Vegan Mushroom Thyme Wellington

This vegan mushroom thyme wellington is a delicious and savory main course, perfect for the holidays or for a special dinner! It starts with a crisp and buttery puff pastry that’s filled with portobello mushrooms, rice, vegan cheese, onion, garlic, and plenty of fresh thyme. It’s baked until golden brown and ready to cut and serve – I like to serve this alongside mashed potatoes and mixed veggies! Most store-bought puff pastry is already vegan, which makes this recipe quick and fuss-free!

Vegan Mushroom Thyme Wellington

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Vegan Mushroom Thyme Wellington

Vegan Mushroom Thyme Wellington


This vegan mushroom thyme wellington is a delicious and savory main course, perfect for the holidays or for a special dinner!


  • 1 sheet vegan puff pastry
  • 3 portobello mushrooms 
  • 1 onion
  • 2 cloves garlic
  • 1 cup fresh spinach 
  • 2 tbsp vegan butter
  • ¼ cup vegan cheese
  • 46 thyme sprigs leaves (1 tsp dried)
  • ¼ cup cooked rice
  • ½ tbsp dijon mustard
  • ½ tbsp ground flax
  • salt/pepper to taste

Vegan Egg Wash

  • 1 tbsp plant milk
  • 1 tbsp neutral oil
  • ¼ tsp maple syrup


  1. Take puff pastry out of freezer and allow to thaw 30-40 minutes until workable.
  2. In a large pan over medium heat cook your vegan butter and onions for 15 minutes. Add garlic and 1 chopped portobello mushroom and continue cooking 5 minutes until mushrooms have softened.
  3. Add spinach, leaves from 2 sprigs (½ tsp dried) thyme and a dash of salt and pepper and cook until wilted.
  4. Place mixture in a sieve and remove as much moisture as possible (if it’s too moist the puff pastry will break), I usually use a dish towel or two to squish out the liquid. Add flax and mustard and mix well.
  5. Add rice, diced or shredded vegan cheese, 2-4 more fresh thyme sprig leaves (about ½ tsp dried), salt and pepper to taste and mix well, set aside to cool.
  6. In the same pan cook the remaining 2 whole portobello mushrooms (after rinsing and remove the stems) on each side for 5 minutes, set aside to cool.
  7. Once fillings are completely cooled, preheat your oven to 400ºF/200ºC.
  8. Roll out your puff pastry to between ⅛-¼ inch thick in a rectangle shape, as thin as possible but still being workable and not breakable.
  9. Add half the filling to the pastry in the same rectangle shape, leaving borders around the pastry, then place portobellos on top. Add rest of filling and gently squish down.
  10. Fold over the long edges and squish down, then fold the short edges up, wrapping it like a present. You may find it helpful to dip your finger in water and run this along the seals to help it stick together.
  11. Carefully roll it over and place on a baking tray lined with parchment paper. Add slits in a criss-cross design.
  12. Mix together vegan egg wash and top entire loaf with wash. Bake for 30-35 minutes until golden brown, you may want to broil it for just a bit to get the color you want towards the end.
  13. Allow to cool a bit and then cut into servings!


Find more of Caitlin’s recipes at @plant.well on Instagram &

This recipe was originally published on Plant.Well. Click here to see the original post with step-by-step photo instructions.


Vegan Mushroom Thyme Wellington

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