• Servings 6
  • Prep Time 40 mins
  • Cooking Time 30 mins

Vegan Mushroom Wellington

This vegan Wellington recipe is the perfect meatless roast to impress your vegan guests this Holiday season. Hearty, flavorful and so easy to make, even the most carnivorous of eaters will love it!


  • 2 pouches So Veggie "So Wise!" Veggie Mince
  • 650 ml (2 ¾ cups) of white mushrooms
  • 250 ml (1 cup) of white rice, uncooked
  • 1 large onion, diced
  • 4 garlic cloves
  • 160 ml (2/3 cup) of baby spinach
  • 30 ml (2 tbsp) of olive oil
  • 4 twigs of thyme
  • 175 ml (¾ cup) of walnuts, chopped (optional)
  • 125 ml (½ cup) of vegan Parmesan cheese
  • 1 package of puff pastry sheets such as Dumas, Pepperidge Farm or Tenderflake*
  • 30 ml (2 tbsp) ground flaxseeds
  • 30 ml (2 tbsp) of Dijon mustard
  • Salt and pepper
  • 45 ml (3 tbsp) of plant-based milk, like oat milk
  • Pinch of turmeric



1. Cook the white rice according to the instructions on the packaging.

2. Finely chop 2 cups of mushrooms and leave ¾ cup whole.

3. Heat 1 tbsp of olive oil on medium heat in a frying pan. Add the onions and sauté for 3-4 minutes until translucent. Add the mushrooms, the So Veggie “So Wise” veggie mince, salt and pepper. Cook until the mushrooms are golden brown. Set aside on a dish; wipe off the excess oil with a paper towel.

4. In the same frying pan, heat the rest of the olive oil. Add the garlic and sauté for a few seconds. Add the spinach and cook for 2-3 minutes until wilted.

5. In a bowl, combine the cooked rice, mushrooms, So Veggie “So Wise” veggie mince, onions, spinach, walnuts, ground flaxseeds, Dijon mustard, and the vegan Parmesan. Mix all ingredients together, add salt and pepper to taste.

6. On a clean workstation, place a large piece of plastic wrap. Place the mixture on the plastic wrap and shape into a loaf. Fold the plastic wrap over the loaf and twist both ends tightly. Transfer the loaf to the refrigerator to chill to help it maintain its shape. Refrigerate until completely cold.


1. Preheat oven to 395 °F ( 200 °C).

2. Place a pastry sheet in the middle of the baking tray lined with parchment paper Place the well-chilled, unwrapped filling loaf in the middle of the sheet.

3. Fold the pastry over, pressing the ends together to seal it. Turn the loaf over. Wrap tightly in plastic wrap and chill for 15-20 minutes before baking.

4. Before baking, remove the plastic wrap. Using a knife, cut little slits on the top of the pastry-wrapped loaf. Brush the loaf with the vegan egg wash.

5. Bake in the oven for 20 to 25 minutes, until golden and crispy.

* Puff pastry is traditionally made with butter and eggs. However, many store-bought puff pastries are made without dairy or eggs because it makes them more shelf-stable, and vegan! To be on the safe side, please make sure to check the ingredients list before choosing your brand of puff pastry.