Vegan Wellington with Spinach, Mushrooms, and Walnuts Recipe

Ingredients for 4 servings

Prep Time: 30 minutes

Cook Time: 40 minutes

Here we go—a proper Vegan Wellington recipe that’s rich, earthy, and just the right amount of flaky with that puff pastry. We’re using walnuts, giving it a nice crunch that complements the soft mushroom-spinach filling perfectly. It’s still a total showstopper for the holiday table!

(By the way, if you want to see a guide on how to style your Christmas table, click here)

Ingredients:

• 500g mushrooms (mixed, like cremini and shiitake), finely chopped

• 1 onion, finely diced

• 3 garlic cloves, minced

• 200g spinach (fresh or frozen)

• 150g walnuts, chopped

• 2 tbsp olive oil

• 1 tbsp soy sauce

• 1 tsp thyme (dried or fresh)

• 1 sheet of vegan puff pastry (ready-made)

• 1 tbsp Dijon mustard

• Salt and pepper to taste

Recipe:

1. Preheat your oven to 200°C (400°F).

2. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 5 minutes.

3. Toss in the chopped mushrooms, soy sauce, thyme, and a pinch of salt. Sauté for about 10 minutes until the mushrooms are golden and all their moisture has cooked off.

4. Stir in the spinach (if using fresh, cook until wilted; if frozen, cook until fully warmed through). Add the chopped walnuts and cook for another 2 minutes, then remove from the heat and let the filling cool.

5. Roll out the puff pastry on a floured surface. Spread a thin layer of Dijon mustard down the center.

6. Spoon the mushroom-spinach-walnut filling onto the pastry, shaping it into a log down the middle.

7. Carefully fold the pastry over the filling, sealing the edges with a bit of water. Place it seam-side down on a lined baking tray.

8. Bake for 25-30 minutes, or until the pastry is golden brown and crispy. Let it rest for 5 minutes before slicing and serving.

Macros (per serving):

• Calories: 440 kcal

• Protein: 9g

• Carbs: 50g

• Fat: 23g

Wine Pairing: Montepulciano d'Abruzzo

This vegan-friendly red offers earthy undertones and ripe berry flavors that pair beautifully with the rich mushroom and walnut filling of the Wellington. The wine’s balanced acidity cuts through the pastry, making every bite more flavorful.

---

APOLLO RECIPES

Follow along with our recipes and video's created by Jake Zuurbier. Our recipes range from vegetarian to vegan all the way to meat. For all occasions, from Christmas to a cozy night in.