whether you’re a seasoned vegan or simply exploring plant-based options, this Wellington will quickly become a favorite.

Plus, it’s straightforward enough to make at home with simple ingredients and a little bit of love. Let’s dive into why you’ll love this recipe and how to make it step-by-step!

Why You’ll Love This Recipe

This vegan mushroom Wellington is a perfect blend of flavors and textures. The combination of finely chopped mushrooms sautéed with garlic, shallots, and fresh herbs creates a savory filling that’s bursting with umami.

Using Becel vegan spread adds a rich buttery note without any animal products, making this recipe suitable for everyone.

The puff pastry exterior bakes up golden and flaky, providing a beautiful contrast to the soft mushroom filling. This dish not only tastes incredible but also looks stunning on the table, making it an excellent choice for festive occasions or date nights.

Additionally, it’s a versatile recipe that allows for easy substitutions and additions, so you can tailor it to your taste or dietary needs. Plus, preparing it from scratch means you control the ingredients, ensuring every bite is wholesome and satisfying.

Ingredients

• 2 tablespoons Becel vegan spread (or any plant-based butter alternative)
• 1 pound mixed mushrooms (such as cremini, shiitake, and button mushrooms), finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 1 tablespoon fresh thyme leaves, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1/2 cup cooked chestnuts, chopped (optional but adds great texture)
• 1 sheet vegan puff pastry (thawed if frozen)
• 1/4 cup dry white wine (optional for deglazing)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon plant-based milk (for brushing the pastry)

Equipment

• Large skillet or frying pan
• Mixing bowl
• Sharp knife and chopping board
• Wooden spoon or spatula
• Baking tray lined with parchment paper
• Pastry brush
• Oven preheated to 400°F (200°C)
• Measuring spoons and cups

Instructions

1. Prepare the mushroom filling: Heat 2 tablespoons of Becel vegan spread in a large skillet over medium heat. Add the finely chopped onion, shallot, and garlic. Sauté for about 5 minutes until soft and translucent.
2. Add mushrooms: Stir in the chopped mixed mushrooms. Cook for 8-10 minutes, stirring frequently until the mushrooms release their moisture and it evaporates, leaving a dry, concentrated mixture.
3. Deglaze and season: Pour in the white wine (if using) and cook until mostly evaporated. Stir in soy sauce, thyme, parsley, and the chopped chestnuts. Season with salt and pepper to taste. Remove from heat and let cool completely.
4. Prepare the pastry: On a lightly floured surface, roll out the vegan puff pastry sheet to smooth any creases. Place the cooled mushroom filling in the center, shaping it into a log or oval shape.
5. Wrap the Wellington: Fold the pastry over the filling, sealing the edges carefully. Trim any excess pastry if needed. Place the wrapped Wellington seam-side down on a parchment-lined baking tray.
6. Glaze: Brush the pastry all over with plant-based milk to give it a beautiful golden color when baked.
7. Bake: Place the tray in the preheated oven and bake for 30-35 minutes or until the pastry is crisp and golden brown.
8. Rest and serve: Let the Wellington rest for 5-10 minutes before slicing. This helps the filling set and makes for cleaner slices.

Tips & Variations

For an extra layer of flavor, try adding finely chopped walnuts or vegan cream cheese to the mushroom mixture before wrapping.

You can substitute chestnuts with cooked lentils or walnuts for different textures.

If you prefer, add a layer of sautéed spinach or kale inside the Wellington for added greens.

Make ahead: This Wellington can be assembled a day ahead, kept in the fridge, and baked fresh before serving.

Nutrition Facts

Serving Suggestions

This vegan mushroom Wellington pairs wonderfully with a variety of sides. Consider serving it alongside a rich vegan gravy or a tangy cranberry sauce for a festive touch.

Roasted root vegetables, steamed green beans, or a crisp salad balance the richness of the Wellington perfectly.

If you want to keep the meal light, a simple garlic mashed potato or cauliflower mash is a comforting choice. For an elegant dinner party, add a glass of your favorite vegan red wine to complement the earthy mushroom flavors.

For more delicious vegan recipes, you might enjoy checking out our Julie Marie Eats Recipes, or if you’re interested in baking, try the Magic Dough Recipe for perfect puff pastry every time.

Conclusion

This Becel Vegan Mushroom Wellington is more than just a dish; it’s an experience that combines comfort, elegance, and wholesome ingredients into one unforgettable meal. Its rich mushroom filling infused with herbs and wrapped in flaky puff pastry makes it a perfect centerpiece for any plant-based feast.

Whether you’re celebrating a holiday, entertaining friends, or simply want to treat yourself to something special, this recipe offers a delicious, cruelty-free alternative that everyone can enjoy. With simple steps and common ingredients, you can create a beautiful, satisfying entree that showcases the best of vegan cooking.

Don’t forget to explore our other recipes like the Lump Of Coal Recipe for a sweet finish or the hearty Jamaican Recipes With Ground Beef for non-vegan guests.

Happy cooking and bon appétit!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Becel Vegan Mushroom Wellington”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A delicious and hearty vegan twist on the classic Wellington, featuring a savory mushroom filling wrapped in flaky puff pastry. Perfect for festive occasions or a special dinner.”, “prepTime”: “PT20M”, “cookTime”: “PT40M”, “totalTime”: “PT60M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 tbsp Becel Vegan margarine”, “1 lb (450g) mixed mushrooms, finely chopped”, “1 small onion, finely chopped”, “2 cloves garlic, minced”, “1 tbsp soy sauce”, “1 tsp fresh thyme leaves”, “1 sheet vegan puff pastry, thawed”, “1/4 cup breadcrumbs”, “Salt and pepper to taste”, “2 tbsp olive oil”, “1 tbsp Dijon mustard”, “Fresh parsley, chopped (for garnish)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 200\u00b0C (400\u00b0F).”}, {“@type”: “HowToStep”, “text”: “Heat Becel margarine and olive oil in a pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 onions and garlic until softened.”}, {“@type”: “HowToStep”, “text”: “Add mushrooms, soy sauce, thyme, salt, and pepper; cook until moisture evaporates.”}, {“@type”: “HowToStep”, “text”: “Stir in breadcrumbs and remove from heat; let cool.”}, {“@type”: “HowToStep”, “text”: “Roll out puff pastry on a floured surface.”}, {“@type”: “HowToStep”, “text”: “Spread Dijon mustard over the pastry.”}, {“@type”: “HowToStep”, “text”: “Place mushroom mixture in the center and shape into a log.”}, {“@type”: “HowToStep”, “text”: “Wrap pastry around filling and seal edges.”}, {“@type”: “HowToStep”, “text”: “Brush pastry with a little Becel margarine for a golden finish.”}, {“@type”: “HowToStep”, “text”: “Bake for 35-40 minutes until golden and crisp.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh parsley before serving.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “6 g”, “fatContent”: “18 g”, “carbohydrateContent”: “30 g”}}